Homemade Yogurt (in a crock pot)

Having become attached to yogurt daily, I committed to learning to make an acceptable product. Here is my first attempt. I read lots of recipes and chose the easiest one.

What you need:

Crock pot (at least three quart size with low setting)


Half gallon of milk (Ultra pasteurized will not work. While I didn't research the reason, I expect that we need bacteria to grow.)


Time at home to monitor the process (or to return within two hour blocks)

One half cup of plain yogurt (free of additives - just milk and bacteria strains - no pectins, guar gums, etc)

Kitchen utensils - ladle, spoon or whisk, colander/strainer, cheese clothe, paper towels, or clean white clothe, a large bath towel and containers for storing yogurt.

 

*  Pour milk into crock pot and cook on low for two and a half hours.I checked the milk at two hours as my crock pot tends to be very hot. Various opinions said the temperature should reach 110  - 160 degrees. As the milk is already pasteurized the lower temperature seems fine.

* After two and a half hours, turn off the crock pot and leave it to set for three hours. (As my kitchen is unheated, I found two hours was long enough to cool the milk.)


* After the three hours, ladle out two cups of the warm milk and stir/whisk in 1/2 cup of the store bought active culture yogurt. Pour back into the crock pot and whisk/stir to combine.


Replace the lid. Unplug the crock pot and wrap in a heavy towel or blanket for insulation. Leave set for 8 hours or overnight.


In the morning, it will have thickened to the consistency of plain low-fat yogurt.

Seeking a thicker product, I strained the yogurt by ladling it into a colander lined with napkins. I have read that it can be strained through cheese cloth or even hung to drain in butter cloth.

yogurt draining at sink

Yogurt treat with frozen mixed berries

Yogurt with seedless blackberry jam

Yogurt smoothie - super green foods, carrot juice and blackberry jam

Winter Fiber Boost

Toast with raw local honey

I'm not into hot cereal unless it's rice. I enjoy a whole grain bread (Ezekiel 4:9) with honey and cream cheese. Of course, every day, I have chia seeds. This was a new twist and quite delightful. The only problem was my toast got cold while I was taking pictures.

I have learned that the best way to add chia seeds to my muffins is just before spooning into the pan. That way the seeds stay crunchy rather than absorbing the liquid in the batter. Chia seeds can be soaked first to increase moisture, but added at the end, they become a compliment just like nuts and fruit. Try something new - just for fun.

Spread cream cheese. Sprinkle with chia seeds. Enjoy.

I included the links so you will have full access to great foods! Salud!

Sauerkraut and Ginger

These are a few of my favorite things - mixed with chocolate.

Petite Chocolate Sauerkraut Muffins

This week I made chocolate sauerkraut cake. It's very easy. Just take your favorite cake recipe and add a cup of drained sauerkraut. Reduce the fluid measure by half a cup and you will have a dense moist sweet tangy treat.

Sauerkraut is a delicious healthy treat if homemade (cold pack) or purchased as raw (from the cold section). It is a probiotic offering all the benefits of vitamin C, lactobacilli, and other nutrients. This will make a great project for 2012 garden harvest.

Chocolate Ginger - Cooling

This evening I made dark chocolate with ginger. Even easier, melt one cup of dark chocolate chips (either in the microwave for one minute on high, then 15 seconds more at 50% or over a double boiler) and add a half cup of crystallized ginger pieces. Spread the mixture on a silicon sheet or parchment paper to cool. Cut or break into pieces and store in a cool space. This is my replacement for my favorite chocolate bar - Chocolove. My version satisfies the sweet and spicy desires.

There's no reason to limit the version to ginger. Try your own blend with nuts, fruits, spices and seeds. The adventure never ends. What's your favorite chocolate treat?