SLOW COOKER YOGURT
Making yogurt in a slow cooker is foolproof and since it works just as well as a yogurt maker, it takes away the need for yet another gadget in your house! Yogurt usually keeps in the fridge for up to 2 weeks.
Provided by Diana Moutsopoulos
Categories 100+ Everyday Cooking Recipes
Time 6h20m
Yield 4
Number Of Ingredients 3
Steps:
- Place four 10-ounce jars in a slow cooker. Fill slow cooker with water up to 1/3 inch of the jar rims. Remove jars and set aside.
- Cover slow cooker and preheat on High while you prepare the yogurt for about 20 minutes.
- Pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature has dropped to 114 degrees F (46 degrees C). Lift pan out of the ice water.
- Measure about 1 cup of milk and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to the pan of milk. Pour milk mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
- Check the temperature of the water in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover slow cooker again, and allow to come to temperature. If it is too hot, uncover and turn off slow cooker.
- Set jars in the warm water; the water level should be up to the level of the yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid. Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb the yogurt. If the water is lower than 114 degrees F (46 degrees C), turn slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke the yogurt at all during this time.
- Check the yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Top with clean lids and place in the refrigerator.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 15.2 g, Cholesterol 33.1 mg, Fat 10.3 g, Protein 10.8 g, SaturatedFat 6 g, Sodium 138 mg, Sugar 15.2 g
YOGURT (CROCK POT)
Fun and easy to make, even on a boat! When we leave port for several days this comes in handy! This can be made in a crock pot or a sauce pan. Besure to watch the milk carefully that it doesn't scortch. All you need are a crock-pot or pan, wide-mouth thermos bottle, an instant read thermometer, milk, powdered milk, and some lactobacillus powder (available at health food stores) or some plain yogurt from previous batch or purchased plain yogurt with live culture.
Provided by Galley Wench
Categories Breakfast
Time 8h20m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Combine milk and powdered milk in crockpot set on high; heat until temperature reaches 200 degrees F. (A small sauce pan can be used, however watch carefully that the milk does not burn.).
- Allow milk to cool until it is warm, not hot (110 degrees F).
- Add the plain yogurt and stir well.
- Fill thermos with hot water.
- Drain hot water from wide-mouthed thermos and fill with yogurt mixture.
- Cap and set aside for 4 to 8 hours.
- The longer the yogurt sets the sharper the flavor.
- Store in the refrigerator; the yogurt will continue to thicken.
- Sweeten with fruit or honey.
Nutrition Facts : Calories 761.3, Fat 37.5, SaturatedFat 23.4, Cholesterol 148.6, Sodium 659.9, Carbohydrate 63.1, Sugar 17.7, Protein 44.5
SLOW COOKER SHREDDED CHICKEN IN YOGURT SAUCE
A super simple slow cooker recipe for shredded chicken in a tomato-yogurt-curry sauce.
Provided by Jeannine Cauthen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 18m
Yield 3
Number Of Ingredients 9
Steps:
- Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
- Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 19.6 g, Cholesterol 136.7 mg, Fat 9.7 g, Fiber 4.5 g, Protein 52.8 g, SaturatedFat 3.4 g, Sodium 679.1 mg, Sugar 10 g
CROCK POT YOGURT
Make and share this Crock Pot Yogurt recipe from Food.com.
Provided by MsTeechur
Categories Breakfast
Time 13h40m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 3
Steps:
- Pour the milk into the crock pot and turn it on low. Let sit 2.5 hours.
- Unplug crock pot, leave lid on. Let sit for 3 hours.
- Ladle out a bit of the milk and stir it in with the yogurt starter. This yogurt MUST have live cultures. I used nonfat, plain Greek yogurt.
- Mix in pudding mix.
- Return the mixture to the crock pot and the rest of the milk; stir. Put lid back on and cover with a heavy bath towel or blanket (pot still unplugged). This is its insulator. Leave it like this at least 8 hours.
- The longer it sits, the tart-er it gets. I like mine nice and tart.
- It will be thin. If you want it thicker, place coffee filters in a colander and drain off whey. You can save the whey for cooking, as it is very healthy!
- You can use 2 tbs fat free dry milk or 1 packet plain gelatin in place of pudding mix. I just happened to have pudding mix on hand.
- Mix some jam, fresh fruit, etc. into it when you serve. If you don't use vanilla pudding mix, it could also be a great base for dips or sauces.
Nutrition Facts : Calories 118, Fat 0.7, SaturatedFat 0.4, Cholesterol 5.5, Sodium 168.7, Carbohydrate 16, Sugar 2.4, Protein 11.5
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- Once the yogurt has reached the desired taste (or the cooking cycle has ended) press START/STOP. Remove the inner pot, cover with foil and place in the refrigerator for at least 4 hours. Yogurt will thicken slightly as it cools.
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