Slow Cooker- Homemade Yogurt Makes 8 1/2 cups Prep. Time: 15 minutes Cooking Time: 2 1/2 hours Standing Time: 3 hours, and then 8-12 hours Ideal slow-cooker size: 3- or 4-quart
1/2 gallon (8 cups) 2 % or whole milk 1/2 cup plain yogurt with live cultures, or freeze-dried yogurt starter Place milk in slow cooker. Cover and cook on Low for 21/2 hours. Turn the cooker off and unplug it, but keep the lid on. Allow to sit in this manner for 3 hours. The milk should be in the lukewarm range (105-115°) before you introduce the yogurt cultures. If you're unsure, check it with a kitchen candy thermometer. Scoop a cup of the lukewarm milk into a small mixing bowl. Add the yogurt or yogurt starter. Whisk well. Return the milk/yogurt mixture to the slow cooker. Whisk again to distribute the starter through all of the milk. Put the lid on. Swaddle the entire, unplugged slow cooker in a beach towel or two. Allow to sit for 8-12 hours undisturbed. The yogurt should be thick and gelatinous. It will thicken more with chilling or a longer incubation (but it will get more tart the longer it is incubated!). Gently scoop the yogurt into containers, but try to avoid stirring it as that breaks down its natural gel and it will get runnier. Refrigerate. Keeps in the fridge for 2-3 weeks, but it gets more tart as it ages. You can use 1/2 cup homemade yogurt as the starter for the next batch, although some people think it's helpful to renew the starter with a commercial yogurt every few batches or so. Tip: Add sweeteners, flavors, and fruit just before eating, to the individual taste of each person. Cook’s Notes: Make Greek yogurt with your homemade yogurt: line a mesh strainer with cheesecloth and set it over a bowl. Pour yogurt into the lined strainer. Allow the whey to strain out, into the bowl. Allow to strain for 1 hour or up to 12 hours for really thick yogurt (yogurt cheese, some people call it, and use it like cream cheese). The whey is quite nutritious and can be used instead of buttermilk for some baked goods. Another thickening option is to add a packet of unflavored, powdered gelatin at the end of the yogurt incubation. Whisk it gently through the yogurt, and after it's been refrigerated for a few hours, the yogurt will set up more firmly. Fix-It and Forget-It New Cookbook ‘Faith is seeing light with your heart when all your eyes see is darkness.’ ~Blessed, Sugar -----Original Message----- From: Mary Ann via Cookinginthedark [mailto:[email protected]] Sent: Friday, December 04, 2015 2:33 PM To: [email protected] Subject: [CnD] Yogourt Recipe Hi, Does any one have a yugourt recipe?? Thanks, Mary Ann --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
