We pause this pumpkin recipe extravaganza to bring to you a most necessary post.
Don't worry... I haven't entirely escaped pumpkin!
Today is my birthday and although I had to be away from G so that I could teach in Connecticut, my fantastic brother-in-law and girlfriend had a most delicious pumpkin birthday cake made for me with layered orange glaze and chocolate cream cheese frosting. To. Die. For.
Birthdays are about getting old. And about enjoying life. What do you need for both of those things?
Don't ask, you just do.
And with this recipe, you can have it all of the time, made from scratch, for a fraction of the price and with a minimal amount of babysitting. I've been making it regularly now and got it from Rachel's site. Highly recommended!!
makes about a half gallon
1/2 c greek yogurt
1/2 gallon whole milk
- Set crockpot to low. Poor in milk. Once milk reaches 170 degrees (2.5-4 hours) shut off crockpot and keep lid on, checking for temperature to cool to 110 degrees (an hour or so.) Stir greek yogurt into a cup of the warmed milk, then add yogurt mixture to crockpot. Cover with towels and allow to culture for 8-24 hours. Store in container, refrigerated, up to 4 weeks.
*** Keep 1/2 c of this yogurt for your next batch!!