Make homemade Greek-style honey yoghurt in your slow cooker bowl! It tastes just as good (if not better) than the supermarket versions.
1 person made this
2L whole or semi-skimmed milk
125g milk powder
120ml plain yoghurt, at room temperature
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Method Prep:5min › Extra time:11hr15min chilling › Ready in:11hr20min
Heat semi-skimmed milk in a saucepan over medium heat until a food thermometer inserted in the liquid reads between 82 to 88 C, 8 to 12 minutes. Remove from heat.
Whisk milk powder and honey into the warm milk. Let cool until the thermometer reads between 46 to 49 C, about 1 hour and 15 minutes.
Whisk a small portion of the warm milk mixture into the yoghurt; stir mixture back into the saucepan. Transfer mixture into a warm slow cooker. Wrap slow cooker in a bath towel and tuck it away into a microwave or oven. Let sit until thickened into yoghurt, 6 to 9 hours.
Line a colander with muslin or coffee filters and set over a bowl. Pour the yoghurt into the colander and refrigerate colander and bowl until desired consistency is reached, 4 to 8 hours.