Yogurt made in Crock Pot/Slow Cooker Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 c. milk
1 container of plain yogurt with live cultures (room temperature) or 5 g. packet of yogurt starter
Optional: Non-fat dry milk - not required for full fat milk. Add 3/4 c. for 2% milk or 1-1/4 c. for 1% milk. It will help make the yogurt more solid.
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Directions: |
Directions:Pour milk into 4 quart Crock Pot/slow cooker (stir in the non-fat dry milk if using). Cook on low for 2-1/2 hours (or until 165 to 180 degrees). Unplug Crock Pot/slow cooker, leave the cover on and let sit for 3 hours (or until around 115 degrees). If skin has formed during cooling remove it. Take out 2 c. of the warm milk and mix the yogurt/yogurt starter into it then add it to the rest of the milk in the Crock Pot/slow cooker. Replace the cover, leave unplugged and wrap the Crock Pot/slow cooker in 2-3 bath towels. Leave 8-12 hours or overnight.
Refrigerate at least 2 hours before eating. After cooling for 2 hours, you can put the yogurt in a colander lined with cheese cloth and strain out some of the yogurt whey. This leaves a Greek style yogurt or if you strain longer, yogurt cheese. This takes awhile so keep it in the refrigerator while straining. |
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Number Of
Servings: |
Number Of
Servings:8 |
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