Comments on: Crockpot Yogurt

By: Lisa

Lisa — Sun, 22 Nov 2009 16:04:19 +0000

I stumbled upon your website after googling crockpot yogurt and I’m so excited to try this recipe. I really like how you’ve included your timeline for the various steps.

By: dipped strawberries

dipped strawberries — Tue, 19 May 2009 09:20:13 +0000

nice attempt

By: Katie @ Kitchen Stewardship

Katie @ Kitchen Stewardship — Wed, 15 Apr 2009 01:23:58 +0000

Thanks for the easy recipe and for checking out my site! If you don’t mind, I’ll leave the link here: http://kitchenstewardship.wordpress.com/2009/04/13/monday-mission-homemade-yogurt-the-easy-way/ My post describes another way to make homemade yogurt, in case you don’t have a slow cooker or want to make a smaller batch or use different kinds of milk (skim for adults and whole for toddlers, for example) at the same time. I’ve loved making the yogurt cheese, SO simple. My son loves yogurt cheese and jelly or honey sandwiches, and I found a yummy veggie dip recipe at Nourishing Days called “yogurt ranch dip”. Thank you!

By: Laryssa

Laryssa — Sat, 11 Apr 2009 14:23:19 +0000

Thanks Sarah! I had no idea about molasses having corn syrup, yuk! I’ll be switching for sure.

By: livingtoworship

livingtoworship — Sat, 11 Apr 2009 14:07:31 +0000

Sounds great! One suggestion: there is a local mid-Tennessee farm that presses their own sorghum and their product is available at Whole Foods. I would suggest using it instead of molasses as molasses is actually a combination of corn syrup and sorghum. Also, the sorghum doesn’t have that sharp finish to the taste that molasses has. Jeremy uses the sorghum to sweeten his morning oatmeal and really enjoys it. You can check out the Guenthers and their operation at http://muddypondsorghum.com/ For non-Tennesseans who read your blog, they also sell their products online!

By: Tara

Tara — Fri, 10 Apr 2009 22:39:41 +0000

Isn’t it great to be able to make your own

Years ago I used to make it in a very different way. I used only non-fat milk powder and MAN was that stuff thick!

Now-a-days I like to use our raw milk, but I still add about 1/3 cup of the non-fat milk powder (the non-instant kind from the health food store) and that seems to help thicken it a bit.

By: Shannon

Shannon — Fri, 10 Apr 2009 19:00:24 +0000

Thank you for the kind words. So glad you liked the recipe. I am working on a raw milk yogurt recipe that actually keeps the enzymes intact. My site is down, but hopefully will be back up by early next week.

By: FoodRenegade

FoodRenegade — Fri, 10 Apr 2009 16:36:59 +0000

I only ever tried to make raw milk yogurt, and I used my oven with the light on to keep it “warm.”

It was NOT successful. Watery, clumpy in patches. Very discouraging to me — the person who makes *everything* from scratch.

Then I tried out the raw milk villi yogurt cultures from Cultures For Health. So easy! They culture right on your countertop and room temperature.

I hope to do a post about it soon to show everyone how awesome they are!!

Thank you for participating in today’s Fight Back Fridays carnival.

Cheers,
KristenM
(AKA FoodRenegade)

By: Georgia Williams

Georgia Williams — Fri, 10 Apr 2009 16:06:11 +0000

How about a taste test? Looks yummy. I know of a little one that asked for and enjoyed it just before her nap!