Saturday, May 11, 2013

Oh, Crockpot!

I loooove my crockpot. Like a high school girl loves Justin Bieber kind of love. Love.

It's not a word I throw around lightly. It has real meaning when I say it.

One of the things that I especially love about my crockpot are the unique things I can make in it. Crockpots aren't just for soups and stews anymore. Oh no, my friends, it is capable of a whole lot more. Besides the amazing ability to make fresh bread, crockpots can also be used to make yogurt. Whaaat?! Yes, yogurt!

I have wanted to make my own yogurt FOREVER! Besides being far too cheap to spend $5 on a 16 ounce container of Chobani, I just think it seems cool.

With my beautiful new crockpot fresh from its wrapping, yogurt was to be made.

Now, I'll admit it. I got a bit overzealous. When I saw that most recipes called for a half gallon of milk to be used, I balked! Half gallon?! I can get a half gallon of yogurt anywhere! If I'm coming to play, I'm coming to play hard. Give me the gallon, baby!

Do you know how much yogurt a gallon of milk makes? You would be correct if you said a GALLON OF YOGURT! Yes, a gallon of yogurt! I swear I prepare food as though I am a family of five.

What's worst is that I had apparently prepared something very peppery in my crockpot previous to this yogurt-making, which tinged the entire gallon of yogurt with a slight bell pepper flavor. Now, I have a gallon of pepper flavored yogurt!

Lessons Learned from Yogurt Making:
1. No, you do not need a gallon of a yogurt
2. Sterilize your crockpot as best you can to prevent unwanted flavor profiles from popping up in your creamy goodness
3. Do this again because (in spite of its mishaps) it is freaking awesome!

Homemade Yogurt topped with Chai-spiced Granola

Here are the step-by-step directions on how to make your own yogurt at home.

Homemade Yogurt

by Bonnie Graham
Ingredients (1/2 gallon)
  • 1/2 gallon milk
  • 1/2 c of plain yogurt (for a starter)
  • 1/4 c powdered milk, optional if you'd like a creamier yogurt
  • Crock pot
  • Thermometer
  • Blanket
  • Colander and cheesecloth (if you want to make a more greek yogurt consistency)
1. Pour your milk in your crock pot and set it on high.
2. Heat milk until it reaches 180° (this took about 2 hours for me)
3. When 180° is reached, unplug crock pot, take the lid off and let cool until it's around 110°.
4. In a separate small bowl, mix together plain yogurt and powdered milk (if using)
5. When the temp is around 110°, add yogurt mixture and stir well.
6. Place the lid back on, and wrap crock pot in a blanket and let it sit on the counter for about 8 hours or overnight. You now have yogurt!
7. You'll notice a watery substance on top, this is whey. You can mix it in and put your yogurt in the fridge. If you'd like a thicker consistency, pour yogurt into a fine mesh strainer covered in cheesecloth. Drain in the fridge until desired consistency is reached.
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1 comment:

  1. This is completely different yet exactly the same as I do my yogurt. I don't do it in the crockpot. I do it on the stove... and I do 1/2 gallons because when I did a gallon, I ended up throwing 1 jar out. I do 180/120 degrees. Otherwise it's pretty much the same theory, but different technique. I let the cultures do it's thing in mason jars (or any jars I have laying around) in a cooler where I dump a pot full of water at 120 degrees. I close it and take it out in the morning. I told Paul that I will make another batch once we get into the new house and add some blueberry jam or preserves in the bottom of the jars and see if that makes them more fun. I also add vanilla to most batches to make vanilla yogurt. Anyway... yey for yogurt making!