Yay! Today kicks off the first Plentiful Pantry link-up that Amy and I are hosting! The linky will be open today through the 22nd which gives you a whole week to link up an old post or write a fresh one. Here’s a list of potential topics!
For today’s Plentiful Pantry I thought I’d share a fresh spin on my crockpot yogurt recipe. It’s the perfect way to use up milk before it expires or put to use a plethora of WIC milk. Plus, it saves a bundle when you make yogurt in bulk rather than buying individual containers. Homemade yogurt can even become a to-go squeezable option if you spoon it into a Little Green Pouch.
VANILLA YOGURT IN THE CROCKPOT
Ingredients & Supplies
- 8 cups milk
- 1/2 cup vanilla yogurt with live cultures
- 2 tablespoons vanilla
- Crockpot with low setting
- Cheese cloth
- Pour 8 cups of milk into crockpot, cover and set to low for 2 1/2 hours
- Turn off heat, keep covered and allow the heated milk to sit for 3 hours
- Mix in 1/2 cup of yogurt and 2 tablespoons vanilla, replace the lid and wrap a large towel around the top and side of the crockpot and allow to sit for 8+ hours.
- The results will be a very liquid/drinkable yogurt – perfect for smoothies. If you prefer your yogurt thicker, use a cheese cloth to drain away excess liquid. When straining I place a large bowl in the kitchen sink, place a colander inside the bowl and then line the colander with the cheese cloth. Then, I’ll pour the yogurt into the cheese cloth lined colander and allow it to strain/drip for a few hours.
- If you want to skip straining, I’ve found that the longer you allow the milk/yogurt to sit in the crockpot the thicker it will become. The photo above sat for 18 hours and I didn’t have to strain it at all.
- I love this yogurt with a swirl of local honey, Bob’s Red Mill granola and fresh berries – Mmmm!
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