CatO's Crockpot Nonfat Greek Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 quarts nonfat (skim milk)NOTE: MILK MUST NOT BE "ULTRA PASTEURIZED" - LOOK FOR "PASTEURIZED" OTHERWISE IT WON'T SET. I FOUND THAT ALL THE ORGANIC MILKS AT MY MARKET WERE ULTRA PASTEURIZED BUT THE REGULAR HOUSE BRAND WAS OK.Starter: 1/2 cup plain nonfat yogurt (Fage Total 0 plain Greek Yogurt works well for me)Strainer: cheesecloth or white, tight weave dishtowel or t-shirt (some people prefer a extra fine mesh bouillon strainer but these can be pricey)
Pour milk into a crockpot and turn to high setting. Cover.
Cook until it reaches 185 degrees with food thermometer). This took my crockpot about 2 1/2 hours.
Turn off crockpot, set the lid askew to let out heat until it cools down to 110 degrees.
Without stirring add 1/2 cup yogurt. Replace lid and then wrap the whole crock pot in a blanket - I actually wrap it in one really warm blanket, put it in a cardboard box and then wrap that up with another blanket.
Let it sit for at least 6 hours or even overnight.When it's ready it looks like smooth yogurt with a small amount of very light yellow liquid floating on the top.
Refrigerate for at least 2 hours and you have delicious yogurt.
To make it Greek style, after waiting the 2 hours for it to firm up in the fridge I pour the yogurt into a clean white dishcloth, tie it up with a twisty tie, put it into a strainer or collander suspended over a bowl and set it back into the fridge to drain for an hour or longer depending on how thick you want it.
Serving Size: 1 cup
Cook until it reaches 185 degrees with food thermometer). This took my crockpot about 2 1/2 hours.
Turn off crockpot, set the lid askew to let out heat until it cools down to 110 degrees.
Without stirring add 1/2 cup yogurt. Replace lid and then wrap the whole crock pot in a blanket - I actually wrap it in one really warm blanket, put it in a cardboard box and then wrap that up with another blanket.
Let it sit for at least 6 hours or even overnight.When it's ready it looks like smooth yogurt with a small amount of very light yellow liquid floating on the top.
Refrigerate for at least 2 hours and you have delicious yogurt.
To make it Greek style, after waiting the 2 hours for it to firm up in the fridge I pour the yogurt into a clean white dishcloth, tie it up with a twisty tie, put it into a strainer or collander suspended over a bowl and set it back into the fridge to drain for an hour or longer depending on how thick you want it.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 145.8
- Total Fat: 0.3 g
- Cholesterol: 8.0 mg
- Sodium: 173.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.0 g
- Protein: 15.6 g
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