oh yum! Toffee chocolate chip Greek yogurt

poet_kelly
on 11/6/12 4:20 am - OH

I've been making yogurt lately.  Here is today's creation.

Greek yogurt (homemade from raw milk, but of course you could use Greek yogurt from the store, too), about 32 oz

a tablespoon of sugar free butterscotch pudding mix

a little Splenda

a splash or two of da Vinci sugar free English toffee syrup

four sugar free Werther's candies, crushed up (if you put these in a ziploc baggie and hit them with a hammer to crash them, be aware the the little shards of candy are kind of sharp and can poke a hole in that ziploc bag and make a big mess in your kitchen)

1/4 cup dark chocolate chips (I would have used sugar free chocolate chips but no place near me carries them)

I'm in heaven now.

View more of my photos at ObesityHelp.com          Kelly

Please note: I AM NOT A DOCTOR.  If you want medical advice, talk to your doctor.  Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me.  If you want to know what your surgeon thinks, then ask him or her.    Check out my blog.

 

Dave Chambers
on 11/6/12 5:20 am - Mira Loma, CA

Sounds good.  Had to get a new crockpot to make yogurt a little over a week ago.   Crockpot Brand 5 qt, digital time, clips to hold lid--$40 at Target.  I had 4 of the $4 cards and used my Target debit card--net cost was $6.08.  I make 5 qts of yogurt (Fage 0% for starter), add 1 1/4C powdered milk, and after it's drained overnight, I end up with 3 qts of great tasting yogurt. I think it tastes better than the Fage.  I then put drained yogurt into mixer bowl, add 2 boxes of SF cheesecake, and stir for a couple of minutes.  I now have 3 qts of cheecake flavored yogurt.  I usually end up making this twice a week.  DAVE

Dave Chambers, 6'3" tall, 365 before RNY, 185 low, 200 currently. My profile page: product reviews, tips for your journey, hi protein snacks, hi potency delicious green tea, and personal web site.
                          Dave150OHcard_small_small.jpg 235x140card image by ragdolldude

cajungirl
on 11/6/12 5:41 am

Can you explain a little more on how you make your yogurt?  I have a recipe I was going to try this weekend in the crockpot but would like some other ideas also.  The one I was going to us does not include powdered milk and requires it to be covered in a warm blanket and put in the oven (with oven light on only) for 4-5 hours.

Proximal RNY Lap - 02/21/05

 9 years committed ~  100% EWL and Maintaining

www.dazzlinglashesandbeyond.com

 

poet_kelly
on 11/6/12 5:47 am - OH

 I use my crockpot.  I tried it once in the oven with the light on and it did not work.  I don't think it got warm enough.  I actually tested the temp of the water in my crockpot with it set on low and that works best for me.

Here's a link to instructions on my blog: http://www.gastricbypasscoaching.com/making-my-own-yogurt/

View more of my photos at ObesityHelp.com          Kelly

Please note: I AM NOT A DOCTOR.  If you want medical advice, talk to your doctor.  Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me.  If you want to know what your surgeon thinks, then ask him or her.    Check out my blog.

 

Dave Chambers
on 11/6/12 10:11 am - Mira Loma, CA

I've made several batches of yogurt in a crockpot, with only one failure. I inadvertently mixed some low fat and reduced fat milk to make the 5 qts. and I think that was the issue.  I use a 5 qt crockpot. Best to use room temp milk, as it takes less time to heat up in crockpot.  I put in 5 qts low fat or reduced fat milk, 1 1/4 C powdered milk (only sites say 1/4C per qt for extra body yogurt).  Low setting may provide enough heat, as you need to heat this mixture to 180-185 degrees to kill off bacteria.  My low setting takes a long time to get there, so I do put on high for a short time frame. You need a good thermometer--I prefer the digital type.  Once temp is at 180-185 for 15-20 minutes, turn off and unplug crockpot.  It will likely take around 3 hours to get down to the new desired temp of 110-115 degrees.  If the temp is above 120, the live cultures in your starter will die off. I use Fage for my starter, but any unflavored yogurt with 5 live cultures will work--read the label.  Once temp is down to desired level, scoop out 4-5 cups into a bowl. Add starter yogurt, at rate of 1/4C per qt.  I usually use 1 to 1 1/4 Cups per 5 qt batch. Mix starter into bowl and whisk for a few seconds. This helps break up the yogurt easier, then pour this into crockpot. Lightly whisk. Cover, wrap with blanket on countertop. I also cover blanket with a bath towel.  Let set about 6 hours.  Chill for 3-4 hours.  Then use colenders, basket strainer, etc. with tea towel or some better brand paper towel placed inside. The towels prevent yogurt from leaking through any larger holes.  Use ladle to scoop "pudding thick" yogurt onto paper towel. Make sure you have a bowl or pan under colender or strainer to catch whey as it drains.  Place these in fridge for 8-12 hours. Longer time makes thicker yogurt.  Lift out paper towel, and let yogurt fall off into mixing bowl.  Using mixer, mix yogurt. If it's too thick, add in a little of the drained whey.  If it's too thin to your liking, you can put back on paper towels in colender to let drain 2-3 hours more.  Once mixed I store my yogurt in the Fage 35 oz containers.  You can add SF pudding, Crystal Lite, SF Kool Aid, etc. for flavoring--a little per serving or mixing the entire batch. I typically add 2 boxes SF cheesecake pudding powder mix when mixing in bowl.  This is virtually fool proof.  If your weather is very cold, you could place crockpot into insulated ice chest, wrapped in blanket, and put in a heating pad.  I did that a couple of times, but found it wasn't really necessary in southern CA.  DAVE

Dave Chambers, 6'3" tall, 365 before RNY, 185 low, 200 currently. My profile page: product reviews, tips for your journey, hi protein snacks, hi potency delicious green tea, and personal web site.
                          Dave150OHcard_small_small.jpg 235x140card image by ragdolldude

Cleopatra_Nik
on 11/6/12 5:44 am - Baltimore, MD

See in theory that sounds good but I've never liked the twanginess of Greek yogurt with chocolate or toffee. Or butterscotch. 

It is rather yummy with peanut butter though!

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

poet_kelly
on 11/6/12 5:48 am - OH

See, I don't like peanut butter. Aren't I weird?  But for all the normal people that do like peanut butter, you could totally do this using PB2 instead of butterscotch pudding mix.

View more of my photos at ObesityHelp.com          Kelly

Please note: I AM NOT A DOCTOR.  If you want medical advice, talk to your doctor.  Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me.  If you want to know what your surgeon thinks, then ask him or her.    Check out my blog.

 

Cleopatra_Nik
on 11/6/12 5:54 am, edited 11/6/12 5:54 am - Baltimore, MD

Oh yeah when I say peanut butter I mean PB2 most of the time. Although the real stuff puts the fat back in and I like that so I do it every now and again. I grew up with Greek friends and to me fat-free Greek yogurt is something of an abominatio

But I eat it nonetheless.

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

poet_kelly
on 11/6/12 5:55 am - OH

Well, my Greek yogurt is not fat free because it's made from whole, raw milk.

View more of my photos at ObesityHelp.com          Kelly

Please note: I AM NOT A DOCTOR.  If you want medical advice, talk to your doctor.  Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me.  If you want to know what your surgeon thinks, then ask him or her.    Check out my blog.

 

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