INGREDIENTS:
-1/3 cup of store bought, natural, active/live culture, full fat (not low fat or fat free) plain yogurt. (This will be your starter. After your first batch of yogurt, you can use 1/2 cup of some of your homemade yogurt as a starter instead.)
-2 quarts of whole milk. Pasteurized and Homogenized is fine, but do not use ultra-pasteurized.
2/3 C. powdered milk
-1/3 cup of store bought, natural, active/live culture, full fat (not low fat or fat free) plain yogurt. (This will be your starter. After your first batch of yogurt, you can use 1/2 cup of some of your homemade yogurt as a starter instead.)
-2 quarts of whole milk. Pasteurized and Homogenized is fine, but do not use ultra-pasteurized.
2/3 C. powdered milk
1. Pour the milk into the crock pot and turn the crock pot on low. Cook on low for 2 1/2 hours.
2. Turn the crock pot off, leave the cover on, and let the milk sit for 3 hours.
3. Take a cup or two of the warm milk from the crock pot, and put it in a small mixing bowl. Mix in 1/3 cup of store-bought yogurt, or 1/2 cup of homemade yogurt as your starter. Mix in powdered milk.
3. Take a cup or two of the warm milk from the crock pot, and put it in a small mixing bowl. Mix in 1/3 cup of store-bought yogurt, or 1/2 cup of homemade yogurt as your starter. Mix in powdered milk.
4. Mix the yogurt/warm milk mixture into the milk that's sitting in your crock pot.
5. Put the lid on the crock pot, then fold and put a heavy bath towel over the crock pot to insulate the leftover heat (leave the crock pot turned off), and go to bed.
6. The next morning, you'll have yogurt waiting for you in the crock pot. :-) Home made yogurt is thinner than store-bought.
7. Pour the yogurt into a container, cover it, and put it into the fridge. Let the yogurt fully cool down to the fridge temp.
8. Then, if you'd like to add fruit to your yogurt, put a few cups of chopped fruit (of your choice) into a blender, and blend. Then mix the blended fruit into the yogurt and return to the fridge to cool it some more.
5. Put the lid on the crock pot, then fold and put a heavy bath towel over the crock pot to insulate the leftover heat (leave the crock pot turned off), and go to bed.
6. The next morning, you'll have yogurt waiting for you in the crock pot. :-) Home made yogurt is thinner than store-bought.
7. Pour the yogurt into a container, cover it, and put it into the fridge. Let the yogurt fully cool down to the fridge temp.
8. Then, if you'd like to add fruit to your yogurt, put a few cups of chopped fruit (of your choice) into a blender, and blend. Then mix the blended fruit into the yogurt and return to the fridge to cool it some more.
More add in ideas:
Honey, cut fruit, jam, maple syrup, or granola are all nice additions as well.
This is an easy yogurt that turns out well without a big failure rate. This is a good one to use when first learning how to make yogurt. I always add powered milk to my yogurt to thicken it up. Enjoy!
Love Always,
Mommy
Love Always,
Mommy
