Crock-Pot Homemade Yogurt
This sounded like such a fun thing to try, so I bought a half-gallon of milk and set off on my experiment to make yogurt IN the crock.
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Crock-Pot Homemade Yogurt |
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| Rating |
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| Prep Time | 185minutes |
| Cook Time | 810minutes |
Ingredients
- 1/2 gallon milk can be pasteurized and homogenized but NOT ultra-pasteurized (use whole milk if you want it very thick, I used 2%)
- 1/2 cup plain yogurt with active live cultures
- 1 packet non-flavored gelatin or 1/4 cup dry milk powder, optional for thickening
- 1/2 cup agave nectar or sweetener of your choice
- 1 teaspoon pure vanilla extract
Servings:
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Ingredients
Servings:
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Instructions
- Turn on crock-pot to low.
- Pour the entire 1/2 Gallon into the crock and cover with the lid.
- Cook for 2 1/2 hours, check to see if temp has reached 180 degree's.
- Once it has reached 180 degree's, unplug crock and leave top on.
- Let the crock-pot sit completely undisturbed for 3 hours.
- After the 3 hours are up, gently put in the 1/2 cup of plain yogurt and wisk carefully about 4 or 5 times.
- Cover crock, wrap with the heavy towels completely around the crock.
- Let it sit for 8 hours or overnight.
- Now the yogurt will be quite runny. You can choose to have runny yogurt, add one of the thickeners or strain it.
- I choose straining.
- Line a colander with coffee filters, one with good side handles will make this easier.
- Place that colander into another bowl, where the whey will strain into.
- Carefully pour the yogurt onto the coffee filters.
- Set it into the fridge and let it strain.
- If you want lumpy yogurt strain for 2 hours.
- If you want thicker "greek" yogurt strain 3 or more hours.
- Once it has fully strained scoop it out into a clean dish with a cover.
- At this point you can add the 1/2 cup of Agave Nectar or another sweetener (honey, Stevia, sugar ect)
- Add 1 Teaspoon of Vanilla Extract
- Now you have some yummy Vanilla yogurt!
- At this point you can add fruit, frozen fruit, granola, jam, whatever you wish to flavor it.
- Before adding the flavoring if you so choose you can save 1/2 Cup of the yogurt as your new starter.
- The whey that you strained off, is wonderful to bake bread with instead of milk, make ricotta cheese, or even add to your compost pile; it's really good for gardens too.
Recipe Notes
The prep/cooking time may be a bit confusing with what I can enter.
You first cook for 2 1/2 hours.
Let sit for 3 hours.
You then let it sit again in crock for 8 plus hours.
You then let it strain in fridge for 3 hours.
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Can this be canned in a canner or water bath? How long will it keep as you show it here in the jars?
Thank you.
Yogurt cannot be canned, neither Water Bath Can or Pressure can, however the small jars make great containers for them. It will keep 1-3 weeks.
Hi,
If I choose not to strain it, just add the gelatin then, right?
Yes you can then add the gelatin. If it still seems a titch runny for your taste, I would strain it for an hour or so, but hopefully the gelatin would absorb most of the whey.
Hello,
I love making my yogurt like that. Really yummy (although I haven’t tried adding gelatin; might just give that a try).
I was also wondering where you got those jars from. All I’ve found over here are canning jars/mason jars (with lid and ring) and I definitively prefer one-piece lids.
Thanks.
Those Jars and rings were a Better Homes and Gardens product via Walmart.
The ones I used were not one piece lids, the ring was separate from the lid. I just used regular Ball lids. Occasionally you may be able to find a screw on lid from another food product that will fit those jars.
Hi, I love the idea and am trying to cook healthier for my family and cut out all the preservatives by making most things from scratch. very excited for this one!
How many cups would you say this makes?
THANKS!
It makes about 32 ounces or 4 cups, 2 pints or 1 quart
Hi, I have made this before and really like it. I was wondering though if using the gelatin for thicker yogurt when do you put it in? Also do you need to mix it with some warm milk first? Thanks.
When you add the already made yogurt (as the culture) to the milk in the crock, add the gelatin at the same time. I would do it the same way as the yogurt.
I am looking for ways to help my family eat better while keeping in budget. This looks great but I was wondering if this recipe also works with goats milk or a mix of the two.
I am pretty sure you could use goats milk or a combination of the two to make your yogurt!