Several months ago I shared my recipe for homemade Greek yogurt with you all. It is easier than you would ever think and has become something I love to make. My favorite part of making yogurt is that is takes simple whole ingredients and lots of time...it is a recipe that slows me down and I love those kinds of recipes. All too often I am simply running around trying to get food on the table as fast as possible and recipes like yogurt, homemade bread, risotto, and homemade jam slow me down.
So I wanted to share a little twist on my classic yogurt recipe and offer a suggestion on how to eat it...with GRANOLA! But not just any granola, Nothin' but Nola granola! Lauren has become a dear online friend and her passion for granola, feeding the hungry, and life itself is inspirational and contagious. I love every flavor of her yummy granola and the best part is that every purchase of granola goes to feeding those in need! One bag or granola equals one meal given! How amazing right?
I paired my vanilla bean yogurt with Lauren's "Going Nuts" granola. Topped it with a little honey and a sprinkling of raw sugar and man was it delicious. Simple, but satisfying.
- 1/2 cup regular yogurt (make sure it contains active cultures)
- Half gallon PASTEURIZED whole milk (most milk is ultra pasteurized so make sure this is just pasteurized)
- Scrapping of the inside of one vanilla bean
- 1 teaspoon vanilla extract
- Set your crock-pot to high. Pour the half gallon of milk into a large saucepan. Heat over medium heat until milk is bubbly and frothy. Stirring frequently so the milk does not burn.
- While milk is heating, fill your sink with water and ice to create an ice bath. Take milk from heat and set in water bath. Leave for 10 minutes. Once milk has cooled add 1/2 cup of yogurt to crock-pot, and whisk with one cup of cooled milk until smooth. Stir in vanilla bean scrapings and vanilla extract.
- Pour in the rest of the milk, and whisk until smooth. Place the lid on the pot. Place the crock-pot bowl in the oven (with light on to create a warm environment). Leave for 10 hours. Place pot in the fridge for 5-6 hours to set.
To make the yogurt Greek (if you want regular yogurt stop here).
- Line a strainer with a double layer of cheesecloth, papertowels, or coffee filters. Place over a large bowl.
- Pour yogurt into a strainer and allow to drain off liquid for 7-8 hours or until about 2 cups of liquid have drained.
makes 1 quart of yogurt. Keeps for 1-2 weeks in the fridge!
Make sure you head over to Nothin' but Nola today and check out her post about this yogurt and granola combo! :) And go buy some granola while you are there! Use code BLOG10 for 10% off your order! Because we love our blog readers!!