1/4cupFul fat organic natural yogurtwith life cultures, at the room temperature
Instructions
Pour the milk into the a slow cooker insert. Cover and cook for 2,5 hours on low. Allow the mixture to sit for 3 hours with lid on.
Add the yoghurt, gently stir though the milk until well combined and replace the lid. Wrap a bath towel around the outside of the slow cooker, blocking out any light and keeping the cooker warm. Leave the yoghurt mixture in the slow cooker for 8-12 hours. This will produce runny yoghurt. Leave the yoghurt for a extra 4 hours if you like it to thicken further.
Line a strainer with cheese cloth or muslin. Place the strainer over a bowl (to catch the excess whey) then pour the mixture into the strainer and strain for at least one hour. Strain for longer if you want a even thicker yoghurt . Store in the fridge when desired consistency is reached.
Notes
Tricky tipFreeze the whey in ice cubes tray and use it for your next batch of yoghurt.Simply remove from the freezer and allow to return to room temperature before adding to yogurt. Alternatively add whey to smoothies for a probiotic hit.