Slow cooker yoghurt

[Workingman]

All you really need is a slow cooker, a thermometer, some milk and some live yoghurt. Makes about seven pots.

1l of whole milk
50ml live yoghurt'
various flavourings: fruit / nuts etc.

Put the milk in the SC on high till it reaches 82C / 180F then turn it off and let it cool to 43C / 110F. Add the live yoghurt and give it a stir, put the lid back on and wrap the SC in an old jumper or a towel and just leave it overnight, say 10 hours. That's it.

If you want to sweeten it use icing sugar. If using fruit then blitz or bash some to a pulp for a deeper flavour then chop in the fruits or add whole berries. For nuts just chop some up and throw them in, same with granola or muesli.

For a thicker version before you add any flavours line a bowl with a few layers cheesecloth, pour in the yoghurt then draw up the cheesecloth, tie it with string, and let it hang over the bowl till it is the consistency you want. Once in pots they will keep in the fridge for about two weeks.