Yes, you heard that right. I make my yogurt in a crockpot. I do it once a week. We save money and get fresh, tasty organic yogurt that is pretty easy to make. Before Babe was born I made yogurt on the stove. I needed a warm oven and a thermometer. And a clock to watch. With this recipe, you need a crockpot, a towel, and milk.
I am forever grateful to Wendy at ABCs and garden peas for letting me post her amazing recipe here, but more importantly for posting it on her blog in the first place. Finding an easier way to make yogurt honestly changed my life!
What you’ll need:
- 1/2 gallon whole milk (pasteurized is fine, but don’t use ultra-pasteurized)
- 1/2 cup plain yogurt with live/active cultures (This is your starter.)
- one heavy towel
- one slow cooker
- To begin, dump the 1/2 gallon of milk (8 cups) into your slow cooker. Put the lid on, turn on low and allow to cook for 2 1/2 hours.
- Turn off the slow cooker and unplug it. Leave the lid on. Let it sit for about 2 1/2 more hours.
- Scoop about 1 1/2 cups of your yogurt-to-be out of the slow cooker and into a bowl. Whisk in your starter yogurt, and then add it all back into the slow cooker. Stir to blend it all together.
- With the lid on, wrap the whole slow cooker up in the heavy towel. Make sure it’s snug, then tuck it in for the night. (8 hours is ideal.)
- After 8 hours, your yogurt is done! It will have thickened and will look like the photo below.
Don’t be alarmed: It’s not smooth and perfect like store-bought yogurt, and you can see the liquidy whey, but that’s OK.
At this point, you can store your yogurt in the fridge for about a week, up to 10 days. Be sure to keep 1/2 cup set aside for your next batch – no more buying starters!
Try it with fresh fruit or homemade granola.