Comments on: Yogurt in the Crock-Pot

By: Anne

Anne — Wed, 27 Apr 2011 15:13:04 +0000

I was hoping you could help me out. I started making my yogurt last night, and forgot about it. All that I remembered to do is put the milk in the crock pot, heat it up, and turn it off to cool. Then it sat for about 12 hours before I remembered it. What do you think?

By: Amanda

Amanda — Tue, 22 Mar 2011 17:27:45 +0000

I cannot find the specific recommendations for how long and at what setting do I cook the yogurt. Can anyone tell me?

By: Lindsay

Lindsay — Sat, 12 Feb 2011 15:40:03 +0000

Both powdered milk and gelatin usually contain MSG. So I avoid them. You kind of just get used to runny yogurt. Firm yogurt is really a result of stabilizers and preservatives. The crockpot method is the best option for getting it to a better thickness. I have had great results.

By: Lindsay

Lindsay — Sat, 12 Feb 2011 15:38:22 +0000

It might. Not really sure on that one. It may not get hot enough for that to work.

By: Lisa

Lisa — Fri, 11 Feb 2011 19:35:11 +0000

I just had another idea…what about using arrowroot powder as a thickener? Do you think that would work? I have a bag in the pantry left over from making the deodorant. : )

By: Lisa

Lisa — Fri, 11 Feb 2011 19:20:06 +0000

I made this yogurt yesterday and my little ones really enjoyed it with vanilla and honey. My only issue is that it was very thin and runny which made it hard for my 17 month old and 3 year old to scoop into their mouths without being covered in yogurt! I incubated the yogurt for 12 hours in our oven with the pilot light on and covered in towels. So, I feel that it was warm enough.
I read online that powdered milk or gelatin can be used as a thickener. What’s your opinion about using these?
P.S. I’m the one who asked about the pasta yesterday! Sorry about all of the questions, still so new to this all but having fun trying out the recipes. : )

By: Karen

Karen — Fri, 12 Nov 2010 17:59:55 +0000

I tried yogurt in a crockpot but got impatient, but will try again today, using 1 cup mixed berries, 1 cup non-fat dry milk, and 1/2 cup or 1 cup yogurt from the homemade batch I made last week and 1/2 gallon of strawberry flavored whole milk (cows).

The first time I made yogurt I brought the mild to 180 degrees in a pot after waiting for my crockpot to heat it up and I lost patience. Now I read, that I needed to allow it 2 1/2 hours? I think I did, so it might just be ab extra slow cooker?

Last week I watched Youtube.com videos showing how to make Greek or homemade yogurt. I recommend them all, because they don’t do it all the same way. then I cooked milk and 1/2 cup dry non-fat powdered milk stirred in until it was 180 degrees, quick cooled it by pouring it into the 2 – 2 cup yogurt containers (store bought I had saved) and putting them in the fridge, When the temp of the milk mixture in the containers was 105 I removed them from the fridge, and stirred in 1/4 cup store bought plain yogurt into each one, and keep a 1/2 cup in a 1 cup container for the starter yogurt, which I am using to start this new strawberry flavored batch.

I wrapped them up in a towel and put them in the stove next to the oven light, and occasionally turned on the oven for about 1 minute on 150 degrees to keep the heat up a little. The results were very good, but I didn’t strain the batches and they were thick but not like our favorite store bought. I did add some vanilla flavoring and a little bit of sugar or honey, and it made a pretty good flavored yogurt, but this time I am going for sweet dessert type for my boyfriend to try.

By: Amanda s.

Amanda s. — Fri, 22 Oct 2010 03:25:24 +0000

Oh, I forgot to mention- I use an entire cup of yogurt starter, instead of half a cup and it thickens pretty nicely.

By: Amanda s.

Amanda s. — Fri, 22 Oct 2010 03:21:50 +0000

I make yogurt all the time! I usually use the stockpot method, but am eager to try the crockpot method. My kids (4 and 2) and I love it plain with a tablespoon or two of raisins. Not sure why, but the sweetness of the raisins and the tartness of the yogurt is heavenly. I guess I do the same thing with ice cream- handful of salty peanuts with sweet vanilla ice cream compliment each other well.
I have had a sweet tooth for my whole life, and plain yogurt really helps me combat my sugar cravings.

By: Lindsay

Lindsay — Sun, 01 Aug 2010 13:34:09 +0000

Yes, you add any flavoring after it has completed the culturing process. I usually sweeten as I serve in order to reserve 1/2 cup of the plain version for the next batch, or remove this amount and sweeten the remaining as desired.