I wanted to avoid straining my yogurt really just because it sounds messy and I was feeling lazy. So, I followed directions for foolproof (no strain) Greek yogurt over at One good thing by Jillee with a bit of a modification (I did not put my yogurt into jars for the 8-12 hr incubation and just left it in the crockpot).
I might also recommend halving the recipe unless your family eats a lot of yogurt each week. A full gallon of milk turned out to be WAY too much yogurt for Dylan and I.
1 gallon milk (I used 1%)
2-3 cups powdered milk (I used 3 cups of nonfat powdered milk)
1/2 cup yogurt with active bacterial strains (I used a Greek yogurt with 5 strains).
1. Pour the milk into your crockpot.
2. Whisk in the powdered milk to increase the proteins and produce a thicker yogurt.
|Whisking in the powdered milk|
3. Heat the milk in the crockpot on low until it reaches 180 degrees F . This took about 2.5-3hrs for me.
4. Turn off the crockpot and cool the milk to between 95 to 115 degree F.
5. Stir in a half cup of live culture yogurt into the milk until completely blended.
|Heat to 180 deg. F|
6. Remove the crockpot ceramic insert, cover and wrap with towels or a blanket.
|Wrap with towels to keep around 100 deg. F overnight.|
7. Place the wrapped crockpot in an oven with the light on for 8 to 12 hours to complete the culturing process.
6. At the end of your culturing time, scoop the yogurt into containers and place in the fridge and chill before eating.
|Look how thick it is!|
It is supposed to last 10 days and if you plan to make this regularly remember to remove half a cup of the yogurt to use as your bacterial starter next time. The starter can be frozen so that it lasts longer.
The yogurt tastes great with a bit of honey and granola. Yumm! While it did turn out quite thick, I still think I will strain it with a cheese cloth or coffee filter next time to get it extra thick. Then perhaps I can use the whey in some soap!
|Mixed with a bit of honey and some cereal...yumm!|