Here's another use for that crockpot full of homemade yogurt: turn it into sour cream!
Line a strainer with a coffee filter and fill with your plain yogurt. Set the strainer into a bowl and keep in the fridge. The coffee filter will separate out the whey, which drips down into the bowl.
What's left in the strainer is technically still yogurt, but with a thicker consistency similar to sour cream.
The longer you let it sit, the thicker it will be, but 12-24 hours seems to do the trick.
Now that free milk from WIC has been converted into another purpose, leaving my grocery list one item shorter! Plus, this "sour cream" can be fat free when you use skim milk in your yogurt, and it's full of those good probiotics.
I save the whey in the refrigerator and add a little to the water I use to soak grains and dry beans. This helps make the grains and beans easier to digest after cooking.
Speaking of dried beans, these slow cooker refried beans (another great WIC recipe), along with my homemade sourcream, went to a potluck yesterday in this layered bean dip. (This is the After picture, if you couldn't tell.) Nummers!