Can you make yogurt in a crockpot? Recipes?

[pcrowder]

I have a crockpot with a "keep warm" setting on it...I hate the fact that the yogurt maker I have will only make 1 quart at a time, and would like to make a much bigger batch. Has anyone tried to make the yogurt on the "keep warm" setting, or do you think it would spoil the milk, rather than make it into yogurt. (I will be using fresh goat milk). Does anyone have any good goat yogurt recipes?

Also, has anyone tried the yogurt cheese makers (the W-shaped thing with the metal screen)? I was thinking of getting one to make goat yogurt cheese with, but don't want to waste the $$ if it's not a good product.
Thanks so much for any help!
Pat

[AlchemyAcres]

I've heard of folks making yogurt in crockpots....basically you run the crockpot for a short time to warm up, then shut it off to incubate...the "keep warm" setting is too hot for incubation.

When i used to make yogurt, I make mostly kefir now, I made it in canning jars in an ice chest....about the same way as detailed here....

http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm

~Martin :)

[Shamrock1121]

I have a crockpot with a "keep warm" setting on it...I hate the fact that the yogurt maker I have will only make 1 quart at a time, and would like to make a much bigger batch. Has anyone tried to make the yogurt on the "keep warm" setting, or do you think it would spoil the milk, rather than make it into yogurt. (I will be using fresh goat milk). *Does anyone have any good goat yogurt recipes?

Also, has anyone tried the yogurt cheese makers (the W-shaped thing with the metal screen)? I was thinking of getting one to make goat yogurt cheese with, but don't want to waste the $$ if it's not a good product.
Thanks so much for any help!
Pat *




Pat,

Personally, I think you'd have more problems than using your yogurt maker..... :(

You'll need to check the temperature of your crockpot on warm (use an instant read thermometer). *Fill it with water and let it come up to temperature (I'd check it after 30 minutes and 1 hour, at least, and in several places - close to the edge, 1/4 the way in, and in the middle). *The temperature for incubating should range from 105°F - 120°F. *The cooler the temp., the milder the yogurt and the longer it will take to form a curd. *The higher the temp. on that range of temperatures, the yogurt will be more tart.

If you can use it (if the temperature is correct), you'll also need to fill it with warm water and make sure it's to temperature before you add the milk. *Dump the warm water out when it's to temperature, then add the innoculated milk. *You won't want the crockpot to be cold when you add the milk. *It will bring the temperature of the milk down and you'll have a problem!

If the temperature is below 105°F the bacteria in the starter becomes less active and takes longer to grow. *Temperatures over 120°F will destroy the bacteria. *I'd suggest a temperature around 110°F.

I always made goat yogurt just like I did from cows milk (using several different recipes). *From one source, it says to treat goat's milk the same as skim milk.

Pasteurize the milk by bringing it to a temperature of 180°-190°F (or just under boiling) for 1-2 minutes. *Cool to 110°F to 115°F (be sure to stir the milk to make sure it's all the correct temperature) and innoculate it with whatever you use (old yogurt, new yogurt, or powdered yogurt starter).

I'd hesitate making huge batches of yogurt because they are more inclined to failure and I'd hate to waste the milk. *You might not be able to maintain enough *temperature to penetrate large quantities of milk, and you can't stir it or you'll destroy the curd.

I don't bother with yogurt anymore after 30 years of making it all the time. *Like Martin, I make kefir instead, and have for many years now. *I've never had a failure using kefir grains. *Kefir, made with REAL kefir grains, is much easier to make and you use the grains over and over, and they grow so that you always have a supply. *

You just add the kefir grains to the milk cold from the refrigerator (I use a quart jar with 2 cups of milk in it), put a plastic lid on the canning jar, and allow to ferment at room temperature. *That's it. *

The longer you ferment it, the thicker the kefir will become. *You can ferment it to any consistancy - thin (like buttermilk), or thick (like cream cheese). *After 12-24 hours, you'll notice the whey will separate from a thick curd. *That's a good time to drain the whey from the curd for kefir cheese. *If you shake the kefir, the curd will break up very easily and will become liquid or slightly "chunky" in a liquid. *Kefir curds are more delicate than yogurt curd.

(Modified to add: You remove the kefir grains from the kefir and put them in more milk and start all over again, or add to milk and put in the refrigerator and use within a week or so. You always remove the grains before using the fermented kefir.)

I drain the curd (much like when you make yogurt cheese), and depending on how long you drain it, you'll end up with a substitute for plain yogurt, cream cheese or sour cream, and even cottage cheese.

I always use kefir instead of buttermilk and plain yogurt .

The yogurt cheese makers are nice, but not necessary. *I have one that holds about 2 cups of yogurt. *I've used a reusable coffee filter (looks just like the cone-shaped yogurt cheese maker and holds about 2 cups with a gold color screen - got it for 50 cents on a discount table). *Both sit nicely over my 2-cup measuring cup to catch the whey. *If you're going to be making large quantities, then a good seive/strainer will work just as well for you. *Line it with several layers of white, good quality, papertowels and place it over a bowl large enough to accomodate the strainer and still have enough space between the bottom of the strainer and the bowl to catch that much whey.

-Karen

[MadTripper]

I have a friend who makes yogurt using a mason jar and warm towels. I'll get some details for you this week and perhaps that will work for you. I have a traditional yogurt maker and it works well.

Another possiblilty with the crockpot is to use water in it and then the yogurt in a separate container in the water. This would keep the temperature more consistant and prevent hot spots. So for instance, place some marbles or something to keep your container off the bottom of the crockpot. Use a glass container that can be sealed for your yogurt. Add enough water to cover the container. Of course this is all for naught if your crockpot doesn't have a setting that remains around 110.

Tripper

[Mom5farmboys]

I have been making yogurt in my crock pot for about 6 months it is so easy and I have never had a batch that didn't turn out.

CROCK POT YOGURT
2 quarts milk (any kind is fine whole or skim, I use reconstituted dry milk)

Put in crock pot, turn on low, cover for 2 1/2 hours.
Turn crock off, let sit for 3 hours.

Whisk 1 cup yogurt (with active live cultures) into warm milk until completely dissolved. Replace lid. Remove crock from base. Wrap in a big thick bath towel. Sit in a warm place 8 hours or overnight.

Refrigerate for 4 hours before eating.

[cookfor4]

Thanks for all the info on the keifer! I have grains just sitting in my fridge. I would love to use them but am never sure how. Good Grief! Sounds like I've been throwing away a bunch of good stuff!

[Mom_of_Four]

I make yogurt in my electric oven just using the light bulb. It takes 6-8 hours so I start it before bed and it's ready in the morning. The oven light is just the right temperature if I leave the door cracked. Probably the pilot light on a gas stove would work as well.

[Prairie]

I have made yogurt in a crock pot, but I needed to adjust the temperature. I bought a rheostat, a plug wire, a 2 plug outlet, and a double sized electrical box. Wired it so that the rheostat controls the outlets, and plugged the crockpot into it. It just regulated the voltage, not the temperature, so you have to watch it with a thermometer.

[LJH]

I lucked out, I've never tested the temps, but my 4 qt. crockpot apparently heats up perfectly for yogurt-making, it's all I use anymore. I like it with a little more 'body' so I add a package of unflavored gelatin with the starter (mixed in well). Also, the longer you let it sit to 'yog', the tarter it will be. For us, I put sweetened fruit or syrup in the bottom of 8 oz. cups before filling. The doggies get it plain as a treat.