Thursday, June 10, 2010

Homemade Yogurt

I've been reading Animal, Vegetable, Miracle - has anyone else read it?

I love it. I love their adventure of eating local and growing their own food. I love the time they put into making as much from scratch as possible: bread, cheese, yogurt, etc. I hope to try to make my own cheese soon, we'll see-I'm a little bit intimidated. Anyway, this book is inspiring on many levels, inspiring me to keep growing food our in yard, to get chickens (working on getting a coop), and most importantly I think, to eat in season!


In the meantime I've been enjoying making my own yogurt. I almost broke down and bought a yogurt maker because I have a hard time keeping my yogurt and a certain temperature overnight and I always seemed to mess it up. .... Until I came across this Homemade Yogurt in a Crockpot recipe. It was so easy and the yogurt came out great!

Homemade Yogurt

Crock Pot Yogurt
This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.

Turn your crock pot to low and pour in 1/2 gallon of milk.

Heat on low for 2 hours and 30 minutes.

Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.

After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.

Pour the yogurt-milk mixture back into the milk and whisk thoroughly.

Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.

Let it culture overnight, 8-12 hours.

In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.

For optimum texture, refrigerate for at least 8 hours before using.

13 comments:

Caroline said...

I literally just posted about homemade yogurt ... :) It is the best! xo

ben wideman said...

It is a great book.

Does the flavor of your end result yogurt have much to do with the yogurt you got your active cultures from? Like say, if you used Greek yogurt, would it come out with more of that flavor profile? I'm growing curious...

Simply Mel said...

One of my all-time favorite books! It has become my 'food bible'! Kingsolver is truly a goddess!

Thanks for sharing this recipe!

sk said...

I loved that book!
And I'm definitely going to try your yogurt recipe-- it looks yummy. I've had problems with mine before, too, so I'm anxious to see how this turns out.

I really need to try cheese again. I got inspired after reading Barbara Kingsolver's book and bought some supplies, but my two attempts didn't work out-- which was all my fault! I used tap water (chlorinated, big no-no) and I also was reading the thermometer wrong...oops!

Alejandra Ramos said...

This looks so fantastic and I'm excited that I can use something I already have to make it! I am about to go buy a gallon of milk at the market just so I can try it. Thanks for a great recipe!

Celine said...

yummy! I love yogurt! and this looks so pretty, all white in glass jars.

bigBANG studio said...

Amanda, you are such a goddess. I am drinking my cold-brewed ice coffee right now, with a glug of VT maple syrup and a drop or two of almond extract, and it is absolutely rapturous. I think of you every morning I take my first heavenly sip. Thank you, seriously, for changing my morning routine.

AND for the great review of AVM! I'm still working my way through The Omnivore's Dilemma, so once I'm done with Pollan I can't wait to sink my teeth into Kingsolver. AND this yogurt recipe. Have a great weekend, woman! xo

stace said...

This seems so easy, I'll just have to try it!

Amanda Mae said...

thanks everyone! You all should try it and let me know how it turns out.

*Ben: I think you just need to make sure you have a good quality plain active cultured yogurt to make a good yogurt. But I am sure the cultures influence the taste... To make Greek Yogurt is another step I believe - I think you have to strain it through some cheesecloth to get the thicker consistancy.

I also heard the longer you let yogurt sit the tangier it gets. The first time I made yogurt we ate it right away and it wasn't very tangy at all - which is what I like.


*Lilly: I just read Michael Pollan's "In Defense of Food" ... I think "Animal, Vegetable, Miracle" is a good compliment to his books. I'm glad you love that coffee! I wish I could handle even decaf right now because it sounds so tasty right about now!

The Leftoverist said...

I loved AVM, too--especially how Barbara Kingsolver realizes her choices might not work for everyone.

I actually have a yogurt maker I got a garage sale. You're inspiring me to try it again...

Anonymous said...

I bought a breadmaker after reading that book. I used it consistently until I found Artisan Bread in Five Minutes A Day. This book truly creates bread with a better texture than a bread machine and in less time.

and flowers pick themselves said...

oooh, lovely! thanks for sharing!

xo Alison

stephanie said...

This is the most exciting thing I've read about all week. I am going to try this over the weekend. Thanks!