Slowcooker Yogurt (Slow Cooker, Crock Pot, Crockpot)
- Minutes to Cook:
- Number of Servings: 16
Ingredients
8 cups whole milk (NOT ultra-pasteurized)1/2 cup yogurt of choice (with live cultures)1/2 cup nonfat dry milk
Warm whole milk on low setting of slowcooker for 2.5 hours.
Turn off and unplug slowcooker. Let sit 3 hours.
Scoop out 3 cups of the milk. Whisk in the nonfat dry milk first, then whisk in the yogurt (acts as a starter). Pour this back into the slowcooker with the rest of the milk; whisk lightly to mix. Put the lid back on and wrap the ENTIRE slowcooker in one or two thick towels. You want to create a warm, dark environment for the active cultures. Let sit 8-16 hours.
Put your yogurt in containers and allow to chill and thicken in the fridge, OR hang the yogurt in cheesecloth or a thin dish towel to strain off some of the whey to create a thicker yogurt (Greek-style yogurts are made this way). Hang for 8 hours to produce yogurt cheese, which can be flavored with herbs, salt, sugar, vanilla, cocoa -- whatever you like!
I like to put half the batch in a quart container in the fridge then hang the other half in cheesecloth or a thin dishtowel for 8 hours to strain off the whey. (Put a bowl underneath to catch the whey.) That way, I have cheese and yogurt for the week. The yogurt cheese is much like cream cheese; I have made cheesecake with it. It's wonderful!
Enjoy! Your fresh yogurt and/or yogurt cheese will keep for 7-10 days.
**Remember to reserve 1/2 cup yogurt to use as your next starter.**
Serving Size: Makes 16 1/2-cup servings.
Turn off and unplug slowcooker. Let sit 3 hours.
Scoop out 3 cups of the milk. Whisk in the nonfat dry milk first, then whisk in the yogurt (acts as a starter). Pour this back into the slowcooker with the rest of the milk; whisk lightly to mix. Put the lid back on and wrap the ENTIRE slowcooker in one or two thick towels. You want to create a warm, dark environment for the active cultures. Let sit 8-16 hours.
Put your yogurt in containers and allow to chill and thicken in the fridge, OR hang the yogurt in cheesecloth or a thin dish towel to strain off some of the whey to create a thicker yogurt (Greek-style yogurts are made this way). Hang for 8 hours to produce yogurt cheese, which can be flavored with herbs, salt, sugar, vanilla, cocoa -- whatever you like!
I like to put half the batch in a quart container in the fridge then hang the other half in cheesecloth or a thin dishtowel for 8 hours to strain off the whey. (Put a bowl underneath to catch the whey.) That way, I have cheese and yogurt for the week. The yogurt cheese is much like cream cheese; I have made cheesecake with it. It's wonderful!
Enjoy! Your fresh yogurt and/or yogurt cheese will keep for 7-10 days.
**Remember to reserve 1/2 cup yogurt to use as your next starter.**
Serving Size: Makes 16 1/2-cup servings.
Nutritional Info Amount Per Serving
- Calories: 80.4
- Total Fat: 4.2 g
- Cholesterol: 13.2 mg
- Sodium: 56.3 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.0 g
- Protein: 4.4 g
Member Reviews