Sunday, October 6, 2013

Slow Cooker Sunday #8

Today's slow cooker Sunday will change your life for the better. I had my doubts about how well this would work, but making yogurt in the crockpot is easy, cheap, and delicious. This recipe makes about 4 1/2 cups of thick, creamy, and simply amazing yogurt that requires only a little more effort than going to the store to buy yogurt would. But enough of my babble, let's get on to the recipe.

crockpot yogurt (2)

Crockpot Yogurt
5 ½ cups milk
1/3 cup plain yogurt

Pour the milk into a 2 quart crockpot. Turn it on high, cover, and let it cook until the milk reaches 180 degrees. Remove the pot and the lid, and let the milk cool to 110 degrees. Once it has cooled off, stir in the yogurt. Wrap the crockpot tightly in a bath towel, and put it in a warm place. (I stuck mine under a heating blanket turned to the highest setting.) Let it sit for 5-6 hours, or until a yogurt-like consistency has formed. Using a fine mesh strainer, strain off the excess whey. Put the yogurt in a sealed container and refrigerate until you’re ready to eat it.

And what better to serve alongside your homemade yogurt than freshly baked granola? Here is another version of peanut butter granola. This one has puffed cereal added to it for an extra crunch.

Peanut Butter Crisps Granola (2)

 
Peanut Butter Crisps Granola
2 cups puffed cereal
2 cups old fashioned oats
¼ cup peanut butter
½ cup applesauce
2 tbsp honey
1 tbsp coconut oil

Microwave the honey, oil, and peanut butter until melted. Stir in the applesauce. Pour the wet mixture over the oats and cereal. Spread out onto a large baking sheet. Bake in a preheated oven at 300 degrees for 1 hour, stirring every 20 minutes.

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