Quote:
Originally Posted by jburke
Sandy, where did you find your recipe for crock pot yogurt? I've been looking for a good recipe, that someone could validate, to try that out in my crockpot. Thanks!
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I looked up about every yogurt recipe I could and went with a combo of those (many very similar), and what a friend of mine uses.
This is what I did... (keep in mind I made a gallon because the kids and I go through a lot of yogurt, so I had a dozen 8 ounce jars and a quart once I was done)
Gallon of milk
1 pouch of powdered milk
heat in crock until at least 180 degrees (or you could speed this one up by putting it on the stove, double boiler, or microwave) - this kills any bacteria.My crock has a temperature probe and immediately goes to "WARM" once it hits the programmed temperature.
Keep in mind at this point, any utensil you put in the milk should be sterilized by soaking in boiling water so you do not reintroduce bad bacteria into the yogurt.
Allow the milk to cool down to around 115 degrees, ladle out a cup or two in a sterilized measuring cup or bowl (simply let boiling water set inside to kill off any bacteria) and add in one room temperature container of yogurt (store bought - I used Stoneybrook Farms - as long as it has the live cultures in it, it's good). Gently mix the yogurt into the milk in the measuring cup or bowl, then reintroduce that mixture back into the milk in the crock and stir gently to distribute some.
Once it's cooled, allow the crock to cook on the warm temp - as long as it doesn't go above 120 - the time allowed depends on if it's firmed up yet - and taste. I let mine go 8 hours for my first batch, but it was overnight and I wasn't waking up any earlier
Anyway - the yogurt set nicely, had a layer of the whey liquid sitting on top. I poured the whey off (other suggestions is use it for additives to smoothies, pet foods, soups - it's got protein in it). I then took a whisk and whipped up the yogurt in the crock. Still had lumps, but I don't see them diminishing any except for maybe using a mixer or blender. A little too much effort for me. I will keep the lumps lol. I used a ladle to jar up the single servings, and a spatula to get the last quart out.
Let the rest of the setting to take place in the fridge.
I eventually took some of the quart and reduced that down some more by putting a strainer over a bowl, lined with cheesecloth and allowed the yogurt to reduce down to a nice thick batch. Almost like greek yogurt. Yum!
I flavor the yogurt with honey, agave, vanilla, sugar & fat free cheesecake mix, granola, berries - you name it, I try it LOL! The flavoring depends on my moods