I love each and every post on here, but this post…this post is one that makes me super, duper excited!! I’ve always been a fan of crockpots, but this takes my love for them to a whole new level!
In all of my recipes, I try my best to use ingredients that are as unprocessed as possible. So, when I discovered I could make my own yogurt from fresh, raw milk in my own kitchen…no factories, no shipping across the country…it was a beautiful moment!
I know, I know, people have been making their own yogurt for centuries, so this shouldn’t be news to me…but what was news to me was that I could simplify the process by using my crockpot!!
I know!
Like I said: super, duper exciting!!
And super, duper easy!!
The only thing you need is a little bit of time. But don’t worry, most of this time can be categorized as “set it and forget it,” so you can easily multi-task while making some delicious, nommy yogurt!
Homemade Crockpot Yogurt
Ingredients:
- 1 gallon of milk (I have used both farm fresh, raw milk and store bought skim milk…it has turned out delicious both ways!)
- 1 cup plain yogurt with live active cultures (I use Fage)
That’s it!
I know!!!
Pour about a gallon of whole milk into your crockpot. I can’t quite fit a whole gallon in my Crockpot, so you might end up with a little bit of milk left in the jug, depending on the size of your Crockpot. I like to use my old crockpot since it is smaller than my new one. I find the less empty space/air around the milk, the better.
Set your crockpot on high, cover the milk, and heat it for about 2 to 2 1/2 hours. The milk should be bubbly around the edges, but not boiling.
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| I use fresh, raw milk — hence the golden layer at the top! 🙂 |
Turn off and unplug the crockpot, remove the lid, and allow the milk to cool for about 3 hours. Stir the milk every now and then as it cools. When the milk is ready, it should still be warm to the touch, but you should be able to leave your finger in it for ten seconds.
Stir the cup of plain yogurt into the crockpot. Be sure to stir well so that the yogurt is evenly distributed.
Return the lid to the crockpot. Leaving it unplugged, wrap a large, thick bath or beach towel snuggly around the crockpot. In an area free from drafts, leave the crockpot to “incubate” the yogurt for 8 to 12 hours. I like to time it so that this is done overnight.
Unwrap the yogurt and say hello to your very own homemade, creamy yogurt! 🙂
At this point, your yogurt should have the consistency of regular, store-bought yogurt (think: Dannon, etc.). For many, this will be perfect!
However, if you’re a Greek yogurt addict like me, you might want something even more thick and creamy! If so, follow me to Greekify your yogurt. 🙂
If you’re sticking with regular yogurt, transfer it to air-tight containers (I like to use glass jars) and store it in the refrigerator. After a few hours in the fridge, the yogurt should thicken even more!
Remember to save a cup of your yogurt to use as the starter for your next batch! You can even freeze the starter if it’s going to be a bit before you’re able to use it. Although I seriously doubt you’ll wait long once you taste your first bite of homemade yogurt!!
Are there any surprising things you’ve learned to create using your crockpot??
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how much vanilla would you suggest to add if you wanted to make it vanilla flavored?
I would stir the vanilla in at the end, after making the yogurt. I often stir a little vanilla into my own individual serving with fresh berries — YUM! If you were going to stir it into the whole batch of yogurt all at once, I would maybe start with 1 tablespoon…and then add more according to taste?
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