I am sooo excited about this new kitchen experiment!!! After realizing that it is not only healthier but less expensive to use plain yogurt instead of sour cream in cooking, I started investigating the process of actually making my own yogurt. The process alone is so easy and only takes up three chunks of time throughout the day (2 1/2 hours, 3 hours, 8 hours). I’m just really excited to now be able to eliminate two items off my monthly grocery list – sour cream AND yogurt. Isaac loves yogurt and typically consumes about 6-12 oz. a day. I could easily spend around $20/month on flavored yogurt. However, now I can make it from scratch for a fraction of the price and still have yummy flavored yogurt.
Here’s what you’ll need to get started:
- 8 C. (half-gallon) of whole milk – pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. [I just used regular 2% because it’s what I had in the house.]
- 1/2 C. 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.)
- 1/2 C. powdered milk
- Thick towel
- Slow cooker
Pour 8 C. milk into the slow cooker and heat on low setting for 2 1/2 hours.
Unplug the crockpot, leave the cover on, and let sit for 3 hours.
After 3 hours have passed, scoop out 2 C. of the warm milk and pour into a bowl. Whisk in 1/2 C. live/active culture plain yogurt along with the 1/2 C. powdered milk. After combined, dump back into the crockpot and stir to combine with the rest of the milk.
Replace lid (leaving unplugged!) and wrap a heavy bath towel all the way around the crockpot for insulation.
Let this sit for 8 hours.
After 8 hours, store in containers in the refrigerator for 7-10 days. Set aside 1/2 C. in a separate container to use as your starter for your next batch of yogurt.
Blend with your favorite fruits or honey!