Yogurt Making Revision...

I will be adding this and the recipe to my original post, but I wanted all of you who have already tried the crockpot yogurt to note: Every other batch needs a new "starter" from the store.  When I first make a batch, I use the 1/2 cup of store bought yogurt to add the live cultures to the warm milk.  The second time I make it, I use a starter from the "crockpot yogurt" batch.  But I've learned that the next batch (the third), needs a new starter from "store bought yogurt" otherwise it is very runny or MUCH less like yogurt tasting. So...every other batch. I've been buying a large (32 oz) container of yogurt (organic lasts longer than non-organic) for every other batch.  Hope this keeps you from ruining a batch!

Crockpot Yogurt

Okay, so I've finally become one of "those" people...sort of.  I've wanted to be one of "those" people for a long time-you know the kind of people that make their own yogurt, granola, etc.

I found this recipe from the Crazy Crockpot lady who used the crockpot to cook every day in 2008.  If you can pour milk into a crockpot then you can make your own yogurt!! It's seriously that easy.

I can usually get my organic milk marked down for $2-3/gallon at Kroger.  But even if you can't get organic (if you want to drink that) milk marked down, this will still be much cheaper than buying organic yogurt...I used to think getting a  6 pack of those teeny tiny 4 oz YoBaby Yogurts for $2 was a great deal!

Edited to Add (03/26/2010):


The following is the original recipe from the Crockpot Lady with my revisions in RED:

The Ingredients.

--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter-But only every other time! Every other batch needs a new "starter" from the store.  When I first make a batch, I use the 1/2 cup of store bought yogurt to add the live cultures to the warm milk.  The second time I make it, I use a starter from the "crockpot yogurt" batch.  But I've learned that the next batch (the third), needs a new starter from "store bought yogurt" otherwise it is very runny or MUCH less like yogurt tasting. So...every other batch. I've been buying a large (32 oz) container of yogurt (organic lasts longer than non-organic) for every other batch.)

--frozen/fresh fruit for flavoring
--thick bath towel
The Directions.
This takes a while. Make your yogurt on a weekend day when you are home to monitor.
I used a 4 quart crockpot. This is so exciting. My fingers are shaking!
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.

Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.

Put the lid back on yourcrockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock forinsulation.

Go to bed, or let it sit for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

I've only used whole milk while making this, so I can't say if anything else will turn out as thick...but we haven't noticed a difference! We've been using it in our smoothies.  (We've just started drinking green smoothies.  I am experimenting to see if we eat enough lutein, if it can improve Charlie's vision to where he wouldn't need to wear glasses.  I love him in his glasses-he looks so adorable-but, he hates wearing them.  I first heard about this concept from this video...about 2:50 into it. )

I also like to eat this yogurt with a bowl of frozen blueberries! It is such a yummy treat when I am craving sugar!

My kids LOVE eating frozen GoGurts which they refer to as "yogurt pops".  I can get them for so super cheap using coupons so it's been tempting to not buy them for a quick, easy and almost free snack.  But since we've been on the quest to slowly eliminate HFCS and other weird chemicals from our food, Charlie finally put his foot down and said no more.  So...I've had to be creative.

By blending frozen fruit with our homemade yogurt and some agave nectar (which I am still on the fence about since I hear differing reports depending on what I read...does anyone out there know if this is really a better alternative to sugar? or is honey still better? or could you at least break it down for me in laymen terms?) and freezing them in popsicle molds, we've been enjoying our homemade yogurt pops!  (If not now, you should be able to find these really soon at Walmart or Target in their seasonal spring/summer aisle.)

Now, I'm on the mission to find some homemade granola recipes.  Do you have any that you've tried that you LOVE?!

Freezer Cooking Day

For the last 6 months, I've been designating (about) every other Monday as my "Baking Day." I'll bake enough muffins, quick breads or cereal bars to put in the freezer that will last us around 2-3 weeks. (recipes at the bottom of this post...since I'm always up for trying new recipes) This has been really helpful to me for snacks or a hurried breakfast (if we're trying to get out the door quickly for some reason) or even just a lazy-day breakfast when I don't want to scrub the eggs off my (used-to-be) non-stick pan. (This is absolutely the WORST part of making breakfast to me...does anybody else hate this?)

Anyway, Asher loves to help with this, while McKlayne pretty much just likes to taste-test.

Our church has a HUGE fellowship meal after our service on Sunday evenings...which is something that I LOVE but most Sundays it has stressed me out, trying to make a meal, plus a side dish or dessert, and get everyone dressed, ready, bags packed and out the door in time. So, about a month ago, my wise husband told me that he'd like for me to find a way to make Sundays more restful.

My solution?

Several weeks ago, Crystal, from MoneySavingMom inspired me to have a freezer cooking day...she is also who inspired me to have my very first baking day 6 months ago...and I am sharing this, in hopes, that maybe it will inspire you to make meal preparation easier on days that are busy or difficult!

