About once a week I make homemade yogurt. We eat it almost everyday at lunch. Sometimes I add homemade jam to it and then freeze it for a great treat. Frozen yogurt- yum. I love knowing whats in my food and how its been prepared. This means I have fresh homemade organic (by preference I use all organic ingredients whenever possible) yogurt available almost all the time. You haven’t lived until you try it.
You will need:
▪ A 3 quart crock pot
▪2 quarts of milk ( I use 2% organic… can’t wait until I can try it with my own goats milk)
▪Yogurt starter (Some grocery stores sell this in the baked goods section or near the jello mixes. You can order it online here. Or you can use 1/3 cup of plain vanilla yogurt. Yes you need yogurt to make yogurt. The short explaination is – pasturization kills the good bacteria needed to make yogurt; so you need to get that good stuff in there. Or you can reserve some yogurt from a previous batch you made and use it. You can do this about 3 times before refreshing the starter.)
Directions: Pour milk into the crockpot. Careful not to splash. Put the heat to low. Put the lid on. Set a timer for 2 hours 45 minutes. Walk away. When the timer goes off, turn the crockpot off. Set a timer for 3 hours for the milk to cool. Leave the lid on. Walk away. When the timer goes off add your yogurt starter & stir to incorperate it fully. Unplug your crockpot. Wrap and cover with a towell to retain heat. This is called leaving it to culture. Just let it be for 8-12 hours. There you go- yogurt.
But its so creamy good, yes I know. But its not very thick… oh you mean like Greek yogurt. For a more Greek style yogurt strain off some of the whey. Whey is a protein filled watery yellow substance. It can be used in many recipes to boost their nutritional value. Yogurt will thicken some as it cools. Enjoy.
What a beautiful blog! Irresistible photos and layout😊Thanks for stopping by my page too
LikeLike
Loving your blog!!
LikeLiked by 1 person