I have been using several different recipes for homemade yogurt… but this one is definitely the most tasty of all.
1/2 Gallon of Whole Milk
1 Tablespoons of organic Yogurt (with live cultures…read label to confirm).
Electric Crock Pot
Bath Towel or blanket
For Vanilla Yogurt add: 1 Tbsp of vanilla extract + 1/2 cup of sugar
Pour milk in Crock Pot on high for 2-3 hours until temperature reaches 180°F.
Turn off and gently add the sugar and vanilla to the milk (ignore this step if making a plain yogurt). Allow the milk to cool undisturbed for about 3 hours to a temperature of 110°F.
Remove about 1 cup of warm milk into a separate small bowl and add the starter yogurt to the cup of milk.
Next pour the cup of milk back into the crock pot and stir in gently going from side to side. Do not stir in circles – use a careful and slow up and down lifting motion moving across the length of the crock.
Carefully cover it with a towel or blanket, snugly, and leave it undisturbed (I leave it overnight) for about 10 – 12 hours.
Oh…to wake up in the morning and run to the kitchen to take a peek at the Crock Pot. Surprise!! Look how thick it is…
I always leave some space in the individual mason jars, to add a few toppings “on-the-go” for my lunch box.
If you like a thicker yogurt, pour it into a colander lined with cheesecloth and set on top of a large pot.
It takes about 2 hours of draining to make a thick natural yogurt, and about 3 or 4 hours to make Greek style yogurt.
Store it in 8 ounces mason jars and refrigerate. The longer yogurt stays at room temperature the more tart it will become.
Bananas with a drizzle of honey is my favorite topping for a homemade yogurt! This is today’s bedtime snack…Yummmm… and Goodnight!!
(Recipe adapted from the “Granny Miller Homestead Skills & Knowledge”)