I’ve been making my own yogurt for quite awhile. The process was pretty hands-on and time consuming though, so I didn’t make it as often as I wanted to… Until now. This new process is so easy, that I could hardly believe it! The yogurt comes out just as tasty as the old version I used to make, so making it this way will be a permanent switch for me. If you’ve been reluctant to make your own yogurt, which taste LOTS better then that store bought stuff, because of the time involved, now you have no excuse. It couldn’t be easier!

Crock Pot Yogurt {GF}

8 cups (half-gallon) of whole milk*
1/2 cup store-bought organic, live/active culture plain yogurt (You need a starter. Once you have made your own, you can use that as a starter)

thick bath towel

*I prepare this recipe with organic milk, which is produced without any synthetic chemicals, hormones or antibiotics.
Turn your crock pot on and set to low. Add the milk, cover and cook on low for 2 1/2 hours.
Unplug your crock pot. Leave the cover on, and let it sit for 3 hours.
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 crock pot. Stir to combine.
Put the lid back on your crock pot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation. Let it sit for 8 hours.
The yogurt will have thickened—it’s not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt. *
Store in the refrigerator and use within 7 - 10 days. Save 1/2 cup as a starter to make a new batch.

*For creamy Greek yogurt, refrigerate the yogurt for at least two hours to allow it to completely cool and thicken. Line a colander with a coffee filter or cheese cloth, place the yogurt into the filter and let the liquid drip out over a bowl. (About two hours, or overnight.) *This liquid is whey and is full of nutrients. It’s a complete protein and is full of amino acids. Check out the list below for some great ways to use whey. Now back to the yogurt… The resulting yogurt is thick, mild and creamy, so much tastier then store bought, which has a tart, almost sour taste. Move the yogurt to a container and place in the refrigerator for storage.

*Uses For Whey: Store your whey in a glass bottle in the refrigerator, it will last up to 6 weeks.

• Use in place of water in just about any bread recipe.
• Use as your liquid to make pancakes.
• Use in place of vinegar to pickle your vegetables.
• Add it to a smoothie for all the nutritional value minus the taste.

Recipe Source: A Year Of Slow Cooking

• About
• Latest Posts

Stay Updated

april

April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal allergy-free cooking, gardening, household tips, and her family.

Stay Updated

Latest posts by april (see all)

• Friday Frenzy: One Party – Four Blogs 7/11 - July 10, 2014
• Creamy Coconut Coleslaw - July 9, 2014
• Get Grillin’ This Summer with Red Gold + a Giveaway! - July 7, 2014