makes about 9 C
1/2 gallon (8 C) skim milk (I use my regular 1% so mine isn't fat free)
1 C nonfat powdered milk
1 C store bought plain nonfat Greek yogurt (or once you have made this recipe, just use 1 C of the stuff you made!)
1 Tbsp gelatin (optional but I like the consistency of it better when I use it)
1. Combine the milk and powdered milk in your crock pot. Heat on high for around 2 to 2 1/2 hours until the milk is at least 180 degrees. (heat milk in microwave in glass bowl or on stove in thermal cooker pot, being careful not to scorch)
2. Leave the cover on (or a skin will form on top) and allow the mixture to cool about 2 hours until it is around 110 degrees but be sure it is below 120 degrees or it will kill the active yogurt cultures you are about to add. It helps to occasionally open the lid as it cools and stir to allow the heat to escape faster.
3. Remove a couple ladles of the warm milk mixture and whisk in the store bought yogurt and gelatin until smooth. Add this mixture into the warm milk in the crock and whisk until completely mixed. Promptly cover your crock and wrap your crock pot with a thick blanket or two. (When in the thermal cooker, it's not necessary to cover it with a blanket. It will stay warm long enough on it's own.) Your desire is to keep this mixture warm for as long as possible. Allow it to sit 8 - 12 hours.
4. Add your favorite toppings: jelly or jam, honey, nuts, granola, fresh fruit (whole or pureed), maple syrup or other sweetener, vanilla.
Be sure to follow these steps:
- Don't add the live yogurt when the milk is too hot or it will kill it
- Don't use ultra pasteurized milk; it won't work
- Don't use yogurt that isn't really "live". Be sure the label mentions active live cultures on the yogurt!
- Keep it warm long enough. Some people like to wrap it with an electric heating pad just to be sure when it's in the crock pot. :)
- Don't peek. Wait the full 8 hours.
Recipe from Carole Jones
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