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Yogurt

October 10, 2018

Guest Post By Rachel Rizzi

A couple of years ago, we noticed that most markets have yogurt sure enough. However they invariably have 31 flavors but little or nothing to offer in the way of plain, unsweetened yogurt. We like yogurt in fairly large quantities for salad dressing, cereal topping, etc. Necessity is indeed the mother of invention so we simply decided to make our own. Yogurt is quite simple to make so we thought we would share the recipe here with you.

Prep time: 1 hour
Cook time: 8 hours
Total time: 9 hours
Serves: 4-8

Ingredients
• 1 quart of 2% reduced fat milk
• 1 tablespoon plain yogurt (whole or 2%) with live-active cultures (Need to buy a small cup at the market.)

Instructions
1. Pour the milk into your crock pot and turn the heat on medium or high. You want to heat the milk very
slowly until it reaches 180°F (30 mins to 1 hour).
2. Turn off the slow cooker, unplug, and allow the milk to cool to 120°F (about 30 mins).
3. While waiting for the milk to cool, measure out your plain yogurt starter and allow it to come to room
temperature.
4. Once milk is 120°F, add the yogurt and stir gently until it is fully incorporated.
5. Cover with lid and then wrap the slow cooker with several towels.
6. Set it where it will be undisturbed for 6 to 8 hours. Yogurt likes a quiet, still environment to ferment.
7. Transfer into plastic cups or pint mason jars.
8. Place the cultured yogurt into the refrigerator for at least 4 hours before eating to ensure that it’s
fully set.

Give this a try and let us know how it came out by leaving a comment here. Enjoy!

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7 Comments
  1. I also made a post about making your own yogurt
    https://sevedbblog.wordpress.com/2018/11/01/saving-plastic-by-making-your-own-yogurt/

    But the way I do it is by using the Vipiteno white yogurt as starter (or bio), then bring the milk to almost a boil but not quite, bring the temperature back at about 30-35C, add the yogurt, stirring, put in jars and then leave it overnight in the oven, wrapped in a towel, with only the light of the oven on. No temperature. In the morning it is ready and it thickens as I put it in the refrigerator.

    Liked by 1 person

    • Vipiteno (Sterzing) yogurt is the very best! (Immer das Beste!) We also do it this way. However, one time we had a jar with a defect and boom! Cracked glass and yogurt do not make a good Frühstück.

      Liked by 1 person

  2. Reblogged this on allenrizzi and commented:

    Yogurt Time!

    Like

  3. wrap with several towels! Good idea!

    Liked by 1 person

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