DIY Yogurt Add a half-cup of plain yogurt to the bowl and mix well — this will act as your “starter.” Add the mixture back to your slow cooker, give it a stir to combine, and throw the lid on top. Crock and Roll
Starter Up
Start off by pouring your half-gallon of milk into the slow cooker and heating it to 180 degrees. You want your milk hot, but not boiling. From there, cool your milk off to around 115 degrees—this will be our magic number for the rest of the process. Once your milk has climbed down in temperature, scoop a cup of warm milk into a bowl.
This part should be easy: Leave your slow cooker alone. Let your yogurt brew for seven or eight hours, making sure to keep the temperature hanging around 115 degrees or so (you can even turn off your slow cooker, turning it back on for a few minutes at a time every couple hours). I know, I know. The suspense is killing you. But a watched pot never boils, so go away. Pretend your cultures are in a dark, steamy honeymoon suite and can’t be disturbed (not that that’s what I do or anything). Fast-forward eight hours. You should be feeling a mix between Christmas morning and the judging portion of a science fair. Those feelings are normal—it’s not every day that you pour milk into a warm pot and get yogurt. This is the most dramatic you are ever allowed to be about yogurt, so really milk it (dairy puns!). You can use a spoon to scoop off the liquid whey, or if you’ve hopped on the Greek yogurt wagon, strain it with cheesecloth for a couple hours. What will result is beautiful, creamy, delicious yogurt. Take a photo. Tweet about it (we’re listening at @LittleVillage). Hold up your parfait glasses for a toast: Here’s to doin’ it yourself.
support
lf ocal armers
Megan Ranegar would like to thank cows everywhere for making this story possible.
ralville o C & y t Iowa Ci ewpi.coop www.n Sept. 19-Oct. 3 2012 | Little Village
13