Crock Pot Yogurt Method
This is a very easy method to make yogurt. All you need is a slow cooker, milk, a live-active yogurt starter (either from a previous batch, or a store bought plain yogurt), and, a cooking thermometer (that is optional).
1. Pour one to two quarts of milk (low fat or whole) into a slow cooker, cover the pot. Turn the heat on medium or high. Heat the milk slowly, it needs to get to reach at least 180 degrees (30 mins. to an hour or longer). Stir a few times while it is heating, make sure it doesn’t stick to the bottom of the pot and that it doesn’t boil.
2. Turn the slow cooker off, uncover and unplug it and let the milk cool down to 110 degrees, this too can take 30 mins. to an hour or even longer.
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3. While the heated milk is cooling off, take the starter out of the refrigerator. If you are using a quart of milk use a tablespoon of the starter, if you are using two quarts, use 2 teaspoons.*
4. Once the milk has cooled to 110 degrees, ladle a small amount (1/3 of a cup or so) into a small bowl or measuring cup with the starter, then stir or whisk. Make sure you incorporate all of it, and then slowly add that mixture back into the crock pot, stirring thoroughly.
5. With the crock pot turned off, replace the lid, and wrap the pot with two or more towels. Make sure you do NOT disturb the pot; yogurt prefers a very still environment to go through the fermentation process. The low heat that was generated in Step 1, is sufficient for this process. This process can take 6 to 8 hours.
6. If you are making Greek style yogurt, carefully transfer or pour the yogurt into the EuroCuisine strainer (or use cheesecloth) and refrigerate at least 4 hours. If you are making regular style yogurt, you can put the yogurt in mason/glass jars, and refrigerate at least 4 hours or overnight. If you are making Greek style yogurt, you will place the “finished” yogurt in glass jars, preserving the whey.
Dehydrator Yogurt Method
Yet another sure fire way to make yogurt is using a dehydrator. Following the same cooking steps in the “heating pad” method of heating the milk, cooling it, and inoculating it with a yogurt starter, the next step is to pour the milk into glass jars, cover each with a lid (the plastic mason jar lids work well) and place them on the bottom shelf of a dehydrator, first removing the other shelves. Many dehydrators have a temperature setting for yogurt. Place the cover back on the dehydrator and incubate for 8 to 10 hours at 115 degrees (or following the setting on your dehydrator). Similar to the other methods, after the yogurt has set, refrigerate at least 4 hours. You will be amazed at how different (thicker) the yogurt becomes after it has been refrigerated.
If you are making Greek style yogurt, strained it either using cheese cloth in a strainer or the Euro Cuisine GY50 Greek Yogurt Maker method, first in the refrigerator, and then putting it into jars. Yogurt keeps for about a week.
* Remember to make your next batch, use 2 tsp. from the present batch. We recently revised the amount for the starter from 2 tbsp. to only 2 tsp. In Sandor Katz's (the dean of fermentation) new book Wild Fermentation, that is what he recommended. I was so surprised that I actually contacted him about this change, as most every recipe you see will have noted the higher amounts and even in an earlier book of his that was his direction. He kindly wrote back "I use less and less! about 1 teaspoon per quart/liter these days." I've tried a few times now and yes it works much much better.
What is Whey?
Whey is the by-product of the yogurt making process, especially when you strain yogurt to produce a thicker, i.e. Greek style product. Whey protein is considered a complete protein and contains all 9 essential amino acids and is low in lactose content, so do not throw this precious liquid away! If you do not use it within a week or so, you can freeze it for later use.
Here are some of the endless ideas for using whey protein:
• For making smoothies (2 g of protein in one cup)
• In baking muffins, pancakes, breads, dog treats.
• Soaking beans or lentils (great to add to your dog’s meals)
• Use as a “topping” for your dog’s food. *
• As a substitute for buttermilk in recipes.
• Use in salad dressings (it is as acidic as a citric juice).
• Protein Shake
Making A Super Protein Shake For Dogs
One of my favorite uses for whey is to make a super protein “shake” for the dogs, that I mix into their meals or as a mid afternoon “slurp” snack. I was recently introduced to “nutrient extraction” super-blender appliances, such Nutribullet and Ninja. They make blending delicious and nutritious drinks and sauces so easy. For the dogs’ nutri-blasts, I use a handful of whatever leafy green vegetable, kale, spinach or chard, we have on hand, a few blueberries, a mix of goji berries, hemp and chia seeds, whey, and, for extra thickness, a tablespoon or so of yogurt—you can also add pulverized egg shells for more calcium. The Nutribullet grinds and mixes all these ingredients up in less than a couple of minutes. The dogs simply love it. If I have some cooked sweet potato, I add that too. The ingredient mixes are endless, plus it makes digesting vegetables easier for a dog’s digestive tract too.
For more information about the other possible health benefits of whey protein, see dogcancer.net.au