Homemade Yogurt
Homemade Yogurt
Ingredients
- 1 gallon milk, whole milk recommended
- 1/4 cup plain yogurt, with live active cultures, as a starter
Instructions
- 1
Pour 1 gallon of milk into your Crock-Pot. Cover with the lid and set the Crock-Pot to the 'High' setting. Heat the milk until it reaches 180°F. This pasteurization step kills unwanted bacteria and denatures proteins for a thicker yogurt. This will take approximately 2-3 hours.
⏱️ 180 min•🌡️ 180
- 2
Once the milk reaches 180°F, turn off the Crock-Pot. Remove the lid and allow the milk to cool down to between 105°F and 115°F. This can take several hours. You can speed up the cooling by placing the Crock-Pot insert into an ice bath, stirring occasionally, until the desired temperature is reached. It is crucial not to add the starter when the milk is too hot, as it will kill the live cultures.
⏱️ 120 min•🌡️ 105
- 3
While the milk is cooling, prepare your yogurt starter. In a small bowl, whisk 1/4 cup of plain yogurt (with live active cultures) until it is smooth and lump-free. This ensures even distribution when added to the milk.
⏱️ 5 min
- 4
Once the milk has cooled to 105-115°F, add a small amount of the cooled milk (about 1 cup) to the whisked starter in the small bowl. Whisk until thoroughly combined. This tempers the starter and prevents shocking the cultures when added to the larger batch of milk.
⏱️ 5 min
- 5
Pour the tempered starter mixture back into the Crock-Pot with the rest of the cooled milk. Stir gently but thoroughly to ensure the starter cultures are evenly distributed throughout the milk. Place the lid back on the Crock-Pot.
⏱️ 5 min
- 6
To ferment, wrap the Crock-Pot in a large towel or blanket to help maintain a consistent warm temperature. Let it sit undisturbed in a warm spot for 8-12 hours, or overnight. The longer it ferments, the tangier and thicker the yogurt will become. Avoid disturbing or moving the Crock-Pot during this time.
⏱️ 720 min
- 7
In the morning, check the yogurt. It should be set and jiggly. If you prefer a thicker, Greek-style yogurt, set up your yogurt strainer over a bowl. Carefully pour the fermented yogurt into the strainer. Allow it to strain in the refrigerator for 2-4 hours, or until it reaches your desired consistency. The liquid collected in the bowl is whey and can be discarded or used in other recipes.
⏱️ 240 min
- 8
Once strained to your liking, spoon the homemade yogurt into clean glass jars or other airtight storage containers. Store in the refrigerator for up to 1-2 weeks. Enjoy your fresh, homemade yogurt!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Yogurt
- 1 gallon milk, whole milk recommended
- 1/4 cup plain yogurt, with live active cultures, as a starter
Instructions
- 1
Pour 1 gallon of milk into your Crock-Pot. Cover with the lid and set the Crock-Pot to the 'High' setting. Heat the milk until it reaches 180°F. This pasteurization step kills unwanted bacteria and denatures proteins for a thicker yogurt. This will take approximately 2-3 hours.
⏱️ 180 min•🌡️ 180 - 2
Once the milk reaches 180°F, turn off the Crock-Pot. Remove the lid and allow the milk to cool down to between 105°F and 115°F. This can take several hours. You can speed up the cooling by placing the Crock-Pot insert into an ice bath, stirring occasionally, until the desired temperature is reached. It is crucial not to add the starter when the milk is too hot, as it will kill the live cultures.
⏱️ 120 min•🌡️ 105 - 3
While the milk is cooling, prepare your yogurt starter. In a small bowl, whisk 1/4 cup of plain yogurt (with live active cultures) until it is smooth and lump-free. This ensures even distribution when added to the milk.
⏱️ 5 min - 4
Once the milk has cooled to 105-115°F, add a small amount of the cooled milk (about 1 cup) to the whisked starter in the small bowl. Whisk until thoroughly combined. This tempers the starter and prevents shocking the cultures when added to the larger batch of milk.
⏱️ 5 min - 5
Pour the tempered starter mixture back into the Crock-Pot with the rest of the cooled milk. Stir gently but thoroughly to ensure the starter cultures are evenly distributed throughout the milk. Place the lid back on the Crock-Pot.
⏱️ 5 min - 6
To ferment, wrap the Crock-Pot in a large towel or blanket to help maintain a consistent warm temperature. Let it sit undisturbed in a warm spot for 8-12 hours, or overnight. The longer it ferments, the tangier and thicker the yogurt will become. Avoid disturbing or moving the Crock-Pot during this time.
⏱️ 720 min - 7
In the morning, check the yogurt. It should be set and jiggly. If you prefer a thicker, Greek-style yogurt, set up your yogurt strainer over a bowl. Carefully pour the fermented yogurt into the strainer. Allow it to strain in the refrigerator for 2-4 hours, or until it reaches your desired consistency. The liquid collected in the bowl is whey and can be discarded or used in other recipes.
⏱️ 240 min - 8
Once strained to your liking, spoon the homemade yogurt into clean glass jars or other airtight storage containers. Store in the refrigerator for up to 1-2 weeks. Enjoy your fresh, homemade yogurt!
⏱️ 5 min