Comments on: Slow Cooker Yogurt

By: Heartland Renaissance

Heartland Renaissance — Wed, 28 Mar 2012 22:23:06 +0000

Oh No, Samantha! If it still looks like milk and is not thickened at all, I think it might be a dud. Bummer!! Luckily, you can still use it in breads or baking or smoothies! What I'd recommend is to check out my other yogurt recipe and note the temperatures required both to heat the milk to, and then to cool it to before adding the starter. Next time you try it in your crockpot, take the temp of the milk at the time noted to turn it off to see if it made it up there or not. If not, keep it on until it does and notate how long it takes to get there. I found, when I got a new (larger) crockpot, that my recipe had to be augmented to accommodate. Annoying, I know! I'm so sorry that it had to happen to you too! Good luck! Sarah

By: Samantha

Samantha — Sun, 25 Mar 2012 22:11:30 +0000

Hi, I have just made the yoghurt and it has not thickend. Do I strain over and over to make it thicker? It is currently still as runny as milk. Will it thicken in the fridge or have botched it lol?

By: Heartland Renaissance

Heartland Renaissance — Wed, 07 Mar 2012 01:21:54 +0000

I’ve made yogurt with raw milk before, but it never “stays” raw since the heat required to turn it into yogurt essentially pasteurizes it. I haven’t seen a difference between raw or pasteurized in terms of the end product in yogurt making. However, I’ve had zero success with the low-temp yogurt recipes that attempt to keep the milk/yogurt raw. Hope this helps!

Best,
Sarah

By: Heartland Renaissance

Heartland Renaissance — Wed, 07 Mar 2012 01:18:37 +0000

Hi Danielle!

The yogurt will last just as long as regular yogurt – three to four weeks or so? It should be obvious when it’s gone bad (mold). And no, I don’t recommend freezing it as that will kill the natural (good for you!) enzymes. You could, of course, use it for frozen yogurt (on purpose!) but it will separate if frozen then defrosted. Hope this helps!

Sarah

By: Danielle

Danielle — Fri, 10 Feb 2012 18:30:06 +0000

This is sounds so easy… I can’t wait to try it! Silly question though, how long will it keep for (I’m guessing storebought yogurts won’t spoil as quickly)? And is there a way to naturally preserve it? Can you freeze it?

By: D Hopkins

D Hopkins — Tue, 24 Jan 2012 22:12:33 +0000

My family drinks raw milk and I’ve read posts where making yogurt is more difficult with raw. I’ve never actually made yogurt due to this scare so what’s your opinion? Is it more difficult with raw milk?

By: How to make Homemade Yogurt with only Two Ingredients » heartland Renaissance

How to make Homemade Yogurt with only Two Ingredients » heartland Renaissance — Sun, 22 Jan 2012 17:37:34 +0000

[...] me, the one who gets probably close to 25% of my daily traffic from my crockpot yogurt recipe, couldn’t make yogurt to save my [...]

By: Alyson

Alyson — Wed, 18 Jan 2012 04:16:32 +0000

can you do a whole gallon at a time?? My family goes through it so fast!

Thanks.

By: Heartland Renaissance

Heartland Renaissance — Fri, 06 Jan 2012 16:50:45 +0000

Hi Noelle!

You can make it with other milks but I don’t have experience doing so . . . some people add a little bit of gelatin to help firm it up when they use nut milks. I’ve been thinking about making some with coconut milk myself – let me know what you discover! Thanks!

Best,
Sarah

By: MamaK

MamaK — Mon, 02 Jan 2012 20:25:19 +0000

Thank you for a SIMPLE, undaunting yogurt recipe! I’ve never been brave enough to try making it, but this is just my cup of tea! (I love my crockpot for chicken stocks, etc) Will be trying this soon!