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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 131.8
  • Total Fat: 3.1 g
  • Cholesterol: 13.5 mg
  • Sodium: 115.2 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 8.9 g

View full nutritional breakdown of Homemade yogurt in the crockpot calories by ingredient
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Homemade yogurt in the crockpot

Submitted by: AKCASWELL

Introduction

This yogurt is easy to make and taken from crockpot365.blogspot.com This yogurt is easy to make and taken from crockpot365.blogspot.com
Number of Servings: 16

Ingredients

    Milk- 1%-whole gallon
    Natural yogurt-1cup
    fruit of your choice (I used a 20oz frozen package of bluberries)
    Knox Gelatine-2 packages

Directions

This is about a 1 cup serving size...

Take your milk and pour it into your crockpot. cook on low for 2 1/2 hours. After 2 1/2 hours unplug your crockpot and let sit for 3 hours. After the 3 hours, mix in 1c of natural yogurt and gelatine. Cover your crockpot with towels and let sit overnight (aprox 8 hours). In the morning you will have a "thinner" yogurt. Blend your favorite fruits and add to your yogurt and enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user AKCASWELL.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    I let it 'cook' longer - more like seven or eight hours. Then overnight in the back of the refrigerator. The gelatin can be replaced by powdered milk for a creamier style. My end product is fairly thick, like soft serve ice cream. - 7/4/09

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  • O.K.
    1 of 1 people found this review helpful
    I made this tw3ice and both times it turned out yogurt flavored milk. Not bad, just not yogurt. And yes I used the active culture type of yogurt. Maybe that was it. - 2/23/09

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  • Made this and loved it. Used 2% milk - trying nonfat next. Added Gelatin (1 package) to help thicken, it thickened even more first 24 hours in fridge. Tried cheesecloth instead of coffee filter, worked well. Very fresh taste. Had to hunt for non ultrapasturized milk. Used organic -better taste. - 3/16/10

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  • i mADE THIS AND LOVED IT... JUST ADDED A LITTLE BIT OF SUGAR AND NATURAL VAN FLAVORING~ DRANK A LITTLE AT NITE IN PLACE OF EATING ICE CREAM. SATISIFIED THE SWEET TOOTH AND FILLED ME UP!!! DOUBLE WHAMMIE!! "O) - 3/3/10

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  • made the mistake of using ultra-pasteurized milk--- don't make my mistake- it won't thicken b/c the milk won't support the growth of the active yogurt cultures!!
    Just wanted to save someone else from the same mistake :) - 3/1/10

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  • It will take some extra tries and tweaking to find the flavor and thickening that I like. But well worth the effort! - 2/20/10

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  • if you are using skim or lowfat milk adding powdered milk is essential to thick yogurt. There is not enough casing skim/lowfat milk to thicken the culture. Also milk need only to be heated to body tempeture and held 12 to 24 hours I find dumping the mixture into a thermos overnight works fine - 1/12/10

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