Saturday, April 30, 2011

Homemade Yogurt in the crockpot

So I LOVE, LOVE, LOVE European Yogurt. It is not Greek Yogurt, but it is super yummy. Sadly I cannot find it anywhere in the US. The difference is big and vast. If you have ever been in Europe and eaten Muller's Yogurt or been in Switzerland and eaten standard yogurt, you would understand my point. I find US based yogurt aweful. It is tart, leaves a horrible aftertaste and is not good. So I have tried many homemade recipes to discover one I like. Well I found one yesterday. I tried it and it was wonderful. Here is the recipe.

1 liter milk (if unpasterized, even better)
1/4-1/2 cup of dried milk
1 container of plain yogurt (% of your choice, not ultra pasterized) or active yeast cultures

Place both ingredients in the crockpot. Cook for 1 1/2 hours on high or 2 1/2 hours on low. Then remove from heat source (outter layer of crockpot). If you have a free thermator, the temperature should go down to 110'. If not, let rest for 1 hour.
Add plain yogurt for starters or pour live cultures. Mix in.
Heat your oven to the lowest temperature you can. Place ceramic bowl with yogurt into your oven for 5-12 hours. The shorter the time, the less tart your yogurt will get. The longer, the more tart it gets.
Remove from oven and let rest for about 1 hour. Pour out the yellow or green liquids out (whey from the milk). You can keep it to put into smoothies (protein source without calories) or toss. Use some to put back into the yogurt. You can use cheesecloth to help remove more liquid, but place in sealed container in frig to cool.

I added strawberries (sliced with a little sugar and water-- cooked for 20 minutes- stirring occasionally). Let cool, then added to the yogurt. Great homemade yogurt--- I've done the same with blueberries and other fruit.

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