homemade crockpot yogurt

momof4greatkids1
momof4greatkids1 Posts: 88 Member
edited January 11 in Recipes
I've made this now twice with excellent results. It's important to allow the milk to heat up to about 170, then cool it down to between 120-130 degrees F before adding your starter. I use yogourmet yogurt starter, but you can use just some plain yogurt, the fresher the better. The young cultures are stronger and more potent.
I cover my crackpot with a quilted pillow case and it maintains the temp very well.
I use organic whole milk, just for a special treat, but you can use any kind of milk, from non-fat to whole depending on your tastes.
Oh, also I skip the straining step. Mine came out with a pretty decent consistency so I just eat it that way.
I make 1/2 gallon at a time and it's very budget friendly.

INGREDIENTS & SUPPLIES
8 cups of milk
1/2 cup yogurt with live cultures
Crockpot
Bath towel
Cheesecloth
Strainer

DIRECTIONS
Pour 8 cups of milk (or 16 cups which is 1 gallon if you're doubling the recipe) into a large crockpot. Set to LOW for 2 1/2 hours.
Turn crockpot off and let sit with lid on for 3 hours.
Add 1/2 cup yogurt (or 1 cup for a double recipe), place lid back on, and wrap a bath towel around the crockpot. You're goal is to make a dark, insulated environment for the live cultures to exponentially grow.
Let crockpot sit covered (with lid and towel), not heating for 8-12 hours. I usually try to start the yogurt process by 3pm in the afternoon so this 8-12 hour step happens overnight.
In the morning, your milk will look like the top photo above - YOGURT!
Line a strainer with a cheesecloth and strain yogurt to desired consistency. Without straining your yogurt will be a drinkable consistency - perfect for smoothies. But, if you're wanting to spoon eat it or make it more like "normal" you'll want to strain it for 15-30 minutes.

Replies

  • lesita75
    lesita75 Posts: 379 Member
    Bump
  • Shadowcub
    Shadowcub Posts: 154 Member
    Bump
  • sweetnlow30
    sweetnlow30 Posts: 497 Member
    I am really interested in trying this! How long does it keep in the fridge and would you subtract calories from your recipe for the drained whey? I read each cup of whey is 59 cals.
  • freshpika
    freshpika Posts: 6
    Bump
  • Hearts_2015
    Hearts_2015 Posts: 12,032 Member
    I've made this now twice with excellent results. It's important to allow the milk to heat up to about 170, then cool it down to between 120-130 degrees F before adding your starter. I use yogourmet yogurt starter, but you can use just some plain yogurt, the fresher the better. The young cultures are stronger and more potent.
    I cover my crackpot with a quilted pillow case and it maintains the temp very well.
    I use organic whole milk, just for a special treat, but you can use any kind of milk, from non-fat to whole depending on your tastes.
    Oh, also I skip the straining step. Mine came out with a pretty decent consistency so I just eat it that way.
    I make 1/2 gallon at a time and it's very budget friendly.

    INGREDIENTS & SUPPLIES
    8 cups of milk
    1/2 cup yogurt with live cultures
    Crockpot
    Bath towel
    Cheesecloth
    Strainer

    DIRECTIONS
    Pour 8 cups of milk (or 16 cups which is 1 gallon if you're doubling the recipe) into a large Crockpot. Set to LOW for 2 1/2 hours.
    Turn Crockpot off and let sit with lid on for 3 hours.
    Add 1/2 cup yogurt (or 1 cup for a double recipe), place lid back on, and wrap a bath towel around the Crockpot. You're goal is to make a dark, insulated environment for the live cultures to exponentially grow.
    Let Crockpot sit covered (with lid and towel), not heating for 8-12 hours. I usually try to start the yogurt process by PM in the afternoon so this 8-12 hour step happens overnight.
    In the morning, your milk will look like the top photo above - YOGURT!
    Line a strainer with a cheesecloth and strain yogurt to desired consistency. Without straining your yogurt will be a drinkable consistency - perfect for smoothies. But, if you're wanting to spoon eat it or make it more like "normal" you'll want to strain it for 15-30 minutes.
    Mind sharing the link? Thanks for the recipe... I know I've seen it but have since misplaced it.. perfect timing!:wink:
  • Shadowcub
    Shadowcub Posts: 154 Member
    Here's another thread that has a lot of info about making yogurt various ways, including in a crockpot and the nutritional analysis for the whey you drain off to make Greek-Style yogurt.
  • mkcmurphy
    mkcmurphy Posts: 439 Member
    Bump. Thanks!
  • lina1131
    lina1131 Posts: 2,246 Member
    bump
  • sweetnlow30
    sweetnlow30 Posts: 497 Member
    Here's another thread that has a lot of info about making yogurt various ways, including in a crockpot and the nutritional analysis for the whey you drain off to make Greek-Style yogurt.

    You forgot to post the link :wink: At least, I can't see one on my iPad.
  • SavvyGurl0528
    SavvyGurl0528 Posts: 228 Member
    Bump
  • Shadowcub
    Shadowcub Posts: 154 Member
    Here's another thread that has a lot of info about making yogurt various ways, including in a crockpot and the nutritional analysis for the whey you drain off to make Greek-Style yogurt.

    You forgot to post the link :wink: At least, I can't see one on my iPad.

    EEEK! Bad cub! Bad!

    Here's the link for real this time:
    http://www.myfitnesspal.com/topics/show/1013648-makin-yogurt?hl=makin'+yogurt
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