Slow Cooker Yogurt

What you need: 1/2 gallon of pasteurized milk (any fat content); 1-1/3 C powdered milk or 2-2/3 C instant powdered milk (not fake milk like Morning Moo – real powdered milk); yogurt (make sure it says “live and active cultures” – you only need to purchase this the first time you buy your yogurt, after that you can use your own homemade yogurt!); a 4-5 Quart slow cooker.
Advice: Start this process when you first wake up or at about 4-6pm. This process is very, very easy and very, very time consuming.
Also – NEVER stir your yogurt, only scoop or fold, or it will break down and become thin.
  1. Combine the powdered milk into the milk, mixing well (I use my stick blender). The powdered milk adds milk solids to your yogurt giving it a thicker consistency than most homemade yogurt. I HIGHLY recommend it. Plus, it’s a great way to use your food storage!
  2. Pour the milk into a 4-5 quart crockpot, cover and turn on low heat.
  3. Leave it alone for 2.5 hours.
  4. Unplug your crockpot.
  5. Leave it alone for 3 hours.
  6. Uncover the milk and skim off any skin. Scoop 2 C of warm milk into a bowl and whisk with 1/2 C yogurt. For my starter I used Greek Gods traditional plain greek style yogurt.
  7. Pour the milk/yogurt back into the other milk and cover your slow cooker.
  8. Wrap the entire slow cooker crin a fluffy towel and let it sit on your counter for 8 hours.
  9. Unwrap. Scoop yogurt into clean containers and refrigerate.
That’s it. If you follow the measurements exactly and use the proper size slow cooker this method should work for you. If you change amounts or use a smaller or larger crockpot your heat will vary and it may not work. I cannot believe how easy and INEXPENSIVE this is. I will never buy store bought yogurt again. To flavor it – just stir in some jam or homemade syrup (I combine 1 C sugar, 1 C water, bring it to a boil and then add 1 C of mashed fruit and let it simmer for about 10 minutes). Delicious!!

MBA Recipes   © 2008. Template Recipes by Emporium Digital