Step 1

This guest blog contribution comes from Dana of Cycle Cook Repeat. Dana’s always impressed us with all the cooking content she posts.

Several years ago I got tired of buying container after container of yogurt. Not that I don’t like buying…it’s just that I couldn’t find any that were, well, good. You see I’m a dairy farmer’s daughter and while maybe the farm didn’t “spoil” me, I really learned the difference from mass-produced, processed dairy, and the good stuff.

The stuff that’s made at home with love and hard work. Yeah, it takes a bit more effort, time, and not nearly as easy as just buying that plastic container at the store.  Maybe that’s why it’s so much better? 🤷🏻‍♀️ BUT that cream top milk is better just for the fun factor of having cream you can scoop off the top sometimes!

Honestly for me personally, I support big or little farmers.

I started to look up ways to make my own in a large batch. Plus as an added bonus, I can know exactly what is in my yogurt! 🙂

I came across a slow-cooker blog that shared how to use a crock-pot to make yogurt and figured I had to give it a try.

After the first batch, I was hooked! I haven’t bought a large container of yogurt for myself in years and have been making a new batch at least every 2 weeks for over 2 years.

Using a slow-cooker to make yogurt may take extra time, but it is primarily hands-off. That’s why I like it!

Yogurt is good in so many forms! It’s especially fun when you know where the milk you made it with comes from, too!

I like it for breakfast in my concoction I call, “Spin-Yo.” It is also good as an alternative for sour cream or cream cheese.

Enjoying a spicy Indian dish? Top it with yogurt to soothe the fire in your mouth! Add it to smoothies or enjoy it as a dessert with fresh fruit or lemon curd. Sweet or savory, yogurt is just sooooo good!

Ingredients:

1/2 gallon Milk (I prefer whole, but have used skim and 2% before with success)

1/2 cup plain yogurt with live/active cultures (I prefer full fat, but have used non-fat with success)

***Your first batch you’ll need to buy the plain yogurt from the store. Once you’ve made your own, you can use that as your starter.

Directions:

1. Pour milk into slow cooker.

2. Turn to low, cover with lid and set a timer for 2 1/2 hours.

3. Turn off slow-cooker, unplug machine and set a timer for 3 hours.

4. Check temp of milk. If temp is around 110-115 degrees, proceed to step 5. If it is not yet cool enough, keep checking every 10-20 minutes until it is cool enough. **If your milk has a layer of scalded milk on top, you can remove that if you want. I sometimes toss it, but sometimes leave it. It won’t alter the taste of the yogurt, just maybe the texture.

5. Remove 2 cups of the warm milk and put in a separate bowl.

6. Whisk 1/2 cup starter into the 2 cups warm milk. No need to beat, but whisking it lightly is best to ensure all the yogurt is incorporated into the milk.

7. Pour starter + warm milk back into the slow cooker and put the lid back on.

8. Wrap the entire crock-pot/slow-cooker with a heavy towel or blanket and set aside for 10-12 hours.

9. In the morning, check your yogurt! It should be done and ready for the fridge!

10. If you like Greek yogurt, use cheese cloth with a strainer and allow the whey to drain away from the yogurt. Use this in smoothies, soups or as a marinade.  Or drink it straight!

Original Recipe Cred: https://www.ayearofslowcooking.com/2008/10/you-can-make-yogurt-in-your-crockpot.html