I had a go at making this for the first time yesterday and can not believe how easy it was to make and what a success it was. I have been trying to make plain yoghurt in my Easiyo container and a flask but the results have not been great. This slow cooker attempt though is fantastic! I am now in conso but have been using lots of yoghurt for dips, sauces, desserts etc and it costs quite a bit to buy. This way will save you lots of money. I followed the instructions on this YouTube vid but used the following ingredients: 1 ltr UHT milk 1 tbsp Live yoghurt (Yeo Valley etc) 1 tbsp Marvel dried milk powder Making Yogurt in a Slow Cooker w/ 3 Easy Steps! - YouTube I have read that you should use room temperature starter yoghurt so take a tbs out of the fridge for half an hour or so before you add it to the milk. I used a small slow cooker ie the ones that are for 2 people (1.5ltr). It is in the fridge at the minute whilst I drain some of the whey off (I am using a cotton handerkechief in a sieve over a bowl as I don't have muslin etc). It tastes lovely, smooth and creamy, not tart like shop bought plain yoghurt. Give it a try, hopefully you will be as impressed as I am with mine. I was paying 90p for a 500ml tub of low fat greek style and buying at least two tubs a week. When I make the next batch I will use a tbsp from this as a starter yoghurt so won't need to buy anymore Yeo Valley for a while. Update: I let it drain in the fridge for 2 1/2 hours and it is the same consistency as clotted cream but I have read that it becomes thinner when you stir it, or just leave it for a shorter time to drain. NB: I highly recommend that if you haven't made yogurt before to buy the Yeo Valley yoghurt to use as a starter as it contains live cultures. I have used other Probiotic yogurts and they have not worked either at all or as well. The Yeo Valley that I used is only 48p a tub in Tesco (green tub) and this will give you about 4 or 5 starters if needed (but you can just use starters from the yogurt that you have made). *** UPDATE *** You do not need to leave for 3 hours after switching off the slow cooker. I have tried it after 1½ hrs and it has worked, often producing a thicker yoghurt. Dip your little finger into the milk, if it is still hot but you can keep your finger in there without burning then it will be fine. ** Update ** If you are in a hurry to make your yog and have a small slow cooker, see post 212 for more information.