Thread: Homemade Yogurt

For you, Cali-Jenn!

Check your crock pot and make sure it stays between 100 and 115 degrees when on low! Your really looking for body temperature 100 degrees. If it gets too warm, remove the lid and just put a towel over it to let some heat escape. USE A THERMOMETER TO VERIFY TEMP!


Starters can be frozen for a week or so in ice cube trays for later use. Starter can come from store-bought, if it says LIVE or ACTIVE on the label.


Whole milk makes richer yogurt; lower fat milk makes it runnier; adding some Half&Half makes it wonderful!


It takes about 4 hours in your Crock Pot to make yogurt. Although I remember we used to let it sit overnight, so I'm thinking it can be 8 hours, if necessary. Mom would start it right as we headed to bed, and we'd eat it in the morning...


SCRUB THE ITEMS YOU WILL BE USING TO MAKE YOGURT - THEY MUST BE CLEAN!! Any little germs in there can spoil your yogurt.


Your can make a big batch in the crock itself; or you can portion out little jars into the Crock for smaller servings.


This makes a quart of the thinner old-fashioned yogurt. If you want the sour-cream consistency of Greek yogurt, strain through cheese cloth for a while, saving the liquid (whey) for cooking stock.


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1 quart of milk, (warmed to 100 degrees)
2-3 tablespoons culture




Warm milk to 160-180 to kill any bacteria already living in it. Allow to cool to 100-110. (Takes about an hour to cool back down.)
Stir in starter.
Let it sit for about 4 hours until its done.
Stir it up, and refrigerate it.

Very interesting! Did not even know it could be done!


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