Yogurt making -- got the slow cooker to work!

[Guest guest]

Hi all, I'm excited this morning that I got my slower cooker to work perfectly

overnight at 110 degrees exactly. When I did a test run on the slow cooker with

just water in it and the cover on, at 24 hours it was 120 degrees even on the

lowest " warm " setting. Too hot! So here is what I did. I put a dishtowel on

the bottom of the slow cooker to buffer from too much heat. Then I added about

4 inches of water. I put the yogurt in three 12-oz. jars. Then I put the

slowcooker cover on top of the yogurt jars, but since they are tall, this leaves

a 2 inch gap between the cover and the slowcooker, which I figured would let

some heat out. Then I covered the whole thing with a clean towel to keep drafts

out and retain some heat. The water was 105 degrees when I put the yogurt jars

in, I turned it on " warm " and left it overnight, and when I came down this

morning, it is exactly up to 110.

I also thought of another method for keeping a slowcooker at the right

temperature, which would involve some experimentation. You could get one of

those devices that turns your lights and appliances on and off at certain times

automatically, and program it to turn the slowcooker on and off to regulate the

temperature, if " warm " is too warm.

I like the slowcooker method because mine is large and oval, so I can fit

three 12-oz jars in. I couldn't get my oven to work because I couldn't get to

the light socket to put in a 60 watt bulb. The Euro maker has little jars and

doesn't make enough yogurt for my family. I live on the stuff.

Mother of Virya, 16, autism, LKS, etc. SCD since March 07

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[Guest guest]

,

Congratulations! That was very ingenious. I wonder if electric cords

that dim lights could be used?

Mimi

> Hi all, I'm excited this morning that I got my slower cooker to work

> perfectly overnight at 110 degrees exactly. When I did a test run on the

> slow cooker with just water in it and the cover on, at 24 hours it was 120

> degrees even on the lowest " warm " setting. Too hot! So here is what I did.

> I put a dishtowel on the bottom of the slow cooker to buffer from too much

> heat. Then I added about 4 inches of water. I put the yogurt in three

> 12-oz. jars. Then I put the slowcooker cover on top of the yogurt jars, but

> since they are tall, this leaves a 2 inch gap between the cover and the

> slowcooker, which I figured would let some heat out. Then I covered the

> whole thing with a clean towel to keep drafts out and retain some heat. The

> water was 105 degrees when I put the yogurt jars in, I turned it on " warm "

> and left it overnight, and when I came down this morning, it is exactly up

> to 110.

>

> I also thought of another method for keeping a slowcooker at the right

> temperature, which would involve some experimentation. You could get one of

> those devices that turns your lights and appliances on and off at certain

> times automatically, and program it to turn the slowcooker on and off to

> regulate the temperature, if " warm " is too warm.

>

> I like the slowcooker method because mine is large and oval, so I can fit

> three 12-oz jars in. I couldn't get my oven to work because I couldn't get

> to the light socket to put in a 60 watt bulb. The Euro maker has little

> jars and doesn't make enough yogurt for my family. I live on the stuff.

>

>

> Mother of Virya, 16, autism, LKS, etc. SCD since March 07

>

>

>

>

> ---------------------------------

> Sucker-punch spam with award-winning protection.

> Try the free Yahoo! Mail Beta.

>

>

[Guest guest]

When making yogurt this way, should the water come up the sides of the jar to

the top of the yogurt like it does in the yogormet

Lake wrote:

Hi all, I'm excited this morning that I got my slower cooker to work

perfectly overnight at 110 degrees exactly. When I did a test run on the slow

cooker with just water in it and the cover on, at 24 hours it was 120 degrees

even on the lowest " warm " setting. Too hot! So here is what I did. I put a

dishtowel on the bottom of the slow cooker to buffer from too much heat. Then I

added about 4 inches of water. I put the yogurt in three 12-oz. jars. Then I put

the slowcooker cover on top of the yogurt jars, but since they are tall, this

leaves a 2 inch gap between the cover and the slowcooker, which I figured would

let some heat out. Then I covered the whole thing with a clean towel to keep

drafts out and retain some heat. The water was 105 degrees when I put the yogurt

jars in, I turned it on " warm " and left it overnight, and when I came down this

morning, it is exactly up to 110.

