Yogurt is one of those food items people do not realize that
can be easily made at home. You only
need one special tool to do so, a thermometer. In the past, I have made yogurt
on top of the stove; however, recently I tried something new. I made yogurt in
my slow cooker instead. I like using the slow cooker because I do not have to
babysit the milk so closely. But, it does take a little longer. The results are
still excellent and predictable.
Homemade Yogurt tastes great with granola on top, with raw
honey on the bottom, or in smoothies. And, it makes the perfect mid-morning snack. If you are
interested in taking a hands-on class to learn how to make this Homemade
Yogurt, please leave a comment. Feel free to comment no matter where you live,
around the corner or around the world. I am just wondering if this is something
others might be interested in learning.
Homemade Yogurt
½ gallon whole milk
½ cup plain yogurt with active/live cultures (I use Dannon, full fat plain yogurt)
Pour milk into a slow cooker and heat to 175-185˚. (My two
quart slow cooker takes 2 ½ hours on high to hit this temperature. You will
want to use a thermometer to check yours.) Remove crock from base and place on
a cooling rack. Remove lid, and cool to 110-120˚. (My milk cools in about an
hour.) Whisk in ½ cup yogurt. Ladle into mason jars, and place in oven at 110˚
for 3-6 hours. (If your oven does not have a setting this low, you can place
your crock back into the base, put the cover back on, wrap with a large towel
and let sit for 3-6 hours. Again, you will want to use a thermometer to make
sure that your yogurt stays warm enough. If necessary, you can turn your slow
cooker onto the warm setting to keep it at the correct temperature.) Chill
overnight before serving.
This post has been linked to Try New Adventures Thursday.
This post has been linked to Try New Adventures Thursday.
Oooh, that sounds great! And way easier than I would have thought. Have you ever made Greek style yogurt? It's my favorite.
ReplyDeleteTo make Greek style yogurt, all you need to do is strain the yogurt once it has been chilled. Place a coffee filter, or a double layer of cheese cloth in a colander, then add yogurt. Strain on the counter until you have reached the consistency that you want. The whey that drips off of the yogurt can be used in place of milk in any baked good recipe. The strained yogurt is also great for dips and spreads.
DeleteWow, I didn't know that. Seriously need to give making Greek yogurt a try!
DeleteIt's seriously that easy to make yogurt? Wow, thanks for sharing!
ReplyDeleteI use the crockpot to make yogurt, too. :D I think it's an awesome method.
ReplyDeleteSounds yummy! My girls love yogurt.
ReplyDelete