Creating yogurt at home is much less complicated than you think. You’ll save money and sleep better at night knowing exactly what’s in your bowl.
- 8 cups milk, preferably whole
- 1/2 cup plain yogurt, containing live and active cultures
- Thick towel
- Turn crock-pot on low.
- Add 8 cups of milk. Cover and cook on low for 2-1/2 hours.
- Unplug the crock-pot, but leave the cover on and let it sit for 3 hours.
- When 3 hours have passed, scoop out 2 cups of the warm milk and put it in a bowl.
- Whisk in 1/2 cup of yogurt and pour the bowl contents back into the crock-pot. Stir to combine.
- Put the lid back on your crock-pot.
- Keep it unplugged, and wrap a heavy towel all the way around the crock-pot for insulation. Let it sit for 8 hours.
- Chill the somewhat thickened yogurt in a plastic container in the refrigerator.
- Eat the fresh yogurt within 7-10 days.
- Fresh fruit or preserves can be added after the 8-hour wait. Strawberries and blueberries are particularly tasty.
- Save 1/2 cup as a starter to make a new batch.
- Yogurt is a wonderful substitute for sour cream in recipes.
- You can mix in some granola, use it as a dip for veggies, or combine it with some frozen fruit in a blender to make delicious smoothies.