Slow Cooker Yogurt
This is one of the easiest ways you can save some serious money. If you eat yogurt, add up how many little, 5-7 oz. cups you go through in 7-10 days. For the cost of some milk, yogurt, gelatin (optional), and electricity, you can make the creamiest homemade yogurt. It is so easy!
What you need:
- a slow cooker, thick beach towel, small clean containers for finished yogurt, and a whisk
- 1 gal of milk (fresher is better, pasteurized is fine)
- 3 TBS powdered milk (optional- use if you want thicker finished yogurt)
- 1 small packet Knox gelatin (optional- great for thicker yogurt)
- 1/2 cup yogurt with active cultures (save some from previous batches or use store bought as a starter. Just check the label for active cultures)
Pour milk in slow cooker. Mix in powdered milk if you prefer a thicker yogurt or if milk is high heat pasteurized. Turn on low. Let milk cook for 3 hours.
Unplug slow cooker and let sit for 3 hours without removing lid.
Scoop out 2 cups of the warmish milk and whisk with active yogurt and optional gelatin.
Return milk mixture to slow cooker and whisk quickly into warm milk.
Cover still unplugged slow cooker. Wrap in thick beach towel to retain heat and leave sitting without disturbing for 8-10 hours (this is where I go to bed).
When the cover is lifted and you scoop your spoon through the creamy yogurt you won’t believe how easy it was!
Scoop into containers and refrigerate promptly.
Top the unsweetened yogurt with fresh fruit, jam, or chocolate syrup. It’s so yummy.
If you like sour cream or Greek yogurt, simply strain through cheesecloth overnight in a colander in the refrigerator. The whey that collects is wonderful for making bread, lemonade, or even acidifying the soil around plants.
Now, you do the math. You can get a gallon of yogurt for the price of milk and some extras in 16 hours.
Let me know what you do with yours.