I also thought of another method for keeping a slowcooker at the right

temperature, which would involve some experimentation. You could get one of

those devices that turns your lights and appliances on and off at certain times

automatically, and program it to turn the slowcooker on and off to regulate the

temperature, if " warm " is too warm.

I like the slowcooker method because mine is large and oval, so I can fit three

12-oz jars in. I couldn't get my oven to work because I couldn't get to the

light socket to put in a 60 watt bulb. The Euro maker has little jars and

doesn't make enough yogurt for my family. I live on the stuff.

Mother of Virya, 16, autism, LKS, etc. SCD since March 07

---------------------------------

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[Guest guest]

That's how I did it -- the water came almost up to the top of the milk/yogurt in

the jars. I used the Fage Total Greek yogurt as starter. By the end of the 24

hours, the yogurt had separated completely from the watery liquid and formed

large balls like farmers cheese. I just drained off the clear liquid quite

easily. The yogurt tastes really mild, not very tart. I'm wondering why. I

did keep it at the right temp the whole time. It would be nice to cook recipes

with in place of farmers cheese (dry curd cottage cheese). But I'm wondering if

it worked correctly since it is not tart.

jill smyth wrote:

When making yogurt this way, should the water come up the sides of the

jar to the top of the yogurt like it does in the yogormet

Lake wrote:

Hi all, I'm excited this morning that I got my slower cooker to work perfectly

overnight at 110 degrees exactly. When I did a test run on the slow cooker with

just water in it and the cover on, at 24 hours it was 120 degrees even on the

lowest " warm " setting. Too hot! So here is what I did. I put a dishtowel on the

bottom of the slow cooker to buffer from too much heat. Then I added about 4

inches of water. I put the yogurt in three 12-oz. jars. Then I put the

slowcooker cover on top of the yogurt jars, but since they are tall, this leaves

a 2 inch gap between the cover and the slowcooker, which I figured would let

some heat out. Then I covered the whole thing with a clean towel to keep drafts

out and retain some heat. The water was 105 degrees when I put the yogurt jars

in, I turned it on " warm " and left it overnight, and when I came down this

morning, it is exactly up to 110.

I also thought of another method for keeping a slowcooker at the right

temperature, which would involve some experimentation. You could get one of

those devices that turns your lights and appliances on and off at certain times

automatically, and program it to turn the slowcooker on and off to regulate the

temperature, if " warm " is too warm.

I like the slowcooker method because mine is large and oval, so I can fit three

12-oz jars in. I couldn't get my oven to work because I couldn't get to the

light socket to put in a 60 watt bulb. The Euro maker has little jars and

doesn't make enough yogurt for my family. I live on the stuff.

Mother of Virya, 16, autism, LKS, etc. SCD since March 07

---------------------------------

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[Guest guest]

Hi ,

<< That's how I did it -- the water came almost up to the top of the

milk/yogurt in the jars. I used the Fage Total Greek yogurt as

starter. By the end of the 24 hours, the yogurt had separated

completely from the watery liquid and formed large balls like farmers

cheese. I just drained off the clear liquid quite easily. The yogurt

tastes really mild, not very tart. >>

Something must of gone wrong; the yogurt shouldn't seperate - it should

also be tart.

How much of the Fage did you use? Was it the first time you used the

Fage?

Sheila

[Guest guest]

Thanks very much. We are going to visit family in ireland this summer and I had

been trying to figure out how I was going to make the yogurt. I'm sure it will

be easy enough to borrow a slow cooker from someone. Thanks again,

Jill and Ethan (SCD 1/07 Crohns)

Lake wrote:

That's how I did it -- the water came almost up to the top of the

milk/yogurt in the jars. I used the Fage Total Greek yogurt as starter. By the

end of the 24 hours, the yogurt had separated completely from the watery liquid

and formed large balls like farmers cheese. I just drained off the clear liquid

quite easily. The yogurt tastes really mild, not very tart. I'm wondering why. I

did keep it at the right temp the whole time. It would be nice to cook recipes

with in place of farmers cheese (dry curd cottage cheese). But I'm wondering if

it worked correctly since it is not tart.

jill smyth wrote:

When making yogurt this way, should the water come up the sides of the jar to

the top of the yogurt like it does in the yogormet

Lake wrote:

