Friday 5 April 2024



I'm going to start  off with a recipe/method which some of you probably already know, but I have come across only in the last few months. I love learning new things.

 Not only is this a very economic yogurt, I think it is the best tasting, thickest one too!

Slow Cooker yogurt

Place 4 pints of milk in your slow cooker and put on high for 2 to 3 hours until temp is 180.

Turn off the cooker and leave for a further 2 to 3 hours until temp is 110 to 115

In a bowl add a little of the milk to a live plain yogurt I( I used a basic live Greek one) stir and then pour back into the rest. Stir gently up and down, don't whisk in a circular motion.

Take the bowl out of the casing and wrap it in a towel

Leave overnight ( or 10. to 12 hours) at room temperature

Strain into a cheesecloth and leave several hours to remove as much of the whey as you can.

Decant into a bowl and refrigerate.

This is when I go to the freezer and fish out those silly cartons of a few plums, raspberries etc that I couldn't possibly throw away last autumn. A tin of strawberries mixed in  also went down well with the great- granddaughters

Don't forget to save a pot to use as the next culture. 


If this blasted rain would stop I could get more planted in the veg patch. Goodness know what the farmers are going through.

All For Now 



  1. Polytunnels and raised beds are the way to go.

  2. Lovely to see you back. I make my own yoghurt too. Catriona

  3. Looking forward to reading your blogs again. Wendy.