Yogurt, CrockPot Homemade
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 130.7
- Total Fat: 3.0 g
- Cholesterol: 13.5 mg
- Sodium: 116.8 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.0 g
- Protein: 8.9 g
View full nutritional breakdown of Yogurt, CrockPot Homemade calories by ingredient
Introduction
http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html http://crockpot365.blogspot.com/2008/10/yo
u-can-make-yogurt-in-your-crockpot.html
Number of Servings: 8
Ingredients
-
--8 cups (half-gallon) of 1% milk
(Recommend starting with whole milk until you get the hang of yogurt-making -- pasteurized and homogenized is fine, but do NOT use ultra-pasteurized).
--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)
Knox Gelatin - 1 envelope
--frozen/fresh fruit for flavoring (1 cup raspberries)
--thick bath towel
Directions
Makes about 8 1-cup servings.
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 live/active natural 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.
Reserve 1/2 cup as a starter for your next batch.
Blend in your favorite fruit (mango, strawberry, raspberry and blueberry). When you blend in the fruit, bubbles will form. 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.
You can achieve a Greek-style yogurt by lining a colander with a coffee liner and letting the liquid drip out.
Number of Servings: 8
Recipe submitted by SparkPeople user GEMINIGAY.
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 live/active natural 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.
Reserve 1/2 cup as a starter for your next batch.
Blend in your favorite fruit (mango, strawberry, raspberry and blueberry). When you blend in the fruit, bubbles will form. 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.
You can achieve a Greek-style yogurt by lining a colander with a coffee liner and letting the liquid drip out.
Number of Servings: 8
Recipe submitted by SparkPeople user GEMINIGAY.