| T O P I C R E V I E W |
| vintagediva1 |
Posted - May 16 2010 : 3:50:01 PM
Anybody have the instructions for this?
I saw a book available but am thinking one of the farmgirls must be doing this
Michele
www.2vintagedivas.etsy.com
www.sissyandsisterstitch.etsy.com
www.sissyandsisterstitch.artfire.com
Love that good ole vintage junk |
| 15 L A T E S T R E P L I E S (Newest First) |
| momdrinkstea |
Posted - Jun 01 2010 : 11:40:09 AM
THANKS! Definitely going to try this. Does anyone freeze it for later use?
Can you thaw out yogurt that's been frozen to use as starter?
-Greenhaven Gardens
"Look deep into nature, and then you will understand everything better." - Albert Einstein |
| Calicogirl |
Posted - May 28 2010 : 11:43:56 AM
How funny that you should mention that Highlandview :) I was just thinking this morning about making individual servings with berries and honey in jelly jars 
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| highlandviewpantry |
Posted - May 28 2010 : 08:37:49 AM
I have instructions for this on my blog. You can add honey or vanilla to flavor the yogurt. I keep organic frozen berries in my freezer. I generally pour my yogurt up into jelly jars and layer the yogurt with the berries parfait style. Top it with homemade granola and you have a real treat.
www.thehighlandviewpantry.blogspot.com |
| Calicogirl |
Posted - May 27 2010 : 5:03:09 PM
Tami-Lynn,
I added about 1 cup. The milk I used was whole, raw cows milk.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| simplefancies |
Posted - May 27 2010 : 1:18:23 PM
Sharon,
I'm going to definitely try it again. How much powdered milk do you add to say 1/2 gallong of milk?
www.theporcelaindesk.blogspot.com
1 Tim. 6:8 But if we have food and shelter, we will be satisfied with that. |
| Kirksmom71 |
Posted - May 27 2010 : 1:09:59 PM
Mine turned out great! Thanx to whomever presented the idea in the first place!
My best to all,
Mel
Sassy City Girl with Farmgirl Fantasies! |
| Calicogirl |
Posted - May 27 2010 : 12:26:15 PM
Tami Lynn,
Try it again with either the gelatin or nonfat dry powdered milk (we actually like this better). It won't be as thick as storebought even adding these but it tastes so much better! In fact, I am amazed that my husband (who does not eat yogurt) has requested that I make a batch every week and has at least one serving (sometimes 2) a day
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| simplefancies |
Posted - May 27 2010 : 10:53:10 AM
I'm going to have to give this a try next week. I tried making yogurt in the crockpot last week and was severly disappointed. I didn't add any geletin and boy was it rather thin. I'll try the geletin bit. Here's hoping for a positive result.
www.theporcelaindesk.blogspot.com
1 Tim. 6:8 But if we have food and shelter, we will be satisfied with that. |
| Kirksmom71 |
Posted - May 25 2010 : 5:15:56 PM
Mine is sitting in the crockpot. Waiting for tomorrow!! I can't wait! ;)
My best to all,
Mel
Sassy City Girl with Farmgirl Fantasies! |
| vintagediva1 |
Posted - May 25 2010 : 09:14:19 AM
Great idea, Maggie, Thanks.
Michele
www.2vintagedivas.etsy.com
www.sissyandsisterstitch.etsy.com
www.sissyandsisterstitch.artfire.com
Love that good ole vintage junk |
| MaggieAnnie |
Posted - May 24 2010 : 8:22:06 PM
If you want it thicker, after it cools put it in a cheese cloth bag in a strainer over a bowl in the fridge overnight and the liquid (is it whey?) will drip out leaving it thicker- greek style, yum. I think you can use the liquid in baking too.
MaggieAnnie |
| vintagediva1 |
Posted - May 24 2010 : 07:10:23 AM
Thanks ladies,
I'm sure both methods will work great. Can't wait to get started
Read somewhere that you can save about $30 a batch by doing this as compared to buying organic yogurt
Definitely worth a try
Michele
www.2vintagedivas.etsy.com
www.sissyandsisterstitch.etsy.com
www.sissyandsisterstitch.artfire.com
Love that good ole vintage junk |
| quiltin mama |
Posted - May 17 2010 : 8:51:15 PM
ooooooooooooooh, I didn't even realize you were talking about actually cooking the yogurt itself in the crock pot. Sorry about that! I just thought you meant yogurt that you would normally put into jars and into a yogurt maker!
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
| Calicogirl |
Posted - May 17 2010 : 6:34:19 PM
Hey Michele,
Here is a recipe I got online. I'm sorry I don't recall from where. We LOVE this and it tastes wonderful. I use nonfat powdered dry milk instead of the unflavored gelatin (about 1 cup). If you want Greek Yogurt just strain whey through cheesecloth. Oh, I use raw milk and greek yogurt for the starter :)
Crock Pot Yogurt
The Ingredients.
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized.
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
--1 packet unflavored gelatin
--frozen/fresh fruit for flavoring
--thick bath towel
The Directions.
This takes a while. Make your yogurt on a weekend day when you are home to monitor.
I used a 4 quart Crockpot. This is so exciting.
Plug in your Crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your Crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. At this point add 1 packet unflavored gelatin (powdered) Mix well. Then dump the bowl contents back into the Crockpot. Stir to combine.
Put the lid back on your Crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| quiltin mama |
Posted - May 17 2010 : 5:07:08 PM
First you need to check your slow cooker temp at low. Fill it about 1/2 way with water and turn it on low- in about an hour, or two, check the temp.
My slow cooker has a warm, low and high setting. I've used the warm setting before. My low get's a little too hot.
Anyway, place your jars of yogurt in, fill the water up to cover about 1/2 the jars, or slightly over and then put the top on and let it cook for your desired time (4-8hrs.)
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
