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!
Crock Pot 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.