A-amaaaaaazing! (Can you hear me singing from where you’re at?)
So I gave the yogurt making a second go. Here’s what I got:
This time I bought Chobani Greek yogurt and whole milk. I meant to get pasteurized instead of ultra-pasteurized milk because I could have sworn I saw somewhere in one of the recipes that you shouldn’t use ultra-pasteurized. But I went with what I bought.
This time I also heated 3 1/2 cups of milk in the microwave for 10 minutes instead of using the double boiler. It was much quicker that way.
After cooking the milk to 110 degrees F, I poured it and 6 oz. of yogurt (instead of the measly 1 tbsp. I used last time) into a quart Mason jar and set it in the crock pot with some water in the bottom.
I used water in the bottom of the crock pot this go round to help keep an eye on the temp. I had to turn the pot off and on to regulate the temperature because it only has an on/off function.
One time, getting up in the middle of the night to check the yogurt, I saw that the temp was 150 degrees F! Yikes! That may have been why the yogurt was runny the first time around — I must have killed the cultures. (Check the first post here to see those results.)
So I turned the crock pot off and let the yogurt incubate with the temperature cooling off. It was already 1 a.m. and the yogurt was to be finished by 3 a.m.
I woke up this morning to find yogurt! Thick, yummy yogurt!
Chris and I sampled it this morning. With just a sprinkle of sugar and some of the dried peaches it was delicious!
I’ve got two more quarts incubating now. 🙂