Make your own yogurt - in the crockpot!
DesertRains
Posts: 98 Member
in Recipes
I have done this twice now, using skim milk. It does turn out slightly thinner than store-bought yogurt (which usually has a pectin or gelatin added as thickeners) but can be strained to the thickness of your liking, all the way to greek yogurt if you want!
You will need:
1 Crockpot
- any kind works, I use my basic one with a warm/low/high dial, not my set-your-own-temp-and-timer schmancy one.
1/2 gallon milk of your choice - make sure it is not ultra-pasturized, or this won't work. Any fat content will work.
1/2 cup of PLAIN starter yogurt - any brand, any fat content from non to full fat will work, but it must be plain and have live active cultures.
1 heavy towel or small blanket
Put your milk into the crockpot, heat on low for 3 1/2 hours
Turn crockpot off, take off lid, let milk cool (not to cold - the goal is to get it from hot to warm) for 30 min.
While the milk cools, take your yogurt starter out and let it come to room temp.
Take 1 cup warm milk from the crock, mix in a separate bowl with yogurt starter
Whisk the yogurt/milk mixture back into the crockpot with the rest of the milk, incorporate gently, but well.
Take crock and lid out of crockpot base, wrap the whole thing in towel/blanket
Put the bundle in your oven and turn on oven light (do not turn on your oven!, just the light!)
Leave at least 8 hours - I do mine overnight. Don't be tempted to peek, just let it sit undisturbed.
After 8 hours, voila! Yogurt!
Store in the fridge, wait 4 hours before eating, as it will thicken further.
Strain after chilling if you want it thicker/greek style.
Add-ins like fruit, honey, etc. should be added after chilling.
Be sure to save 1/2 cup for starting your next batch!
You will need:
1 Crockpot
- any kind works, I use my basic one with a warm/low/high dial, not my set-your-own-temp-and-timer schmancy one.1/2 gallon milk of your choice - make sure it is not ultra-pasturized, or this won't work. Any fat content will work.
1/2 cup of PLAIN starter yogurt - any brand, any fat content from non to full fat will work, but it must be plain and have live active cultures.
1 heavy towel or small blanket
Put your milk into the crockpot, heat on low for 3 1/2 hours
Turn crockpot off, take off lid, let milk cool (not to cold - the goal is to get it from hot to warm) for 30 min.
While the milk cools, take your yogurt starter out and let it come to room temp.
Take 1 cup warm milk from the crock, mix in a separate bowl with yogurt starter
Whisk the yogurt/milk mixture back into the crockpot with the rest of the milk, incorporate gently, but well.
Take crock and lid out of crockpot base, wrap the whole thing in towel/blanket
Put the bundle in your oven and turn on oven light (do not turn on your oven!, just the light!)
Leave at least 8 hours - I do mine overnight. Don't be tempted to peek, just let it sit undisturbed.
After 8 hours, voila! Yogurt!
Store in the fridge, wait 4 hours before eating, as it will thicken further.
Strain after chilling if you want it thicker/greek style.
Add-ins like fruit, honey, etc. should be added after chilling.
Be sure to save 1/2 cup for starting your next batch!
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Replies
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I just might have to try this sometime. Thanks!0
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I make this weekly and have for years.
For a gallon of milk-I also add about a cup of stevia (the stuff that comes big bags that measure cup for cup like sugar). To get custard style I add a heaping TBSP of unflavored gelatin, vanilla powder or liquid, and a half a cup of powdered milk while the milk is heating. The gelatin is optional, the powdered milk will make it thicker as will using whole milk. Also, you only need about a 1 TBSP of starter per quart of milk. Many people think adding more will make it work better but this is not true. I use 1/4 cup for a gallon of milk. Heating the milk and holding it at 180 degrees for a while also helps to make a thicker yogurt. Add the starter when the milk has cooled to 114-115 degrees for best results.
For Greek yogurt simply strain it in a coffee filter or yogurt strainer/cheese maker. I culture mine in my dehydrator but there are other ways to culture. Soooo, much cheaper than buying it.0 -
I make this weekly and have for years.
For a gallon of milk-I also add about a cup of stevia (the stuff that comes big bags that measure cup for cup like sugar). To get custard style I add a heaping TBSP of unflavored gelatin, vanilla powder or liquid, and a half a cup of powdered milk while the milk is heating. The gelatin is optional, the powdered milk will make it thicker as will using whole milk. Also, you only need about a 1 TBSP of starter per quart of milk. Many people think adding more will make it work better but this is not true. I use 1/4 cup for a gallon of milk. Heating the milk and holding it at 180 degrees for a while also helps to make a thicker yogurt. Add the starter when the milk has cooled to 114-115 degrees for best results.
For Greek yogurt simply strain it in a coffee filter or yogurt strainer/cheese maker. I culture mine in my dehydrator but there are other ways to culture. Soooo, much cheaper than buying it.
Thanks for the tips - the original recipe I found called for 1/2 cup starter, I will try with less! 0 -
BUMP!
If you use a gallon of milk, do you get a gallon of yogurt or does it condense? Does it freeze/thaw ok? How long does it last in the fridge before going bad?0 -
Fantastic, thank you.0
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I have done this twice now, using skim milk. It does turn out slightly thinner than store-bought yogurt (which usually has a pectin or gelatin added as thickeners) but can be strained to the thickness of your liking, all the way to greek yogurt if you want!
