4 cups milk or half and half. You can add a little heavy whipping cream for richer yogurt
1/2 cup dry milk powder
2 Tablespoons plain yogurt with active cultures. (I prefer Brown Cow brand yogurt when I don’t have any homemade to use.
1 tsp vanilla (optional)
Scald the milk on low heat. Cool the milk to about 100 degrees. Add the yogurt, milk powder and vanilla and mix well. Pour into glass jars. Place in crockpot set on low with several inches of warm water in the bottom. (no lid required for the crockpot although the experts would disagree with me. I turn it off once in awhile if I think it’s getting too hot.) Setting the yogurt will take a minimum of 3 hours to 12 or more hours. The longer you leave it in, the thicker and more tangy or sour the yogurt will become. This yogurt is wonderful with fresh fruit and yummy crunchy granola full of clusters. If I were eating it plain, I would want to add a little honey to make it sweeter. To read about the benefits of eating yogurt, yogurt making techniques and troubleshooting tips, go to this great article by Mother Earth News.
November 11, 2007 at 10:53 pm |
It was my goal this summer to learn to make my own yogurt. I’m so sad to throw away all those containers. I did not meet my goal (sigh)…You inspire me again. Thank you!
November 15, 2007 at 10:49 am |
That doesn’t sound too hard! I might just have to try that, since my kid loves yogurt and will eat it until it leaks out his ears.
I wonder if there’s a comparable recipe for soy yogurt.
November 6, 2009 at 3:40 am |
Thank you so much for the tip of leaving off the crockpot lid. My pot maintains a litre of water at 125 degrees F on the low setting, which seems to set the yogurt well and I don’t need to watch it. With the lid on, it zooms up to 150 and kills the bacteria unless I keep switching it off and on. Now i can ’set and forget’!!