Crockpot Yogurt

So simple, so easy, and so good!

Crockpot Yogurt
makes over 32oz of yogurt

1/2 gal of milk (I use raw goat milk, but it should work with any non-UP milk)
1/2 cup of yogurt

Put milk in crockpot.

Turn crockpot on low for 2 1/2 hours.

Unplug and let sit for 3 hours.

After 3 hours, scoop out 2 cups of warmed milk and mix with yogurt.  Then pour this mixture back in the crockpot.

Cover with lid, wrap with a blanket (yes, a blanket!) and let sit for 8 hours OR overnight.

It's yogurt!  It's a bit thin, so we'll use it for baking this way, or in smoothies.  Sometimes, we strain out the excess whey (last time, I used a clean pillowcase instead of cheese cloth for straining and it worked mostly great).  If you strain it, you'll end up with a cup or two of whey (perfect for a soup or making waffles or almost anything that you might need a liquid).

Crockpot Moroccan Chicken

This is my attempt at converting our favorite Moroccan Chicken recipe (as seen before on this site) for the crockpot. Our Fridays are busy and getting dinner ready is often a rush, so I'm giving this a try tomorrow. I'll let you know how it goes!

UPDATE:  We loved it.  It's insanely easy and oh so delicious!

Moroccan Chicken, modified for the crockpot

2 teaspoons cinnamon 

2 teaspoons cumin 

2 teaspoons coriander 

1/2 teaspoon cayenne pepper 

1-2 lbs chicken on the bone (I used 2 organic packs from Costco)

2 tablespoons olive oil 

1 medium yellow onion, chopped 

1 teaspoon grated ginger root 

3 garlic cloves, crushed 

3 cups fat-free low-sodium chicken broth (enough to cover the chicken)

2 cups canned chopped no-salt-added whole tomatoes 

2 cups canned chick-peas, rinsed 

3/4 cup pitted kalamata olive, halved 

1/2 cup raisins 

2 tablespoons honey 

1 bay leaf 

1 tablespoon cinnamon

Add first set of ingredients to crockpot. Cover and cook on low for 8 hours. 

Add the second set of ingredients. Cook another 30 mins. Serve with whole-wheat pitas and/or cous cous.