Monday, October 7, 2013

SLOW COOKER, Freezable Yogurt

so easy THANKS TRICIA (one a month meals)

Homemade Slow Cooker Yogurt

  • 8 cups 1% milk (you can use other types as well, I used whole)
  • 4 ounces plain yogurt
  • 0.5 cups sugar/honey
  • 2 Tablespoons vanilla (optional)


Pour the milk into the slow cooker. Turn the slow cooker on LOW, put the lid on, and heat the milk for 2.5 hours. After that time, turn your slow cooker off, unplug it, and let it sit, covered, for 2.5 – 3 hours. To the slow cooker add the plain yogurt (your starter), sugar (or honey), and vanilla and whisk together. Cover the slow cooker and wrap it in a thick towel to insulate it. Now you let the yogurt culture by letting it stand like this for 8+ hours. In this case, overnight. take a strainer, line it with a coffee filter, and place it over a bowl. Then ladle your yogurt into the strainer and place the bowl/strainer combo into the fridge where your yogurt can cool. After several hours, the whey will strain out of your yogurt, leaving it nice and thick! Scrape the yogurt out of the coffee filter and into a container (pour your whey into a separate container, it can be used . Serve plain or with your favorite fresh fruit.

Freezing Directions:

Portion into freezer containers and freeze. To serve: Thaw.
Servings: 10 (1/2 cup servings)


Here are some options for using your whey:
- Use as a replacement for buttermilk in recipes (it works great as the buttermilk substitue in Banana Pancakes!)
- Use as an acidic medium for soaking grains
- Add the frozen cubes of whey into smoothies for additional nutrition

Check out Alicia's blog on making yoghurt

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