OK, just a very quick update you let you know about my latest experiments with crockpot yogurt making. I wanted to see if I could make individual serving sized containers of yogurt using my crockpot method for incubating. I mixed together the milk, gelatine, and powdered milk in a saucepan, heated the mixture, allowed it to cool, and stirred in the starter. Meanwhile, I very thoroughly washed and rinsed eight jelly jars (the 8-ounce jars with lids and bands, used for canning), placed the jars in my crockpot, filled them with hot water, and filled the crockpot around them with hot water. I turned on the crockpot and brought the temperature of the water to about 110. I emptied the water out of the jelly jars (one by one, so they wouldn’t fall over into the water bath) and filled them with the yogurt mixture. Then I put the lid on the crockpot, unplugged it, and placed it into the oven the way I usually do. Six hours later I had eight individual sized jars of plain yogurt, perfect for a grab and go breakfast. All I had to do was put the lids on the jars and put them in the fridge. I will be making yogurt this way again and will post more detailed instructions, along with photos and a proper recipe. I also plan to experiment with sweetening the yogurt mixture prior to incubation, and trying a fruit-on-the-bottom method.
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