• 1 liter of fresh whole milk
• 70 grams of yogurt or sour cream

• Pour milk into a slow cooker and cook on low for 8-10 hours.
• Cool the baked milk slightly.
• Remove the crust.
• Add the yogurt (sour cream) to the baked milk.
• Keep at “Keep warm” for additional 6 hours.
• Baked yogurt keeps well in the fridge for a week or two.

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