Home-made crock-pot yogurt
Posted on Jun 21, 2010 in Clean Eating, Dairy, Food, Kosher, Yogurt | 2 comments
Crock-pot yogurt
I know it doesn’t look like much, and it probably looks kinda icky. But it’s yogurt. On my first attempt, I got fairly close, but it was too liquidy. On my second and third attempts, it was complete failure. I had just really hot milk at the end of the process. On the third time, I re-heated it and made ricotta cheese. It was pretty good.
This time, I followed directions pretty closely, but when I put the crock-pot on, I fell asleep. So when I woke up, it was over 190 degrees, which means it took a really long time to cool off. So I after a few hours of doing house work, I went to sleep. I checked on the milk a few times ’cause I couldn’t fall asleep, but finally fell asleep when the milk was still too hot. So when I woke up in the morning, it was too cool. Drat! Back on the crock-pot goes. This time, I heated it up slightly but just enough to get to 110 degrees. This turns out to be the magic number for making yogurt in a crock-pot.
The one thing I consciously paid attention to is the starter yogurt temperature. This time, I kept it at room temperature to make sure that when I added it to the milk, the temperature of the milk wouldn’t drop to low and make it too cool for the starter yogurt to do its thing.
It was still a little runny and not like the thick yogurt in Sofya’s picture, but hey, I’m calling this a success. It’s yogurt after all.
WOOHOO!
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Cool, good for you! Did you catch that part where you first mix a little cold yogurt into hot milk from the crock pot (your 110 milk), and then stir it back in? That’s one way to keep the milk’s temp from dropping. Alternatively, heat the milk to like 115-117, and when you add your 2 T of yogurt starter directly to the pot – it will bring it back to that desired temp around 110-111.
Yup. I also kinda though that if I mix cold yogurt (right out of the fridge) into the milk when it’s about 120-115 or so, it should still work, with the yogurt dropping the temp of the milk. But I haven’t tried it since my one success.