<p>Making some foods at home can be intimidating, I sure was over making yogurt. I needn't be though, it was so simple!</p>
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Ingredients
- 8 cups Whole Milk
- 4 ounces Yogurt, Plain
- 1/2 cups Honey
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1/2 cup
- 169 Calories
- 6g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 18mg Cholesterol
- 87mg Sodium
- 24g Total Carb
- 0g Fiber
- 22g Total Sugars (Includes 13g Added Sugars)
- 6g Protein
- 8 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Pour the milk into the slow cooker.
- Turn the slow cooker on LOW, put the lid on, and heat the milk for 2.5 hours.
- After that time, turn your slow cooker off, unplug it, and let it sit, covered, for 2.5 – 3 hours.
- To the slow cooker add the plain yogurt (your starter) and honey and whisk together.
- Cover the slow cooker and wrap it in a thick towel to insulate it. Now you let the yogurt culture by letting it stand like this for 8+ hours. In this case, overnight.
- Take a strainer, line it with a coffee filter, and place it over a bowl.
- Then ladle your yogurt into the strainer.
- Place the bowl/strainer combo into the fridge where your yogurt can cool. After several hours, the whey will strain out of your yogurt, leaving it nice and thick!
- Scrape the yogurt out of the coffee filter and into a container.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Pour the milk into the slow cooker.
- Turn the slow cooker on LOW, put the lid on, and heat the milk for 2.5 hours.
- After that time, turn your slow cooker off, unplug it, and let it sit, covered, for 2.5 – 3 hours.
- To the slow cooker add the plain yogurt (your starter) and honey and whisk together.
- Cover the slow cooker and wrap it in a thick towel to insulate it. Now you let the yogurt culture by letting it stand like this for 8+ hours. In this case, overnight.
- Take a strainer, line it with a coffee filter, and place it over a bowl.
- Then ladle your yogurt into the strainer.
- Place the bowl/strainer combo into the fridge where your yogurt can cool. After several hours, the whey will strain out of your yogurt, leaving it nice and thick!
- Scrape the yogurt out of the coffee filter and into a container.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Used in recipes. {If you have extra yogurt, you can portion into containers and freeze. Thaw to serve.}