Facebook is a source of great inspiration and practical tips, and I just love how I can stay in contact with friends from all over the world. I also celebrate the fact that it has introduced me to like minded people. (I have a bit of a love/ hate relationship with it, because I am so easily distracted on there, and I lose track of time. I suspect this is a common complaint.)
I was thrilled to find a link recently on how to make yoghurt using the slow cooker. When our children were smaller and I was at home full time, I used to make it regularly, but never with the slow cooker. I would wrap it up in towels and place it in an eski with hot water bottles to keep it warm. I have to admit something started going wrong with the process and in the end I gave up. It just became so sloppy (or perhaps it was me who became sloppy as I lost my focus and started to take too many things on). My new recipe and method truly works a treat. I cheated and test tasted it this morning, while it was still a little warm. Yum.
With 8 cups of milk and just half a cup of Greek yoghurt I have managed to fill a pre-loved yoghurt container and an ice-cream container. They will sit in our fridge now for 24 hours. Tomorrow for breakfast we will have home-made yoghurt with mixed berries! I can't wait. It's moments like these that I feel so glad to be at home full time again. I feel like such an awesome provider. It is so much easier to focus on the things that are important to me, and my family, little though they may seem. And I am reminded again that it is indeed the simple things that make my heart sing.
So here is the recipe (and below I will post the original link).
Pour 8 cups of milk into the slow cooker. Set it on low and leave it for 2 and a half hours.
Unplug the slow cooker. I wrapped it in towels, because the air temperature is fairly cold at the moment. I left it for 4 hours.
Take out 1 cup of milk from the slow cooker and whip in half a cup of yoghurt, return to the slow cooker. I whisked the whole mixture.
Wrap in a few towels and leave it. For me that was overnight. The idea is to leave it 8 to 12 hours.
Then transfer the new yoghurt into containers and place in the fridge for 24 hours.
Done!!! Now impress your family. :)
Here is the link to the recipe - http://apartmentprepper.com/?p=3021
