Best Crock Pot Yogurt Recipes

YOGURT (CROCK POT)

Steps:

• Combine milk and powdered milk in crockpot set on high; heat until temperature reaches 200 degrees F. (A small sauce pan can be used, however watch carefully that the milk does not burn.).
• Allow milk to cool until it is warm, not hot (110 degrees F).
• Add the plain yogurt and stir well.
• Fill thermos with hot water.
• Drain hot water from wide-mouthed thermos and fill with yogurt mixture.
• Cap and set aside for 4 to 8 hours.
• The longer the yogurt sets the sharper the flavor.
• Store in the refrigerator; the yogurt will continue to thicken.
• Sweeten with fruit or honey.

CROCK POT YOGURT

Steps:

• Pour the milk into the crock pot and turn it on low. Let sit 2.5 hours.
• Unplug crock pot, leave lid on. Let sit for 3 hours.
• Ladle out a bit of the milk and stir it in with the yogurt starter. This yogurt MUST have live cultures. I used nonfat, plain Greek yogurt.
• Mix in pudding mix.
• Return the mixture to the crock pot and the rest of the milk; stir. Put lid back on and cover with a heavy bath towel or blanket (pot still unplugged). This is its insulator. Leave it like this at least 8 hours.
• The longer it sits, the tart-er it gets. I like mine nice and tart.
• It will be thin. If you want it thicker, place coffee filters in a colander and drain off whey. You can save the whey for cooking, as it is very healthy!
• You can use 2 tbs fat free dry milk or 1 packet plain gelatin in place of pudding mix. I just happened to have pudding mix on hand.
• Mix some jam, fresh fruit, etc. into it when you serve. If you don't use vanilla pudding mix, it could also be a great base for dips or sauces.

CROCK POT YOGURT

Steps:

• 1. Pour the milk into crock pot and turn the heat on Low. You want to heat the milk very slowly until it reaches 180°F (~2h10m). 2. Turn off the slow cooker, unplug, and allow the milk to cool to 120°F (~1h40m). 3. While waiting for the milk to cool, measure out your plain yogurt starter and allow it to come to room temperature. 4. Once milk is 120°F, add the yogurt and stir gently until it is fully incorporated. 5. Cover with lid and then wrap the slow cooker with several towels. Set it where it will be undisturbed for 6 to 8 hours. Yogurt likes a quiet, still environment to ferment. 6. Place the cultured yogurt into the refrigerator for at least 4 hours before eating to ensure that it's fully set.