Another really easy recipe! Hmmm I’m starting to see a trend here… I like things that are super simple and healthy. If its to difficult I just won’t do it. Guess I’m kinda lazy ha. Not only is this recipe really tasty but it is much cheaper than buying it at the store and you know everything in it. The first round costs the most since you have to buy the starter yogurt. After that the yogurt only cost $1.45 for over a quart all depending on how expensive your milk is.
It takes 2 minute prep time. The hardest part is being patient for your yummy yogurt to make itself. Well that, and if you have this little girl below. So cute right? Don’t let her fool you! Little Kaia decided to try to steal my Stonyfield yogurt and run around the house with it! Then while trying to write this post, she is insisting on getting her toys, climbing on my lap/computer, and dropping them on my lap! Such a brat, but I love her anyway!
Ok, back to the yogurt!
Homemade Yogurt in Your Crock Pot
you will need:
- 1/2 gallon of milk (I use 2% and read somewhere that the fattier the milk the better for this recipe)
- 1/2 cup yogurt (you can put the whole thing of Stoneyfield in)
- Crock Pot a 2 quart size or larger
- Fix-ins such as sugar, honey, vanilla, fruit, granola, etc.
- Pour 1/2 gallon of milk in the Crock Pot and heat on low for 2.5 hours
- After 2.5 hours have elapsed turn off Crock Pot and leave it with the lid on for 2.5-3 hours
- After that take out 1-2 cups of milk out and place in a small bowl.
- Add yogurt and mix well
- Add yogurt milk mixture back in the crock pot, cover with lid, and cover with thick towels for 8 to 12 hours. This seems like long time to let milk sit out. No worries the yogurt needs to culture and the good bacteria in yogurt protects the milk from bad bacteria.
Waaa laaa you have yogurt! At this point you will have to see if you like the consistency or not, because it can be kinda runny.To make a thicker consistency get a bowl, strainer, and coffee filters (or cheese cloth). Put the coffee filters in the strainer and place over the bowl (make sure the strainer isn’t close to touching bottom of bowl). Add yogurt a cup or 2 at a time and wait for the whey to come out. Be careful not to leave it to long because it can become the consistency of cottage cheese. Now you will have thicker yogurt and whey!* Refrigerate up to a week and you can use your yogurt to make your next batch of yogurt. I am considering buying a yogurt maker but I need to read a few reviews to find the best one.
Add fix-ins- I like to add a little bit of vanilla, brown sugar, and frozen raspberries to mine. It is really up to you and what your mind can imagine up!
*Side note: Don’t waste the whey! You can use it to replace buttermilk in recipes!