Breakfast

Slowcooker Yogurt (Slow Cooker, Crock Pot, Crockpot) is for Breakfast.

Slowcooker Yogurt (Slow Cooker, Crock Pot, Crockpot) takes several minutes to prepare.

Slowcooker Yogurt (Slow Cooker, Crock Pot, Crockpot) takes 150 minutes to cook.

Slowcooker Yogurt (Slow Cooker, Crock Pot, Crockpot) makes 16 servings.

The ingredients for Slowcooker Yogurt (Slow Cooker, Crock Pot, Crockpot) are:

8 cups whole milk (NOT ultra-pasteurized)
1/2 cup yogurt of choice (with live cultures)
1/2 cup nonfat dry milk

Here is how you make Slowcooker Yogurt (Slow Cooker, Crock Pot, Crockpot):

Warm whole milk on low setting of slowcooker for 2.5 hours.Turn off and unplug slowcooker. Let sit 3 hours.Scoop out 3 cups of the milk. Whisk in the nonfat dry milk first, then whisk in the yogurt (acts as a starter). Pour this back into the slowcooker with the rest of the milk; whisk lightly to mix. Put the lid back on and wrap the ENTIRE slowcooker in one or two thick towels. You want to create a warm, dark environment for the active cultures. Let sit 8-16 hours.Put your yogurt in containers and allow to chill and thicken in the fridge, OR hang the yogurt in cheesecloth or a thin dish towel to strain off some of the whey to create a thicker yogurt (Greek-style yogurts are made this way). Hang for 8 hours to produce yogurt cheese, which can be flavored with herbs, salt, sugar, vanilla, cocoa -- whatever you like!I like to put half the batch in a quart container in the fridge then hang the other half in cheesecloth or a thin dishtowel for 8 hours to strain off the whey. (Put a bowl underneath to catch the whey.) That way, I have cheese and yogurt for the week. The yogurt cheese is much like cream cheese; I have made cheesecake with it. It's wonderful!Enjoy! Your fresh yogurt and/or yogurt cheese will keep for 7-10 days. **Remember to reserve 1/2 cup yogurt to use as your next starter.**Serving Size:?Makes 16 1/2-cup servings.

The nutritional information for Slowcooker Yogurt (Slow Cooker, Crock Pot, Crockpot) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 80.4

• Total Fat: 4.2 g
• Cholesterol: 13.2 mg
• Sodium: 56.3 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 0.0 g
• Protein: 4.4 g