UPDATE:If you are using raw milk, you can adjust the recipe as follows: Heat the milk long enough to get it quite warm but not hot, 100 to 110 degrees, then turn off crockpot. In our crock that’s about two hours on low. Add yogurt starter, then cover and let sit overnight. We do it this way now because we found out accidentally that the original recipe was getting the milk too hot and essentially pasteurizing (killing) our lovely, living milk.
Megan Ryan’s Voice – I just made yogurt for the first time, and boy it is EASY! Most of the recipes I looked up online were rather daunting and complicated looking, but this recipe for yogurt in the crockpot was easy and fabulous! The only change I made was I used organic raw milk, heat it to ONLY 105 degrees, and instead of using a cheesecloth or coffee filters to strain the yogurt I used Crunchy Catholic Momma’s idea of making your own reusable straining cloth. The yogurt is delicious and SO much cheaper to make it yourself – not to mention how much healthier than the organic, store-bought, pasteurized junk. The final yield was 32 ounces of thick greek style yogurt, and 32 ounces of leftover whey. I use the leftover probiotic whey for making oatmeal, pancakes, muffins, smoothies, or just mix in some honey and slurp it up with a straw! With so many uses, why let it waste a-whey? <guffaw>
Liam Marcus’ Voice- Wow! This yogurts beats them all, even itself. No, wait, that doesn’t make much sense. It is ridonculously delicious, though. What I love about it the most is that it has a recyclable feature – ‘da whey! Finally, a food that gives back in more than one “whey”.
Responses to “Homemade Yogurt – It’s Easy (Update)”
- Our Unexpected Thanksgiving Feast | RoJer That
- Homemade Soda | RoJer That
- The Healthiest Popsicle On The Planet | RoJer That
- Scrumptious Raw Yogurt Smoothies