Creamy, smooth homemade yogurt doesn't come any easier than this simple recipe that you can make with very little effort.
Yogurt is of course readily available to buy in the shops in every flavour and texture. However, not only will you save money if you make it yourself, but, there is something so very satisfying about producing a superior food product at home from scratch.
I have been loving my slow cooker this winter. It is very cheap to run and you can make so much in it; from soups and stews to bread (yes really!) and yogurt.
While there are so many different products and ingredients on the market to help you make yogurt at home, from dedicated yogurt makers to yogurt cultures, I have found that all that is really needed are two ingredients and of course the slow cooker.
The taste and quality of the final product will depend on the quality of the milk you use. If you just want to save money any full fat milk will work well. If, however, you want a creamy tasting thick set yogurt, like I do, then use the best milk that you can and you will be amazed at how delicious it is.
To begin with you will need a small pot of live, cultured plain yogurt. This will act as your 'culture'. After this you can use the yogurt that you have made to produce the next batch. Over time, using, like this, from the previous batch, will make a slightly more sour yogurt and at this point you can begin the process again by using a store bought pot. Otherwise just continue and this more sour yogurt is particularly good for making smoothies.
Once the yogurt is made you can use it straight away for a soft set yogurt. Alternatively, my preference is a thick set consistency and this can be achieved by straining the yogurt through a cheesecloth overnight.
One last note: if you do stain the yogurt, do not discard the resulting whey produced as this can be used in place of milk if you make bread or any baked goods.
Slow Cooker Yogurt
Ingredients:
2 Litres of whole fat milk
150g natural, plain yogurt (ensure that it has no added ingredients and has live cultures)
Method:
Pour milk straight into a clean slow cooker, place lid on and turn to low.
Heat milk to 85-90°C (185-194°F). This will take approximately two hours.
Once milk has heated turn the slow cooker off completely and leave to cool to 43°C (109°F). Again this will take a couple of hours.
Once the milk has reached this temperature, whisk in the live yogurt until thoroughly combined.
Replace lid and cover the whole slow cooker with a thick, clean bath towel.
Let it sit for at least 8 hours or overnight.
Use the set yogurt as it is or as noted above you can strain it for a thick set.
Serve plain or whisk through honey, vanilla or a generous spoon of fruit compote.
It will store in the fridge for over a week.