Homemade Crockpot Yogurt

Grab the button here and come join us, or just link to another site with a recipe you're going to try... or post a recipe in the comments!

Tasty Tuesday can also be a recipe you intend to try. My crock pot is out of commission right now, but as soon as I get a new one I'm going to try this. Crock pot yogurt! (No high fructose corn syrup, no dubious sweeteners or fillers, and a lot cheaper).

Crock Pot Yogurt
Copied from Nourishing Days

Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.

• Turn your crock pot to low and pour in 1/2 gallon of milk.
• Heat on low for 2 hours and 30 minutes.
• Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.
• After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of plain store-bought yogurt with live active cultures and mix very well.
• Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
• Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
• Let it culture overnight, 8-12 hours.
• In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.
• For optimum texture, refrigerate for at least 8 hours before using.

After that, you can add your own fresh fruit, a little honey, or even jam.