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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,265.0
  • Total Fat: 64.0 g
  • Cholesterol: 162.5 mg
  • Sodium: 1,095.0 mg
  • Total Carbs: 97.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 70.5 g

View full nutritional breakdown of Crock Pot yogurt calories by ingredient
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Crock Pot yogurt

Submitted by: ANGELFIRZ


Number of Servings: 1

Ingredients

    8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)

    --1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)

    --frozen/fresh fruit for flavoring

    --thick bath towel


    This takes a while. Make your yogurt on a weekend day when you are home to monitor.

    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. 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.


Directions



Number of Servings: 1

Recipe submitted by SparkPeople user ANGELFIRZ.





TAGS:  Snacks |

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    After I strained the yogurt, I got about 6-8 1/2 cup servings. It really *shrinks* once it's strained. - 3/4/10

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  • Incredible!
    2 of 2 people found this review helpful
    WOW!! Yummy! Worked very well with 1% milk. This is a new weekly staple in our home. I've been looking for years for a recipe that did not need constant baby sitting. Thanks!
    I have strained it in a cheesecloth lined sieve and I have also used an unbleached coffee filter in a sieve...both work well - 2/23/10

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  • I loved making my own yogurt. I made a smaller batch using 3 cups skim milk and 2 cups 2%. The process worked well, though be warned that the final product is thinner than store-bought yogurt, but very tasty. - 6/2/10

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  • Id like to try this recipe. I have a yogurt maker,same principle. The directions that came w/it says you can add powdered milk to thicken. - 4/6/10

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  • Yogurt strained through an unbleached coffee filter comes out wonderfully thick....had some today, it was delicious! - 3/14/10

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  • Anyone know how many 1/2 cup servings this makes?? - 3/13/10

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  • How much yogurt does this recipe yield? - 3/5/10

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  • I will have to try this at home. Has anyone tried straining it to get a thicker consistency? - 2/24/10

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