Yogurt - Updated

After more experiences I have updates to my recipe. See below.

Would I ever have thought I would be making homemade yogurt? My answer definitely would have been NO up until just a few months ago. Why, you ask, would I go to the trouble when I have so many options in the grocery store?

Well, it tastes better, it is very fresh, it has no additives, it is much less expensive ($2.59/2 quarts instead of $2.69/1 quart at the store), and it is much, much easier than I ever imagined.

I found a basic recipe for the crock pot here. Since finding it I have worked on tweaking it until I found the perfect outcome of tangy-ness and firmness.

Start with 1/2 gallon of whole milk and place in a 2 quart crock-pot on low temperature setting. How my steps differ than the initial recipe:

1. lengthened the initial cooking time to 3.5 - 4 hours*3-3.5 seems best

2. cool it down ~3 hours (until it is 110 degrees Fahrenheit)

3. add minimal culture (1/4 - 1/2 cup) by stirring very slowly

4. wrap the whole pot up in 2 large bath towels

5. place in a warmed oven (110 degrees Fahrenheit)*keep warming it up for the first couple of hours for better results

6. let sit overnight in oven for at least 12 - 15 hours (even 18 hours has been fine)*15-18 hours is ideal

7. stir rapidly with a wooden spoon (discontinues bacterial growth)*not necessary

8. refrigerate for 8+ hours

9. put into 3 quart mason jars; save 1/4 -1/2 cup for next batch in one

10. add vanilla bean to non-starter jars

It is still much runnier than store bought (hey, no added nonfat milk powders or gelatin or whatever else they decide to add for thickening) but we don't mind. Roscoe drinks it like kefir for breakfast in the morning. I soak Rooster's and my oats in it overnight for breakfast. It's also so yummy with frozen berries added - almost like ice cream!

Originally posted on 10/12/2009 at 09:45 am