O'Dea recommends making this on a day when you are going to be around, as there are different steps to follow throughout the day. I started it at 8:30 am and put it in the fridge to drain around 9:30 pm. When we woke up this morning, we had a huge bowl of the thickest, richest yogurt imaginable.
|A vertical spoon!|
The recipe is included in full here. A few things to note:
- After the eight hour stretch, the yogurt is ready to eat. If, however, you follow the suggestion to drain the yogurt, you end up with Greek-style yogurt, as thick as sour cream. This is mentioned in the notes if you read all the way through the recipe, but I'll detail it again here. Line a strainer with a few paper coffee filter and set it over a big bowl. Pour the entire contents of the slow cooker into the strainer and stick it in the fridge for a couple of hours. This separates the whey, which can then be discarded.
- I used full fat Vitamin D milk. From what I read on the website, you can use lower fat milk but then you might need to thicken it up with gelatin. Your call.
- The yogurt lasts for 7-10 days in the fridge, and you get a lot of it, so prepare for lots of smoothies. And the cost effectiveness is pretty startling, as detailed on O'Dea's site:
- One 6-pack of yo-baby is $6.50 (24 ounces)
- One gallon of almost totally organic milk is $3.00 (128 ounces)
- One gallon of yobaby would be $34.67 or 10 times what it cost you to make it, more or less.
So go make a batch this weekend, and throw together some granola while you are at it!
|Mmmm....smoothie! (cup design can be found here)|