Some cosmetic changes in preparation for larger site changes in the works.

Close
Heather_in_SF

Found a new blog today (new to me that is) about crock pot cooking

Veteran Member
2836 posts
Joined: Dec 21, 2005

Options

Posted to Thread #16372 at 8:52 am on Oct 4, 2009

It's called "A Year of Slow Cooking" and after looking at a few of her recipes I think I would like to try her cookbook.

I was particularly interested in the blog about making yogurt at home. Does anyone do this? I really miss eating yogurt but can't do cow's milk, and goat and sheep yogurt, while delicious, it terrifically expensive.

Once I finish using the crock pot with this cursed chicken dish (see Revision to Saturday Six above), and am well enough to go to the store I will try some goat yogurt in the crock pot! (excerpt below)

The Ingredients.

--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)

--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)

--frozen/fresh fruit for flavoring

--thick bath towel

The Directions.

This takes a while. Make your yogurt on a weekend day when you are home to monitor.

I used a 4 quart crockpot. This is so exciting. My fingers are shaking!

Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.

Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.


Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.

Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.


Be sure to see the end of her blog that talks about the cost savings. It was rather eye opening....


http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

Link: http://crockpot365.blogspot.com/


"Well-behaved women rarely make history."

LT Ulrich


Other messages in this thread: