An easy way to have fun and save money at the same time.
Ingredients:
½ gallon (8 cups) Whole Milk (pasteurized or homogenized OK, ultra-pasteurized NOT RECOMMENDED)
½ cup Plain Yogurt for a Starter (make sure it says “live/active cultures”)
2 Beach Towels
Instructions:
Add Whole Milk to Claypot. Put on Lid. Set Claypot Oven to SLOW COOK LOW for 2 to 2 ½ hours.
The idea is to get the Milk just to the boiling point, or 180°F. Began checking at 2 hrs with a laser temperature reader, if possible. If not, look for signs of boiling.
At 180°F, or JUST when you start to see a boil, press START/STOP to turn Claypot Oven off.
Now you need to get the milk to about 110°F. You can either let the Claypot sit for 3 hours with the lid on, or, if you have a laser temperature reader, you can stir occasionally until you reach 110°F. In either case, carefully removing the Claypot from the Base and setting aside will help speed this up.
Unplug Claypot Oven. Transfer 2 cups of warm Milk to a bowl. Whisk in ½ cup of Plain Yogurt Starter. Add mixture back to Claypot and stir to combine.
Cover Claypot Oven in 2 Beach Towels. Let rest for 8 hours.
After 8 hours, you should have a nice, thick, plain yogurt. Mix it with your favorite fruits, vanilla extract, honey for sweetness, or whatever you like.
Notes:
Some chefs recommend waiting til service to add fruit due to the water content and waste. While the yogurt will keep for up to 2 weeks, adding bananas on the first day to a large batch may not yield the best looking results after a few days.
Other than that, experiment with different fruits or sweeteners, or try straining your yogurt to make Greek yogurt!
Cook this recipe with confidence
Designed for consistent, delicious results, our cookware helps you get the most out of every recipe.
