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Title: Slow Cooker Bio Yogurt
Categories: Crockpot, Yogurt
Yield: 2 Liters

2 l Whole milk
100 ml Live yogurt

Tip the milk into the slow cooker. Cover and heat on High until the
temperature of the milk reaches 82 C, this will take a couple of
hours. Turn off the slow cooker and allow the temperature to drop to
43 C for a further 2-3 hours. Take a mugful of the warm milk and mix
it with the yogurt then pour the mixture back into the slow cooker
and stir really well. Cover, wrap the slow cooker in a big towel and
then leave undisturbed for 9-12 hours until the mixture has set.

Eat on top of cereal or porridge, topped with fresh fruit, in
marinades or drink in smoothies. If you want it thicker, for dips for
example, line a large sieve with muslin and place it over a bowl, tip
in the yogurt and allow some of the whey to strain off until you get
the consistency of yogurt that you like. The longer you leave it, the
thicker it will become. Store in the fridge for up to 2 weeks.

Recipe FROM: <https://www.bbcgoodfood.com/recipes/
slow-cooker-bio-yogurt>

Recipe by Good Food books, September 2017

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