Crock Pot Yogurt
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 61.8
- Total Fat: 1.2 g
- Cholesterol: 6.3 mg
- Sodium: 63.1 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.0 g
- Protein: 4.5 g
View full nutritional breakdown of Crock Pot Yogurt calories by ingredient
Introduction
Super yummy creamy yogurt made in your crock pot! Super yummy creamy yogurt made in your crock pot!Number of Servings: 16
Ingredients
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1/2 gallon of 1% Milk
1/2 cup of plain yogurt
1 packet of gelatin
Directions
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 and gelatin. 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.
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.
To achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream.
Serve with berries and honey.
Number of Servings: 16
Recipe submitted by SparkPeople user KATTIEBUG.
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 and gelatin. 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.
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.
To achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream.
Serve with berries and honey.
Number of Servings: 16
Recipe submitted by SparkPeople user KATTIEBUG.
Member Ratings For This Recipe
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TERFREE
I've been using this recipe for about 2 months now, I didn't like the texture so much with the gelatin and found a tip to use UP to a cup of powdered milk instead as the thickener. Yum! - 5/26/10
Reply from KATTIEBUG (5/26/10)
When I came down this morning it wasn't thickened at all. It hasn't been the full 8 hours though. Has that happened to you?
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SUNNYARIZONA