Read up on how to package and freeze meals properly here. (This had been what kept me from attempting something like this in the past, but this lady gives great, easy-to-follow instructions!)
**Secret Ingredient to a successful Baking Day: If you have kids (and you live in a college town), get yourself a cute college girl, who wants to learn how to cook but can also step in to help with babies when needed.**

Madeline (my cute college girl)

Then, get all of your ingredients for each meal, along with the recipes (even if you have it memorized because when you have several different meals going at a time and if you're trying to double/triple recipes-it just gets CRAZY!) and group them (along with the pans or bags that you're freezing them in) together like so:

Then get to work...leaving your once clean kitchen, very messy...and rejoice as you think about all the hours that you're about to redeem since you're getting that kitchen REALLY messy ONE time rather than FOURTEEN!

In about 6-7 hours, we made 14 meals (not all pictured here):

-3 meals of Spaghetti Bake

-2 pans of Lasagna

-3 pans of King Ranch Chicken
-2 meals of Baked Ziti
-2 meals of Angie's Fideo
-1 meal of Sloppy Joe's (meat mixture)
-1 chicken pot pie

This has worked SO well for our family that I will probably do this every month. In two weeks, we've already eaten 4 of these meals, I'd designated 4 of these meals as New Life (our church) meals (2 of these down and 2 to go) and two families from our church have needed meals and I took them each one of these. So we've only got 4 left...but it's been such a blessing to be able to run to the freezer in the morning (or at about 4:00 in the afternoon in desperation) and pull out one of these ready-made meals. A stress free wife/Mommy=a MUCH less cranky and irritable wife/Mommy.

What I will do differently next time:

-Ask a friend or two if I can borrow at least one (maybe two) extra large pot(s) and several large bowls for mixing so that I can have several things going at once...this will speed up the process.

-Possibly brown the turkey/beef/sausage and boil the chicken the night before.

-Figure out a new way to cook the Baked Ziti. The noodles in the spaghetti and the lasagna (though, those were not cooked before I froze them) tasted fine! But, the penne pasta in the Ziti was a little too mushy. Suggestions? Would you barely cook them next time, since they'll freeze, thaw, and be cooked in the oven again?

-Experiment with different recipes to see how they freeze.

And if you only browse my blog to see my cute kids and you don't care what I have to say, I don't want to disappoint:

Asher grabs "his" apron every time we bake.

Guess what? As I was typing this post, I realized that Crystal is having a Two Day Freezer Cooking/Baking Day...starting today!

And if you have any tips or recipes that you know freeze well, PLEASE share! I'd love to hear!

Oh, yes, the recipes that I promised from Baking Days. I usually choose a couple from these depending on what ingredients I have:

Banana Bread (my sister gave me this recipe...I love this because it uses minimal ingredients, is simple and delicious!)

3/4 c. unsweet applesauce
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 c. grated carrots (optional)
1 c. mashed bananas (about 3)
*I sometimes I'll add choc. chips. (Just eyeball it.)

Preheat to 350. Spray 9 x 5 loaf pan w/ cooking spray.
In one bowl combine applesauce, sugar, and eggs; beat until light and fluffy.
In a separate bowl combine flour, salt, soda, powder, and cinnamon. Add to batter and blend well.
Fold carrots and bananas (and choc. chips) into batter.
Pour batter into pan(s).Bake for 60-65 minutes, or until toothpick comes clean.

Brown Bread (This is what my Baking Day will consist of today...I plan on making MANY loaves..this is my kids all time favorite snack/breakfast bread...this recipe is an old family favorite.)

With my recipe, I bake them in a can in the oven. Just save an old, tall (family size) soup can or spaghetti sauce can and a big fat shorter can like what a can of whole tomatoes would come in. Two of either (or I use one of each) size will be enough for the recipe:
-Boil 1 and 1/2 cups water, put in 1 and 3/4 cups raisins, once it boils, remove from burner and let stand for 15 minutes. Put 2 teaspoons of baking soda in raisin mix.
-Beat together 1 1/2 cups sugar and 1 egg. Then add raisin and water mixture. Add 3 cups flour.
-Pour batter into greased cans and stand them up in your oven. Bake at 350 for 1 hour.

Stonyfield Farm Strawberry Muffins (from the Stonyfield Farm yogurt carton)

Ingredients

1 cup all-purpose flour 1 cup whole wheat flour 1/2 cup sugar 1 1/2 teaspoons baking soda 2 eggs 1 cup Stoynfield lowfat plain yogurt (I've used vanilla yogurt and omitted the tsp. of vanilla and did not taste the difference) 1/4 cup butter, room temperature 1 teaspoon vanilla 1 cup chopped strawberries

Directions

Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar andbaking soda. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown. Yields 12 muffins. Jason's Deli's Gingerbread Muffins (Asher loves these!) I just googled it and tried this recipe one day...these are pretty close to the real thing! Cereal Bars I googled these, too, and got this recipe.