I love, love, love yogurt. So does my husband. So do my 3 teenage boys. We all love to mix yogurt with fruit, homemade granola, honey or just eat it plain. I’ve even used it in place of sour cream. The amount of yogurt we can go through is ridiculous. When I learned how to make yogurt in my own kitchen, I was thrilled. First of all, I get so excited when I can make something myself. Second, I was really excited about the prospect of having quart-size containers of yogurt! The recipe I use makes 4½ – 5 quarts of yogurt at a time!
Being a homeschooling mom, a farmer, a gardener (and really just basically being alive), I love and depend on my crockpot – a lot. This yogurt recipe is so easy you can dump everything in the crockpot and almost forget about it. It’s pretty much foolproof.
- 1 gallon of whole milk
- ¼ cup plain greek yogurt (either store bought, or from your last batch)
- 2-3 cups powdered milk
- Kitchen thermometer
- a few kitchen towels
Pour milk into the crockpot. Cover and and heat it until it is too hot to place your finger in, or until your thermometer reads 180°.
Allow the milk to cool until you can hold your finger in it for about 10 seconds (110°). This will take about 2-3 hours.
Scoop out about 2 cups of the hot milk from the crockpot into a small mixing bowl. Whisk the plain yogurt into the milk and pour back into the crockpot. Add in the powdered milk and whisk until combined.
Cover and unplug the crockpot. Wrap your kitchen towels around it (you’ll need about 2-3). Allow it to sit at room temperature for about 10-12 hours (I usually do this overnight).
Once it is cooled, scoop into mason jars (I use quart-size) and store in the refrigerator.
Let me know how yours turns out!
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