Crock Pot Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 gallon of 1% Milk1/2 cup of plain yogurt1 packet of gelatin
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 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.
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.
To achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream.
Serve with berries and honey.
Number of Servings: 16
Recipe submitted by SparkPeople user KATTIEBUG.
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 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.
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.
To achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream.
Serve with berries and honey.
Number of Servings: 16
Recipe submitted by SparkPeople user KATTIEBUG.
Nutritional Info Amount Per Serving
- Calories: 61.8
- Total Fat: 1.2 g
- Cholesterol: 6.3 mg
- Sodium: 63.1 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.0 g
- Protein: 4.5 g
Member Reviews
-
TERFREE
I've been using this recipe for about 2 months now, I didn't like the texture so much with the gelatin and found a tip to use UP to a cup of powdered milk instead as the thickener. Yum! - 5/26/10
Reply from KATTIEBUG (5/26/10)
When I came down this morning it wasn't thickened at all. It hasn't been the full 8 hours though. Has that happened to you?