I have been on a quest to learn how to make homemade yogurt. We eat a lot of it here and not only is it expensive but I don't like all the plastic carton waste we generate from it. My friend introduced me to this crock-pot recipe. I tried it two times in a small crock-pot I had without success. Then I realized it was not warming up very well so I tried it in my regular crock-pot. Yesterday morning, I was so excited to wake up to homemade yogurt. I was finally successful.
This recipe comes from a blog titled 365 days of crock-pot meals.
1/2 gallon whole milk
1/2 cup active cultured plain yogurt
1) Pour milk into crockpot and cook on low for 2 1/2 hours.
2) Next, turn crock-pot off and unplug it without opening lid for 3 hours.
3) After 3 hours, take out 2 cups of warm milk and whisk yogurt into it. Add it back to milk in crockpot and stir into rest of milk until combined.
4) Put lid back onto crock-pot. Wrap in heavy towels. Let set overnight or for at least 8 hours.
5) After letting set, open lid and enjoy your yogurt.
6) Refrigerate and keep for up to 10 days. Make sure you reserve 1/2 cup to make your next batch.
To serve, mix with fresh fruit or other favorite topping. Also, makes a great substitute sour cream.
Although I have not tried it yet, the blog said that you can use lower fat milk by adding 1 packet unflavored gelatin into yogurt when you add yogurt starter to milk. It said other people have had some success with whisking in powdered milk instead of the gelatin at this point. I am going to try this soon.
Happy yogurt making!
This recipe comes from a blog titled 365 days of crock-pot meals.
1/2 gallon whole milk
1/2 cup active cultured plain yogurt
1) Pour milk into crockpot and cook on low for 2 1/2 hours.
2) Next, turn crock-pot off and unplug it without opening lid for 3 hours.
3) After 3 hours, take out 2 cups of warm milk and whisk yogurt into it. Add it back to milk in crockpot and stir into rest of milk until combined.
4) Put lid back onto crock-pot. Wrap in heavy towels. Let set overnight or for at least 8 hours.
5) After letting set, open lid and enjoy your yogurt.
6) Refrigerate and keep for up to 10 days. Make sure you reserve 1/2 cup to make your next batch.
To serve, mix with fresh fruit or other favorite topping. Also, makes a great substitute sour cream.
Although I have not tried it yet, the blog said that you can use lower fat milk by adding 1 packet unflavored gelatin into yogurt when you add yogurt starter to milk. It said other people have had some success with whisking in powdered milk instead of the gelatin at this point. I am going to try this soon.
Happy yogurt making!
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