So, one of the things I am trying to eat more of is yogurt. There is very little of it that I actually like from the grocery store… correction make that none, but I do like Atlanta Fresh yogurt. The only problem with that is that in addition to being quite expensive, it is also largely unavailable without a pretty long drive from where I live. So, while there is yogurt I like at grocery stores, there is none I like at the grocery store in my town. Making yogurt is something I have wanted to try for a long time to try to get better tasting yogurt that is readily available and less expensive, and I also have this crazy DIY need to try to make things that other people buy ready made. So, when I saw this recipe for making My First Homemade Yogurt in the crock pot on Pinterest, I knew I had to try it. The original recipe can be found at the wonderful blog The Girls Guide to Guns and Butter. I changed the recipe a bit to use homogenized organic one percent milk. I am trying to stay pretty low fat and raw milk is not available here legally. I wish it had been a bit thicker, but I think the lower fat prevented that. The best part is that I loved the taste! Now I can have really good yogurt without having to travel out of my small town! And, it is a much better price.
Low Fat Crock Pot Yogurt
Source: The Girls Guide to Guns and Butter
1/2 gallon organic 1% milk
2 Tbsp. purchased plain yogurt, preferable organic (You only have to buy this the first time. After that, you can just save out 2 Tbsps. of the yogurt you have already made for the next batch.
Heat the milk on low in the crock pot for 2 1/2 to 3 hours or until it registers between 180 and 190 degrees. Turn the crock pot off and let cool for about 3 hours or until it has cooled to 110 degrees. Remove 1 cup of the milk and stir the purchased yogurt into it. Pour the milk/yogurt mixture back into the crock pot and stir with a wisk until it is completely combined. Wrap the crock pot in a towel and put it in your oven with the light on (DO NOT TURN THE OVEN ON) for about 8 hours. When you remove it from the oven, there may be a bit of water on top. Just pour it off. Store in an air tight container in the refrigerator for about 1 week. Note that the warm yogurt before refrigeration is really good, so you should have some. I am going to experiment around and see if I can get it a bit thick. If I succeed, I will edit this post to show it.
Let it drain through a few layer of cheese cloth to make it thicker (allow to cool before draining). I make homemade yogurt all the time (though I use a yogurt maker).
I do usually strain mine now. This first time was quite a while ago. I should probably update it with what I do now – though it is still really good this way too.