tag:blogger.com,1999:blog-5090591139439935093.post1284788083072916216..comments2024-03-12T00:27:31.877-07:00Comments on A Year of Slow Cooking: Make Yogurt in Your CrockPot at Home!Stephanie ODeahttp://www.blogger.com/profile/08618710485017373256noreply@blogger.comBlogger537125tag:blogger.com,1999:blog-5090591139439935093.post-73885106307656258762020-11-16T13:03:52.391-08:002020-11-16T13:03:52.391-08:00thanks for posting this. I hate all the plastic co...thanks for posting this. I hate all the plastic containers I have to throw away when I buy yogurt. There are one or two brands that come in glass, but hard to find. I can't wait to try this.Annemariehttps://www.blogger.com/profile/09520745981330968992noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-8074364080292595572018-03-02T17:18:20.594-08:002018-03-02T17:18:20.594-08:00I am sure making this with 1% milk would work. I ...I am sure making this with 1% milk would work. I started making Kefir last October with whole milk and after a couple of months switched to 1%. Workes perfectly. Now I'm going to move on to yogurt but will let it thicken to greek yogurt. I'm trying to get back to the Medeterranean diet because it's so healthy, and Greek yogurt is used in many recipes. Of course it's always Fionahttps://www.blogger.com/profile/14855585544297820109noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-43483623585174923692018-02-18T06:14:32.849-08:002018-02-18T06:14:32.849-08:00I felt I should post to say that you can make perf...I felt I should post to say that you can make perfectly delicious yogurt using soy milk. I have only used a yogurt maker, but the results were really good. I know many people can’t tolerate or don’t like soy, but if you can and do, please don’t be discouraged about trying it. I will try to make it in the crockpot and post the results. It’s an exciting prospect! One thing that worries me a bit is Carrienoreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-60347177922329244632017-05-28T22:20:52.273-07:002017-05-28T22:20:52.273-07:00This is awesome thank you. I've been trolling ...This is awesome thank you. I've been trolling the internet for info on yogurt. I like your article the best but I wanted to know what process did what! So I'd just like to add that you want to heat the milk to 180degC / 350degF and then cool it to 110degC / 230degF prior to adding yogurt with culture and mixing back through. Getting the temp up to 180degC/350degF is what helps the yoghurtLeahttps://www.blogger.com/profile/10483970340408935222noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-77216188586929183132017-02-16T14:50:51.835-08:002017-02-16T14:50:51.835-08:00Hi Anon, I am not sure exactly without knowing all...Hi Anon, I am not sure exactly without knowing all that much information about your pot -- but no, the yogurt really shouldn't be bubbling.<br />To further insulate it from the heating element you can place a large ovensafe bowl or dish (pyrex, corningware) into your cooker stoneware and then put the milk and yogurt starter into that.<br /><br />you may also email me directly at contact @ Stephanie ODeahttps://www.blogger.com/profile/08618710485017373256noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-81549217232671853752017-02-16T12:41:43.100-08:002017-02-16T12:41:43.100-08:00I have the milk heating in the slow cooker now. 1 ...I have the milk heating in the slow cooker now. 1 question. Should you not let the milk come to a boil? My crockpot is quite hot on low. I normally put something in on high and when it reaches boiling I turn it down on low and it keeps bubbling around the top edge even on low. Maybe starting with cold milk and the low setting it may not heat up as much?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-8431134253301503172016-12-03T15:12:12.154-08:002016-12-03T15:12:12.154-08:00Wifey and I have been using this method for nearly...Wifey and I have been using this method for nearly a year now. We strain each batch in a colindar lined with coffee filters. I put the colindar in a large Tupperware bowel (whose lid just happens to fit perfectly atop the colindar) and put it in the fridge for 4-8 hours (depending on the desired thickness). This leaves us with about 50% Greek yogurt and 50% whey. It's the best! Thanks (a yearAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-45015020186828053342016-11-28T19:35:22.738-08:002016-11-28T19:35:22.738-08:00Has anyone tried this with nut milks?
