HOW TO MAKE YOGURT WITH A RICE/SLOW COOKER – Sip & Snack Saturday

It’s the Week-End…! The weather has been quite rainy outside… You wonder what to do this WE?.... Shout!! SLIMher is closed on Sundays... Why? oh Why???!!! I’ll tell you why… To go grocery shopping and Start to Meal Preps your coming week ;-) And a little plus This week. If you find that Yogurts in Hua Hin are really expensive, not so good after all…. Full of additional sugar and artificial ingredients. I have found the perfect way to do it with a Slow or Rice Cooker. I have given the directions to Nang, And it works, her daughter loves it!

I’m fortunate enough to have bought a Yogurt Maker over 8 years ago back in France… and Since then I never buy yogurt anymore..

Homemade yogurt is simple, delicious and so much cheaper! This is still my only time where I use milk in my diet. I will experiment soon another way with other milks but will tell you more once I have tried.

You may be in disbelief but give it a try. And I think I couldn’t share this on the best WE for that. Rainy outside! Party in the kitchen! It takes some time but the effort and supplies involved couldn’t be simpler. I read dozen of recipes and combined a couple of them to come up with this recipe.

Ingredients:

- 1l. milk (I using the Nestlé one. Not whole, not skimmed just the regular works perfectly fine.)

- 1 cup yogurt starter (Any yogurt with live cultures works. I’d recommend plain Bio or the one you find in Makro which says “live bacteria”). Once you make your first batch, simply save 1cup of the yogurt to use as starter for your next batch.)

Optional: 1/3 cup brown sugar (I’ve used before honey and it works too just stir it well. But I prefer with nothing actually just a teaspoon of vanilla extract and a tablespoon of shredded coconut in each of my pot. Since it’s made with the slow cooker you will have to add on later and you divide your batch into smaller pots. You can get invidual pots in Daiso shop in Market village (6obht shop) or keep small container with a lid from pesto sauce or mayo.

Directions:

Pour 1l. of milk into your crock pot and turn it on low. Let it sit for 2 hours and 45 minutes. Set a timer and walk away from the crock pot at this point.

When the timer rings, turn the crock pot off and unplug it. Whisk in sugar/honey and vanilla. Let the yogurt sit for 3 hours. Again, set your timer and resume your regular activities.

After the 3 hours are up, spoon 1 cup of the milk into a small mixing bowl. Whisk in your yogurt starter. Add this mixture back to the crock pot and whisk it all together.

Put the lid back on the crock pot and wrap the entire crock pot in one or two beach towels. The reason being is that it allows the temperature of your yogurt to slowly cool and culture.

Let your wrapped crock pot sit for 8 to 12 hours while the yogurt cultures. The longer the yogurt cultures, the tangier the taste. 8 to 9 hours is what I generally do (overnight basically).

When you unwrap your crock pot, you will now have yogurt! Delicious but you will find them slightly thinner than store bought yogurt. Simply spoon into jars and store your homemade yogurt in the fridge, this is where you can add shredded coconut, or fruit coulis… up to you be creative ;-)

Additional Notes:

I think vanilla yogurt is the perfect flavor for the addition of fruit or granola. If you don’t want vanilla yogurt, simply omit the sugar and vanilla in this recipe to make plain yogurt.

1l. of milk is making 6 to 8 cups depending of your containers.

Due to the amount of time it takes, I have decided it is best to start the yogurt 6 hours before I want to go to bed. I put the yogurt into my slow cooker around 4pm so that it can culture overnight. Then, first thing in the morning, I put the yogurt into cheesecloth to strain and my yogurt is ready for a late breakfast.

What do you think? Will you try making your own yogurt?

#sipandsnacksaturday #slimherapproved #eatclean #healthy #slimher