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Aug 20, 2013

Crockpot Yogurt


Good morning! 


wrapped up in cozy beach towels :)

Ty eats yogurt every morning for breakfast. He loves it. However, it is almost impossible to find yogurt that isn't laden with sugar but full fat. It seems like every yogurt is low fat or fat free. Growing baby brain needs lots of good fats. :) So dilemma solved, I'll make my own.

I found several recipes, but most made TONS of yogurt, and with a shelf life of 2 weeks or so, Ty and I could not eat that much. So I found THIS recipe and could not wait to get started! I followed the recipe exactly but added a teaspoon of vanilla the same time I added yogurt. YUM! I am making this again with sweetener and strawberries for the girls. :) This made 1 quart of yogurt, the actual size I buy in the store!

Ingredients
  • 1 quart of milk, preferably full fat
  • 1 tablespoon plain yogurt with live-active cultures
  • 1 teaspoon vanilla (optional)
Instructions
  1. Pour the milk into your crock pot and turn the heat on medium or high. You want to heat the milk very slowly until it reaches 180°F (30 mins to 1 hour).
  2. Turn off the slow cooker, unplug, and allow the milk to cool to 120°F (about 30 mins).
  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.
  6. Set it where it will be undisturbed for 6 to 8 hours. Yogurt likes a quiet, still environment to ferment.
  7. Place the cultured yogurt into the refrigerator for at least 4 hours before eating to ensure that it’s fully set.
  8. Enjoy!

This was so easy and yummy!



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