Wednesday, March 10, 2010

Crockpot Yogurt Directions

To make crockpot yogurt you need:
1 gallon milk
1 - 6 quart or larger crock pot
1 container plain organic yogurt with live active cultures to use as yogurt starter
meat thermometer optional (get the one with the latest expiration date because it is the freshest)

Put gallon of milk in crock pot on low. Cook on low for 3 hours. (if you have a meat thermometer it should get to 180 degrees farenheit so that any non beneficial bacteria will be killed)
Take crock out of base and cool for 3 hours. (If you have a meat thermometer, milk should cool to 110 degrees farenheit)
Take yogurt starter out of fridge so it can come to room temperature while milk cools.
Dip out 2 cups of warm milk.
Using wisk, mix warm milk with yogurt starter. Most recipes call for only 1 cup of starter yogurt, but I usually add the whole container of starter yogurt. If its 2 cups, I add 2 cups, if its 4 cups, I add 4) After all, unless you're making yogurt again within the next 3-5 days, the starter won't be able to be reused.
Add starter and warm milk mix back to crock pot and stir to combine.
Place crock back in base. Turn base on low for about 10 minutes so it reheats but does not change the temp of the yogurt (It needs to stay between 100 and 110 degrees farenheit for the yogurt to incubate properly. Reheating helps the base to insulate the yogurt as it ferments.)
Wrap a warm thick bath towel around crock pot and let sit for 8-12 hours.
Move to fridge.
Since I like greek style yogurt, I strain it in a collander with a thin dish towel lining it for 2-3 hours. I keep it in the fridge while I am straining it.

REMEMBER you will be making PLAIN yogurt, so you will have to add fruit, sweeteners or whatever you would like in it. Its better to add sweeteners, fruit, etc immediately before eating it as it will thin out your yogurt. I don't know all the science behind it, but it tastes better if you add the sweetener immediately before eating it.

Ideas for flavoring for yogurt are honey, agave necar, sugar, maple syrup, molasses, stevia, vanilla, granola and fruit (to make your own parfait), crushed oreos or graham crackers and fruit (different flavored parfaits), cacao nibs, dried fruit. . . the possibilities are endless.

Although some recipes call for instant dry milk, I don't suggest it. They make the consistency lumpy and the taste significantly worse in my opinion.

No comments:

Post a Comment