We eat a lot of yogurt.
- We eat it as a snack plain or mixed with cinnamon
- We eat it for breakfast mixed with thawed frozen blueberries, a sprinkle of nuts or granola, and a drizzle of honey
- We eat it as a sour cream substitute on top of our food
- We bake with it
- We use it in tuna salad and chicken salad to lighten up the mayonnaise
- We mix it into curries to cut the spice for the kids
- I’ve even used it as an emergency substitute for milk when baking (more to come on that)
Several years ago I started making my own yogurt, and it has saved us quite a bit of money. This recipe yields a lot of fresh yogurt, plus a quart or two of whey, depending on how thick I want my yogurt. Because of the return, I usually feel okay spending the extra for organic milk (around $6 for a gallon around here). This can be even cheaper if you don’t use organic milk. I have done both.
Ingredients
If you don’t go through absurd amounts of yogurt like we do, you can easily half the recipe.
- 1 gallon of whole milk
- 1 cup of plain yogurt (Greek or regular)
Look at the ingredients on the yogurt and make sure it includes “live and active cultures.” That is what is going to turn the milk into more yogurt. Once I actually used whey from a previous batch of yogurt when I realized last-minute that I didn’t have any actual yogurt, and it worked! But I only tried it once, so you’re welcome to try it, but maybe get a few successes with the actual recipe first.
Directions
- Pour the whole gallon of milk into the slow cooker and replace the lid. Turn on LOW for 3-3.5 hours. I usually set my phone alarm to go off rather than using a timer.
- At that point, turn the crockpot OFF but don’t remove the lid. Just leave it alone (with the slow cooker OFF) for 3-4 hours.
- After that, ladle out about a cup of the warm milk into a 2-cup measuring cup. Add the 1 cup of yogurt to it and whisk to combine. Pour this mixture back into the slow cooker and whisk.
- With the slow cooker still OFF, wrap a bath towel around the slow cooker and place another bath towel on top of the slow cooker. The towels act as insulation so the milk can culture into yogurt. Leave it alone for about 9-12 hours (I aim for about 10).
- Place a large colander over a bowl to collect the whey (the wonderful liquid that drips out). Line the colander with two layers of cheesecloth and strain the yogurt on the countertop for 1-3 hours depending on how thick you want it to end up.
- Transfer the yogurt into a container and refrigerate. Pour the whey into a jar and refrigerate. You can use the whey in baking as a delicious substitute for water or milk. I have even successfully used it instead of milk to make macaroni and cheese.
It may seem complicated, but once you make it a time or two, it will seem SO EASY. I have gotten into a rhythm where I can make it with minimum dishes and effort. For example, after pouring the whey into a jar, I use the bowl that previously held the whey to wash the cheesecloth. I fill it with dish soap and water, swish the cheesecloth around, then swish it in clean water a few times to rinse. Then both the bowl and the cheesecloth get clean.
You also need to think about when you are going to start; you don’t want to get partway through and realize you are going to have to wake up in the middle of the night to turn off the crockpot or mix in the yogurt (let’s pretend I have never done that). I usually start the process around 3 or 4 in the afternoon. That way, it cultures overnight and it’s ready to strain in the morning.
Do me a favor and don’t taste the yogurt until it has been chilled in the refrigerator. Room-temperature yogurt is not the best way to taste your success.
What are your favorite ways to eat yogurt?