Tuesday, February 25, 2014

Crockpot Yogurt

Here is one of my favorite recipes for the crockpot—and you never need to turn it on. The crockpot is used to keep the yogurt at the right temperature. I make up a batch every few weeks. It is a great money saver and it’s a fun thing to do.

Crockpot Yogurt

1/2 Gallon of milk.
1/2 Cup yogurt with live cultures (You can use a 6oz package of flavored yogurt—just make sure is says it has live cultures on the package. It won’t be flavored when it is done, though)

1) Heat yogurt to 175-185 degrees. You can heat it on the stove in a saucepan or in the microwave. I use the microwave, and I timed how long it takes to get to the right temperature in my microwave, so I don’t have to keep checking the temperature

2) Pour it into a crockpot and let it cool to 110-120 degrees. I also timed this. It came in handy to know the times when I broke my thermometer. I still haven’t bought a new thermometer, but I have made the yogurt many times, since.

3) Remove one cup of milk, add ½ cup of yogurt to it, stir it together then mix it in with the remaining milk in the crockpot.

4) Cover crockpot and place a large towel on top to insulate the crockpot. Keep the crockpot off but make sure the milk is staying in the 110-120 degree range. Maintain this temperature for 6-8 hours. The longer you go, the stronger the yogurt tastes. I just let it alone overnight.

5) Once the time is up, you can scoop out any extra liquid and stir the yogurt together or pour it onto some cheesecloth and strain it for an hour to make a thicker yogurt (Greek yogurt).

7) Flavor it however you like. It will keep in the refrigerator for 7-10 days.

8) Save ½ cup of the yogurt in the freezer for the next time you want to make it.

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