Erica, over here where she “blogs sporadically” mentioned making yogurt the other day.
I believe my judicious reply was, “You did not!”
Shortly after, I received an email from her with instructions:
A gallon of milk in a crock pot at 0700 hrs, on low for 3-1/2 hrs.
1000 hrs, shut off crock pot.
1200 hrs, remove some of the (still!) warm milk and whisk it with a cup (I used more because I was paranoid) of active yogurt. I used some kind of organic something from Whole Foods. I also used VANILLA. This matters later—to my kids.
Return yogurt and milk to the crock pot. Stir it up good. Replace lid. Wrap crock pot (unplugged) in towels.
Walk away.
2000 hrs (that’s 8pm to me), unwrap, lift lid. Marvel at the delicate aroma of vanillin and acidophilus. No. really. It was kind of amazing.
Also not the layer of whey on top.
Yes. Whey is clear.
Erica has a pasta pot with a strainer. I have a deep fryer with the basket. Following her suggestion, I used a clean t-shirt for the straining process. I know, but cheese cloth would have been too porous. I suppose five or six layers of cheesecloth might have worked…
After an hour and a half, I had about 2 inches of whey, and solid yogurt around the edges, softer in the middle. I also had to set up a second strainer because a gallon of milk made more than a deep fryer basket’s worth of yogurt. I got nearly a quart of whey and would have gotten more (and a more solid yogurt) if I’d been more patient. But I was tired.
It all went in a bowl. Bowl into fridge. Fridge to bowl with fruit the next morning.
It never looks as good in pictures, but my oh my was it good. The boys claimed it was a success though they added agave nectar to theirs and requested MORE vanilla flavor next time.
How could I say no?
I think this will be a weekly thing. But next time I’m doing that eight hour span overnight. I never sleep for a full eight these days, and that way I can get the yogurt REALLY solid (which the boys and I like better).
MamaO is Heather Ordover, author, designer, mother and knitter... not necessarily in that order. You can get posts from this blog sent directly to your inbox by signing up below, Follow her on Twitter and Like her on Facebook if you're feeling friendly-like.
Visit HOrdover's Craftsy Pattern Store »
Hey, there! LURVES me the new look!
This yogurt recipe looks fantastic! i love the idea of using the crockpot as your heater/incubator.
DISCLAIMER: I haven’t tried this yet, but will report my findings when I do. Ymmv.
Possible TIP: i read in Hugh Fearnley-Whittingstall’s “The River Cottage Family Cookbook†that you can add powdered milk to thicken your yogurt. recommendation: about the same amount of dry milk as yogurt – so for this recipe, about a cup. Interpolating his directions (which are England-English) for the crockpot method, I’d add the milk powder right into the milk first thing.
Let me know how it turns out if you try it first.
ok, so i tried it, a cup of powdered milk into a gallon of skim and it was FABULOUS! it came out with about a cup of whey on top (which i poured off into a bowl) and the rest of it, without straining, was approximately storebought Dannon yogurt consistency. think about it for your next pot o’ yogurt!
I’ve never used the crock pot, that sounds like a great idea! I used to make yogurt a lot in pint jars. I would heat the milk (from local friendly cow) gently on the stove, take it off the heat, whisk in the commercial yogurt, ladle it into pint jars, and put them into my ghetto-DIY yogurt maker. A nesco dehydrator (round type) on the bottom, pint yogurts in the middle, electric blanket on the top, all wrapped in a towel. Cook at 95deg for 8-24 hours (24 was better)
The challenge I never solved was finding a commercial yogurt to add as a starter that I liked. Some brands were organic, but had powdered milk added. Other brands were conventional, but powdered-milk-free. I know some people use it to thicken, but I have shifted to whole foods and away from packaged denatured foods. Not to be a snob, honest! I just feel better that way.
Nowadays I’ve started making Sour Cream! So yummy. Slightly different flavor than what you buy in the store, but very delish. It’s a condiment though, don’t overdo it, it’s FULL of probiotics. Organic cream, add milk kefir grains, set it covered on the counter at room temp for a day or 3. Use a plastic sieve and wooden spoon to get the grains out. They say kefir and metal don’t mix. Yeah, it cultures at roomtemp, no cooking!
Yes!!
More good stuff to try. I cannot WAIT for a bigger kitchen! There’s no room in our postage stamp, but soon…!