Hi all, I'm excited this morning that I got my slower cooker to work perfectly

overnight at 110 degrees exactly. When I did a test run on the slow cooker with

just water in it and the cover on, at 24 hours it was 120 degrees even on the

lowest " warm " setting. Too hot! So here is what I did. I put a dishtowel on the

bottom of the slow cooker to buffer from too much heat. Then I added about 4

inches of water. I put the yogurt in three 12-oz. jars. Then I put the

slowcooker cover on top of the yogurt jars, but since they are tall, this leaves

a 2 inch gap between the cover and the slowcooker, which I figured would let

some heat out. Then I covered the whole thing with a clean towel to keep drafts

out and retain some heat. The water was 105 degrees when I put the yogurt jars

in, I turned it on " warm " and left it overnight, and when I came down this

morning, it is exactly up to 110.

I also thought of another method for keeping a slowcooker at the right

temperature, which would involve some experimentation. You could get one of

those devices that turns your lights and appliances on and off at certain times

automatically, and program it to turn the slowcooker on and off to regulate the

temperature, if " warm " is too warm.

I like the slowcooker method because mine is large and oval, so I can fit three

12-oz jars in. I couldn't get my oven to work because I couldn't get to the

light socket to put in a 60 watt bulb. The Euro maker has little jars and

doesn't make enough yogurt for my family. I live on the stuff.

Mother of Virya, 16, autism, LKS, etc. SCD since March 07

---------------------------------

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[Guest guest]

Dear Sheila,

I used a cup of Total for two quarts of skim cow's milk (organic) which I

brought to a boil first, then cooled to room temperature. The water in the

cooker started at 95 degrees, then remained between 100 and 110 the rest of the

time for 24 hours. The jars had been sterilized in the dishwasher. Any ideas?

Does it sound like the temp was too high or too low? what makes the milk ball

up like that and separate from the liquid? This is the first time I used the

Total Fage Greek yogurt.

Thanks,

Sheila Trenholm wrote:

Hi ,

<< That's how I did it -- the water came almost up to the top of the

milk/yogurt in the jars. I used the Fage Total Greek yogurt as

starter. By the end of the 24 hours, the yogurt had separated

completely from the watery liquid and formed large balls like farmers

cheese. I just drained off the clear liquid quite easily. The yogurt

tastes really mild, not very tart. >>

Something must of gone wrong; the yogurt shouldn't seperate - it should

also be tart.

How much of the Fage did you use? Was it the first time you used the

Fage?

Sheila

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[Guest guest]

Hi ,

<< I used a cup of Total for two quarts of skim cow's milk (organic)

which I brought to a boil first, then cooled to room temperature. The

water in the cooker started at 95 degrees, then remained between 100

and 110 the rest of the time for 24 hours. The jars had been

sterilized in the dishwasher. Any ideas? Does it sound like the temp

was too high or too low?>>

Did you take the temperature of the yogurt itself? It sounds like it

was probably fine but if you didn't have a lid on the jars it may have

lost some heat.

A few times this has happened to my yogurt. I think it was usually if

the temp was too low or too high.

Sheila, SCD Feb. 2001, UC 23yrs

mom of and

[Guest guest]

Dear Sheila, Thanks for this tip. I will try taking the temp of the yogurt

itself. I'm also wondering if the slow cooker cover pressing on the tops of the

jars of yogurt deprived them of air. Could this be an anaerobic phenomenon --

does the yogurt act differently if it doesn't get enough oxygen?

Thanks,

Sheila Trenholm wrote:

Did you take the temperature of the yogurt itself? It sounds like it

was probably fine but if you didn't have a lid on the jars it may have

lost some heat.

A few times this has happened to my yogurt. I think it was usually if

the temp was too low or too high.

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[Guest guest]

Hi ,

<<Dear Sheila, Thanks for this tip. I will try taking the temp of the

yogurt itself. I'm also wondering if the slow cooker cover pressing on

the tops of the jars of yogurt deprived them of air. Could this be an

anaerobic phenomenon -- does the yogurt act differently if it doesn't

get enough oxygen >>

I don't think the cover caused the yogurt to go wonky.

Sheila, SCD Feb. 2001, UC 23 yrs

mom of and