I have been spending a lot of time in the kitchen lately and my latest creation was Homemade yogurt in the crockpot..... Yes in the crockpot.....It was the best.... so good, smooth, just perfect.... no additive, only things that I can pronounce.....I have posted this recipes on my facebook page....
And I will repost it on here.... I am hoping to make my very first youtube video next week of a tutorial on the homade yogurt.... So .... More to follow!!!
Easy 1-2-3 Yogurt
First off…. I am no expert… I am
a newbie at this. I have altered my recipe to make a more custard type yogurt
·
4 cups of milk (any type will work, I used whole
milk for a more creamier taste and texture)
·
½ cup of sugar (I only used ¼ ) “Optional”
·
1 tsp of gelatin (or 1 packet) “Optional” but recommended
·
½ cup of dry milk (any kind) for more protein
·
1 tsp vanilla (Or to taste) “Optional”
·
½ cup plain yogurt****very important that it
says live or active culture… I also made sure that it had very little
ingredients….
3 Easy Steps
1. Mix milk, sugar, gelatin, and powder
milk. Add to slow cooker, turn on low.
Set timer for 2.5 hrs…. And……..Walk Away
2. Turn off cooker, unplug it. Set timer for 3 hrs or until it reach
110 degrees….. And…Walk Away
3. Take 2 cups of milk out of the slow cooker, add your
yogurt and vanilla, mix well. Add it back to slow cooker and mix it well with a
whisk. Wrap your slow cooker in a nice thick
flannel blanket or comforter…. (Yep… you read right… to maintain tempt) Set the
timer for 8 hrs or overnight… And you guessed it….Walk Away…
4. In the morning.... or after your 8 hrs....Then place in the fridge and let cool…. It will
thicken some more
Spoon into
sterilized containers, like a Masson jars or a glass bowl, which was sterilized
with boiling water.
Once you've made your first batch of yogurt you don't need to buy store brand
to make more, just remove 1/2 cup and store for the next batch! *FREEZING DOES
NOT KILL THE CULTURES*
Also, it is normal
that you have a little bit of clear liquid on the surface… it is called “Wey”
For plain Yogurt,
do not use sugar and vanilla, I used gelatin with great results, it made a
greek type yogurt
