So simple, so cheap, so delicious. Why haven’t I heard of this before?
Apparently everyone and their mother is making their own yogurt in the crock pot, but I was left out of the loop. If you also didn’t get the message then don’t feel too bad. Pull up a chair, sip some tea, and hang out with us other outcasts for a few minutes while I explain to you this process.
Your yogurt should last 1-2 weeks refrigerated. Be sure to save a cup for the next batch, too!
As with most things, this homemade version isn’t quite the same as the store-bought brand. To make it thicker I’ve seen recommendations to add gelatin, pectin or powdered milk when you’re mixing the culture with the milk. I’ve tried this and didn’t have luck. I tried adding Greek Yogurt as the starter culture and it did seem to make it substantially thicker. Another trick is so strain your yogurt through a cheesecloth– be sure to save the whey for later!
The consensus that we came to in our house was that we would rather have a thin texture and leave the recipe healthier than to keep experimenting with substances to replicate what we buy in the store.
You may notice that your yogurt is lacking a little certain something that store bought yogurt generally has a ton of: sugar. Luckily for us there are plenty of alternatives to traditional sugar that you can use to flavor your yogurt:
- Peanut butter
- Fresh or frozen fruit
- Jelly, preserves and jams
- Syrup, or other natural sweeteners (like agave, stevia)
Now, last but not least:
This recipe is easy easy easy. It requires very little thinking or work. However, it does take time. You do thirty seconds of work then let it sit for three hours. I’ve started this project at random times throughout the day without putting enough thought into it and ended up checking on my batch at 1 am. Doh. So to prevent you from making those same mistakes I’m attaching a PDF with a time chart on it. Print it off and keep it with your recipes. Fill out the times beforehand and rest assured knowing that you’ve thought of everything. Click here for the PDF.