Crockpot Yogurt

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Crockpot Yogurt

by Jeanne Mullen

Chet, this idea came from an old Backwoods Home

Magazine article by Gary Kissler. I tried it this week

with some fresh goat milk and it came out quite thick.

Before, when I'd make goat milk yogurt, it would not

set well and we'd drink it rather than eat it with a

spoon. This technique is convenient, and it should

work with any cultured product such as homemade cheese,

cottage cheese, or sour cream.

Place 2 quarts of cold milk into the pot.

Cook on low for 2 and 1/2 hours.

Turn off the heat.

Allow to cool to 110 F (this will take 2 or 3 hours)

Add 1/4 cup of good yogurt (active culture) or a packet

of dry yogurt starter (Yogourmet is good) mixed in a

cup with a little of the warm milk

Replace the crock lid and place a thick towel on the

top for insulation and allow to set for about 4 hours.

Remove the yogurt and refrigerate.

If you use an electric timer, you can set the timer to

start it at noon, cook for the 2 1/2 hours and it will

be cool enough to add the starter by the time you are

in the kitchen fixing dinner and the yogurt will be

set and ready to refrigerate by bedtime.

For more homemade yogurt directions, see...

http://chetday.com/howtomakeyogurt.htm

 

 

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