yogurt

[Guest guest]

I have made yogurt 3 ways.1. Reconstitute dry powdered milk, with about 10% more powder than the recipe called for. Add boiling water. let it cool to 113 F. Add culture. Place in a cooler, covered in a towel from the dryer. Worked great, thick and creamy.2. Add warm milk straight form the cow to clean quart jars, add culture from Stoneyfield. Stir gently, cover with loose fitting lid, place in cooler, cover with hot towel from dryer.3. Start with #2 and leave it sitting on the counter over night. Makes the South African/European style "Drinking" type, closer to kifer. We used this for eating, drinking, cooking as with butter milk and just about everything. All worked fine, did not notice a big health difference.Bill

[Guest guest]

Instead of adding the plain yogurt, could I add the non-dairy yogurt culture I have at this point? My son is allergic to cow so I can't add the yogurt.Thanks,Kimhttp://okieranchlife.blogspot.com/

Good Morning!

I made yogurt in the crockpot!!!

It came out perfect .... creamy and thick!

I am starting another batch this morning!

If anyone is interested in how I did it...here goes!

Place 2 quarts milk in crockpot...set on low. Cover and let heat for 2 1/2 hours.

After 2 1/2 hours, unplug crockpot and let sit another 3 hours.

After 3 hours, remove 2 cups of warm milk and place in a bowl. Add 1/2 cup organic plain yogurt. Mix well and put back into crockpot....stir well to mix. Cover. Wrap entire crockpot with two large towels and let sit 8 hours or overnight.

That's it!

I used raw sheep milk. I read that if the yogurt comes out watery...next time add unflavored gelatin or pectin.

Thanks for all the help!

God bless,

Darlene