I found the recipe at A Year of Slow Cooking. It is a blog documenting a woman's challenge to use her slow cooker everyday for a year. I think this is the coolest thing ever, since we are all so busy and rarely ever have time to cook good family meals. Plus, the slow cooker is much cheaper to run than an over - it only costs about 2 cents per hour!
Now, on the yogurt, The recipe is for whole milk (AKA vitamin D milk, which by the way has no more vitamin D in it than regular milk) but anyone who knows me knows that I would probably never even consider of purchasing whole milk. At the end of the recipe, Stephanie (the author of the blog mentioned above) mentions you can use unflavored gelatin with a lower fat milk. She also mentions you can strain runny yogurt with a cheesecloth or coffee filters. We had skim milk in the house (of course) so despite all of the warnings on her website about using whole milk for your first time, I decided I try the recipe with skim milk and unflavored gelatin.
The result was a little runny, so I let it sit overnight in a colander lined with coffee filters that I put into a big bowl. If you do this you want to make sure that the colander is not touching the bottom of the bowl - if it is, the liquid won't be able to go anywhere! If the colander is too big for the bowl, your yogurt may strain into your refrigerator; you could place the colander on a smaller bowl and then place all of this into a larger bowl to catch any extra liquid.
I did loose about 1-2 cups of liquid, so the skim milk version does not make all 8 cups. If you really wanted to stick to skim milk, you could add some powdered milk and/or more gelatin to the recipe. This should help thicken the liquid up.Regardless, this is WAY cheaper than purchasing yogurt at the store. We buy 32oz plain yogurt tubs at Aldi's for $1.60, which is an amazing deal (it would be $3 or so at Jewel Osco). We buy 1 gallon of milk for $1.89 at Aldis and the gelatin was about 25 cents a packet. Basically, we got about 2 tubs of yogurt for $1.15. I am going to try this with 2% milk next time; I think it will get a much higher yield.
Ingredients
- 4-6 qt crock pot
- 8 cups (half-gallon) of milk
- 1 packet unflavored gelatin
- 1/2 cup plain yogurt
- 2 bath towels
Directions
- Turn your crockpot on low and add the milk. Cover and cook on low for 2 1/2 hours.
- Unplug the crockpot after the 2 1/2 hours and let sit for 3 hours.
- Remove 2 cups of milk from the crockpot and replace the lid. Pour the milk into a bowl and add 1 packet of unflavored gelatin (if using low-fat milk) and 1/2 cup yogurt. Whisk well and pour back into crock pot. Whisk everything in the crockpot well and replace the lid.
- Cover the crockpot with towels. Let stand 8-9 hours.
- If the yogurt is runny, line a colander with coffee filters or a cheesecloth. Place this into a bowl or pot so that the calendar is not touching the bottom. Scoop the yogurt onto the filters. Let stand in the refrigerator until it reaches the desired consistency. The yogurt closest to the filters will be thicker than the yogurt on top, so you can mix it together for an intermediate consistency.
- Scoop into containers and store in the refrigerator for 7-10 days. Reserve 1/4 cup for your next batch.
