Vanilla yoghurt in a slow cooker - advice anyone?

[ChrisjenAvasarala]

Hello,

Next step in reducing our plastic use is making yoghurt at home. At the moment, we use 5 pots of yoghurt a day so that’s a lot of plastic!

I’ve found some recipes, but I want to do it all in the slow cooker and this seems to work well. Just wondering if anyone has done this and can give any suggestions? And should I sterilise the jar it will be kept in?

havent done it in a slow cooker. i use the lakeland yogurt maker which is really easy and tastes good. i do it mainly for health reasons....no added sugar

Do you think it’s worth getting a yoghurt maker? Do I just put everything in and let it get on with it until it’s finished?

I love my slow cooker, but couldn't be bothered with making yogurt in it. I use the Easiyo maker (bought from Lakeland), but DON'T buy the v expensive sachets. It's like a big insulated flask thing, you put the pot of yog and milk inside with boiling water. All you need is a starter - I buy a small pot about once a month if that, make sure it is plain, no added crap, has good bacteria etc, and use UHT milk. Takes about a minute to do, leave it overnight, that's it, 1 litre at a time. If you want directions PM me.

ive never done it in a slow cooker so dont know how easy that is. the yogurt maker - i empty a small pot of plain yogurt thats got live things in it, a litre carton of long life full fat milk in and about a desert spoonful of milk powder. stir once or twice. do this before i go to bed and have yogurt when i get up. works every time. takes about a minute of effort

www.lakeland.co.uk/31794/Lakeland-Multi-Yogurt-and-Soft-Cheese-Maker

they dont seem to do my model anymore. this is the nearest to it. agree with gingham....i never bother with sachets

Its very easy to make yoghurt without a yoghurt maker.

You’ll need a pan, a thermometer, a container pot with with a lid, somewhere warm.

Heat the milk to 80 dgrees, leave it to cool, add the starter yoghurt or shop bought live yoghurt, put int container, leave an airing cupboard.
Once set put in the fridge.

I make mine in the slow cooker every couple of weeks to keep the starter culture going. Only bought yoghurt twice last year as I need a new culture.

As PP says it's really easy - there's a BBC good food recipe online - I strain mine and it thickens in the fridge. We add honey and fruit and eat it all the time, it's lovely and a great way to reduce waste especially if you get the milk in glass from the milkman.