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slow cooker yogurt recipe please
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lonewhitewolf
Posts: 278 Forumite
Hi all, I have seen on here that some of you make yogurt in your slow cooker.
I would love to try this as yogurt is a big thing in our house.
Can someone please let me have the recipe or point me in the right direction to get it.
I have searched and searched on here with no luck.
Thank you xx
I would love to try this as yogurt is a big thing in our house.
Can someone please let me have the recipe or point me in the right direction to get it.
I have searched and searched on here with no luck.
Thank you xx
Bright Blessings xx
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Comments
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The temperature is the most important thing when making yoghurt, it shouldn't go too far above 40C, 45C is really pushing it.
If your slow cooker cannot maintain that temperature, if it goes above then I don't think it would create very nice yoghurt.0 -
http://www.ehow.com/how_5940628_make-yogurt-using-slow-cooker.html
This may help. I haven't trie it myself.Slimming World at target0 -
Thanks will have to give it a try xBright Blessings xx0
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This is a merged link that might be some use to you. I think that I might have posted on it but couldn't check 55 pages!https://forums.moneysavingexpert.com/discussion/717089
My slow cooker recipe was to pour about a litre of boiling water into the slow cooker to warm it up, while mixing a couple of tablespoons of dried milk with 1 litre of uht full fat milk and heating for 3 minutes. (I checked the temperature when I first made it and knew that 3 minutes was right in my micro. Sorry can't remember required temp.) Add a couple of spoonfuls of natural yogurt to the warm milk. Empty hot water out of slow cooker and pour the mixture into the warmed crock. Swaddle the whole slow cooker with a bath towel so there aren't any gaps so that it stays warm. You can add a fleece throw if you have a cold kitchen. Please note you don't need to plug the cooker in and certainly not when it's all swaddled up!:eek:
You should have lovely thick yogurt by the next morning. Give it a quick stir and put it in a covered pot in the freezer. I find it's better if made 24 hours in advance as it thickens up again. The only problem is that temperature can differ according to the weather, room, covering etc.
I used to use a slow cooker, even bought the smaller one to use just for yoghurt but now use the lakeland bulk yogurt maker which often retails at about £15. Well worth it in my opinion, lovely creamy yogurt every time
HTH EenymeenyThe beautiful thing about learning is nobody can take it away from you.
Thanks to everyone who contributes to this wonderful forum. I'm very grateful for the guidance and friendliness that I always receive from you.
:A:beer:
Please and Thank You are the magic words;)0
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