Celebrating Blueberries – Indulgently!


Oh I am so excited to share my first recipe with you this month! It isn’t a true “blueberry” recipe, but I find that pairing it with blueberries is exceptionally indulgent!

I am a certified yogurt fanatic. Being a vegetarian, Greek yogurt is my go-to source of protein. Until now, Trader Joe’s could barely keep their shelves stocked in the city where I live. I have learned to make do with Oikos, Dannon and some generic varieties. However, I have seen the light! Following a tip from my Aunt Doris, I decided to attempt making my own yogurt.

Success! From the very first try, which means, in Kelly-kitchen language, that it’s not very difficult. (:

I will share my new found recipe with you giving credit where credit is due: first to my Aunt for planting the idea and second to One Good Thing by Jillee.  Oh, and by the way, last week was One Good Thing’s birthday! Happy Birthday, Jillee!

Crockpot Greek Yogurt

You Need:

1/2 gallon milk (I used skim)

1/2 cup of store bought yogurt, or leftovers from your last recipe

a cheesecloth

a crockpot

candy thermometer (I made my first batch without one, simply using time as a guideline)

whisk

a heavy bath towel

Begin:

Pour about half a gallon of milk into the crockpot. Turn it on low and allow the milk to warm for about 2.5 hours, or until it reaches 180 degrees. Unplug the crockpot, remove the cover and allow it to sit on the counter for about 3 hours, or until it cools to about 105 degrees. Remove about 2 cups of the warm milk and whisk into it the 1/2 cup of yogurt, then recombine it with the warm milk. Next, re-cover and wrap the whole crockpot liner in a heavy bath towel to insulate and place it in your oven with THE LIGHT ON! That’s about all the warmth you need. Leave the yogurt in the oven for about 8 hours or overnight.

In the morning, check the mixture to see if it has thickened to a runny yogurt consistency. Unwrap it and place it in the refrigerator for about 3 hours to continue cooling and solidifying. Now, here’s the Greek part: Find a colander that will fit inside a large bowl but allow the yogurt to drain into the bowl. Line the colander with 9 square feet of cheesecloth and pour your yogurt into it. Place the colander and bowl into the refrigerator again and leave it for about 3 more hours. There will be a milky liquid in the bowl when you return, that is the whey that has been strained from the yogurt, leaving a thick, creamy, tangy Greek yogurt that FAR surpasses any you’ve ever paid for!

Enjoy – with blueberries! Happy National Blueberry Month!

Jillee gave credit to Shannon’s Kitchen Creations for the crockpot yogurt recipe. Thank you to you too, Shannon!

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