We really don’t drink milk around here. I know, it sounds weird considering we have dairy goats now. We may not care for milk in a glass, but we do enjoy all those dairy-based foods. Mozzarella, feta, chèvre, mac n’ cheese (awesome use for goat cheese), Gjetost, ranch dressing, chip dip, cream cheese sour crem, and… yogurt.
I do have two more goat milk foods to mark off my bucket list: hard cheese (like cheddar or jack) and using chèvre or cream cheese to make a cheese cake. If any of you out there have good recipes for small batch hard cheese using goat milk, let me know. I will love you forever.
For now, I am absolutely smitten with the yogurt I made yesterday. It was easy. It was painless. It used two ingredients. It turned out rich and creamy. This recipe is definitely a winner in my book.
This batch will be used for both regular yogurt –with honey drizzled haphazardly ontop– and some will be used as a test for frozen yogurt. Mmmmm.
Crock Pot Yogurt
:: makes 2 quarts
• 2 quarts milk (raw is best, but you can use milk that has been minimally pasteurized; not ultra-pasturized)
• 1/4 cup Greek yogurt starter (use the last of that container from the store as long as it says it contains “live and active cultures”)
Pour 2 quarts of milk into crock pot. Cover and heat to the “low” setting for approximately 2.5 hours or until the milk has reached 110*F for 30 minutes.
Turn off the crock pot and cool the milk with the lid on until the milk meets 110*F.
Add the yogurt culture or finished Greek yogurt. Do not add your culture if the milk temperature exceeds 115*F. Mix well with a whisk.
Cover the mixture. Wrap in towels and let sit for 8-12 hours. Refrigerate for 6 hours before eating (it will thicken a bit more during this time).
Bam! Yogurt. I told you it was easy. You have no excuse now. Especially since you can keep the yogurt going forever by always saving that last 1/4 cup to start the next batch.