Before I share my crock pot yogurt-making experience, I wanted to share some interesting information from Women’s Health.
- Cardio burns more calories than strength training: FICTION.
- You can reduce cellulite through exercise: FACT.
- Exercise improves your ability to learn: FACT.
- Morning is the best time of day to exercise: FICTION.
- Running a marathon increases one’ss risk of a heart attack: FACT.
- Skinny people are always healthier than overweight people: FICTION.
There were a few others, but I wanted to highlight the ones that I enjoyed most. I’m not sure about the cardio vs. strength training as far as calories burned? That doesn’t sound right to me, but any fitness experts care to comment??
The last 2 were the most exciting to me – I’m always more accepting of my weight knowing it doesn’t make me less healthy than my lesser weight counter-part.
On to the YOGURT!
When I made homemade Greek yogurt last week in my friend’s yogurt maker, some of you commented that you can make it in the crock pot, or you simply wouldn’t buy a “uni-tasker” to make yogurt (loved that term!). And I agree…uni-taskers in the kitchen typically don’t get used much and take up valuable cabinet and pantry storage. Therefore, I bring you CROCK POT YOGURT!
I followed these directions on crock pot yogurt making. And here’s how it goes:
Put 1/2 gallon (8 cups) of milk in a crock pot, on low, for 2 1/2 hours. I used 2% milk.
After 2 1/2 hours, unplug the crock pot and let it sit for 3 hours. DO NOT remove lid.
After 3 hours, remove ~2 cups of the milk and mix in either 2 packets of live and active yogurt starter cultures -OR- 1/2 cup store-bought yogurt with live and active cultures.
Put the mixture back into the crock pot, stir, and re-cover. Wrap a heavy towel all the way around the crock pot and allow it to sit on the counter 8+ hours, or overnight (I left mine for about 10 1/2 hours).
In the morning, you will have VERY thin yogurt. It was more like buttermilk to me.
So, I strained the yogurt through coffee filters for 10-20 hours in the fridge (longer strain = thicker yogurt) as though I were making Greek yogurt…
And I ended up with some tasty, thick yogurt!
Remember to save 1/2 cup of your homemade yogurt to use as a starter in your next batch of yogurt!
1/2 gallon of organic 2% milk made approximately 2 cups of yogurt — about 4 servings, 1/2 cup each. That estimates to $0.50 a serving, which is significantly less than the retail cost ($1.00-$2.50 per serving) of Greek yogurts.
So, do I recommend getting a yogurt maker? If you have the storage space, it is quite a bit easier. More importantly, the yogurt firmed up MUCH better in the yogurt maker. If I hadn’t strained the yogurt from the crock pot, it would’ve been inedible to me, personally. It was literally soupy. But it did make good, thick, Greek yogurt after being strained!
Bottom line: If you want homemade yogurt with the option of Greek yogurt — buy a yogurt maker. Only interested in Greek yogurt? Stick with your crock pot and save the money on the yogurt maker.
I’ve learned some valuable lessons in yogurt-making here lately!
Question: What’s your most commonly used kitchen appliance (other than stove, microwave, range, etc.)? Knowing you can make yogurt in the crock pot, will you be giving it a try?
Last day of work in one of my clinics 🙁 I am training a new RD, so I will be swamped today teaching her the ropes and seeing my 12 scheduled patients (ahhh!)…and I have a hockey game tonight. So I will probably catch up with y’all tomorrow!
Crock pot love,