AROUND HERE I EAT A LOT OF YOGURT ,SO THIS MORNING I PUT ON A BATCH .
I AM GOING TO MAKE SOME PLAIN YOGURT SINCE MY SON LIKES IT PLAIN,AND I WILL BE MIXING STRAWBERRIES ,AND BANANAS INTO SOME FOR ME…
SO I THOUGHT I WOULD SHARE HOW I AM MAKING IT …
YOU WILL NEED:
A CROCK POT (I USED A 4 OR MY 6 QUART CROCKPOT)
8 CUPS OF WHOLE MILK, PREFERABLY ORGANIC, BUT IT MUST NOT BE ULTRA-PASTEURIZED. PASTEURIZED IS FINE
1/2 CUP OF PLAIN, WHOLE MILK (NOT LOW
FAT OR FAT FREE) YOGURT, PREFERABLY ORGANIC, OR 1/2 CUP HOMEMADE YOGURT FROM A PREVIOUS BATCH
A LARGE, HEAVY BATH TOWEL
HERE IS WHAT YOU DO:
POUR THE 8 CUPS OF MILK INTO YOUR CROCK POT AND REPLACE THE LID.
PUT THE CROCK POT ON LOW FOR 2 1/2 HOURS.
TURN THE CROCK POT OFF AND LET IT SIT WITH THE WARMED MILK FOR 3 HOURS.
AFTER THE 3 HOURS HAS PASSED, GET OUT ONE TO TWO CUPS OF THE WARM MILK FROM THE CROCK POT, AND MIX IN 1/2 CUP OF THE PLAIN YOGURT INTO THE MILK, STIRRING WELL. (I USUALLY LADLE OUT 1 CUP OF MILK RIGHT INTO MY LARGE MEASURING CUP AND MIX THE MILK AND THE YOGURT RIGHT IN MY MEASURING CUP).
POUR THIS MIXTURE BACK INTO THE CROCK POT AND STIR IT ALL TOGETHER.
REPLACE THE CROCK POT LID AND PUT YOUR HEAVY TOWEL ON TOP AND AROUND THE SIDES OF THE CROCK POT.
GO TO BED, OR LET IT SIT FOR 8 HOURS.
IN THE MORNING, THE YOGURT WILL HAVE THICKENED—IT’S NOT AS THICK AS STORE-BOUGHT YOGURT, BUT HAS THE CONSISTENCY OF LOW-FAT PLAIN YOGURT.
BLEND IN BATCHES WITH YOUR FAVORITE FRUIT. I DID MANGO, STRAWBERRY, AND BLUEBERRY. WHEN YOU BLEND IN THE FRUIT, BUBBLES WILL FORM AND MIGHT BOTHER YOU. THEY AREN’T A BIG DEAL, AND WILL SETTLE EVENTUALLY.
CHILL IN A PLASTIC CONTAINER(S) IN THE REFRIGERATOR. YOUR FRESH YOGURT WILL LAST 7-10 DAYS. SAVE 1/2 CUP AS A STARTER TO MAKE A NEW BATCH.
TOP IT OFF WITH SOME GRANOLA, OR FRUIT :-)
ENJOY
