Ingredients
- 2000 ml Milk
- 4 tbsp Live yogurt
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2000 ml
Milk
(Use plant-based milk for a vegan option)
Alternative: Oat milk
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4 tbsp
Live yogurt
(Use coconut yogurt for a vegan option)
Alternative: Coconut yogurt
Instructions
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Pour the milk into the slow cooker. Heat on low for 2 1/2 hours, keeping the lid ajar by placing a wooden spoon in between the lid and the cooker.
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Turn off the heat and leave the milk to cool until it is lukewarm. This will take about 2-3 hours.
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Remove a cupful of the warm milk and mix with the live yogurt. Gently stir the yogurt mixture back into the slow cooker, then put the lid on.
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Wrap the entire slow cooker in a thick blanket or several towels to keep the heat in. Leave it undisturbed for at least 8 hours, or overnight.
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In the morning, remove the lid. You should have a pot of thick yogurt. Transfer the yogurt into clean jars or containers and keep in the fridge for up to 5 days.
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