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May 26, 2013, 2:09am

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Crock Pot Greek Yogurt
« Thread Started on Oct 20, 2011, 3:22am »

Crock Pot Greek Yogurt

Originally posted by Sheri Huettner Sellars

Makes approximately 2 quarts.

1/2 to 1 gallon fresh milk (all levels of fat work fine, including skim)
2 TBSP nonfat, unflavored greek yogurt (I like Stoneyfields as it has five live cultures in it. Good for digestive health)
2/3 cup powdered nonfat milk (optional)
Digital or analog thermometer

Pour the milk into your crock pot and set to low. Let heat until the temperature reaches 110 degrees. (heat to 180 and let cool if using non-pasteurized milk). Turn off your crock pot at this point.

When it reaches 110, remove about 1 cup of the milk and whisk your 2 TBSP of yogurt into this cup. Mix well, then pour back into your crock pot. You can add the powdered milk at this point as well if you wish as a natural thickener.

Remove the crock pot inner bowl and wrap in a towel. Place in your oven or other warm place and let sit for up to 24 hours. This is the time when the cultures will grown. I always do 24 hours, some do less. The longer you let it go, the thicker your yogurt will be.

Once done inoculating, you will have the sharp smell and thickness of Yoplait type yogurt. To get it Greek level of thick you will need to strain it. Line a large colander with cheese cloth or a tea towel and place the colander inside a large bowl or pot. Pour the yogurt into the colander and refrigerate about 24 hours or until desired thickness.

Then simply scoop out of the colander into a container of your choice. Mix with any flavor extract or fruit to make flavored yogurt. Or use plain in recipes or as sour cream. I love using mine for chicken salad. It is so delicious!

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