DIY Crockpot Greek Yogurt - part 2

Once the milk has reached 180 Degrees F, 

turn off the crockpot, 

take the crock OUT of the pot, 

and let it sit until the milk cool to 120 Degrees.

Once the milk is cooled to 120, 

scoop out about a cup of milk and add it to your 1/2 cup of yogurt. 

Mix it well, 

then pour it BACK into the crockpot.

Put the lid on, 

and wrap the crock well with a big bath towel or blanket.  

I put a cardboard box over the blanketed pot, 

especially in chilly weather, 

to keep off drafts and keep the pot warm. 

Some people put the pot in their oven, 

if they have a gas pilot light.  

The point is to keep the pot warm and out of drafts overnight 

or for up to 24 hours

depending on how sour you like the yogurt.

(By the way, my grandmother called this 

"clabbered milk" 

and it was never tossed,

but used in biscuits, breads, and pancakes.)

Next morning, unwrap the yogurt and take a look!

Put in a spoon, and this is what you should see:

My yogurt this morning looked more like this in consistency:

For me, it wasn't quite "done."

So I wrapped it back up and will let it sit out on the counter,

wrapped and warm,

for another few hours.

Once the yogurt is set up, you have some choices.

You can put it into other containers.

Baby food jars make great yogurt containers.

You like fruit on the bottom yogurt?

No problem!

Just put a spoonful of fruit 

or if you like it sweeter, "JUST FRUIT,"

in the bottom, then add the yogurt.

In the morning, take off the lid,

add a handful of granola,

and you have a healthy breakfast!

You can separate the whey from the curd by using cheesecloth 

or a thin white cotton cloth set over a strainer.  

If you leave it long enough,

then hang it for a while or squeeze it,

 you'll have yogurt cheese! 

The cheese looks like... cheese!

I've flavored this with garlic, salt, and parsley 

to make a really nice spread for crackers or to put in celery.

Store the whey in a glass jar with a tight lid.

The whey is good, and can be used in cereals or smoothies. 

Why pay for "Designer Whey" 

when you can make your own!?

 is also good for making breads, 

like pancakes!

You can whip up the yogurt with a whisk to make it smooth and creamier.

Or you can just eat it like it is!

Just remember to save 1/2 cup for your next batch.

Or buy a small container each time and make half a gallon!

Easy... and inexpensive.

It's time to get back to a simpler life.

Instead of depending on pre-packaging

and preservatives,

learn to be more self-sufficient.

Save money and

KNOW 

what you're putting into your body.

This is a good start:

Make your OWN yogurt!

And if this makes too MUCH yogurt for you?
How about using it in a recipe,
and making your own muffins or bread!

YUM!

Remember...

Love,
Annie

DIY Crockpot Greek Yogurt - Part 1

Do you like yogurt?

Do you know,

you can make your own

 for a fraction of the retail price!

Here's what you'll need.

 I've doubled this recipe and it works great!:

1/2 gallon Milk 

I am using 2% with no RBF. 

You can use organic or non-organic. 

You can use full fat or any percentage.

 I'm not sure if fat-free works, as I've never tried it. 

I have HEARD this recipe will work for soy yogurt, 

but I have not tried it.

1/2 cup Instant Dry Milk

The dry milk is optional. 

To me, it gives the yogurt a thicker, creamier texture that I like.

You can use organic or non-organic.

1/4 cup of live yogurt 

I like the Greek Yogurt - seems stronger - 

but any PLAIN yogurt with live cultures will work.

Cooking thermometer

I have an old glass candy thermometer, 

but any cooking thermometer will do. 

A digital type is especially nice.

Crock Pot 

I have found for yogurt, 

the type that works best is the old style with a removable crock.

 I find the newer models get too hot.

Thick bath towel

This needs to be a nice, thick towel. You will use this to wrap up the crock overnight to keep it warm.

Spoon to stir

Any clean spoon will be fine.

Mason Jar with Lid or Bowl

For mixing the dry milk

Instructions:

Pour the milk into the crock pot. 

Hold back about 2 cups. 

I didn't measure, I just poured and left a little in the carton. 

If you are using an entire gallon of milk, 

you may not be able to put it all into the pot. 

Remember to leave room for about 1-2 cups 

of milk.

1/2 gallon milk in the crock pot.

Pour 1/2 cup of dry milk into the remaining 1-2 cups of milk and mix well.

I use a mason jar and shake the heck out of it. 

You can also mix it up in a bowl.

This step is OPTIONAL. 

Your yogurt will be fine without it, 

but this seems to make the yogurt a bit thicker and creamier, 

which I like.

I use a mason jar to shake up the dry milk with fresh milk

Pour the dry milk mixture into the crock pot. 

If you like, you can use a strainer.  

Stir well, put the lid on, 

and set the crockpot on LOW heat.

Bring the milk up to 180 degrees F.  

This will take between 1 and 2 hours, 

depending on your crockpot.  

Use a cooking thermometer to measure the temperature. 

A digital is nice, but I have an old-timer.  

My finger is at the 180 degree mark. 

It is on the LEFT, not the right.

My old candy thermometer

Now wait... 

I'll post part 2 in about 2 hours,