|I have tested powdered cultures. For me, using previous yogurt batches is more efficient.|
|I had forgotten to take pictures when making the yogurt. Here the crock has a roast in it:)|
Crock Pot Cultured Yogurt
Add one gallon of fresh milk to a standard crock pot. Set the temperature to high allowing milk to come to 180 degrees; it should take approximately 2 hours. Turn off crock pot.
Once heated, cool the milk to 110 degrees. If the crock removes from the base, you may set it in a sink of cool water to speed the process. Return the crock to its base but leave it off.
Add the culture to warm milk, stirring gently but thoroughly.
Allow the milk and culture to set undisturbed 6 to 12 hours. If the kitchen is cool, consider wrapping the crock with a heavy bath towel to insulate.Once the yogurt has cultured, set it in jars and refrigerate or freeze it, if desired.
|In a smaller, one piece, crock pot.|
This in mind, and knowing I have made milk on the stove top for years, I will not likely use this method for culturing my yogurt. I found heating the milk in the crock took way too long and was much harder to cool down again. If I had been using a crock that wasn't removable, this would have been much less pleasant. Do I recommend this method? Sure. If you are careful to watch the milk preventing over cooking, or if your crock has timer settings or heat controls, then go for it.
What about you? Have you tested this?