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  • Homemade Yogurt

    1 vote
    Homemade Yogurt
    Prep time:
    Cook time:
    Servings: 1 Gallon
    by Esther Hannan Warnick
    4 recipes
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    Making your own yogurt is not only more nutritious (no chemicals/preservatives), but it is also so much more delicious! You control what you put in to the product, you control what you put into your body. I use this yogurt as a substitute for sour cream, mayo, and of course as yogurt in my recipes. So easy! I will never buy yogurt again!

    Ingredients

    • Yogurt Starter (Small container of plain, organic, yogurt)
    • 1 Gallon Milk

    Directions

    1. Place milk in crock pot.
    2. Turn on LOW for 4 hours.
    3. Turn off crock pot for 3 hours.
    4. Stir yogurt into crock pot. Milk should still be warm but not hot.
    5. Wrap entire crockpot in a large beach towel to insulate it. Put in a place free of drafts. I put mine, all wrapped up, into the oven (off of course) overnight, but at least 6 hours.
    6. In the morning you will have a thin yogurt. You can use this for smoothies, etc.
    7. To make a thicker product place a kitchen towel into a large strainer and put yogurt in to drain for an hour, or as long as it takes to get the thickness you desire.
    8. The byproduct, or what is strained away, will be whey that can be used as a substitute for milk or buttermilk in recipes, or in smoothies to add protein.

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