Crock Pot Yogurt Recipes Recipe For Stuffed

SLOW COOKER YOGURT

Steps:

• Place four 10-ounce jars in a slow cooker. Fill slow cooker with water up to 1/3 inch of the jar rims. Remove jars and set aside.
• Cover slow cooker and preheat on High while you prepare the yogurt for about 20 minutes.
• Pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature has dropped to 114 degrees F (46 degrees C). Lift pan out of the ice water.
• Measure about 1 cup of milk and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to the pan of milk. Pour milk mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
• Check the temperature of the water in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover slow cooker again, and allow to come to temperature. If it is too hot, uncover and turn off slow cooker.
• Set jars in the warm water; the water level should be up to the level of the yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid. Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb the yogurt. If the water is lower than 114 degrees F (46 degrees C), turn slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke the yogurt at all during this time.
• Check the yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Top with clean lids and place in the refrigerator.

HOMEMADE GREEK YOGURT IN YOUR SLOW COOKER

Steps:

• Pour milk into a slow cooker. Cover and cook on Low until hot, 2 1/2 to 3 hours.
• Unplug slow cooker; keep lid on. Wrap slow cooker completely in a large, thick beach towel for insulation. Let sit for 3 to 4 hours.
• Whisk plain yogurt together with 1 cup of hot milk from the slow cooker in a bowl. Return mixture to the slow cooker and stir to combine. Rewrap slow cooker with the towel. Allow to sit at least 8 hours to overnight.
• Line a large colander with 4 layers of cheesecloth and place over a bowl. Ladle yogurt into the colander; let whey drain into the bowl below. Let sit for 30 minutes, so the yogurt comes out quite dry. Store yogurt in a covered container in the refrigerator for 7 to 10 days.

HOMEMADE YOGURT IN THE CROCK-POT

Steps:

• Turn your crockpot on high. Be sure to do this first, as your crock pot needs to warm up properly before you place the milk inside. Now is also the time to take out your yogurt starter and let it sit on the counter, to warm up a bit.
• Pour all the milk into the pan (I use this) stirring occasionally until it begins to bubble and get frothy (around 185° if you would like to use a kitchen thermometer). Watch your milk to be sure it doesn't bubble over or burn the bottom of the pan. While you are keeping a close eye on your milk, now is the time to get a cold ice bath ready for your pan. Fill your sink with some water and ice.
• Now that your milk has started to bubble, turn off the burner and transfer your pan to the sink full of cold water. Place the pan in the cold water, but don't allow any of the water to enter the pan and touch the milk. Keep the lid on the pan. Allow, the milk to sit around 10 minutes. You want your milk to cooler, but not cold. You need to have warm milk for the crock pot.
• While the milk is cooling, scoop out a 1/2 cup of yogurt starter. Once the milk has cooled (but is still warm...10 minutes) turn off your crockpot (which is now nice and toasty warm). Place your yogurt starter and 1 cup of warm milk in the crock pot and gently whisk together. Now, add the rest of the of the warm milk to the crockpot and stir.Note to self: The baby will try to eat all your yogurt starter. Next time, make yogurt after bedtime.
• With the milk and yogurt starter in the crockpot (now turned off), place the lid on. Now wrap up your crockpot with a couple large towels. Tuck your milk and yogurt into bed, all nestled in to keep nice and warm. Let that bacteria get to work making fabulous, creamy yogurt!Leave your crockpot alone for 8-12 hours. The longer you let it sit, the tangier your yogurt will taste. I like the taste at 10 hours. I know you may be tempted to take a peak and spy on what's happening under those towels, but don't! Your milk and starter need time to culture.Relax!
• After 8-12 hours, remove the towels from the crock pot and you will find-yogurt! Before you stir or shake the yogurt, place your crock pot in the fridge and allow the yogurt to set. I usually allow it to set a couple hours. I've even neglected it all day in the fridge.
• After your yogurt has spent some time setting in the fridge you can now scoop into the containers of your choice. I use quart mason jars (like these).
• Store in the fridge and enjoy.

HOMEMADE CROCK POT YOGURT

Steps:

• Pour milk into crockpot and cook on high. Heat milk to 180 degrees, checking with the candy thermometer. (This will take between 1 1/2 to 2 1/2 hours.)
• Turn off the slow cooker and allow milk to cool to 120 degrees (This will also take between 1 1/2 to 2 1/2 hours.) Measure unsweetened yogurt and allow to sit at room temperature while milk is cooling.
• Once milk has reached 120 degrees, mix yogurt into milk and stir gently but thoroughly.
• Replace lid and bundle crockpot with several towels. Set crockpot in an out-of-the-way place where the yogurt can ferment, undisturbed, for 6-8 hours or overnight.
• Carefully unwrap crockpot and move crock to refrigerator to let yogurt cool completely. * Do not shake or stir-the less you disrupt it, the better it will set.
• You can add honey to taste to sweeten your yogurt. You can also mix in your choice of fruit, chocolate, granola, or coconut. Really whatever floats your boat.
• You can even save about 3/4 cup of your yogurt for the next batch you make.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

CROCK POT STUFFED PEPPERS

Steps:

• Mix everything together and place your mixture inside the peppers.
• Place the stuffed peppers into the crock pot.
• In just a few hours you have a delicious dinner!

YOGURT (CROCK POT)

Steps:

• Combine milk and powdered milk in crockpot set on high; heat until temperature reaches 200 degrees F. (A small sauce pan can be used, however watch carefully that the milk does not burn.).
• Allow milk to cool until it is warm, not hot (110 degrees F).
• Add the plain yogurt and stir well.
• Fill thermos with hot water.
• Drain hot water from wide-mouthed thermos and fill with yogurt mixture.
• Cap and set aside for 4 to 8 hours.
• The longer the yogurt sets the sharper the flavor.
• Store in the refrigerator; the yogurt will continue to thicken.
• Sweeten with fruit or honey.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.