Crock Pot Yogurt - 1% milkSubmitted by: VLECKB
IntroductionFrom a year of slow cooking but revised with 1% From a year of slow cooking but revised with 1%
Milk, 1%, 8 cup (remove)
plain cultured yogurt - 1/2 cup
Gelatin - 1 envelope (1 tbsp), 7 gram (remove)
Skim MIlk Powder, 3 tbsp (remove)
I used a 4 quart crockpot. This is so exciting. My fingers are shaking!
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt, skim milk powder and gelatin. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
Number of Servings: 10
Recipe submitted by SparkPeople user VLECKB.