Monday, November 18, 2013

Homemade Yogurt

This recipe is from Our Life Simplified


Crockpot Yogurt

Prep Time:
Cook Time:
1/2 gallon


  • 1/2 gallon milk*  (I used whole pasteurized Milk)
  • 1/2 cup plain yogurt with active cultures
  • * 1/2 cup powdered milk if using 2% or lower milk or ultra-pasteurized milk (I also added powdered milk.  The powdered milk is a thickening agent.)


My first batch 1/2014.  turned out GREAT!!!!! (BD)
  1. Pour milk into croc kpot.
  2. Cover, turn on high and let the milk heat until almost boiling.  The actual temp is 180 F, but I don't use the thermometer. (I do use a thermometer, BD)  Mine takes about 2 hours.
  3. Turn the crock pot off. Take the lid of and let cool back down to 115 F or where you can stick your finger in and leave it for 10 seconds.   Stir it around every once in a while as it's cooling.
  4. Stir in 1 cup of plain yogurt from the store.  If you're using powdered milk, stir in now. NOTE:  stirring the powdered milk in with a small amount of the milk separately
  5. Put lid back on, wrap entire crock pot 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 some more of the heat longer.
  6. Stir it up and put in your containers.
  7. 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!

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