Slow cooker (crock pot) yoghurt

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).

1.  Pour the milk into the slow cooker and turn it on high until it reaches 83C (almost boiling)  It took about 2 hours.
2.  Switch off the slow cooker and let the milk cool down to 46C. It took an hour and a half in my house.
3.  Add the yoghurt and stir.  Do not add the yoghurt until this temperature is reached as it will kill the cultures.
4. 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.
5.  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