If I had known it was so easy to make homemade yoghurt in the crockpot I would have started years ago.
I am not overestimating the simplicity of this recipe. Follow these exact instructions and you will make the same beautiful fresh yoghurt.
The benefits of making homemade yogurt in the crockpot:
- Cheaper than store-bought
- Make 2 litres at a time (half-gallon)
- Less plastic waste
- And absolutely delicious!
This yoghurt will last 2-3 weeks refrigerator. I usually make a fresh batch of yoghurt every 10 days because we go through a lot.
DON’T MAKE THESE TWO MISTAKES
I have had a few dud attempts that didn’t work but I have found there are only 2 reasons that the recipe will fail.
- The temperature is THE most important part. You must maintian the correct temperatures exactly throughout the process or you will fail the batch.
- Using defective starter culture to build your yogurt from. I freshen my culture starter every 3-4 batches.
WHAT YOU WILL NEED
You will need a Crockpot and a thermometer.
- A crockpot
- Any accurate thermometer will do that can measure 115° (46°C) – 180°F (82°C)
- 2L Fresh milk
- 1/2 – 1 cup Yogurt starter
- Spatula for stirring
- Containers to store yogurt
Place 2L milk in the crockpot
Place on LOW and heat milk to 180°F (82°) Usually takes 2-3 hours
Test with a thermometer after 2 hours and every half hour thereafter
Once heated to 180°F (82°) TURN CROCKPOT OFF. Unplug at the wall and wait a few hours.
You can remove the bowl from the crockpot if you want it to cool faster or even take the lid off – just beware of bugs!
COOL to 115° (46°C). Test with a thermometer.
Next you will need 1/2 – 1 Cup Yoghurt – either from a previous batch or fresh bought.
ADD 1/2-1 Cup of Yoghurt to cooled milk. STUR well.
Replace lid to crockpot and cover well to hold remaining heat in. Use towels, even jackets to keep warmth in.
Leave completely alone overnight DO NOT LIFT LID
Approx 8-12 hours later you will have yogurt
Drain any whey off the top of yogurt. Whey is very nutritious, it’s not bad, it will just make your yogurt less thick. You could keep it to use in smoothies its very nutritious.
Spoon into storage containers
Store in the refridgerator
YOGURT, APPLE & OATS BREAKFAST
THE NIGHT BEFORE
Soak 1 cup of rolled oats in cold water with a pinch of salt, overnight.
IN THE MORNING
YOU WILL NEED:
- 1 Apple and/or Banana
- 1/2 cup Soaked Oats
- 1/2 cup Yoghurt
- 1 tsp Cinnamon
- 1 TBSP Linseed/Ground Flaxseed (optional)
Add all ingrediants into a bowl and mix together well.