Homemade Yogurt - in a Crock Pot CrockPot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
6 cups 2% milk4 Tbsp Agave Nectar (you may use up to 1/3 cup of sugar instead)2 cup non-fat dry milk1 container Greek Yogurt - 4 to 8 oz(you can also use any other yogurt with live and active cultures - I sometimes use Activia)1 Tbsp vanilla
Measure 1 cup of milk, the agave nectar or sugar, and the dry milk into your crock-pot. Stir with a whisk until all lumps are gone. Add the rest of the milk and stir thoroughly. Turn your crock pot on high, cover, and cook until the temperature reaches 180 degrees, as measured by your instant read or candy thermometer. (This should take 2 to 2.5 hours, but it will vary according to your crock pot and kitchen temperature.) Turn your crock pot OFF and let cool until the mixture reaches between 110 and 120 degrees. (This should take about 3 hours, but again, may vary.) Scoop about 2 cups of the milk mixture out into a bowl and mix with yogurt (this serves as your starter) and vanilla, if desired. Stir until completely homogenous, then add it back into the crock pot and stir. Replace the crock pot's cover, and wrap your crock pot in one or two nice thick towels.
You want to insulate the crock pot so that the temperature cools very slowly so that the yogurt will culture.
Let sit overnight, or 10-12 hours - take of the cover, and "voila!" you'll have yogurt!
Some people skip the thermometer, and just heat for 2.5 hours, and cool for 3 hours - but I'm more comfortable using the thermometer, myself.
Using Greek yogurt gives a bit of a thicker texture than using regular yogurt.
Make plain yogurt by omitting the sugar and vanilla.
To make a thicker yogurt, line a colander with coffee filters and add yogurt. Let whey drain until of desired thickness.
To make Yo-chi (yogurt cheese,) drain until the consistency of cream cheese. YUM!
Tailor the sweetness to your taste. When I started making this, I used 1/2 cup sugar, then gradually reduced it to 1/3 cup - then cut back to 1/4 when I switched to Agave nectar, as it is sweeter than sugar.
Serving Size: makes approximately 16 1/2 cup servings
You want to insulate the crock pot so that the temperature cools very slowly so that the yogurt will culture.
Let sit overnight, or 10-12 hours - take of the cover, and "voila!" you'll have yogurt!
Some people skip the thermometer, and just heat for 2.5 hours, and cool for 3 hours - but I'm more comfortable using the thermometer, myself.
Using Greek yogurt gives a bit of a thicker texture than using regular yogurt.
Make plain yogurt by omitting the sugar and vanilla.
To make a thicker yogurt, line a colander with coffee filters and add yogurt. Let whey drain until of desired thickness.
To make Yo-chi (yogurt cheese,) drain until the consistency of cream cheese. YUM!
Tailor the sweetness to your taste. When I started making this, I used 1/2 cup sugar, then gradually reduced it to 1/3 cup - then cut back to 1/4 when I switched to Agave nectar, as it is sweeter than sugar.
Serving Size: makes approximately 16 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 90.9
- Total Fat: 2.2 g
- Cholesterol: 9.0 mg
- Sodium: 70.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.0 g
- Protein: 6.1 g
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