MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
 
MMMMM