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Hãy viết đoạn tóm tắt về nội dung bằng tiếng việt kích thích người mua: I Made Yogurt in My Slow Cooker and You Should Too

I’ve long been fascinated by the idea of homemade yogurt, even if instinct would have you believe that an advanced knowledge of dairy science would be required for such a project. “Live and active cultures” — the hallmark of yogurt’s tang and the key to its gut healthfulness — would seem to necessitate at least a petri dish, right? That’s not so much the case. Yogurt is essentially the dairy version of sourdough bread, where a basic starter in the form of already-made yogurt can beget even more yogurt. 

Read more: 12 Best Probiotic Foods to Eat for Gut Health

What’s more, you don’t even need special equipment for this. If you’re serious, you can buy a yogurt maker, and some bread machines may even have a yogurt setting, (again, yogurt = sourdough) but you don’t need anything more than your basic slow cooker to accomplish this. Conventional yogurt and milk are the only necessary ingredients, and besides the slow cooker itself, a food thermometer will be required to achieve certain key temperatures, but that’s it. Here’s a breakdown of everything you may need to know to start your yogurt laboratory at home.

After the milk reaches 180 degrees, turn the slow cooker off, and allow the milk to cool to just below 120 degrees. This also took about 2 hours. The optimum temperature for the live and active cultures to do their thing is between 110 and 120 degrees F.

Replace the lid on the slow cooker, and cover it with a towel to keep the environment dark. (Apparently, live and active cultures do like to keep a bit of mystery about themselves, so you can’t watch them do their thing. Rightly so.) Then wait 8 to 12 hours for the mixture to ferment and thicken. You can place the slow cooker in the refrigerator after 6 hours, which I did since I got started later than I now know I should have, and it was time to go to .

So, how did it all work out? Honestly? Better than I expected. The yogurt was creamy, tangy, and slightly more fluid than you might expect from the grocery store, but to me, this more closely resembles European-style yogurt, which I happen to like. If you want Greek-style yogurt, it will require an additional step involving cheesecloth and another 8 hours or so, and you’ll get a smaller yield. 

The fluid type of yogurt this does make is well worth your time: it’s perfect for drizzling over granola or fruit salad, using as the basis for a creamy salad dressing and dip or freezing into portions to use for smoothies. If you happen to have an ice cream maker, this yogurt is already the perfect consistency for churning up some frozen yogurt.

The half gallon of milk made basically a half gallon, or two quarts, of yogurt, so freezing some may be necessary depending on your yogurt consumption pace. There’s a slight bit of whey to drain off from the top of the batch, but this is exactly like the watery substance that appears on top of your grocery store yogurt as well, and it amounted to less than I was expecting.

Are there any drawbacks to making yogurt in the slow cooker?

In short, yes. The half gallon of organic milk I bought at about $6 is about what I’d expect to pay for a quart of good quality, plain yogurt. Since the recipe amounts to about two quarts of yogurt, you get twice as much for the same price, rendering it half the cost to do it yourself. Plus, you can use your homemade yogurt as the starter culture for your next batch of homemade yogurt, so you save yourself those $2 or so on subsequent batches as well.

Depending on your yogurt consumption, this may or may not amount to significant savings in a year, but savings are savings, and homemade yogurt is cool.
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