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    You are in: Home / Recipes / Crockpot Yogurt Recipe
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    Crockpot Yogurt

    Average Rating:

    1 Total Reviews

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    • on March 25, 2010

      Rating is really on texture, there isn't much taste to it. Made with skim milk and it come out thinner and a little grainy, but I still like it. What you get is a bit of a blank slate, to flavor as you like. I used generic strawberry yogurt but next time I will try a higher quality starter. I used a quick read thermometer to check the temp of the milk. It was a little too hot so I let it cool. The recipe skips a step, you add the yogurt, cover it, and let it sit for 8 hours/overnight. There was a little liquid on top, I drained it by putting a colander over a big pot and lining it with a thin kitchen towel. I had some frozen berries in the freezer I zapped and mixed in. You will probably want to sweeten it if you are used to store yogurt. Can try adding jelly to servings, too. Finished product filled two margarine tubs 3/4 of the way. When milk goes down in price I will try whole milk. Per ounce making it with skim milk is about half as much as buying it in quarts.

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    Nutritional Facts for Crockpot Yogurt

    Serving Size: 1 (201 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 86.8
     
    Calories from Fat 20
    23%
    Total Fat 2.2 g
    3%
    Saturated Fat 1.4 g
    7%
    Cholesterol 11.0 mg
    3%
    Sodium 87.6 mg
    3%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 10.1 g
    40%
    Protein 7.0 g
    14%

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