Today was yogurt day! I have made my own for years and its very easy. With town being a 200+ mile round trip it is not practical to run for just a few things and this recipes guarantees me I will not run out. I just save 1/2 cup of the yogurt to make the next batch. It also saves a ton of money and with 7 kids, thats fantastic! I have tried several different recipes but find this one to be the thickest and the one my family likes best. Depending on the day fruit or I will add different Young Living essential oils to it. If one of the kids is congested I add Peppermint oil. A drop of Cloves & Orange essential oils is a great immune booster and I personally like Lemon essential oil in mine. Little ones like it with a teaspoon of honey. (Do not forget most essential oils are not edible, that is why I only use Young Livings oils.) 1. Pour 1 gallon of 2% milk into your crockpot. 2. You can fortify it with 2-3 cups powdered milk to increase the proteins and make it thicken. Sometimes I do, sometimes I dont. I dont mind it a bit thinner. 3. Heat the milk in the crockpot on low until it reaches 180 degrees. Check it with a candy or meat thermometer. This usually takes about 3 hours, but check it often after it gets over 150. Once it hits 180 degrees turn it off and let it cool down.. 4. Once the milk has cooled to the 100 to 115 degree range, stir in a half cup of live culture yogurt in a small amount of the warm milk until completely blended, then add back to the rest of the warm milk. I use Fage 0% fat free. 5.Place the crock pot wrapped in a heavy towel in the over with the light on for 8 to 12 hours to complete the culturing process. I just leave it in there over night. Make sure your towel is not touching the light bulb! Do not stress of the time if you check it at 10 hours instead of 8. It will be fine. 6. At the end of your culturing time, put your yogurt in containers and refrigerate. Remember to save 1/2 cup to make your next batch. :) You can drain a cup or two of the yogurt with cheesecloth and it makes excellent fat free cream cheese. Just let it drain after you let it sit over night in the cloth for an hour or two. I use this for sour cream as well. It is supposed to last 10 days, but we always use it up before then! Enjoy!
Posted on: Fri, 24 Oct 2014 19:26:01 +0000
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