Word To The Ys

So now I’ve turned into a real hippie.  Not only do I make my own bread, I make yogurt.

Yep.  Yogurt.

I found this website  (incredible for all its other slow-cooker recipes, too) which gave me the simple technique I was hoping for.  You see, the first time I made yogurt, I found the process to be too futsy.  I thought that, while it certainly saved money, I couldn’t see myself doing it regularly because it was too involved.  But thanks to the amazing website and my own adaptations, I now have a really simple and cheap method for making my own yogurt.  And because Joe was apparently bragging about my delicious homemade yogurt at work, someone there who reads my blog (Anna?  Hello!) requested I blog about it.  And the rest of you are along for the ride!  Endure because you love.

All right…so here’s what you need:

• A crockpot/slow cooker (mine is 4 quart capacity)
• A half gallon of milk (I used the ubiquitous 2%)
• 3/4 c. dry non-fat milk powder
• 1/2 c. plain yogurt as a starter (with live/active cultures in it)
• 2 big, thick bath towels that can risk getting messy (they probably won’t)

Get your clean crockpot ready and dump in the half gallon of milk.  Cover, turn it on “low” and leave it go for 2 hours.  When you come back the milk should be slightly frothy on top (about 180 degrees, if you have a thermometer.  I don’t.)  Turn off the heat; whisk in the milk powder.  This is what helps your yogurt achieve a thicker consistency.  Recover and leave it sit for about 3 hours with the heat turned off.  When you come back, the milk temperature should pass the baby-bottle wrist test: slightly warmer than body temp.  If you’ve got a thermometer you’re wanting it to be about 110 degrees.  Now use about 2 cups of the milk from the crock to whisk together with your 1/2 c. of starter yogurt.  I used Stoneyfield the first time and some of my last batch everytime since then.  Now add your starter to the crockpot and whisk a bit more to combine.  Recover and put your nice, thick towels over the top of the unplugged slow cooker.  Leave it overnight, or about 8 hours.  When you wake up the next morning, you’ll have the best yogurt you’ve ever tasted.  We like to mix it with honey and/or some preserves around our house.  This yeilds 2 quarts of yogurt, which would cost you at least $8 at stores (more if you by it in single-serve portions.)  It probably costs $2 in materials to make it this way.  I store mine in quart-sized canning jars.  It will last about a week in the refrigerator.

I hope you try it and enjoy your results as much as we have.  This is so much better for you than store-bought, high-sugar yogurts.  I have not tried it with skim milk, but have heard that it works with the addition of the non-fat milk powder and possibly a bit of gelatin (non-flavored) added as well to make it the right consistency.  At this price, it doesn’t hurt to experiment!

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