The gut is a cauldron. A magical container where sugar and spice combine with eyes of newt and puppy dog tails to determine conjure spells on our organs and even our emotions. The belly works in mysterious ways, but nutritionists and doctors do agree that adding in fermented foods can increase immunity, increase lactic acid, and produce serotonin and dopamine. Adding in fermented dairy, like yogurt, even has the added benefit of preventing insulin resistance and diabetes.
Yogurt can be made on the stove top, in official yogurt makers, or this way- in a crock pot, for a behind-the-scenes kind of cooking.
Making yogurt at home:
- Eliminates any additional sugars, dyes, or preservatives that go in to store-bought yogurt
- Eliminates the plastic waste from packaging (especially when yogurt is bought in individual containers), and
- Eliminates guessing about the quality of milk that was used to make the final product.
Because it is so inexpensive and easy to make, you will find yourself adding yogurt into each meal for protein and good gut bacteria.
Here are some tips to consider:
- Avoid using metal utensils or containers while producing the yogurt so as not to discourage bacterial growth.
- After your mega batch of yogurt is made, divide into two or three different containers-have one container be plain and flavor the others with spices, jams, or whole fruit to taste.
- Strain yogurt through a cheesecloth, leftover swaddler, thin piece of fabric, or whatever. Set a strainer over a deep bowl, then line the strainer with the fabric. Pour the yogurt on top of fabric and set up in refrigerator for a couple hours to let the whey separate into the bowl.
- Use leftover whey in Whey Good Blueberry Muffin recipe (being demonstrated by the professional baker below).
So the next time you have an evening in, or a Sunday in, or a Tuesday morning in, plug in the Crock-Pot and forget about it for awhile to witness the magic of fermentation.
Here’s how it’s done:
- Pour one gallon of high-quality milk into the crockpot and turn it on high. Run to the store, dance in room of choice, do some yoga, walk the dogs, forget about the milk for awhile
- In about two to three hours check to see if the milk has reached 180 degrees. When it does, turn off the heat, remove the lid, and let milk cool.
- Wait two to three more hours until the milk reaches 120 degrees. This is a great time to subscribe to this blog or peruse the rest of the Yogacentric LLC website.
- When cool, stir in pre-made plain yogurt-about a half of a cup to one cup. This can be store bought yogurt or from the previous batch of your own yogurt.
- Cover entire Crock-Pot with dish towel and set in the oven. Turn the oven light on. Let that break culture do it’s job overnight.
- The next morning, you’ll have proof of magic of fermentation as you open your oven to a whole crock pot full of yogurt!
- Strain out excess whey and/or flavor if desired.
- Add to chili, curries, baked potatoes, burritos, smoothies, oatmeal, baked goods, or eat with a spoon-an obvious and delicious option
Comment if you try this out- I’d love to hear how it went for you.
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3 thoughts on “We are Living in a Bacterial World, and I Am a Bacterial Girl-My Crockpot Yogurt Recipe”
Good thing Branchy had pants on
during his cooking segment.