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!
Original Recipe HERE.
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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