Tuesday, June 18 2013, 10:07 AM MDT
As aired on May 28, 2013
Recipe courtesy of Melissa Richardson
1 gallon Milk (full-fat, organic milk makes the best yogurt)
1/4 cup store-bought yogurt with active live cultures
1.) Heat the milk in the Crockpot. Heat milk until temperature reaches 180 degrees to kill off any unwanted bacteria. Depending on your Crockpot this usually takes about 2 hours. For those without thermometers, 180 degrees is usually the point at which the milk is frothing but not quite boiling.
2.) Turn off the Crockpot. Allow the milk to cool until it reaches 110 degrees. If you don't have a thermometer this temperature is quite a bit warmer than room temperature, but not painful to the touch.
3.) Mix in yogurt "starter." Measure out ¼ cup of yogurt from your store-bought container and mix it into the warm milk. Make sure it is well-mixed or your yogurt will not culture evenly. I usually put a cup of the warm milk and the starter into my Magic Bullet blender, then pour the mixture back into the Crockpot.
4.) Allow yogurt to culture and set. Transfer the starter milk from your Crockpot into jars. No need to purchase fancy containers, use what you have on hand (but again, make sure your containers have been sterilized in the dishwasher or boiled). Turn the light on in your oven (to maintain a warm environment), and place the jars inside. Allow to culture for 7 hours.
5.) Refrigerate. Once your yogurt has set, put it in the fridge and enjoy! Remember to always reserve ¼ cup of yogurt from each batch to be the "starter" for your next batch and save you an unnecessary trip to the store.
6.) Eat! In our house we do not sweeten our yogurt, we eat it plain with fresh fruit and nuts. For sweeter yogurt, serve with maple syrup, jam, honey, stevia or agave. You can also add spices like pumpkin pie spice or cinnamon to flavor your yogurt.
(Copyright 2013 Sinclair Broadcast Group)