You need...
- 2 quarts pasteurized milk
- 1 1/2 C. non-instant powdered milk & 2 quarts water
- OR
- 3 C. instant powdered milk & 2 quarts water
- Additional dry milk powder. 1 1/3 cup powder when using non-instant milk, or 2 2/3 cup when using instant milk.
- 1/2 cup Commercial, unflavored yogurt with active live cultures.
- Optional 2-4 Tbsp of sugar or honey
Directions:
- Mix your powdered milk (all of it, including the extra)
- In a 4-5 qt slow cooker, place milk and sugar or honey, if desired, cover and cook on low for 2 1/2 hours.
- After the 2 1/2 hours, unplug the slow cooker and let it sit for 3 hours
- After the 3 hours, remove 2 cups of milk and stir in the 1/2 cup of yogurt in a separate bowl.
- Add the yogurt mixture to the remaining milk and stir
- Put the lid back on and wrap in a large and thick bath towel and let sit(unplugged) for an additional 8 hours.
- After the 8 hours unwrap and uncover the slow cooker. SCOOP (DO NOT STIR) the yogurt into clean containers and refrigerate - chill before serving.
Visit this website for details on temperatures to not exceed while creating your yogurt.
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