You will need:
One SlowCooker
1/2gallon milk
1/2 cup live yogurt
1/2 cup sugar
1 pkg Knox gelatin OR 1 tbsp plain gelatin
Lg cloth to fix in and drape over a gallon sized bowl
1 Gallon sized bowl
String to tie the cloth and hang it
Blanket or several towels
You will be making yogurt first and with yogurt it is best to use glass or ceremic.
Measure out 1/2 cup milk into sm bowl. Pour rest of milk in slowcooker. Cover and turn to low. Set timer for 2 and 1/2 hrs.
When timer goes unplug cooker and reset timer for 3 hrs.
Meanwhile add gelatin to 1/2cup milk. Measure out sugar. And place yogurt in a 2 cup or larger bowl. Set all aside.
When the 3 hrs is up add 1/2 cup of the hot milk to the yogurt, whisk together. whisk sugar, gealtin mixture and yogurt into hot milk. Recover and tuck blanket or towels over the cooker. Leave for at least 8 hrs or overnight.
If you start this at 3:30 in the afternoon it will be ready to 'put to bed' at @9 pm.
Line gallon bowl with cloth. And place string and bowl close to where you wanna hang it.
When yogurt is ready,eat as much as you want (= As long as you dont eat it all! LOL
Pour it into the cloth lined bowl and gather up all the corners,tie tightly with string and hang above bowl for @12 hrs.
So if you want this dip for sunday lunch start it friday afternoon and it should be done sat afternoon. (=
At the end of 12 hrs flip the 'cheese' in the cloth into a bowl. Pour whey into jar to use in smoothies and shakes,refridgerate both till ready to use.
If you are using the 'cheese' for dip right away, you will need:
1/2 cup of the 'cheese'
2 med cloves garlic
1 tsp dried minced chives
1/8tsp dried dill weed
3-4 dashes black pepper
1/4-1/2 tsp salt (I use sea salt)
1 1/2 tsp lemon juice
1/2 tsp onion powder or minced dried onion
If it's to stiff add a little yogurt
Whisk well and refridgerate at least one hr.
If you need the size you buy at the store increase this recipe 4 times to use 2 cups of the 'cheese'.
