Moxie Posted January 12, 2011 Share Posted January 12, 2011 We're snowed in so I thought I'd give this http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html a try. I'm nervous though. It seem unscientific. How will I know if it has gone bad? Does anyone else have a better way to make yogurt? Quote Link to comment Share on other sites More sharing options...
Giraffe Posted January 12, 2011 Share Posted January 12, 2011 don't know, but :bigear: Quote Link to comment Share on other sites More sharing options...
mommyoftwinboys Posted January 12, 2011 Share Posted January 12, 2011 I just made this last night for the first time! I do have a yogurt maker but it makes such a small amount and you have to cook the milk first anyway so it was kindof a pain. I do use raw milk so I don't know if that makes a difference. I started it in the afternoon and left it out all night. It was perfect this morning! I'll definetely be making my yogurt this way from now on! Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted January 12, 2011 Share Posted January 12, 2011 I did, but a little differently. I started with this recipe: http://www.thefrugalgirl.com/2009/10/how-to-make-homemade-yogurt-2/ but instead of the cooler, I used the crock pot as a way to keep a water bath for the jars warm. I had to keep checking the temperature of the water to make sure it didn't get too hot. Quote Link to comment Share on other sites More sharing options...
zookeeperof3 Posted January 12, 2011 Share Posted January 12, 2011 I make it all the time in the crockpot. I've never had it go bad on us. It isn't quite as thick as store bought yogurt, but my kids still love it. We add all fruit, no sugar preserves to it after it's cooked, to make it strawberry, raspberry flavor etc. Kim Quote Link to comment Share on other sites More sharing options...
Amira Posted January 12, 2011 Share Posted January 12, 2011 Don't worry about it. Yogurt is difficult to ruin- the only hard part is keeping it at a good temp for a long time and the crockpot makes that easier. I especially like using the crockpot to heat the milk so I don't have to worry about it burning or boiling over like I do on stove. Give it a try. Quote Link to comment Share on other sites More sharing options...
beachpotato Posted January 12, 2011 Share Posted January 12, 2011 thankyouthankyouthankyou i have a yogurt maker but have only used it a couple of times because it's too much of a pain to make sure it's at the right temp, plus the cups that it gives you are dinky. i will never go back to store bought again! :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
BBG580 Posted January 12, 2011 Share Posted January 12, 2011 I'm trying this, thanks! Quote Link to comment Share on other sites More sharing options...
Mommee & Baba Posted January 12, 2011 Share Posted January 12, 2011 I'll be making up some of our own yogurt this weekend! And it'll be the first time so I'll come back and post on how it turns out! I'm super excited because we eat yogurt several times a day and I'm tired of all the junkie yoplait yogurt!! I didn't realize how AWFUL it is for you?! Until I read online. :gasp: So glad that you posted this because it reminded me to get the ingred. on my shopping list this weekend! So ladies, how do you store it? Quote Link to comment Share on other sites More sharing options...
Moxie Posted January 12, 2011 Author Share Posted January 12, 2011 I'll be making up some of our own yogurt this weekend! And it'll be the first time so I'll come back and post on how it turns out! I'm super excited because we eat yogurt several times a day and I'm tired of all the junkie yoplait yogurt!! I didn't realize how AWFUL it is for you?! Until I read online. :gasp: So glad that you posted this because it reminded me to get the ingred. on my shopping list this weekend! So ladies, how do you store it? I'm going to use a used quart yogurt container until I find something permanant I like. Quote Link to comment Share on other sites More sharing options...
mycalling Posted January 12, 2011 Share Posted January 12, 2011 Awesome! Thanks for posting this. I have been trying everything to make yogurt in bulk amounts. I can fit most of a gallon in my huge crockpot! Quote Link to comment Share on other sites More sharing options...
tammyw Posted January 12, 2011 Share Posted January 12, 2011 This looks good. Does it really have to be stored in plastic? Or will glass containers work? Quote Link to comment Share on other sites More sharing options...
zookeeperof3 Posted January 12, 2011 Share Posted January 12, 2011 This looks good. Does it really have to be stored in plastic? Or will glass containers work? Any container will work. I ziploc twist n lock ones, I bought them at wal-mart. Kim Quote Link to comment Share on other sites More sharing options...
Truscifi Posted January 12, 2011 Share Posted January 12, 2011 Quart size glass jars for canning work well for storing it. Sadly, my yogurt didn't turn out right. I think I didn't keep the temp even enough while it was yogurtizing. I'm going to try again this weekend I think. Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted January 12, 2011 Share Posted January 12, 2011 I was making Greek style yogurt. I had to try three times before I got it the way I wanted it. I think I had to lower the temp and duration of my high temp cook phase, otherwise it separated too much, and lengthen the duration of my low temp culture-growing phase. I also remember adding powdered milk to the milk before I cooked it to increase the casein content. Quote Link to comment Share on other sites More sharing options...
