"But you already did a yogurt post!"
Maybe that's what you're thinking if you've been with me for the last two years.
(and if so......whoa. how are you not sick of me yet?)
I still get SO(ooooo) many questions on that post, and I also wanted to try it in the crock pot this time to see which way I liked better. (see HERE for the stove top/oven light method)
The verdict: I liked the crock pot method better! While you still have to stick around to wait for the temperature to get just right, if you miss it by a minute it's not going to scorch--sometimes when doing it stove top I would be busy with something else, and then spend way too much time scrubbing burned milk out of my pot. I also liked this way better because I go through phases where I make aLOT of yogurt, and I started to wonder when my oven light was going to burn out.......
What you'll need:
-1/2 gallon milk (you can really use however much you like.
I used 1/2 gallon--maybe a bit more, because that's what fit in my crock pot, just make sure your milk and yogurt ratio match up)
-1/2 cup of plain yogurt (for a starter, to get the process going)
-1/4 cup powdered milk. (optional) I know several people who add this to make it even creamier (especially if you are using a lower fat content milk)
-colander and cheesecloth if you are going to make greek yogurt
1. Pour your milk in your crock pot and set it on high.
2. Heat milk until it reaches 180° (this took about 2 hours for me. If you have a nicer crock pot it might be quicker)
3. When 180° is reached, unplug crock pot, take the lid off and let cool until it's around 110°.
4. In a separate small bowl, mix together plain yogurt and powdered milk (if using)
5. When the temp is around 110°, add yogurt mixture and stir well.
6. Place the lid back on, and wrap crock pot in a blanket like a little yogurt baby, and let it sit on the counter for about 6 hours.
7. You now have yogurt!
You'll notice a watery substance on top, this is they whey.
You can mix it in, and put your yogurt in the fridge and it's ready to eat as soon as it's chilled.
If you are wanting to make GREEK yogurt,
here is one more step you'll need.
Place a few layers of cheesecloth in a colander and place it over a bowl. Pour your yogurt into the lined colander, put it in the refrigerator, and let some of the whey strain out.
Check it after a few hours to see if it's thick enough--if not, let it strain some more.
You can make it exactly how you like it.
DON'T THROW OUT YOUR WHEY!
I poured mine into a small container and kept it in the fridge too add to smoothies.
It's protein packed and boosts your immune system....your body will love it!
After your yogurt has strained, you have thick and creamy
It is much more mild than the store bought kind--just a tiny drizzle of maple syrup makes it taste like dessert!
How do you like YOUR yogurt?