Just a few months ago I let you know I made yogurt in my crockpot – I used a recipe from Crockpot365, and went to work on a Sunday afternoon.
This week you can pick up Mountain High Yogurt in the 32 oz. Tub for just $1.29 at Fry’s after coupon on the Mega Savings Event:
Mountain High Yogurt 32 oz $2.29 ea. wyb 5
Use the $0.50 off any 32 oz Mountain High Yoghurt
Pay $1.29 ea.
If you would prefer to make your own yogurt, use that Mountain High and start your own Yogurt in the Crock Pot.
You will need:
- 8 C. of Whole Milk (do not use anything other)
- 1/2 C. Yogurt with Live, Active Cultures
- Thick bath towel or two
- Slow Cooker
I would suggest starting this process around 4 p.m.:
Pour 8 C. of Whole Milk into the crock pot and turn it on low. I set my timer on the crock pot for 2 1/2 hours. Once the time is up, then turn the crock pot off, unplug, and let it sit.
Do not open the cover.
When 3 hours have passed, remove 2 C. of the warmish milk, and whisk 1/2 C. of the store-bought yogurt….. and then dump it back into the crock pot.
Put the lid back on the crockpot, leave it unplugged, and wrap the crock pot in 1-2 heavy bath towels for insulation. Then, put yourself to bed for 8 hours.
Once you wake up, the yogurt should be done. Put the yogurt into plastic containers in the refrigerator – but save 1/2 C. as a “starter” for the next batch you make.
How do you suggest storing the starter batch? It sounds like it yields a lot of yogurt, so I’m thinking the batch made would last awhile. How long does the starter batch last in storage?