Yes, it’s true I said Homemade Crock Pot Greek Yogurt. I never would have thought making your own yogurt could be so easy and not to mention using simple everyday kitchen tools and appliances to make it.
Our house goes through yogurt pretty fast. We eat it plain, with fresh fruit or jam, for breakfast with granola, make yogurt pops or use it in a multitude of recipes. When I saw the recipe from Shannon’s Kitchen Creations, I couldn’t wait to try it!
Benefits of Making Homemade Yogurt
There are so many benefits to making your own. I love the taste and creaminess of greek yogurt but it can be expensive if it’s not on sale or you don’t have grocery store coupons. When I was first introduced to Chobani Greek yogurt, I was in heaven. But paying over a $1 for one single yogurt on a family’s budget to me is unacceptable. Especially now that I can make my own for less…$0.30. How’s that for starters?
You can throw it in the crock pot overnight and when you wake up in the morning, you have a delicious and creamy yogurt. My kids said the kitchen smelled like homemade bread and yogurt. It will also have a lot less sugar. Flavoring yogurt yourself, allows you to control how much sugar you add. You can flavor it with fresh fruit, honey, Agave syrup, Maple syrup, cinnamon, add granola or simply eat it plain. Try adding it to your favorite fruit smoothie recipe.
My first attempt at making it, the milk looked like I just poured it into the crock pot. It’s wasn’t the thick consistency that I had hoped for. That didn’t get me discouraged. I’ve had my crock pot for over 10 years and I realized that the low setting isn’t bringing foods to the right temperature. So the next batch I tried, I turned it on the high setting then down to low after an hour. The second batch turned out perfect!
Crock Pot Greek Yogurt
Servings: 4 cups
- 8 cups milk
- 1/2 cup store-bought natural plain yogurt (you can use Dannon, Chobani, Fage etc. Once you have made your own, you can use that as a starter)
Note: (whole, 1%, 2% or skim Pasteurized Milk, but do NOT use ultra-pasteurized it won’t work.) You can also use 1 gallon of milk and 1 cup of yogurt, just heat the milk for 3 hours instead of 2 1/2 on step 2. The rest of the steps are the same.
- 4 quart Crock pot
- Measuring cup
- Paper towels or cheese cloth ( I agree with Shannon and prefer the paper towel method.)
- Containers to put yogurt in
- thick bath towel
- a timer
1. Make your yogurt on a weekend day when you are home to monitor. (After the 3 hour mark, you can go to bed.)
2. Plug in your crock pot and turn to low. Add a half gallon of milk. Cover and cook on low for 2 1/2 hours.
3. Unplug your crock pot. Leave the cover on, and let it sit for 3 hours.
4. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crock pot. Wisk to combine.
5. Put the lid back on your crock pot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
6. Go to bed or let it sit for 8 hours.
7. In the morning, the yogurt will have thickened to the consistency of low-fat plain yogurt.
8. Place Cheese cloth or paper towels into a colander and ladle the yogurt into it, place the colander into a big bowl or in the sink.
9. Let it sit for 1 hr until thick and creamy.
10. Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
11. Flavor to fit your taste, you can also use this in place of sour cream.
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