Homemade Freezable Yogurt Recipe in the Slow Cooker
I have to admit, we (Tricia) aren’t a whole foods family. The idea intrigues me and is growing on me but there are so many aspects that I find myself a bit overwhelmed. The more I learn the more I find that there are food items I can make at home that I never even conceived before. When I saw posts for homemade yogurt here and here; my interest was definitely peaked.)
So I pulled on my apron strings and determined to experiment a little to see if, in fact, I could do this. After all, I struggle with recipes that require rising with yeast, how in the world am I going to fare at culturing my own yogurt?
It turns out that it is easier than you could even imagine. Or at least easier than I imagined. I followed the directions, made some of my own adaptions and still came up with a successful product.
I was so excited and so were our kids who I let help me make it. Isaac is my yogurt eater and he loved adding his own fresh fruit to it each morning for breakfast. And I loved knowing that I had made it right at home and knew exactly what was going into it.
Homemade Slow Cooker Yogurt
Tricia @ onceamonthmeals.com
- 8 cups 1% milk (you can use other types as well, I used whole)
- 4 ounces plain yogurt
- 0.5 cups sugar/honey
- 2 Tablespoons vanilla (optional)
Pour the milk into the slow cooker. Turn the slow cooker on LOW, put the lid on, and heat the milk for 2.5 hours. After that time, turn your slow cooker off, unplug it, and let it sit, covered, for 2.5 – 3 hours. To the slow cooker add the plain yogurt (your starter), sugar (or honey), and vanilla and whisk together. Cover the slow cooker and wrap it in a thick towel to insulate it. Now you let the yogurt culture by letting it stand like this for 8+ hours. In this case, overnight. take a strainer, line it with a coffee filter, and place it over a bowl. Then ladle your yogurt into the strainer and place the bowl/strainer combo into the fridge where your yogurt can cool. After several hours, the whey will strain out of your yogurt, leaving it nice and thick! Scrape the yogurt out of the coffee filter and into a container (pour your whey into a separate container, it can be used – Alicia has some suggestions in her post). Serve plain or with your favorite fresh fruit.
Portion into freezer containers and freeze. To serve: Thaw.
Servings: 10 (1/2 cup servings)
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