More from the slow cooker
Homemade Yoghurt
Creamy, mild yoghurt for a fraction of the shop price. After heating, it rests overnight wrapped in a towel. This recipe makes approx. 2 litres.
Ingredients serves 4
Tick off what you already have at home.
El Corte InglésCarrefourLidl
Aisle: menaje. In the household section; Lidl sometimes has them in theme weeks.
CarrefourEl Corte Inglés
Aisle: textil hogar. A clean towel from home is enough; no special purchase needed.
El Corte InglésCarrefour
Aisle: menaje. Rarely in supermarkets; pharmacies sell 'gasas', or use a clean tea towel.
Method
- 1
Pour the milk into the slow cooker, put the lid on and heat for 2½–3 hours on LOW, until the milk reaches approx. 82 °C. This heating makes the yoghurt thicker.
- 2
Switch off the slow cooker and unplug it. Let the milk cool with the lid on for 2½–3 hours to approx. 43 °C (40–45 °C). Really do measure it: above 46 °C the bacteria die, below 38 °C they don't become active.
- 3
Ladle a cup of the lukewarm milk into a bowl, stir in the yoghurt until smooth and gently stir this back into the milk in the pot.
- 4
Put the lid on, wrap the whole slow cooker in a thick bath towel or blanket and leave it undisturbed for 8–12 hours in a draught-free spot, unplugged. The longer, the thicker and tangier.
- 5
Put the yoghurt in the fridge for at least 4 hours to set. Want Greek yoghurt? Let it drain for 1–2 hours in a sieve lined with muslin (optional).
Flavourful Cooking · slowcookerspain.com/en/recipes/homemade-yoghurt/