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!
Do you have a family recipe that works fantastically in the Claypot Oven? Would you like a chance to see your recipe featured on www.cookmagnifique.com? Please send your recipe to Hi@cookmagnifique.com for consideration. Happy cooking!
