CatO's Crockpot Nonfat Greek Yogurt
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of CatO's Crockpot Nonfat Greek Yogurt calories by ingredient
Introduction
This is very delicious and a good source of protein and super easy. Most of the time is just waiting while it ferments. Flavor it with honey, jam, fruit, etc., or use it in many recipes including smoothies. I've been making this at least once a week. Have fun and enjoy! This is very delicious and a good source of protein and super easy. Most of the time is just waiting while it ferments. Flavor it with honey, jam, fruit, etc., or use it in many recipes including smoothies. I've been making this at least once a week. Have fun and enjoy!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)
Tips
This makes about 5 cups of yogurt plus about 2 cups of high protein whey (check out the web if you are interested in uses for the whey byproduct).
You can also use 1%, 2% or whole milk with equal success - just make sure to adjust your calories! The protein remains the same.
REMEMBER TO SAVE 1/2 CUP FOR YOUR NEXT BATCH!
Directions
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