Naturally I didn't follow the directions exactly but that's kind of life around this house. We improvise a lot. I used 1/2 a gallon of 2 % milk and put it in my smaller crock pot (3 1/2 qt). With the lid on (duh) I let it cook on low for 2 hrs and 45 minutes. Then I unplugged it and let it cool for 3 hours. I started later than I planned and so by now it was 11pm :(, fortunately the rest was easy. I removed 2 cups of the milk from the pot mixed it with 1/2 a cup of plain yogurt (I used Yoplait all natural plain because that was the cheapest when I went shopping). Then I poured that mixture back into the crock pot (or slow cooker whatever you want to call it. Is there a difference?).
A little bit of whisking to get it all mixed in and then I wrapped the whole pot up in two thick towels and let it sit (still unplugged) over night. Actually it sat until about 10 am because it was a crazy morning but then we ate it or rather drank it (it was very liquid - there are things you can do about that but it worked great for us that way so I didn't bother).
We made smoothies with sugar or brown sugar or honey (we tried them all) a little vanilla and blueberries or bananas (Coltrin would not drink the blue drink). I add some ice at first to thicken it and well . . . . because it was warm.
I also used it in oatmeal cookies (I substituted 1/2 the butter with plain yogurt) and except for the ones I burned - oops it made a really yummy slightly more chewy cookie. I used it it Irish soda bread (I substituted it for the buttermilk) and while I'd never made it before so I don't know how much it changed the taste it was good. I'm definitely going to make it again. (The yogurt that is and maybe the bread, it looked cool and reminded me of the baking powder biscuits we always had when I was growing up). The yogurt was a money saver and a great substitute. Next on the menu Parmesan chicken dipped in what else yogurt.
Some interesting facts from the people at Mountain High Yogurt
Plain yogurt can be substituted one-to-one for sour cream, mayonnaise, cream cheese, cream, butter, or milk in:
- dips
- spreads
- sauces and marinades
- cream soups
- tuna, pasta, potato, and fruit salads
- salad dressings
- mashed potatoes and other potato dishes
- casseroles
- baked goods
- desserts
and used as a topping for:
- appetizers and canapes
- baked potatoes
- soups
- casseroles
- tacos, burritos, and other Mexican dishes
- cakes
- pies
- puddings
- desserts
- fruit
- parfaits
- trifles
- waffles
- crepes
- originally posted at The Homestead on March 23, 2011
