I talk a lot on my Facebook about my homemade yogurt and how it is a total win in my house. We use it for everything from yogurt to sour cream substitute and even faux buttermilk in baking. Many of my friends have asked me about it but I don’t know if they have tried so I’m put together a quick walk through for you with pictures and you can go here and here to see where I learned to make my own yogurt. The yogurt I make is thicker like greek yogurt. On some yogurt pages it is called yogurt cheese because it is strained. This is an extra step, one that you do not have to do. However, if you don’t your yogurt will be thinner like most store bought yogurts but still 20 times tastier if you ask me.
Equipment

crock-pot
milk-1gallon(2%-Wholemilk. Your choice, I have done both. I like the extra richness of whole milk)
instant read probe thermometer ( nice but not totally required)
boiling water(I use my electric kettle but you can use whatever you have to boil water)
2 cup liquid measuring cup
Starter culture( I used organic greek yogurt with live and active cultures for the store. It MUST be plain yogurt but use what ever thickness you like you can also get freeze dried culture flakes here and follow package instructions.)
whisks large and small
ladle
colander( for use with the dish towels)
very clean lint free dish towels or yogurt straining bags or straining tub
place to catch the whey( large bowl or 9×13 dish what ever you have really)
containers to store final product( I use those because of bpa concerns in plastic but the zip lock semi disposables also work great)
way to label the day made
old blankets
Method
A word of caution, I have had a “bad bug” get in my yogurt before. I’m not sure from what but now I am extra careful. This isn’t very expensive but it does take time. I don’t like to have my time wasted which is what happens when a “bed bug” gets in the mix. No one got sick. I could tell it was off from the consistency and threw out the batch. I suggest you do the same if you have any doubts about the texture.
First step: Wash your hands VERY well.Get out crock pot large enough to hold 1 gallon of milk. Use kettle or whatever you use to boil water and fill with boiling water.
Let stand for 5 min to sterilize the pot. Pour out the water and pour in the milk.
Turn crop pot to high for 3 hours or if you have a way to keep your probe thermometer suspended in the milk not touching the bottom or side of the ceramic until the milks temp reaches 180-190. See easy right? I told you not hard just takes time.
Second step:Wash your hands. Turn off crock pot and reset thermometer to go off when the milk reaches 110-118 degrees(I forgot to picture the temp taking but I trust you can figure it out). If it is any hotter then that it will kill the good bacteria and the bad and your yogurt will never set up. If it is colder them that the good bacteria will stay asleep and your milk will never set up. If you don’t have a thermometer leave the milk covered. Turn off your crock pot and let sit for 3-5 hours or until you can hold your VERY clean finger in the milk for about 10 seconds. It is hot but not boiling your skin off. I have a thermometer and I only use it for this step. It is not one that can sit in the milk so at three hours I start to check the temp. For me 3 hours is all the cooling the milk needs but, we don’t all keep our house the same temp and we don’t all have the same crock pots so I’m giving you a window but start check at 3 hours.
Step three: Wash your hands!( I know, I’m sure it is over kill by now but like I said I had a batch ruined once). Boil some water fill the 2 cup liquid measuring cup with water place small whisk, ladle( if it fits if not place that in a container with boiling water that it will fit in) along with large whisk. let stand for 5 min or so to sanitize. Get out your starter be it the powder or the pre made yogurt of your choice. If you are using the powder follow package instructions. If you are using the pre made store purchased open the yogurt them pour the water out of the measuring cup , using the small whisk scoop out the yogurt, if youneed to, get the ladle and pour some of the hot milk in to the measuring cup. Whisk until well combined. Pour starter mixture in to the rest of the milk and use larger whisk to mix well cover and wrap in 4-6,I use older baby blankets, or place in a oven that has been warmed to the lowest setting for mine that is 170 degrees( if your goes lower great 120 is ideal) and then turned off. Leave over night or for 8-12 hours. I start the process around lunch time and by bed time it is ready to do it’s sitting.
Step four: Wash your hands. Boil water and place large whisk, ladle, kitchen towels /straining bag( or wash the staring tub) and 2 cup measuring cup in water. Let stand. Unwrap your crock-pot or take it out of the oven. Use the large whisk to break up the solid mass. This allows for more whey to be drained if you are straining and if you are not it homogenizes the whole thing you could also use a stick blender at this point to do the same thing. Be sure to wash well or place in boiling water the portion of the blender that will be in contact with the yogurt. Now you can ladle or scoop with your measuring cup the well blended yogurt in to your strainer of choice or the storage containers of choice. If you are staining, this step takes a while it takes about 3 hours for me to hang the bags and strain out enough liquid to have the thickness of yogurt I want.
I have used both the kitchen towel lined colander method. I place in a bowl the boiled kitchen towel lined colander and let drain every our or so pouring out the excess liquid from the bowl and the staining bag I hang from twine I have suspend in the corner of my kitchen with a bowl below to catch the whey. They both work well. After straining, wash your hands and using a spoon or whatever place yogurt in container of your choice date and eat with in 10-12 days. If you save 1 cup of yogurt you can use that for the culture for your next batch.



Just be sure to always wash your hands before serving and to ALWAYS use a clean utensil as to avoid getting a “bad bug” in your finished product. You can make your own fruit yogurts. Just mix in fruit of your choice or fruit spread add a little honey to sweeten if needed I do this per serving I have no idea how it will hold up if you pre mixed a batch of fruit in to the finished yogurt. I hope you enjoy this, please let me know here or on Facebook how you like it and WASH YOUR HANDS!






