Monday, November 10, 2008

Crockpot Yoghurt (plain)

- 8 cups milk (whole seems to come out best for thickness but you can use lower fat...isn't quite as creamy).
- 1/2 cup natural, live, active culture plain yoghurt (I highly recommend Dannon - Activia). Once you've made yoghurt once, you can just save 1/2 cup from your current batch and use it in the next batch (although I've read that it's a good idea to start fresh every few batches).
- 1 packet of plain gelatine (optional but seems to help with the thickening; I've also heard to try powder milk as well, particularly if you use a lower fat milk to start).
- thick bath towel
- crock pot

Plug in your crockpot and turn to low. Add the 8 cups of milk, cover, and cook on low for 2.5 hours.

Unplug the crockpot and leave it for 3 hours.

After 3 hours, scoop out 2 cups of the milk and put in a bowl. Add the yoghurt and gelatine (if you wish) and whisk it together (try to get the gelatine and yoghurt as dissintegrated as possible).

Dump the contents of the bowl back into the crockpot. Wrap the crockpot in a heavy towel for insulation and let it sit for 8 hours.

After eight hours, you should have a nice, thick yoghurt!

Chill in a container in the fridge. The yoghurt will last for 7 to 10 days.

Don't forget to save some starter for another batch!

Easy, easy, easy! Just make sure you start so that you can go to bed or whatever while it's sitting for the eight hours!

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