Breakfast

Crock Pot Yogurt is for Breakfast, Snack.

Crock Pot Yogurt takes 15 minutes to prepare.

Crock Pot Yogurt takes 900 minutes to cook.

Crock Pot Yogurt makes 16 servings.

The ingredients for Crock Pot Yogurt are:

1/2 gallon of 1% Milk
1/2 cup of plain yogurt
1 packet of gelatin

Here is how you make Crock Pot Yogurt:

Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt and gelatin. Then dump the bowl contents back into the crockpot. Stir to combine.Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.Go to bed, or let it sit for 8 hours.In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.To achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream.Serve with berries and honey.Number of Servings: 16Recipe submitted by SparkPeople user KATTIEBUG.

The nutritional information for Crock Pot Yogurt is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 61.8

• Total Fat: 1.2 g
• Cholesterol: 6.3 mg
• Sodium: 63.1 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 0.0 g
• Protein: 4.5 g