This was such and exciting project! I was so happy with how it turned out. It is very creamy and I added a teaspoon of raspberry preserves to it.What an Awesome Breakfast!!.
Here is the recipe:
8 cups Milk – any form
1 cup nonfat dry milk powder
1/2 cup store-bought yogurt (it must say “with live active cultures”)
2 Tablespoons Honey or sugar to feed the culture
A Crock Pot that holds a little over 8 cups or more.
A Candy Thermometer
Colander and Bowl to catch liquids
Piece of cotton cloth that will fit down into the colander and hang over the sides enough so you can strain the yogurt
Towels or smaller blanket
1.Take the 1/2 cup yogurt and put in a 2 cup container. Leave set out on the counter so that it is room temperature.
2. Place 6 cups milk in the crock pot and turn it on to low setting. Take 1 cup of dry milk powder and add gradually as you actively whisk the remaining 2 cups of milk in a bowl. Mix till smooth.Add Honey or sugar of choice. Add back to the milk in the crock pot. With the lid on, heat this way for 3 hours. Check the temperature midway through and toward the end of the time. The range you are aiming for is 150 to 180 degrees. I sometimes start mine of high and lower it after an hour.
3. When you reach the target temperature, turn it off. Check every hour.Note your temperature and watch for it to drop to between 110 – 115 degrees.When it reaches that temp, do the next step.
4. Take out 1 cup of hot milk (110 degree). and drizzle it into the yogurt slowly using a whisk. Once it’s mixed, add the mixture to the crock pot. Put the lid back on and cover the crock pot with several towels. (to keep it warm and draft free.Check the temperature every hour for a few hours keeping it at the 110 temperature. If it drops below that temp, turn on the crock pot to warm for about 5 minutes then turn it off.Continue keeping it covered and warm. do this till you go to bed for the night
The Towel Wrapped Crock Pot will just sit until you get up in the morning.On Sunday morning when I got up, I was happy to see a good batch of Yogurt waiting for me
5. The Whey is the liquid you see in the pot with the yogurt.
This has to be drained off so that you have a thicker yogurt.
Take a colander and set it in a bowl that will keep the bottom of the
colander up out of the liquid. The liquid will drain quickly at first.so
drain off and empty the whey into a storage jar and refrigerate.
Put the Colander in the refrigerator with a bowl under it to finish
draining. I left it in there about 6 hours and the product that emerged
is the consistency of Greek Yogurt.
Isn’t this super looking Greek Yogurt? Believe me, it tastes
really good and you can use it to eat like Greek Yogurt and as
sour cream, where ever you use it, for cooking, and making
awesome smoothies.It takes a day more or less. If you are busy that
will be hard..
If you are busy but at home … it can be done. I make cottage
cheese by the same method using rennet instead of yogurt starter.
I hope you will try this and get to enjoy the spoils of your labor.
Now you say, weren’t you telling us about an ice cream project? What happened to that? The base Chocolate Ice Cream ~ done without an ice cream maker ~ Recipe, is unbelievable! So far our sugar-free trials have failed but we aren’t giving up yet. I think soon I will go ahead and give you the ice cream recipe that takes regular sugar and when I have news about the sugar-free project, I will let you know.
I hope you enjoy the Yogurt recipe as much as I have. As a diabetic, this is a great tool. The nutritional information for 6 oz. of the Greek style yogurt is approximately: Calories – 80 Carbohydrates – 6 Protein – 15. If you take 6 oz yogurt and 1/2 c. frozen strawberries, unsweetened combined in a blender with a little splenda. Like the snap of your fingers.. dessert around 119 calories and 16 carbs. Such a treat. These kinds of food tools are helpful to help control your blood sugar and also to give you variety in the diet.
Thanks for stopping by my garden path, Like we say in West Virginia, ya’ll come back, hear?!!!