You will need:
1 Crockpot - any kind works, I use my basic one with a warm/low/high dial, not my set-your-own-temp-and-timer schmancy one.
1/2 gallon milk of your choice - make sure it is not ultra-pasturized, or this won't work. Any fat content will work.
1/2 cup of PLAIN starter yogurt - any brand, any fat content from non to full fat will work, but it must be plain and have live active cultures.
1 heavy towel or small blanket
Put your milk into the crockpot, heat on low for 3 1/2 hours
Turn crockpot off, take off lid, let milk cool (not to cold - the goal is to get it from hot to warm) for 30 min.
While the milk cools, take your yogurt starter out and let it come to room temp.
Take 1 cup warm milk from the crock, mix in a separate bowl with yogurt starter
Whisk the yogurt/milk mixture back into the crockpot with the rest of the milk, incorporate gently, but well.
Take crock and lid out of crockpot base, wrap the whole thing in towel/blanket
Put the bundle in your oven and turn on oven light (do not turn on your oven!, just the light!)
Leave at least 8 hours - I do mine overnight. Don't be tempted to peek, just let it sit undisturbed.
After 8 hours, voila! Yogurt!
Store in the fridge, wait 4 hours before eating, as it will thicken further.
Strain after chilling if you want it thicker/greek style.
Add-ins like fruit, honey, etc. should be added after chilling.
Be sure to save 1/2 cup for starting your next batch!
I do something similar using half and half instead of milk.
After I add the cultures to the cream, I pour the cream into mason jars.
Instead of using the oven, I put the mason jars in a coleman cooler that has been partially filled with warm water (if you can't put your hand in it, its too hot!!). The water level should not be higher than the screw on lid of the mason jars.
Close the lid and leave it along for 8-24hrs. (Edited to add: it gets more tart the longer you let it incubate).
The yogurt is super yum!!!
I'm the only one who eats yogurt, but I usually make a gallon at a time. Because the mason jars are sealed, I only have to open one at a time instead of the larger crock container. I can usually eat the batch within 3 weeks and have had no issues with spoilage from beginning to end.
Also, you can use this same process to make non-dairy yogurt using canned coconut milk, almond milk, and the the insides of a probiotic pill or two for your cultures. Unfortunately, I didn't care for the flavor and didnt make the non-dairy version again.0 -
I do it all the time! Leave mine for almost 24 hours sometimes Loooove it 0
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Bumping for future reference. Thanks for posting this.0
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Bump! I will have to try this!0
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i am going to try this, too!0
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BUMP!
If you use a gallon of milk, do you get a gallon of yogurt or does it condense? Does it freeze/thaw ok? How long does it last in the fridge before going bad?
I think it must condense slightly, but not much - I feel like I get about 1/2 gallon of yogurt when i do 1/2 gallon of milk.
I usually eat the batch in a week between the hubs and I, so not too sure on how long it keeps from personal experience - but I have read about two weeks.0 -
Awesome! Thank you 0
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Bump! I eat so much yoghurt, I need to give this a try. Thanks! ^_^0
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I have a yoghurt maker but i'm too cared to make a whole batch.
If i want to make a small batch do i still need to leave it overnight, or do i reduce the fermentation time?
Btw will be doing it with soy milk.0 -
Your fermentation times would remain the same.If i want to make a small batch do i still need to leave it overnight, or do i reduce the fermentation time?
Btw will be doing it with soy milk.
Also, you'll likely need to add a little bit of gelatin to thicken it since you're using soy milk.0 -
I get a gallon back from a gallon of milk. It only condenses if you drain the whey. There will be whey on the top of the container each day. I just drain this and use it in smoothies or for lacto-fermented foods, soaked grains, baking. It condenses significantly if you drain in a coffee filter or a yogurt cheese strainer ( I use this to make Greek yogurt). Again I save the whey for other purposes.
Our gallon never lasts long with my family, but I agree with the other poster that 3 weeks would be fine. Consider the use by date from the market...
Just make sure your containers are sterile and whatnot. I have frozen yogurt to use as the starter without issue. BTW many fermented dairy products are this easy - creme fraiche, buttermilk, sour cream....0 -
Yummmm, going to have to try this one! thank you!!0
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I may have to try this.0
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Bump to try0
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bumping. Must try!0
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I ordered a double mesh strainer from Amazon to make greek style from this, will report back on results!0
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bump0
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Bump for future try!! Thanks alot!!0
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I intended to do this tonight but my store finally got Fage yogurt in which I've heard such good things about. But it's a pretty biggish tub so well eat most of that reserving some to start our own this weekend.
I am interested in your double mesh strainer! Meanwhile, I have good cheese cloth. I do like yogurt thicker.0 -
i have done this too.add unsweetened cocoa powder and your favorite sweetener to the finished batch for a yummy chocolate treat. i strain my yogurt as i like the greek texture better. whole milk works best to make thick yogurt in my honest opinion.0
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Bump!0
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What a great idea!!0
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Update: 2 batches under my belt now and I suspect it's going to be a regular thing. Here's a tip, though. Don't forget you have yogurt fermenting in the oven and start pre-heating it for something else. On the upside, my step daughter was FaceTiming with her dad when that was discovered and found my sailor-type language to be highly entertaining. She didn't know I could do that!0
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LOL, Mag - hope nothing caught fire!0
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Bumping to remember to try later.0
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