My Normal Yogurt
- Number of Servings: 8
Ingredients
2 cups half and half8 cups whole milk(both not ultra pasteurized)2 tbsp starter yogurt with live active cultures
Pour half and half and milk into your slow cooker. Cover and heat on low until the milk reads at least 170 degrees. This should take about 3 hours depending on the settings of your slow cooker. A probe thermometer with an alarm works really well for this.
You may need to remove the milk's "skin" from time to time during the heating and cooling. I use a slotted spoon to just take it off the top.
Take the stoneware out of the cooker and cool your milk to precisely 111 or 110 degrees. Place the starter yogurt in a small bowl. Scoop about 1 cup of the 110-111 degree milk out of the crock pot and whisk in with the starter yogurt. Then add the contents of the bowl to the rest of the milk. Give it one final whisk and cover. Wrap in a towel and keep in a warm place overnight or 8 hours.
In the morning you will have delicious fresh made yogurt! Take a taste even though it's warm, it will be sweet and creamy.
As you get more advanced you can omit the half and half and use 8 cups of whole milk. But the lower the fat content of the milk, the less thick you can get your yogurt.
Serving Size: Make 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MISSJULI.
You may need to remove the milk's "skin" from time to time during the heating and cooling. I use a slotted spoon to just take it off the top.
Take the stoneware out of the cooker and cool your milk to precisely 111 or 110 degrees. Place the starter yogurt in a small bowl. Scoop about 1 cup of the 110-111 degree milk out of the crock pot and whisk in with the starter yogurt. Then add the contents of the bowl to the rest of the milk. Give it one final whisk and cover. Wrap in a towel and keep in a warm place overnight or 8 hours.
In the morning you will have delicious fresh made yogurt! Take a taste even though it's warm, it will be sweet and creamy.
As you get more advanced you can omit the half and half and use 8 cups of whole milk. But the lower the fat content of the milk, the less thick you can get your yogurt.
Serving Size: Make 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MISSJULI.
Nutritional Info Amount Per Serving
- Calories: 232.0
- Total Fat: 15.0 g
- Cholesterol: 42.4 mg
- Sodium: 152.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.0 g
- Protein: 10.4 g
Member Reviews