- 1
- 660 mins
- 690 mins
Ingredients
- 1/2 gallon milk* 1/2 cup plain yogurt with active cultures * 1/2 cup powdered milk if using 2% or lower milk or ultra-pasteurized milk
Preparation
Step 1
Pour milk into crockpot. Cover, turn on high and let the milk heat until almost boiling. The actual temp is 180 degrees. Mine takes about 2 hours. Turn the crockpot off. Take the lid off and let cool back down to 115 degrees. Stir it around every once in a while as it's cooling. Stir 1 cup of plain yogurt from the store into a cup of the cooled milk, then return it to the warmed milk in the crockpot and stir thoroughly until smooth. If you're using the powdered milk, stir it in now. Put the lid back on, wrap the entire crockpot with a beach or bath towel and set away for 8 - 12 hours. I usually stick it in the oven -- keeps it away from drafts and it will retain more of the heat longer. Stir it up and put in your containers. Remember to freeze some of this in 1-cup portions (of this first batch that has been cultured from store bought yogurt) for your next batch.
I’ve been making my own yogurt for over a year. It’s so nice to make up a batch once a week that tastes better than store-bought and doesn’t take a special yogurt-maker! It really takes no time on your part, it’s just a waiting process. So if you have other things going on around the house, you have time to make yogurt in a crockpot. It’s simple, easy, frugal and cheap.
. It’s not quite as thick as you’re used to out of the store, but with the addition of nonfat powdered milk, it boosts the thickness.