Learn How To Make Yoghurt In Your Slow Cooker! It’s Easy And Delicious!

Indulge in the delectable joy of crafting homemade yoghurt in the comfort of your kitchen. Our detailed guide will empower you with the knowledge and techniques to transform simple milk into a velvety delight using your trusty slow cooker.

Ingredients: The Foundation of Great Yoghurt

• 1 gallon of whole milk (or 2% milk for a lighter yoghurt)
• 1/2 cup of plain yoghurt with live cultures (starter culture)

Equipment: Your Culinary Allies

• Slow cooker with a 6-quart capacity or larger
• Large bowl
• Whisk
• Thermometer (optional)
• Cheesecloth or a fine-mesh sieve
• Containers for storing yoghurt

Step 1: Prepare the Milk

• Pour the milk into the slow cooker and heat it on high until it reaches 180-190°F (82-88°C). Use a thermometer to ensure accuracy.

Step 2: Cool the Milk

• Once the milk reaches the desired temperature, turn off the slow cooker and let it cool down to 110-115°F (43-46°C). This step prevents the starter culture from being killed by excessive heat.

Step 3: Inoculate the Milk

• Whisk the plain yoghurt into the lukewarm milk until well combined. This introduces the live cultures that will transform the milk into yoghurt.

Step 4: Incubate in the Slow Cooker

• Pour the inoculated milk back into the slow cooker. Set it to the “keep warm” setting or the lowest heat setting available. Cover the slow cooker and let it incubate for 8-12 hours.

Step 5: Check for Doneness

• After 8 hours, check the yoghurt for doneness. It should be firm and have a slight tang. If it’s still runny, incubate for a few more hours.

Step 6: Strain (Optional)

• If you prefer a thicker yoghurt, line a fine-mesh sieve or cheesecloth with several layers and pour the yoghurt into it. Let it drain for several hours or overnight in the refrigerator.

Step 7: Store and Enjoy

• Transfer the yoghurt to airtight containers and store it in the refrigerator for up to 2 weeks. Enjoy it as a snack, in smoothies, or as a topping for your favorite dishes.

Tips for Success

• Use high-quality milk with a high fat content for a richer yoghurt.
• Don’t overcook the milk, as it can lead to a grainy texture.
• If you don’t have a thermometer, test the milk temperature by dipping your finger in it. It should feel warm but not hot.
• Experiment with different flavors by adding fruit, honey, or spices to the yoghurt before incubation.
• Don’t discard the whey that separates from the yoghurt during straining. It’s a nutritious liquid that can be used in smoothies, soups, or baked goods.

Why Make Yoghurt in a Slow Cooker?

• Convenience: Set it and forget it! The slow cooker does most of the work, freeing up your time.
• Consistent temperature: Slow cookers maintain a constant temperature, ensuring optimal conditions for yoghurt formation.
• Easy cleanup: Simply pour out the yoghurt and wipe down the slow cooker.

Answers to Your Most Common Questions

Q: Can I use other types of milk to make yoghurt?
A: Yes, you can use almond milk, soy milk, or coconut milk, but the resulting yoghurt may have a slightly different flavor and texture.

Q: How long can I store homemade yoghurt?
A: Homemade yoghurt can be stored in the refrigerator for up to 2 weeks in airtight containers.

Q: Why is my yoghurt grainy?
A: Overheating the milk or incubating it for too long can lead to a grainy texture. Ensure you monitor the temperature and incubation time closely.