Homemade Crock Pot Yogurt

Crock Pot Yogurt

1/2 Gallon whole milk. (I like to use raw cow and goat milk, but you can use any whole milk.)
1/2 cup  natural plain Greek yogurt.  (Once you have made your own, you can use that as a starter)

Optional: 3/4 to 1C honey or other sweetener

Turn your crock pot to low and pour in milk.
Heat on low for 2 hours and 30 minutes.
Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it.
Add your sweetener
Let the milk cool in the crock with the lid on for 3 hours.
After 3 hours remove 1 cup of the warmed milk and place in a bowl.
To that add 1/2 cup of yogurt with live active cultures and mix very well. (This is
your ‘starter’)
Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
Place the cover back on the crock and wrap the entire crock pot in a thick bath towel
or two.
Put in the oven and leave the oven light on for warmth.

Let it culture overnight, 8-12 hours.
In the morning you will have beautiful yogurt. I add honey and coconut for a yummy
treat when I eat mine. You can do so much with it when it’s done!

For optimum texture, refrigerate for at least 8 hours before using.

If your yogurt isn’t thick enough add a pack of gelatin.
If you want plain yogurt omit the sweetener.
Save a 1/2 cup of your homemade yogurt as a ‘starter’ to your next batch.

I found my yogurt to be a bit to thin for my taste so next time I will add gelatin.

You can use this yogurt to make a great drinkable yogurt. Ann some fruit to a cup of yogurt and milk, and blend. You can use half the recipe above with 1 -2 cups of milk and fruit and keep it in the frig.

I froze some on a cookie sheet in round wafers to grab as a treat or to throw into a slushy or smoothie.

Use it to make smoothies, parfaits, popsicles, and other yummy desserts.

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