I have only just started making my yoghurt in a slow cooker, but both times it has turned out lovely and thick and I have not had to sieve it. Getting your yoghurt to the right temperature helps it to be successful. I use a meat thermometer. I find this item useful when using an air fryer too as I never need to cook things as long as the recipe says but I am making sure that food is safe. Mine cost about £7.
I use 8 cups of whole fat milk (not semi skimmed)
2/3 of a cup of plain yoghurt that has active cultures in (I used a yeo one the first time I made it and then saved some of the made yoghurt to make the next batch).
- Pour the milk into the slow cooker and turn it on high until it reaches 83C (almost boiling) It took about 2 hours.
- Switch off the slow cooker and let the milk cool down to 46C. It took an hour and a half in my house.
- Add the yoghurt and stir. Do not add the yoghurt until this temperature is reached as it will kill the cultures.
- Leave for 8 hours in the slow cooker (unplugged) with the lid on. Don’t be tempted to peep. When it was a cold night I covered it with my a towel and my ski coat. Yesterday on a hot day in a hot room I just covered it in a towel and it was still warm 8 hours later. If you leave it longer it will just be more tangy, but I don’t like that.
- Sieve through muslin if you want it thicker but mine has been like Greek yoghurt both times.
You can buy the cups in places like Poundland, or use a tea cup. Some recipes add milk powder or gelatine but I have heard that it can go slimy when these are added. Keep refrigerated once made. I have kept mine for 4 days and used it in dips, to make a pizza base or flat breads, to eat as dessert with compote, eaten for breakfast with granola or to make overnight oats, frozen yoghurt snacks, and to make a sauce in wraps. This works out as well below half price of bought Greek yoghurt. I made 4 decent sized containers full with this recipe. Enjoy x