I didn’t want to post this one until I was sure that it worked. It does and it’s really good, too! I am now sure that you can make ANYTHING in the crock pot!!! It takes most of the day to make it, but is so easy and totally worth it!
First put 8 cups of cold whole milk in your crock pot. Turn it on low and let cook for 2 1/2 hours.
Then unplug the crock pot and let it sit for 3 hours. Don’t open it! Just unplug it and let it sit!
Then remove 2 cups of the warm milk and place in a bowl. Whisk in 1/2 cup of plain yogurt with active cultures into the 2 cups of milk in the bowl. You can also whisk in an envelope of unflavored gelatin to make it thicker. (I’ve also heard that 1/2 cup of powdered milk with work to thicken it.)
Stir the “starter” back into the remaining milk in the crock pot.
Put the lid back on the crock pot and wrap the entire thing in 2-3 large bath towels. Let this sit undisturbed for 8 hours.
When the 8 hours are done, you will have an entire crock pot full of plain yogurt.
I put it into a bowl to chill and then into quart canning jars.
The yogurt will last 7-10 days in the fridge. Be sure to save a 1/2 cup for the starter for your next batch!
Flavor the yogurt with fresh fruit, honey or jam (that’s our favorite!). It’s also great with homemade granola or muesli!
I've always made mine with either a heating pad (makes me feel rather Macgyver-is) or in the oven, but today I'm trying it in the crockpot. Question: why do you chill first in a big bowl and then transfer to the quart jars? My experience has been that the more you disturb the yogurt, the more it breaks down/become runny.Could I just cool it down in the quart jars, or is there a reason for the extra step? Will it not cool down quick enough in the jars, and then go bad? If you get this today, would you please message me back? I don't want to ruin 8 c of milk (and all the time spent slaving away with these directions :) Thanks in advance! Shannon Milsten Oh, sorry abt posting as anonymous, it's the only way I could get it to post!
ReplyDelete