Store bought...Has anyone tried this with nut milks?<br />Store bought or homemade nut milks?<br />kristinahttps://www.blogger.com/profile/04706807224719638571noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-66891126700232764902016-11-02T14:25:09.673-07:002016-11-02T14:25:09.673-07:00Hello, I have made this yogurt off of ur direction...Hello, I have made this yogurt off of ur directions before. But this time I used a organic plain yogurt by Astro as my starter, and it turned out kinda grainy and sourish. Why would that be?Helenahttps://www.blogger.com/profile/15242533258835919905noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-64311390965713971182016-07-25T13:43:01.160-07:002016-07-25T13:43:01.160-07:00Not a question and no response needed - just to le...Not a question and no response needed - just to let you know I'm ready to make my second batch of absolutely fabulous Greek yogurt. So easy, so thick and creamy, way better than the store-bought stuff. Love your "More Make It Fast, Cook It Slow" book!Anonymoushttps://www.blogger.com/profile/02530215642480263871noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-27382171869134750202016-07-07T08:21:46.660-07:002016-07-07T08:21:46.660-07:00I have been using this recipe for a year now and L...I have been using this recipe for a year now and LOOOOOVVEEEE it! Now my daughters are old enough that they start it for me. We use fat free milk and I just line a colander with cheesecloth (or a paper towel in a pinch) and let it drain to whatever consistency we feel like that week. I haven't tried a "starter" but plan to. There are no smoothies like the ones made with this easy Anonymoushttps://www.blogger.com/profile/15666027654646647467noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-83244212766614699182016-03-02T12:45:22.076-08:002016-03-02T12:45:22.076-08:00I've tried it twice now with almond milk and n...I've tried it twice now with almond milk and no-go. First I used whole milk as the starter, figuring it was only a tiny bit of dairy and it didn't thicken at all, though smelled yogurty. Then I tried with almond yogurt. It's thickened a little bit, maybe to a kefir-like consistency. I'm going to try with probiotic capsules that I've ready can be used also.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-36576842064565748312015-09-03T15:47:11.959-07:002015-09-03T15:47:11.959-07:00I don't know if anyone commented on this--ther...I don't know if anyone commented on this--there were so many I had to scroll down, but ULTRA-PAST. MILK WORKS. I live overseas, and this is the only kind of milk I can get. I have used the crockpot method for a long time, and it works just FINE!momof8https://www.blogger.com/profile/13671633607659135662noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-36012668494298067472015-07-06T04:10:52.659-07:002015-07-06T04:10:52.659-07:00Has anyone tried it with the gelatin? I've bee...Has anyone tried it with the gelatin? I've been pretty happy with this recipe but wanted thicker yogurt so tries with the gelatin. It's hardly any thicker than whole milk starts out... Used whole milk. Not full fat starter buy its not fat free. It's a little tart this time too. When I started making this two years ago it wasn't tart buy lately it has been... I'm going to try Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-4733210129692168332015-06-04T13:43:26.219-07:002015-06-04T13:43:26.219-07:00Thank you so much for this recipe. I have been ma...Thank you so much for this recipe. I have been making it for months now since happening upon it. I've been using a gallon of 1% milk in my 7-quart Crockpot, each time a perfect batch. I usually keep about half as is and strain the other half for Greek style. It is our go-to for smoothies and fruit mix-ins, and the added bonus is the whey from the straining - put it in a jar in the fridge Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-82299913441482035302015-03-10T06:42:06.236-07:002015-03-10T06:42:06.236-07:00When would it be best to add in the powdered milk....When would it be best to add in the powdered milk.... with the addition of the yogurt?<br />Also, I assume you would add the vanilla AFTER you take out the 1/2 c for your next starter.