Homemade Slow Cooker Yogurt
- Number of Servings: 12
Ingredients
1/2 gallon - Milk, Fat Free, Skim you can use higher fat milk if you prefer, just adjust the nutrition values)1 cup - Instant Nonfat Dry Milk1 tsp - Granulated Sugar1/2 cup - Plain Yogurt (musthave with active live cultures. I used Fage - 0%)
1) Plug in your crockpot and turn to low. Add the entire half gallon of milk, powdered milk, and sugar. Stir to cmbine. Cover and cook on low for 2 1/2 hours.
2) Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
3) 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.
4) Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
5) 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.
6) 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.
7) to make a thicker (Greek Style) yogrt, place a coffee fliter in a collander, place over a bowl, and pour yogurt into collander. Place in fridge for about 6-8 hours. This will seperate some ofthe whe (watelike liquid), and make thicker, creamier yogurt.
If yo'd like, 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.
1 Serving = 1/2 cup
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LILSTARLET.
2) Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
3) 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.
4) Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
5) 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.
6) 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.
7) to make a thicker (Greek Style) yogrt, place a coffee fliter in a collander, place over a bowl, and pour yogurt into collander. Place in fridge for about 6-8 hours. This will seperate some ofthe whe (watelike liquid), and make thicker, creamier yogurt.
If yo'd like, 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.
1 Serving = 1/2 cup
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LILSTARLET.
Nutritional Info Amount Per Serving
- Calories: 81.4
- Total Fat: 0.0 g
- Cholesterol: 3.1 mg
- Sodium: 114.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.0 g
- Protein: 8.3 g
Member Reviews
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CD12089052
I love yogurt. Plain yogurt. I have to admit I did not love this though. It had an odd taste and it sits in my fridge waiting for me to figure out what to do with it. A smoothie is probably the route I'll take. I don't know if it was the sugar or the dry milk, but not what I'm used to. Sorry.
- 4/18/12