Start out with 8 C (1/2 gallon) of homogenized or pasteurized milk. I used whole milk this time around, but next time I will use 2%.
Dump the half gallon into the crock pot, and turn on LOW for 2.5 hours.
Turn off, and unplug the crock pot, and let it sit, cover on, for 3 hours.
I found it useful to write down the times so I didn't forget.
After the 3 hours is up, scoop out 2 C of the milk and whisk in 1/2 C of storebought yogurt to the 2 C of reserved milk. Add the milk/yogurt mixture back to the crockpot. I used a 1/2 C of the last batch of yogurt I made.
Cover the entire crock pot with a bath towel and let sit for 8 hours or overnight.
Put a strainer over a bowl.
Cover the strainer with paper towels, cover with Saran wrap, and put in the fridge for a few hours. I did it overnight. Just because I didn't want to stay up until 2am. But, this is so delicious, I would have.
I woke up this morning, and look, super thick Greek yogurt!
Scoop out 1/2 C of yogurt to use in your next batch.
Drizzle honey over your yogurt, and stir.
Drizzle with more honey, top with fresh fruit, and enjoy. I know you will!
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After I put the paper towels in the strainer, do I put the yogurt in and then saran wrap it or the other way around?
ReplyDeletePaper towels, Yogurt, Saran Wrap to cover in the fridge :)
ReplyDeleteHow long will this keep for?
ReplyDeleteHi Mike. This should last 7-10 days in the refrigerator. Hope you get the chance to make it!
ReplyDeleteMaking my own yogurt has been on my list for so long...but I've never gotten around to trying. I so should! Thanks for the list post.
ReplyDeleteso excited to try this - we've recently discovered Greek yogurt and really enjoy it ... but not the price!! Thanks for sharing!
ReplyDeleteI did this last night with some cheats - so I had my crock pot on high for 2.5 hours and the milk was only at like 150 (degrees) and I've read it needs to be at 190 or 200 - but you make no mention of checking temp (and we have the exact crock pot you show) - do you monitor temp at all?
ReplyDelete