Thursday, February 13, 2014

Homemade Yogurt

I have made yogurt two different ways. One using the oven and the other in the crockpot. The crockpot recipe is from the Crock Pot Lady at

Crockpot Yogurt
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
--frozen/fresh fruit for flavoring
--thick bath towel
  1. This takes a while. Make your yogurt on a weekend day when you are home to monitor.
  2. I used a 4 quart crockpot.
  3. Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
  4. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
  5. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
  6. Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
  7. Go to bed, or let it sit for 8 hours.
  8. In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

Oven Yogurt (my doctored-up recipe)
  1. Boil enough skim milk to almost fill a jar with a tight-fitting lid (jar big enough to hold 7 cups of liquid). 
  2. Add 1/2 cup dry milk for each 2 cups of milk.
  3. Mix and cool to lukewarm.
  4. Add a heaping tablespoon of live yogurt.
  5. Heat oven for a few minutes at 200 degrees, until oven is 85 degrees or so inside. 
  6. Turn oven off.
  7. Wrap jar of milk in a towel and place in oven for 8 hours or so.

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