Crock Pot yogurt

Name: Crock Pot yogurt Recipe
Yield: 1
Ingredients: 8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making); --1/2 cup store-bought natural live/active culture plain yogurt (you need to have a starter. Once you have made your own you can use that as a starter); --frozen/fresh fruit for flavoring; --thick bath towel; This takes a while. Make your yogurt on a weekend day when you are home to monitor.; I used a 4 quart crockpot. This is so exciting. My fingers are shaking!; Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.; Unplug your crockpot. Leave the cover on and let it sit for 3 hours.; When 3 hours have passed scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.; Put the lid back on your crockpot. Keep it unplugged and wrap a heavy bath towel all the way around the crock for insulation.; Go to bed or let it sit for 8 hours.; In the morning the yogurt will have thickened---it's not as thick as store-bought yogurt but has the consistency of low-fat plain yogurt.; Blend in batches with your favorite fruit. I did mango strawberry and blueberry. When you blend in the fruit bubbles will form and might bother you. They aren't a big deal and will settle eventually.; Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

(4)

Number of Servings: 1

Ingredients

8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)--frozen/fresh fruit for flavoring--thick bath towelThis takes a while. Make your yogurt on a weekend day when you are home to monitor.I used a 4 quart crockpot. This is so exciting. My fingers are shaking!Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.Go to bed, or let it sit for 8 hours.In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

Directions

Number of Servings: 1

Recipe submitted by SparkPeople user ANGELFIRZ.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 1,265.0
Total Fat: 64.0 g
Cholesterol: 162.5 mg
Sodium: 1,095.0 mg
Total Carbs: 97.5 g
Dietary Fiber: 0.0 g
Protein: 70.5 g

More Recipes Like This

TIME50

CALS117

(174 ratings)

Skinny Caramel Popcorn

This lightened-up version of caramel popcorn is our favorite tailgate treat. Submitted by: CHEF_MEG

CALORIES 116.7 FAT 2.8 PROTEIN 0.7 CARBS 27.7 FIBER 0.8

TIME40

CALS97

(187 ratings)

Virtually Fat-Free Delicious Banana Bread.

Sugar free, moist and lovely, too.Submitted by: SLOWSET

CALORIES 96.9 FAT 0.3 PROTEIN 2.9 CARBS 22.9 FIBER 1.5

TIME0

CALS52

(1135 ratings)

Easy Zucchini Parmesan

This quick and healthy side dish takes just minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables. (And if you don't like using butter spray, you could melt a few pats of butter and brush the butter on with a pastry brush - whatever your preference!)Submitted by: MATCM81

CALORIES 51.6 FAT 1.6 PROTEIN 3.2 CARBS 7.3 FIBER 2.5

TIME0

CALS158

(121 ratings)

Blueberry Muffins RECIPE

A lower fat version of everyone's favorite- prep and bake in less than 25 minutes!Submitted by:

CALORIES 157.6 FAT 5.2 PROTEIN 3.5 CARBS 24.4 FIBER 0.8

TIME0

CALS100

(159 ratings)

100-Calorie Carrot Ginger Muffins

Think carrot cake, but without the guilt!Submitted by: SQUIRRELLYPOO

CALORIES 99.6 FAT 2.5 PROTEIN 2 CARBS 19.9 FIBER 1.4

Member Reviews

KELLIGIRL523
After I strained the yogurt, I got about 6-8 1/2 cup servings. It really *shrinks* once it's strained. - 3/4/10
CD6677496
WOW!! Yummy! Worked very well with 1% milk. This is a new weekly staple in our home. I've been looking for years for a recipe that did not need constant baby sitting. Thanks!
I have strained it in a cheesecloth lined sieve and I have also used an unbleached coffee filter in a sieve...both work well - 2/23/10
JAIMES_FOLLY
I loved making my own yogurt. I made a smaller batch using 3 cups skim milk and 2 cups 2%. The process worked well, though be warned that the final product is thinner than store-bought yogurt, but very tasty. - 6/2/10
SKARDH
Id like to try this recipe. I have a yogurt maker,same principle. The directions that came w/it says you can add powdered milk to thicken. - 4/6/10
AMOBRASIL83
Yogurt strained through an unbleached coffee filter comes out wonderfully thick....had some today, it was delicious! - 3/14/10
MOM2ALEX2004
Anyone know how many 1/2 cup servings this makes?? - 3/13/10
DRUFROSTE36
How much yogurt does this recipe yield? - 3/5/10
BASILIC
I will have to try this at home. Has anyone tried straining it to get a thicker consistency? - 2/24/10