After sharing with you all how we make crock pot yogurt, I was flooded with questions. Here are a few that were asked multiple times. Feel free to send others my way!
Q: Can I use this same recipe with Greek yogurt as my starter to end up with Greek yogurt?
A: No. To get Greek yogurt, you would follow the recipe as written and then strain a good portion of whey from the yogurt. Strain it to your desired thickness. Veteran Greek-yogurt-makers use this stuff called cheese cloth to strain to whey from yogurt, by either tying yogurt inside the cloth and hanging it over a bowl or by propping the cheese cloth under a jar lid’s ring and letting the whey drip from the yogurt above into the jar below. Another way to do this with something you may already have at home is by using a coffee filter and setting it inside a colander. The colander is there more to provide support, holding the filter and yogurt up over the bowl, which you are allowing the whey to drip into. I have never used this method, only because I didn’t realize I could use something other than cheese cloth to do this initially! Now I know!
Q: If I use a flavored starter, will it make flavored yogurt?
A: No, that’d be nice though. Flavoring is done after the yogurt is already made. I have heard of people using instant pudding or gelatin mix to flavor their yogurt. This doesn’t seem particularly healthy to me though, so I’ve stayed away. Since little one had only been given plain yogurt, she doesn’t know what she’s missing! 😉 And I find adding real berries to my yogurt to satisfy my sweet tooth. However on the flavored yogurt note, we do often make drinkable yogurts my pureeing fruit and blending it with plain yogurt. Note that the fruit puree thins the yogurt out, hence the “drinkable yogurts” – or even fake GoGurts.
Q: If I don’t want to make less than a half gallon, does any of the times change?
A: Nope. Keep them all the same. The times are necessary to get the milk to a place where it can be receptive to the live cultures in your yogurt starter. And the warm milk still needs 8-12 hours with the started whisked in to allow culturing to occur.
Also I recently had a crock pot yogurt gone bad experience. Still, I managed to work with it! Details to come!