Sitting in the kitchen watching my grandma cook in the kitchen is probably one of the best memories I have of my grandma. I remember one family recipe in particular growing up. It isn’t a huge secret as it was more of an adopted recipe which my grandma learned the original recipe from one of her closest friends. She loved it so much it became a family tradition for our side of the family. Curried chicken with onion, potatoes, carrots, & tomatoes served over a bed of delicious steamed rice. The flavors are delightful!Every time I think about this recipe I find myself going down memory lane; it is the best! No matter how much I love the original which uses bone in chicken with skin and instead of being cooked in a crock-pot it is cooked on the stove top all day long. As a mother of three I don’t have the time to stand at the stove all day long cooking to make sure it cooks right. In efforts to still carry on the tradition of this dish with my own little family I needed to figure out how to cook it a little easier but still in the same low and slow kind of way to get all of that flavor out. I needed to use the crock-pot! I figured out how to make it work and produce that same flavor profile that I remember growing up and here’s exactly how I do it.
6 Whole Carrots (washed/peeled) 1-14.5 oz Can Stewed Tomatoes 1-28 oz Can Crushed Tomatoes 1 Onion 5-6 Medium Sized Potatoes (washed) 2-3 Tbsp Curry Powder (or more if you love curry) 2 tsp Garlic Powder (Optional) 1 Cup Water 2-3 lbs Raw Chicken ( I used chicken tenders, however my grandma always used bone in and skin on chicken so any kind will work fine.) Salt & Pepper to your taste 2 Cups of Rice (or desired amount)
Spray your crock-pot with cooking oil or simply grease with oil of choice.
Peel & cut your onion into quarters; peel & chop carrots; cut potatoes in small pieces then place all of them in bottom of crock-pot.
Sprinkle 1 Tbsp of curry powder over vegetables.
Pour in 1 can of tomatoes. (Doesn’t matter which can)
Add in chicken over top of vegetables.
Sprinkle with the rest of curry powder & add in garlic powder.
Pour in other can of tomatoes.
Then add in the cup of water.
Cover with lid.
Cook on low for 6-8 hours until chicken is cooked through & vegetables are tender.
Serve over rice cooked according to its own directions when ready to serve.
There’s always something new to learn even when you think you are not capable of learning. Recently I have been challenging myself to learn new things; coincidentally you have a lot of time during a quarantine. One of those things, making homemade yogurt in the crockpot. I have been thinking about it for sometime reading through recipes trying to find well the courage to just go for it! I like many other people am afraid of failing; it’s silly but if I failed I would have wasted and I don’t like to waste things especially food. I went ahead and made this recipe once already because I wanted to make sure I did it right! Seeing to how I am now sharing it with you guys must have turned out great! Now there are a variety of ways to make homemade yogurt with all sorts of fancy gadgets; the fanciest gadget I have for cooking in is a crockpot. I will start off by saying this is not my recipe; I found it on pinterest and will leave the link at end of this post to credit the owner of the recipe I used. I am sure that like me some of you are skeptical about making food at home that is just so easily bought at the store; that is why I felt like a post needed to be written. Someone needed to test it out, showing that its not that hard to do! And yes it is easier to buy yogurt from the store by the larger amounts but in the end this will save money & you can make it healthier because its tailored to you. In order to start your own yogurt you will need 1/2 Cup of store bought yogurt with live cultures, but after that as long as you keep at least a 1/2 Cup of the yogurt that you make for a starter for the next batch after and so on you won’t have to buy it at the store. Imagine one less thing to have to purchase at the store. Sounds pretty great to me! Let’s get started.
What You Need
Crockpot (the recipe calls for a half gallon of milk) Big Blanket/Comforter or Large Beach Towel 1/2 Gallon Milk (whole milk works best) 1/2 Cup Yogurt With Live Cultures (you can use plain or flavored)
After doing quite a bit of research I found that this may be the easiest recipe out there; this makes a good yogurt but it is a bit thinner than other recipes out there that require a few more steps. I found that this is an enjoyable recipe since I don’t like really thick yogurt anyways. Something else to note is that if you use a flavored yogurt starter there may be an after taste to it. I used a container of the Cherry Starburst yogurt with live cultures for my first batch and have not noticed an after taste; I also added strawberries to it and a little sugar to sweeten it. If you want a plain yogurt I would use plain yogurt; it is up to you. (Note: I made this second batch of yogurt using a starter from my first batch where I used a yogurt that had a color to it because it was cherry so that is why my yogurt is pink in color; I did notice that the second time round the color has become less noticeable in the final product.)
Making Crockpot Yogurt
1) Add the 1/2 gallon of Milk to your crock pot; I put a crock pot liner in before hand just a preference of mine when using my crock pot.
2) Put the crock pot on low & cook the milk for 2 hours 45 minutes
3) When the time is up, turn off the crock pot and unplug it. Keep it covered with the lid.
4) Let it cool down for 3 hours Just leave it on the counter in the crock pot with the lid on it.
5) When the 3 hours are up take a small bowl and add the 1/2 cup yogurt starter & a few spoonfuls of the heated milk to it; stir together until well incorporated. (just a small amount of milk)
6) Next add the mixture back into the crock pot and mix it into the rest of the milk. Mix well. Put lid back on.
7) Now wrap the crock pot up with the blanket/comforter or large beach towel, making sure it is unplugged and the lid is on it. I set mine on the kitchen table. (make sure it won’t get knocked over or messed with) It will need to stay wrapped up for 8-12 hours, from the time you wrapped it up. (overnight works best)
8) After it has set for 8-12 hours it should be thickened. At this step you can strain out the liquid which is the whey or leave it in its your choice. I left it because I don’t have any cheese cloth to strain it through. Cheese cloth is what you would generally use for that step. If you google alternatives for cheese cloth you may find something that will work. (Here’s an updated Cheese Cloth Hack)
9) Put it into what ever airtight container you will be using.
10) Let the yogurt cool in the refrigerator for a few hours before eating.
It will keep in the refrigerator for 1-2 weeks. Be sure to save 1/2 cup of this yogurt for the next batch. After it has cooled you can enjoy it as is or add fruit & something to sweeten up a bit like honey or maple syrup. You can even freeze it for a summer treat. I am hoping to write a post about making homemade frozen yogurt so stay tuned in.
I hope you enjoyed this step by step recipe by Crystal Paine. Make it, Share it, Enjoy it! Thanks for reading. I hope I can encourage you to try new things and share them with others. There is nothing like learning something new!
I am also linking video to Jamerrill Stewarts Video on how to do this in both crock-pot or instapot. Then I am linking another video from Our Tribe of Many doing their homemade yogurt. These are just to show you some extra steps and I love watching these ladies cook they really know their stuff!
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