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!
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.
Directions:
- 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.
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!
This is linked to the Homestead Barn Hop, Frugally Sustainable
I have to try this! I'll be back to check on more posts!
ReplyDeleteIts great and so easy. Almost impossible to mess it up. Even though I did once, oops! Have a great day!
DeleteFound this on the Frugally Sustainable linkup.
ReplyDeleteI've been itching to try making yogurt and didn't realize it was as easy as using a slow cooker!
Can you add your sweetener or fruits/nuts to it while it's in the slow cooker for a more consistent blend? Or will this mess up the culturing process?
This recipe is seriously easy! I am not sure if it would mess up the process. It also depends on how thick you want it. If you want it really thick I would add the sweetener after you strain out some of the whey. If you don't care if its really thick you could add it in before you put it in the fridge. I wouldn't add the nuts until your ready to eat it just so they are not soggy! Hope all that helps and wasn't to confusing haha :)
DeleteYou should add your fix-ins once the yogurt has finished culturing.
ReplyDeleteI am going to have to try this one. I have had a yogurt fail last week using a crockpot recipe. I was able to salvage it and made it into ricotta. I found that using an old receiving blanket worked really well as a cheesecloth.
ReplyDeleteO no I hope this one works for you! I never thought of using an old blanket I will have to try that next time! Thanks!
DeleteHow come you use yogurt to make yogurt? Is that in lieu of whey? Could you just use milk and whey?
ReplyDeleteYou have use yogurt because you need the cultures. Once you buy store bought yogurt and make your own yogurt with it, you can use the yogurt you made to make more. I don't think milk and whey would work. Sorry!
Deletewhen add yogurt back to crockpot and let it sit for while again , do u turn it off or keep it on?
ReplyDeleteyou keep it off.Your suppose to turn it on low for 2.5 hours then turn it off and let it sit for 2.5 to 3 hours off. Then take out a cup full of the milk add the yogurt to it mix and then add the yogurt mixture back to the milk and let it sit for 8 hours off, covered with the lid, and insulated with a towel. Hope that helps!
Deleteha thanks when read it first time must have been really tired never saw the turn off part lol thanks anyway going to try this week cuz i have to be on an antibotic and always give me other infections elsewhere. thank u for all other posts helped me out a lot with other things i did not know.!
DeleteTo make a thicker (Greek-like) yogurt, simply add a few tablespoons of powdered milk when you add the starter (yogurt with active cultures). Adjust the amount of powdered milk with each batch until you find a consistency you like.
ReplyDelete