Mommee & Baba Posted January 13, 2011 Share Posted January 13, 2011 I couldn't wait! I just got back from the store a couple hours ago and I've got the milk in the crockpot now....then I'm going to follow the directions and cross my fingers it comes out! Because I only got 1/2 gal of the whole milk not thinking it has a possibility of going terrible...:lol: I did pick up frozen...strawberries, peaches and blueberries all no sugar added. To allow us to add them in as we dish our yogurt. I do have the powdered milk on hand in case I need that for thickening purposes. Quote Link to comment Share on other sites More sharing options...
stephanier.1765 Posted January 13, 2011 Share Posted January 13, 2011 I think I am going to give this a try too. We use yogurt for making smoothies and this seems like a more economical way to do that. Quote Link to comment Share on other sites More sharing options...
JeneralMom Posted January 13, 2011 Share Posted January 13, 2011 I do this once or twice a week and have been for about a year. I use raw milk and the texture is a bit runnier than with conventional milk, but the taste is phenomenal. I grew up with a mom who made homemade yoghurt all the time. It works every time, and if it does come out a little too runny, you can always strain it. I know some people add in a packet of gelatin to make the texture more like store-bought, but I haven't tried. I also let mine ferment for up to 18 hours because I like to have most of the milk sugar "digested". I am trying something new tonight because it is really chilly in my house - I read somewhere that if you place your crock pot on a heating pad on low or medium during the ferment phase it keeps the temp more even and results in thicker finished product. So, I have had mine on a heating pad on low for (what will be) 7 hours, and before I go to bed, I will just turn the heating pad off and leave the crockpot in my cooler (I have a soft sided cooler in which I usually sit my crockpot covered in a wool blanket to maintain the temp) Quote Link to comment Share on other sites More sharing options...
Mommee & Baba Posted January 13, 2011 Share Posted January 13, 2011 I didn't even think about the cold weather and my crockpot not keeping an even temp.. Would you suggest I fill our big cooler with a warm blanket and then place the crockpot inside and then wrap in a towel? Or is this overkill?? Quote Link to comment Share on other sites More sharing options...
BeckyFL Posted January 13, 2011 Share Posted January 13, 2011 I just use the cooler (rinsed with boiling water before putting the jars in) and it has turned out perfectly every single time. Quote Link to comment Share on other sites More sharing options...
tammyw Posted January 13, 2011 Share Posted January 13, 2011 One more question about this - how are you adding the frozen fruit? Not just in big frozen chunks I assume? Quote Link to comment Share on other sites More sharing options...
Mommee & Baba Posted January 13, 2011 Share Posted January 13, 2011 I have a dd that loves chunks of fruit in her yogurt and I have one that can't stand the texture of the chunks but loves the fruity taste so I have actually intended on keeping the fruit frozen but I was going to run them through a blender in different cycles to keep the fruit in small pieces for my dd who loves it and to puree the fruit with part of the yogurt for my oldest dd who doesn't like chunks or pieces. Then I'll store them in different containers :) Ok going out to the shed to get the cooler and to wash it in warm water and them place crockpot in it overnight.. Going to freeze in the meantime....LOL! It's cold out. Quote Link to comment Share on other sites More sharing options...
Moxie Posted January 13, 2011 Author Share Posted January 13, 2011 I've got my crock-pot wrapped in a towel in the laundry room. So excited to see how it turns out in the morning! Quote Link to comment Share on other sites More sharing options...
Ibbygirl Posted January 13, 2011 Share Posted January 13, 2011 I got all scared when I saw the word "crock-pot" in the title of this thread. I can't believe it's so calm in here. I think I hear a choir of angels singing. :) :D Quote Link to comment Share on other sites More sharing options...
Mommee & Baba Posted January 13, 2011 Share Posted January 13, 2011 Woke up this morning to.... YOGURT!! My only first issues were the lack of thickness...My 23 month old can't eat it because it's just not thick enough to stay on the spoon and runs all down the front of him. However it's GOOD!! So I read that I can add some dry milk to it but I don't like the overall taste when I added that to a small amount so I didn't do that anymore...then I read I can add a packet of unflavored gelatin to it...if I do that how long will it take once mixed in to sit and thicken a little? THANKS btw!! Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted January 13, 2011 Share Posted January 13, 2011 The powdered milk should go in before the high-temp cooking step, not into the finished yogurt. Another way to make yogurt thicker is to "drip" it through thin fabric like a flour sack towel - it's letting the whey drip out. BTW the whey has live cultures in it and can be used to make probiotic smoothies and other things. The dripping step is last, after it has chilled and set. The longer and hotter the milk stays at the high temp cooking phase, the more the casein and whey will separate from each other and the more whey will drip out, leaving firmer yogurt. Overcooking this phase will result in homemade probiotic cream cheese ! Getting it just right will make something like Chobani, but for much less money. Quote Link to comment Share on other sites More sharing options...
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