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Homemade Greek Yogurt!

Homemade Greek Yogurt

Homemade Greek Yogurt

This is one of my favorite things in the world. Making and eating yogurt.

I use yogurt for all kinds of stuff, lots of baking, as a replacement for sour cream (not always, but often) and of course for eating (especially with a really good granola).

I was perusing crock pot recipes one day, on one of my favorite sites, www.tastykitchen.com and I came across this one.

I have been making this yogurt for years now. I have made it with pasteurized/homogenized milk, raw jersey milk, raw goats milk, I have even tried it with coconut milk (which didn’t work – don’t do it!). It doesn’t come out as thick with goat milk as with the cow milk though so I have since purchased a culture which works better with the goat milk than using a store bought yogurt as a culture.

For cow milk yogurt I found the Fage brand works the best but I have also had success with StonyField and a few others.

This is a great yogurt and so easy to make. I love that you don’t need to have a yogurt maker, just a crockpot and a couple towels and you’re good to go!

Homemade Greek Yogurt!
 
Cook time
Total time
 
Recipe By:
Recipe type: Snack
Serves: makes ½ gallon
Ingredients
  • ½ gallon organic milk
  • ½ cup live yogurt
  • ½ cup honey (optional)
  • 1 teaspoon vanilla extract(optional)
Preparation Instructions
  1. You need the milk to be 115˚ when you add the culture so you can either, carefully, heat it on the stove or in the crockpot: Put the milk in a 2-3 quart crock pot (I only have a 1.5q and a 6q so I used my 6q). Turn it to low for 2½ hours.
  2. Turn the crock pot off and let it sit, with the lid on for 3 hours.
  3. Yes, that’s it just let it sit. But set yourself a timer so you don’t forget about it.
  4. Next, add in the yogurt or the live powdered culture whisk it in so it is well combined. (If you are sweetening it – now is the time for that as well)
  5. Put the lid on and:
  6. ***********This is very important!!!***************
  7. you are trying to provide a warm environment for the bacteria to cultivate so you do NOT want the milk mixture to get cold. So you are going to wrap the crock pot in a couple towels. I used two beach towels and wrapped it up snug as a bug and then I place it inside my extra oven to keep it extra insulated.
  8. Then let it sit just like that for at least 8 hours. I typically (especially when using goat milk since it just seems to need to culture longer) leave it for about 12-16 hours.
  9. NOW.
  10. You CAN leave it alone at this point to chill and you will have a perfectly wonderful thick, creamy yogurt.
  11. But I am me. I am rather picky about my beloved dairy products. So I took it one step further.
  12. I wanted the extra thick texture of greek yogurt. So I got out my trusty cheesecloth and made a little hammock with 3 layers (don’t want to loose the yogurt – just the whey!) and put the yogurt (I had to do it in 3 batches) in it and closed it with a heavy rubber band. Then I hung it over a bowl in the fridge for about 3 hours.

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