Colin's New Backpack

Playing with Bubbles

15 Month Picture

15 month picture, January 2013

3 month picture, January 2012

On his car, part 2

On his car, part 1

Colin's Hat

Colin, Where are You?

The Wire Bead Maze is Tricky

Dunking while Sitting

Family Picture

And I play the xylophone

Playing the Piano

Homemade Yogurt in the CrockPot

You will need:

1. 1/4 c. established yogurt as starter (homemade or store-bought, but it must have Live Active Cultures)
2. about 4 c. milk
3. 1/4 c. dry milk powder (optional for thickening)
4. thermometer
5. CrockPot
6. Towel

 Instructions:

1.  Combine 1/4 c. dry milk powder and milk.  This works best if you whisk the powder and as little milk as possible to make a slurry, then add in more and more milk.
2. In the CrockPot, put a little bit of of water.  When you put your yogurt container in the water should come up the sides but not come all the way to top.  
3. Add the milk powder/milk combo and the rest of the milk to the yogurt container and put it in the CrockPot.
4. Put the lid on the CrockPot.  Turn on Low.
5. Wait 2.5 hours.
6. Turn off and unplug CrockPot.  
7. Wait approximately 2.5 more hours.
8. Take the lid off (there will be steam built up) and start monitoring the temperature of your hot milk.  You are looking for the temperature to be between 110 and 120.  
9. When you reach the desired temperature slowly spoon some of the hot mixture into a bowl with the established 1/4 c. yogurt.  You are slowly bringing up the temperature of this yogurt. Just keep adding more of the hot milk slowly.  When the established yogurt seems really thin because of all the added liquid dump all of that into the yogurt container in the CrockPot.
10. Put a lid on the yogurt container.
11.  Put the CrockPot lid on.
12. Wrap the CrockPot with a towel for 8-12 hours. 
13. Take the yogurt container and put it in the fridge.
14. After being in the fridge it should be firmed up and delicious.
15. Enjoy!

Notes:

• The process: The heating step basically pasteurizes then when the CrockPot is off you are cooling the milk to a temperature where the yogurt bacteria can thrive and propagate. I do all of this in the same container (ie I do not transfer my hot milk mixture and yogurt mixture to different containers) so as not to interrupt the yogurt that is growing.
• Yogurt Container: I use a round 4 c. pyrex.  I do not use old yogurt containers because I do not like to heat the plastic that high.  My mother-in-law uses them and I am sure they work  fine.
• Yogurt Thickness: I add dry milk powder to help make it thicker.  I have tried straining the yogurt and it didn't seem worth the trouble. I do pour out some whey (liquid) before I scoop it so over the course of the yogurt it gets thicker.
• Flavors: I don't flavor my yogurt.  I have always wanted to but I am lazy and have never tried it.  Adding honey or vanilla to the mix while heating is probably pretty easy.
• Milk Choice: I use 1% milk when I make my own yogurt and whole milk when I make Colin's yogurt. The higher fat content results  in slightly thicker yogurt. 
• Established Yogurt Starter: I use my own yogurt as starter.  I used to make yogurt every week.  Now I make it probably every other week.  It does not matter what fat content you use in your starter.  When I haven't made yogurt in awhile (and don't have an established starter) I use Trader Joes Plain Organic yogurt as starter--simply because that is yogurt I like.  The starter you choose doesn't really affect the taste or thickness, just provides the Live Active Cultures for your new yogurt.

Barely Any Snow...But it was Enough!

Carrying my new Scottie Dog

Reading with Grandpa

Christmas Trees at Longwood Gardens