Ingredients for Crockpot Yogurt
- 1% Low Fat Milk
- Plain Gelatin
- Cold Water
- Plain Yogurt
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How to Make Crockpot Yogurt
- In a small saucepan, heat the milk to 180-185°F (82-85°C) using a thermometer. Do not boil.
- Remove from heat and let cool to 110-115°F (43-46°C). This is crucial for activating the yogurt starter.
- In a clean bowl, whisk together the milk and yogurt starter until well combined.
- Pour the mixture into your greased crockpot.
- Cover and cook on low for 7-8 hours, or until set. Cooking time may vary depending on your crockpot.
- After cooking, turn off the crockpot and let the yogurt sit undisturbed in the crockpot for 4-6 hours (or even overnight) to further thicken.
- Once cooled, gently stir and transfer to airtight containers. Refrigerate for at least 4 hours before serving.
- Note: For a thicker yogurt, add 1-2 tablespoons of skim milk powder to the mixture before cooking (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
40g
Fat
7g
Carbs
3g