Yoghurt in the Slow Cooker

We purchased yoghurt for a Christmas treat and then craved more.  At $5 a litre the cost was astronomical, so I began investigating how to make our own.  Using these recipes and tips we made a batch up, cost only $3 for 2 litres!  Using a slow cooker is so simple, just three basic steps.

• Pour 2 litres(.52gal) of milk into slow cooker. Cook on high until temperature reaches 180F.  Takes about 2.5 hrs. (You will need a milk thermometer.)
• Take off lid and cool until temperature drops to 115F.
• Add one cup of yoghurt (containing live cultures) and half a cup of powdered milk. (Too runny otherwise).  Place lid back on and towel over the pot, works best to store in cold oven for 10-12hrs.

After our success with cows milk we used the same method to make goats milk yoghurt. All was fine.

We then branched into making frozen yoghurt.

• For every litre of milk add half a cup of sugar and store in the fridge for 2 hours.  
• Then add to your frozen yoghurt machine, run the machine for 20 minutes and then freeze.

Having made cow and goats milk yoghurt I discovered a recipe for coconut milk yoghurt which I may yet try.  If you are keen to make soy yoghurt I also found a couple of recipes, although some sites suggested the above process was successful.