These little lightly-set yoghurts are mild and naturally sweet. They are very easy to make and can be stored in the fridge for up to 3 days. Top with fresh berries for a delicious healthy breakfast, or serve as a simple snack any time. Use small heat-proof glass pots or ramekins which hold between 125 and 150ml.
- 600 ml full-fat milk
- 75 g plain natural live yoghurt (not low-fat)
- Pour the milk into a large saucepan and bring to boiling point, stirring occasionally. Watch the milk carefully because it cold boil over – using a big pan makes this less likely. As soon as the milk begins to boil, reduce the heat so the temperature drops quickly.
- Simmer the milk gently for 2 minutes, stirring occasionally with a wooden spoon. Remove from the heat, pour into a large heat-proof measuring jug and leave to cool for 30 minutes. Stir every now and then so a skin doesn't form.
- Whisk the yoghurt into the milk and pour the mixture into six 125ml ramekins of heat-proof glass pots. Cover each one with foil and press around the edge to seal. (This will prevent water dripping on to the yoghurts as they cook.)
- Place in the slow cooker, ideally in one layer. Add about 500ml cold water (it shouldn't rise more than halfway up the bottom layer of the pots) and cover with the lid. Cook on LOW for 30 minutes then turn off the slow cooker and leave to stand for 6-8 hours before transferring to the fridge. Keep chilled and eat within 3 days.
- This recipes cooks for 30 minutes on LOW, and is left to stand for 6-8 hours afterwards.
Cooks Tip: Ceramic cooker pots work best for making yoghurt as they retain heat much better. If using a metal slow cooker pot, you will need to remove it from the slow cooker base after the cooking time and cover the closed pot with a thick, dry towel to help retain the heat, otherwise the yoghurt may not set thickly enough.