Crock-Pot Yogurt
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
3 1/4 quarts3 cups powdered skim milk1 envelope gelatin1/2 cup plain yogurt
Fill Crock-pot with milk (about 3 1/4 quarts). Stir 3 cups powdered milk into it (to increase proteins). Bring to temperature of 180 F (takes shorter on High). Remove from heat and keep covered till it cools to between 95-115 F. Stir 1 packet unflavored gelatin into 1/2 cup plain yogurt (a Chobani cup works great) and then stir into the milk. Leave the cover on and set in the oven with the light on for 8-12 hours (I've left it in as long as 15 hours and it was fine). Remove from Crock-pot and store in fridge in whatever containers you want (you can pour off the whey). Keeps two weeks.
Serving Size: 20 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user ASLANSCUB.
Serving Size: 20 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user ASLANSCUB.
Nutritional Info Amount Per Serving
- Calories: 98.5
- Total Fat: 0.1 g
- Cholesterol: 5.5 mg
- Sodium: 124.5 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.0 g
- Protein: 10.5 g
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