Two weeks ago I made my own yogurt for the first time. I used the Crockpot Lady’s guide. I understand that there are faster ways to do it using a pot and a stove, but I really enjoy this method because you don’t have to pay a whole lot of attention. It’s as easy as turning on your crock pot, turning it off, and then some simple mixing.
You get extra points if you use raw milk, did you know? My friend Jennie orders and delivers this good stuff to me every couple of weeks. I can’t afford to have my kids drink it all the time, but I figure some is better than none, right? The yogurt recipe uses a half gallon.
Here’s the yogurt I used. It should be plain. It doesn’t have to be organic OR Greek. You can buy a little container because you only use a half cup.
Here is my crock pot during the process. If you have a curious husband or children about, it helps to make threatening signs about opening the crock pot. Andrew especially liked the one that said, “Mom will freak out if you open this.”
The last step, after you add the yogurt, is wrapping up your crock pot so it stays warm overnight. I wish I had a picture for you of this sight: a strange-looking mass of towel and blanket mounded on the counter. It’s pretty funny.
And that’s it! The yogurt is a little runnier than storebought, but you can either add gelatin or powdered milk to combat that, or you can simply strain off some of the whey using coffee filters or cheesecloth.
The price of this yogurt — organic, raw milk yogurt — was less than four dollars for a yield of two quarts and then some. If I were a good blogger I would have the price comparison here for you, but take my word for it that you can’t buy it that cheap.