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Slow cooker Greek-style yoghurt

 

Who doesn’t love thick, creamy Greek-style yoghurt? Rich, smooth, slightly tangy, you’ll love it even more when you try our super-easy slow cooker Greek-style yoghurt recipe.

Greek Yoghurt with Blueberries

Ingredients


4 ½ litres whole milk
250g plain yoghurt
1 ½ tbsp powdered milk

To serve
Granola
Strawberries
Blackberries
Raspberries

Method


  1. Set your slow cooker to high. Pour in whole milk
  2. Leave milk to heat until temperature has reached 180°C (use a milk thermometer to check). This should take around 2 hours, although will vary between slow cookers
  3. Remove lid and leave to cool
  4. Mix plain yoghurt and powdered milk together in a separate bowl
  5. Once the milk has cooled to around 110°, stir in the yoghurt mixture. When thoroughly mixed, put the lid back on the slow cooker
  6. Wrap the slow cooker completely in a thick bath towel or blanket (your read that right)
  7. Leave for 6-8 hours
  8. Separate Greek-style yoghurt into jars
  9. Top with granola, strawberries, blackberries and raspberries

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