I’m back this morning, and talking about yogurt (again). Why so much yogurt-talk? I eat yogurt and granola just about every morning, so I have lots of time to think about how to make even the most simple and routine parts of life, more enjoyable.
This time, instead of granola, I’m talking about how to make an easy homemade yogurt. It involves a crockpot, two bath towels, and some live cultures! Sounds intriguing, right?!
- 4 cups of whole milk
- 1/4 cup of plain yogurt or unflavored greek yogurt (be sure to read the label and look for “contains live and active cultures”)
- Measure 4 cups of whole milk and pour it into your crock pot. Turn your crock pot on low, put on the lid, and set a timer for 2 hours and 45 minutes.
- After the timer goes off, turn off and unplug the crock pot. Set another timer for 3 hours. Let the warm milk sit and cool down for another 3 hours.
- After the second timer has gone off, your milk will be slightly warm. Take a small mixing bowl and measure out 1/2 cup of the warm milk and the 1/4 cup of plain yogurt. Whisk the ingredients together in the small mixing bowl, then re-incorporate the mixture into the crockpot, mixing thoroughly.
- Put the lid back on the crockpot, then wrap the crock pot in two bath towels and leave the wrapped crock pot to sit on your countertop (unplugged) for 8-10 hours. This might seem odd…but trust me.
- After 8-10 hours have passed, unwrap the crock pot, take off the lid, and ladle the yogurt into containers to refrigerate.
- The yogurt will be ready to eat after cooling for 1-2 hours.
I’ve found that if I start the yogurt process around 4pm, it then sits overnight and I wake up to fresh yogurt in the morning.
This makes enough for about a week worth of yogurt.
I use this recipe when I’m cooking too, by replacing mayo or sour cream with yogurt. We’ll use yogurt on tacos and in place of mayo in potato salad for a healthier option.