Here is the recipe:
SLOW-COOKER YOGURT
8 cups (half-gallon) of milk (The recipe recommends using whole milk until you get the hang of yogurt making, but 2 percent worked fine for us. Just don't use ultra-pasteurized "long-life'' milk.)
1/2 cup store-bought natural, live/active-culture plain yogurt as a starter.
1 packet plain gelatin (optional, I don't use this, but it will give your yogurt more of a store-bought consistency if you are picky about that)
Plug in slow cooker and turn to low. Add the milk. Cover and cook on low for 2 1/2 hours.
Unplug cooker. Leave the cover on, and let it sit for 3 hours.
Scoop out 2 cups of the warm milk and put it in a bowl. Whisk in yogurt and gelatin. Then dump the bowl contents back into the crock-pot. Stir.
Put the lid back on the cooker. Keep it unplugged, and wrap a heavy bath towel all the way around it.
Go to bed, or let it sit for 8 hours.
Chill in a plastic container in the refrigerator. Your fresh yogurt will be good for seven to 10 days. Save 1/2 cup as a starter to make a new batch.
1 comment:
I'm going to give this a try, thanks!!!! I also read another recipe (that wasn't slow cooker) that said for fruit flavored yogurt, just mix in a little preserves.
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