Yogurt

[lillibet]

I've been making yogurt regularly in my slow-cooker and it's working very well. I've been using the temperature probe and failing to note the exact times, until last night. Mainly for my own reference, here are the instructions for making a half-gallon in my 6-qt. cooker.

• Pour a half gallon of milk into the cooker.
• Cook on HIGH for 2.25 hrs.
• Unplug and cool for 3.25 hrs.
• Whisk together 1/2 cup of yogurt and 2 cups of warm milk.
• Pour mixture into cooker and stir.
• Wrap unplugged cooker in a beach towel overnight.
• Put in containers and refrigerate.


Next up: honey-walnut frozen yogurt.

Comments

[starphire.livejournal.com]

One container yogurt - neat.

[jostajam.livejournal.com]

I don't own a slow cooker, but this might be a good reason to get one. My usual yogurt method involves heating a half-gallon of milk on the stove in a large pot to 185 degrees then letting it cool to 115 degrees. While it is heating I clean the kitchen and stir. While it is cooling I go do something else. Then the inoculating of the yogurt and I pour it into 1 quart jar and four 8 oz jars. Mostly because I leave half plain and flavor the other half. Then the jars go onto a heating pad set to low, wrapped in a towel and under a large pot for 8 to 12 hours. I don't mind pouring the hot milk, but invariably the milk sticks a bit to my large pot and I have to scrub it out. Your method eliminates the stirring and upfront waiting. Also I bet the scrubbing isn't as bad. Can you remove the crock from the cooker and just put that in your fridge? Does the milk ever boil in the crock pot method?