Cooking Time:8 hours
Ingredients1 Gallon Milk, any kind.
1 c. Plain yogurt with live cultures
1/2 c. powdered milk.
Yogurt in your slow cooker?! Oh yeah, baby! Cost-effective and easily doubled, this recipe is simple and tasty. Divide yogurt into mason jars over fruit of choice to have an accessible, healthy snack!
- Pour milk in slow cooker. Cover and Crock on HIGH for 2 1/2 hours.
- Unplug slow cooker and cool for 3 hours.
- Meanwhile, mix together plain yogurt and powdered milk.
- When milk has cooled for three hours, add in yogurt mixture and stir well.
- Replace lid, wrap slow cooker in a thick towel or blanket. Let it sit for 8 hours to thicken.
- Remove lid and strain liquid (whey) on top, or just mix it into the yogurt. Chill in containers until cold and serve with fresh fruit.
Note: Easily made Vegan by substituting coconut milk, coconut milk yogurt, and agar agar flakes.
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How long will it keep in fridge? Can u preserve it longer? How would u make it flavored (ie. Strawberry banana)?
You can keep it for several days, and to flavor, just put fresh berries and or fruit of your choice and stir in. You can also freeze it in an air tight container. Hope this helps! Happy Crocking! 🙂
What are the differences between straining whey or not?
Straining the liquid will reduce the volume of the yogurt. This also makes your yogurt thicker. If you will be using for smoothies or in recipes, and it does not matter to you, than you would not need to strain the liquid. The volume will sometimes be reduced by more than half depending on how you strain it. Hope this helps… 🙂
I made this once in the crock pot, and it came out fine. The second time I tried, it remained a liquid, it never firmed up. Could it be because it’s winter and my house is cold? I read somewhere else to turn the oven light on and leave the yogurt in the oven, that the heat from the light is a good temperature. I’m not sure what else could have gone wrong. I used new milk (2%) and new store-bought yogurt, both organic. I used a thermometer to measure the temperatures. I’m a little nervous to try again. The… Read more »
Dena, I’ve read that organic dairy goes through a longer or hotter pasteurization process than regular milk. If that’s true and there is no bacteria present in the organic milk products then that would explain the lack of fermentation. Supposedly that is why organic milk will outlast regular milk.
If I want to make the vegan version, how much agar agar do I need, and do I substitute the coconut milk and coconut milk yogurt 1 to 1?
Could you break open an acidophilus capsules and add to the yogurt for more beneficial bacteria?
Connie you can make this recipe your own… Enjoy and Happy Crocking!
I like a very thick, sweet, whole milk yogurt. Can I add sugar to this recipe? If so, when and how much. I used to buy Liberte Vanilla, but they quit selling it in my area. Any other suggestions would be great. I am a very new cook/baker. Basically I am helpless in the kitchen and require detailed instructions. LOL Thanks.
Kim make this recipe your own and make it the way you will enjoy it! Happy Crocking!