Slow cooker yogurt is an easy, healthy and inexpensive way to make homemade yogurt without a yogurt maker. Prepare in five minutes, go to bed, and wake up to a freshly made breakfast!
1/2gallon(8 cups) whole milk (you'll get a thinner product with a lower fat content milk)
1/2cupcommercial plain yogurt that says "Live and Active Cultures" on the tubI have great success with Mountain High yogurt for my culture
Instructions
In a large crock pot, add the milk. Add the lid.Turn it on low for around 2 1/2 hours*.
After that time has passed, unplug the crock pot and let it sit for 3 hours. I always set a timer for these or I don't remember.
After the 3 hours has passed, stir in the 1/2 cup of yogurt. Replace the lid of the crock pot and cover with 2 big towels or a blanket. Let rest for 8 to 12 hours (overnight works well). In the morning you'll have yogurt!
Place it in a 1/2 gallon mason jar and refrigerate for a few hours before serving. It will thicken up in the fridge. Keep a 1/2 cup of this yogurt for your next batch and say goodbye to buying yogurt!
You can also let the yogurt strain in cheese cloth in the fridge for a few hours and you'll get a thicker Greek yogurt!
Video
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Notes
*The goal is to scald the milk which takes place around 180 degrees. So you could check it with a thermometer the first time to see if the "warm" setting is warm enough or if maybe an hour and 45 minutes would work on low. Once you figure it out, I don’t think you would have to use the thermometer every time.
After the milk is scalded the waiting time is menat to bring the milk down to around 115-110 degrees so that it’s still warm but won’t kill your yogurt culture!