Yeah!!! I’ve been wanting to write this post forever. When I first started getting into food I wanted to learn how to make my own yogurt.
The book that I read recommended a yogurt maker which has the cutest little cups they come in. I was not committed enough to buy another gadget though.
Then I found this recipe for crockpot yogurt and thought I’d give it a try. Let me tell you- this was life changing!
I’m not a big fan of store-bought Greek yogurt; however, the homemade stuff is delicious. It’s got a sweetly tart taste that makes it so much tastier.
For the girls, I add in some mashed fruit and they love it equally as much. So, without further ado- here’s the recipe.
You start off by pouring half a gallon (8 cups) of milk into the crockpot. I’ll be honest I’ve only tried it with whole and two percent so if you try it with something else- let me know how it turns out!
Anyways, so you let the milk warm up on low for two hours, forty-five minutes and then…
You let it sit for another three hours with the crockpot turned off. I went and ran errands while this step was completing. I do recommend; however, that you unplug your crockpot (for reasons you will see here in a little bit).
Then, once you have let it sit, pour about half a cup of your current yogurt* with live cultures
*Current yogurt for the first batch, I prefer Chobani. For any thereafter, use half a cup of the previous batch, providing it’s still good. If not, go back to the Chobani.
This is the longest step. Wrap good with a towel (hence, unplugging) and let cool for eight hours.
Once the eight hours are over- enjoy. Seriously, many times I eat the yogurt straight out of the crockpot before I put them into jars!