Tuesday, February 8, 2011

Crockpot Yogurt

Put a half gallon of milk into a 2-quart crockpot. It's best to use one with a removable stoneware liner, but I think most of them have that now, anyway.

Heat on low for 2 1/2 hours. Turn off crockpot and let sit for 3 more hours. Although the cover is off in this picture, the crockpot should be covered for the entire 5 1/2 hours. You don't need to stand over your crockpot; I was out shopping one day while it was heating, and just ran in to switch it off after 2 1/2 hours. Then I headed back out and was home before the 3 hour time period was finished.

At the end of this time, take 1-2 cups of warm milk out of the crockpot. Whisk in 1/2 cup yogurt. I use Greek yogurt, because I like the flavors of those cultures.

Remove the liner from the crockpot. Leaving the lid on, wrap the whole thing in a bath towel. Let it sit for 8 hours. I put mine in a cold oven, because we have a cat. She's never gone near food on the counter, but I don't want to take any chances.

At the end of 8 hours, put the yogurt into the refrigerator.

UPDATE; Let sit in frig for about 10 hours.This will give the best flavor and texture. Sadly, I forgot about our yogurt, and it sat in the oven 8 hours, then overnight. It's a little thicker than I'd like, and the whey was beginning to separate. It will probably have a more tangy taste than I like.

I use raw, whole milk, straight from the dairy bulk tank. I have also used pasteurized, homogenized milk straight from the store. Both work equally well. If you're interested in such information, 1/2 cup of this yogurt has 84 calories, 7 grams of carbohydrate, and 5 grams each of fat and protein.



Elisha said...

Ok I have to admit I have never thought of making my own yogurt. But Dean loves it so may have to try this! Thanks for the idea!

Karen said...

Can you use fat free milk?

Melody said...

I don't see why not. The original directions called for 2%, so fat-free should work, too!