Tuesday, February 23, 2010

Homemade Crockpot Yogurt

Tasty Tuesday

Grab the button here and come join us, or just link to another site with a recipe you're going to try... or post a recipe in the comments!

Tasty Tuesday can also be a recipe you intend to try. My crock pot is out of commission right now, but as soon as I get a new one I'm going to try this. Crock pot yogurt! (No high fructose corn syrup, no dubious sweeteners or fillers, and a lot cheaper).

Crock Pot Yogurt
Copied from Nourishing Days

Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.
  • Turn your crock pot to low and pour in 1/2 gallon of milk.
  • Heat on low for 2 hours and 30 minutes.
  • Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.
  • After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of plain store-bought yogurt with live active cultures and mix very well.
  • Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
  • Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
  • Let it culture overnight, 8-12 hours.
  • In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.
  • For optimum texture, refrigerate for at least 8 hours before using.
After that, you can add your own fresh fruit, a little honey, or even jam.


Jenna St.Hilaire said...

Ooh, I love yogurt. I might have to give your recipe a try sometime.

My addition today is one of my favorites: super-comforting tortilla soup. I hope people make and enjoy it!

Anonymous said...

I'm posting my "tasty Tuesday" on "Wait-til-Wednesday" - hope that works.

I just used the last of my acorn squash on this tasty little dish:

Cranberry-stuffed Acorn Squash
2 medium acorn squash
1/4 teaspoon salt
2 cups chopped unpeeled tart apples
3/4 c. fresh or frozen cranberries
1/4 c. packed brown sugar
2 tablespoons butter or margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Cut squash in half; discard seeds/pulp. Place squash cut side down in an ungreased 13-inch x 9-in. x 2-in. baking dish. Add 1 inch of hot water to the pan. Bake, uncovered, at 350 degrees for 30 minutes. Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

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