Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 20

PREPARATION TIME: 5 MINUTES

COOKING TIME: 6–9 HOURS

MAKES ABOUT 1 LITRE (1³/₄ PINTS)

VEGETARIAN

It’s definitely easier to buy a pot of ready-to-eat yogurt than to make your own. But if you’ve got lots of milk that needs using up, or you’re feeling creative, then why not give this a try. Before trying this recipe, make sure your slow cooker is happy being kept on the warming function for several hours – check your manufacturer’s instructions.

2 litres (31/2 pints) whole milk

350ml (12fl oz) double cream

200ml (7fl oz) live bio natural yogurt

Bring the milk to the boil in a large pan over a high heat. As soon as it boils lower the heat and simmer for 10 minutes or until reduced by a third.

Pour the milk into the slow cooker dish and mix in the cream. Leave for 10 minutes, uncovered, until just lukewarm, then add the yogurt and mix in well.

Cover with the lid and cook on the warming function overnight or for up to 9 hours until thickened.

Spoon the yogurt into a bowl and allow to cool before eating with fresh fruit and muesli. Keep any remaining yogurt covered in the fridge for up to five days.

TRY…

blending the cooked and cooled yogurt with sweetened fruit purée to create your own flavoured yogurt.