Mom asked my to post how I made my yogurt the other day. Really is the easiest thing I've made so far. I don't remember where I got the recipe for it.
Crock Pot Yogurt
Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.
* Turn your crock pot to low and pour in 1/2 gallon of milk.
* Heat on low for 2 hours and 30 minutes.
* Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.
* After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.
* Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
* Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
* Let it culture overnight, 8-12 hours.
* In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.
* For optimum texture, refrigerate for at least 8 hours before using
Crock Pot Yogurt
Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.
* Turn your crock pot to low and pour in 1/2 gallon of milk.
* Heat on low for 2 hours and 30 minutes.
* Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.
* After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.
* Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
* Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
* Let it culture overnight, 8-12 hours.
* In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.
* For optimum texture, refrigerate for at least 8 hours before using
Ok. I've tried making yogurt just about every way but this one, so it's now on my "to try" list....maybe even tonight! Thanks for the step-by-step...some of us are a little "slow" lately :)
ReplyDeleteI first learned about making yogurt in 1974, when I purchased a Salton 4-cup yogurt maker. I graduated to making it in quart mason jars. Then when our boys were teens, I made one gallon every week....in an ice cream pail!
ReplyDeleteOne thing to remember about yogurt is that it does not like to be jostled. So making the yogurt in a crockpot (what an innovative idea!) will require "jostling" the yogurt when you transfer it from the crock to jars. This will break down the thickness and texture of the yogurt.
Great post and I love to see more and more young people learning the art of yogurt making!
You can stir your yogurt straight into the crock, scooping out milk to stir it into is unnecessary. You can also use any percent milk, just add a half cup powdered milk when you add the yogurts. LOVE crockpot yogurt.
ReplyDelete