FREE FOOD STORAGE YOGURT HANDOUT
Also, you’ll want to make sure and download my FREE yogurt handout. It’s a three page handout that will give you…
- the recipe for making the food storage yogurt from your powdered milk
- the instructions for turning it into greek style yogurt and yogurt cheese,
- ideas for how to use your food storage yogurt, greek style yogurt and yogurt cheese every day
- helps for troubleshooting your yogurt
- and food safety guidelines
- I’ve also played around with the instant milk measurements so if you’re brave to try it again-it should work!
CLICK HERE TO DOWNLOAD MY FOOD STORAGE YOGURT HANDOUT FOR FREE!
Awesome!! Thank you so much, Crystal!
Thanks Crystal. Your recipes are great and I recommend your blog all the time.
Hi Crystal – I know this comment probably belongs somewhere else, but I couldnt find a “contact me” place…
Your “grab my button” html is broken. I wanted to connect to you on my blog, bt the picture doesn’t come up, I only ge tthe small box with a red x through it.
Thanks – Marcy @ Marcaritaville
Just wondering if your milk is already at 112-115 degrees due to using hot water to mix the powdered milk, do you need to cook it for the 2.5 hours and then cool it down? Can you simply add in the yogurt while it is hot initially?
Nope, you need to warm up the protein strand and get them nice and flexible.
My slow cooker is a 6 quart size. Will it still work??? Want to try this but don’t want to buy a another slow cooker or waste a bunch of milk either! FYI it has a low, high and warm settings.
Yes that is fine andput it on low
Terrific! I’m looking forward to giving this a try.
One more question….. If you have a warm setting on your crock pot could you use that instead of wrapping it in a towel or would that be too warm?
TOO WARM
This was easier than I thought and worked out perfectly for me even though I forgot to add the 1 1/3 cups extra powdered milk. We’re enjoying it right now and it’s wonderful. Thanks so much!
The recipe and method are great, thank you for your work.
I am the only yogurt lover in my home so I would prefer smaller more frequent batches. So, I have a couple of questions:
1) if I want to cut the recipe in half do I need to cut the start in half?
2) does the size of the crock-pot need to be smaller?
3) would the timing be different? (my yogurt machine recipe call for heating the milk to certian temperatures vs times)
PS: I used greek yogurt (fage) for my start and it came out like pudding/sour cream texture….just like the starter, it was abfab!
1) Yes
2) Yes
3) You could probably use smaller times as well-but you’d need to experiment
with it a little.
would non-instant be the same as a milk alternative such as morning moos? If not would I be able to make a this yogurt with morning moos milk alternative?
No, you can not make this yogurt with a milk alternative.
Love it!!!! Thanks for sharing. It worked great.
Returning to report:
Cutting recipe in half…worked great, used a 3.5 crocl pot and fage greek yogurt…final result was slightly thinner than the start.
plus–
I doubled the batch in a 6 qt crock pot and it worked great as well.
I did let both batches set longer than 8 hours to achieve the firmer texture of my greek start.
tip: I have a crockpot with a timer so I added my milk, set the timer for 2hours and 30 minutes (it will stay on the warm setting for 30 minutes) left the house, when I returned I could finish the batch and wrap to set…worked great!
YEAH!
Hi! I LOVE your site. I am so excited to try out your recipes. I’ve been needing someone like you in my life to help me use and love my food storage! I”ve got a problem though. .So I’ve made the yogurt 3 times in a row. and failed. I’m not sure what I am doing wrong. I have watched your video many times, your handout is pasted to my fridge but I’m not sure what I am doing. Tonight I opened my lid and was so excited because it looked like it worked. I then excitedly scooped in and….only about a centimeter was yogurt. The rest is still liquid. Its very stringy. I need to put in 2.8 cups of powdered milk, right? (You’re handout is confusing me a little with the milk plus the extra, why don’t you just have the total amount instead of two separate amounts?) My milk is the kind from the cannery. I’ve tested the temperature of the milk. Any ideas? Thanks! I don’t want to give up!
What are you using as your starter?
Mountain High Original Style Plain
Are you adding sugar?
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fourth times a charm!! I tried it again and it worked!! The only difference was that my husband put an extra towel on top, in addition to the one I had been using the other times. I was using a big swimming towel before. WOuld that have really made a difference?
To answer your question No I did not put sugar in. (I did put it in the first time) How would sugar make a difference?
Speaking of sugar, could I put agave or stevia in instead of sugar?
Thanks for replying to my comments. I appreciate it alot. I look forward to gleaning other recipes from you.
I should say it didn’t look like your yogurt. It was still quite stringy but it was not water like before. I considered it a success. Is there a trick to making it less stringy? SOrry for all the questions.
Stringy is the milk proteins which you want to make it coagulate. I’m just
really intrigued. Are you pulling out some the milk when you mix in your
yogurt?
yes. I swear I am doing everything you tell me to do! Could my crockpot be weird? Its 12 years old. Could my milk be bad? I opened it probably 4 months ago, I’m thinking. Since I am following everything you say I wonder if it’s something on my end like the crockpot or milk. Do you want to make your next batch for your family with my crockpot and milk? LOL
lol…probably not. But maybe it is your crock pot since the extra towel is
giving a better result. Can you borrow someone’s and see if it works
better?
lol…probably not. But maybe it is your crock pot since the extra towel is
giving a better result. Can you borrow someone’s and see if it works
better?
Wow, my 1/2 gallon of yogurt came out perfect. Yum. Now a question. In the video it sounded like you strain the yogurt for the greek yogurt in the refrigerator. Am I understanding that correctly?
If you want it thicker you can. So happy it turned out so well!
Once you have made your yogurt can you use your homemade yogurt as your starter for the next time you make it?
Yes!
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My very first attempt came out perfectly. (This means the recipe and procedure truly are foolproof!) I forgot to check it first thing this morning, so it actually incubated 14 or so hours. Beautiful consistency and a very mild taste.
After I strained the whey, I finished up with a little more than 5 cups. An awful lot gets lost in the cheesecloth. What would be a better alternative to cheesecloth?
Flour sack