Does anyone have a recipe for making yogurt in a crock-pot?
Chris from Muskegon, MI
Hi, I don't know about making yogurt in a crock-pot, but I can tell you how to make yogurt. My husband is Turkish and this is the way they make it.
He usually makes this at night. You need about 4 litres of milk which he puts in a large pot until it boils - then removes from the heat. He takes a glass - puts about 4-5 tablespoons yogurt in it (store bought - greek yogurt we call it here), then he adds about the same amount of water and mixes it really well. By this time the milk has made a skin - in the center he makes a small hole with the back of the spoon, put the yogurt - water mixture in there and stir it slightly with the back of the spoon. (Why he does this, I don't know but it seems to work, lol.) Then he covers the pot with its lid, and carefully wraps the pot in two or three bath towels. Leaves it the whole night on the kitchen counter and tomorrow morning, there's your yogurt.
Just a note: This type of yogurt is not as smooth as store bought yogurt. (09/27/2006)
Yogurt In A Crock-pot:
1 quart milk (2%), homogenized
4 teaspoon yogurt, plain
4 teaspoon sugar, optional
Heat the milk in a saucepan until lukewarm; if the milk is too hot at this point, it will destroy the culture and the mix will set. Put the yogurt in the crock-pot and stir in the sugar and milk thoroughly. Cover with a clean dish towel (do *not* cover pot). Heat on low 1 hr. then turn off the pot and leave undisturbed for 2 hours. The yogurt should now be just set. Lift the pot from base, cool, then refrigerate.
Flavorings should be added after yogurt has set. Flavorings such as powdered coffee (2-3 t.), powdered milk drink flavorings (2-3 t.), cocoa, chopped fruit, honey, vanilla extract (1 t.), and various types of extract can be used (try 1 t. to 1 qt. of yogurt).
**This can only be made in a crock-pot that can be removed from base. Yogurt doesn't like to be disturbed when setting. Try draining 1 pt. of the set yogurt overnight in cheesecloth. You end up with "Syrian cream cheese." You use it (cold) the way you use regular cream cheese. (10/19/2006)
By Vicki Bradley
If your crock-pot has a "warm" setting in addition to "low," this is easy. Partially fill crock-pot with water just enough to reach below the top of 8 oz jelly jars and put it on warm setting. Follow any yogurt recipe, filling 4-6 jars with the yogurt mixture. Place them in the warm water in the crock-pot and let them go for the allotted # of hours.
A thermometer is a good idea to make sure the water is not over 110 degrees. (03/17/2008)
There's a good slow cooker yogurt recipe here:
I use my crock-pot to heat up the milk, then when it is 180-190, I turn it off and take out the removable ceramic part, and let it cool to about 100. Then once that is reached, I mix in the yogurt. Then I fill two old water bottles with HOT tap water and put them and the inner crock-pot part into a cooler with a clean towel to wrap them all up and keep them warm. Then I go to bed. When I wake up, I have fresh yogurt.
You can then turn this into "Greek" yogurt by dumping the whole thing into a strainer lined with cloth. (I use an old piece of a silk shirt. Some use muslin, but it is really sticky and you lose yogurt in all the thick muslin that way.) Let that sit in the sink for about 1/2 hour. Put the strainer into a big mixing bowl with enough room for the whey (liquid) to drain and let it sit in the fridge for 2 hours or longer. The longer, the thinner it gets. I love this stuff. Just remember to save some at the end for your next batch. (12/18/2008)
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