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-77649461534515584512014-06-11T17:54:12.001-07:002014-06-11T17:54:12.001-07:00I use buttermilk and it works and I use some to ma...I use buttermilk and it works and I use some to make chezz too<br />a.ahandmadehttps://www.blogger.com/profile/01033520423510608730noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-78532761144849077762014-05-20T05:47:17.934-07:002014-05-20T05:47:17.934-07:00You can strain the yogurt through a cheese cloth t...You can strain the yogurt through a cheese cloth to make greek yogurt.Unknownhttps://www.blogger.com/profile/08859948506603699417noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-15971253258921532912014-04-21T10:41:18.959-07:002014-04-21T10:41:18.959-07:00I ended up putting the crock back in and cooking i...I ended up putting the crock back in and cooking it on high for a short time, then low for a total of another 2.5 hrs. left it overnight again and stuck it in the fridge, but I think the milk was sour at that point. I dumped it. :( Maybe I will try again one day but put it on high for a short time, then low. I saw a comment in there somewhere about someone that did it in a 6 qt., and it has CHAOSMomNJhttps://www.blogger.com/profile/03811147851486629639noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-5346476473363000452014-04-17T09:59:31.243-07:002014-04-17T09:59:31.243-07:00Hi ChaosMom (great name!) -- yuck. I hate wasting ...Hi ChaosMom (great name!) -- yuck. I hate wasting food. I'm not really sure -- it does sound like you are right in that the milk and yogurt didn't get hot enough to "yogue" but I'm not sure why. This is certainly a kitchen science recipe -- the comment above share how other readers checked internal temperature of the milk, etc., and they might prove helpful to you.<br /><br Stephanie ODeahttps://www.blogger.com/profile/08618710485017373256noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-76118533424070806592014-04-17T09:18:14.082-07:002014-04-17T09:18:14.082-07:00Hi Stephanie, I just tried making this last night....Hi Stephanie, I just tried making this last night. Followed the directions to a tee. I used a 1/2 gallon of regular milk, and a 1/2 cup of Fage plain yogurt. I was worried last night when I wrapped it up that it didn't seem that warm. Prayed I didn't wake up to sour milk. It sat wrapped on the counter for 8 1/2 hrs. overnight. This AM it was very liquidy, so I thought, ok, maybe CHAOSMomNJhttps://www.blogger.com/profile/03811147851486629639noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-76961487671388362382014-02-18T12:26:43.604-08:002014-02-18T12:26:43.604-08:00I can't believe how much this recipie has chan...I can't believe how much this recipie has changed my life. First time I made half a batch as I had had some yogurt disasters. This is easy, it is by far the most delicious yogurt I have ever tasted and is so rich and so high protein that it is helping with weight loss even though I add fruit and nuts right before I eat. Having made it both ways I think the difference between straining and Anonymoushttps://www.blogger.com/profile/18327276954799930594noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-67617090135755179212014-01-20T11:20:06.173-08:002014-01-20T11:20:06.173-08:00What a great way to make yogurt! For the people wh...What a great way to make yogurt! For the people who want to make yogurt from coconut/soy/almond milk, you have to give the starter something to eat. Milk has lactose and galactose, but the others don't. If you add 1/4-1/2 cup of honey, agave, or other simple sweetener, that will work. Also make sure your starter has live active cultures. Finally, whole milk is best (over 2% or skim)...the fatAnonymoushttps://www.blogger.com/profile/02117816477849190467noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-60037064105462759292014-01-19T14:38:00.314-08:002014-01-19T14:38:00.314-08:00Thank you, I have been using your recipe now for q...Thank you, I have been using your recipe now for quite some time and it has turned out great! My whole family loves it. We bought a few preserves to dollop on the yogurt and it acts as the perfect sweetener.Anonymoushttps://www.blogger.com/profile/09774531623325655023noreply@blogger.comtag:blogger.com,1999:blog-5090591139439935093.post-70734464175444817362014-01-09T17:40:59.710-08:002014-01-09T17:40:59.710-08:00Another way to thicken it is for every gallon of m...Another way to thicken it is for every gallon of milk, add 2-3 cups of milk powder. It doesn't matter if the milk is fat free 1%, 2% or whole. Also, I jar the proto yogurt after the culture is mixed in and put it into the oven with the light on.<br /><br />Everything else is the same - and when you use home-made jam as the mix.... oh yeah. It's delish.Anonymoushttps://www.blogger.com/profile/08208554451739457652noreply@blogger.com