Monday, September 19, 2011
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Crockpot Yogurt Recipe. Enjoy Middle Eastern food and learn how to make Crockpot Yogurt.
3 quarts 1% low-fat milk
1 tablespoon plain gelatin
1/3 cup cold water
1 cup plain yogurt (with active cultures)
Into your scrupulously clean slow cooker, place your milk. Heat on low until it reaches 185-195°F, 2 to 2 1/2 hours.
In a large measuring cup, sprinkle gelatin over cold water and let stand 15 minutes until bloomed. Add a few ladles of warm milk and whisk until gelatin is dissolved. Pour into the slow cooker and turn down to "keep warm" for 3 hours. (If your cooker does not have a "keep warm" setting, turn the cooker off and wrap it well in several layers of towels. Unwrap it and turn it back on low for the last 30-60 minutes of this time span.). It should be between 122-130°F before proceeding; if it's too warm, turn it off and let it cool.
In the same large measuring cup, place the yogurt. Add a few ladles of hot milk and whisk until smooth. Pour into crockpot and whisk to combine completely. Turn off pot and wrap in several layers of towels/blanket to trap the heat. (Do not use the keep warm setting at this point; it's too hot, and will kill the yogurt cultures.).
Divide into serving portions. You can flavor with fruit, jam or honey now, or when serving. A thicker Greek-style yogurt can be achieved by using whole milk, then scooping the finished yogurt into cheesecloth and allowing it to drain (in the refrigerator, suspended over a bowl) for 2-4 hours.
Source: www.food.com by DrGaellon
More about Yogurt:
Yogurt Mint Sauce
Non-Fat Yogurt Nutrition
How To Buy the Healthiest Yogurt: 5 Tips
A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute
10 Reasons Yogurt is a Top Health Food
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