This is my favorite method of making yogurt so far (I may be getting an Instant Pot so we will see if that changes). I put the times I used below to help you figure out what times will work for you. Not only does this save money but it is so healthy and good for you!
- 1/2 Gallon of milk (grass fed and whole fat)½ Gallon of milk (grass fed and whole fat)
- 1/2 C yogurt with cultures½ C yogurt with cultures
- 3:30 pm - Put milk in crockpot on low for 2.5 hours3:30 pm - Put milk in crockpot on low for 2.5 hours
- 6:00 pm - Unplug and leave it for 3 more hours to 115F. Pull yogurt to get it to room temperature6:00 pm - Unplug and leave it for 3 more hours to 115F. Pull yogurt to get it to room temperature
- 9:00 pm - At end of 3 hours milk will be cooled enough to add the room temperature greek yogurt. With a fork, stir in yogurt and mix with milk. Put lid on crockpot and cover the crockpot with a towel to keep it warm9:00 pm - At end of 3 hours milk will be cooled enough to add the room temperature greek yogurt. With a fork, stir in yogurt and mix with milk. Put lid on crockpot and cover the crockpot with a towel to keep it warm
- 10 am - Leave it for 12 to 18 hours - more will be thicker but also more sour10 am - Leave it for 12 to 18 hours - more will be thicker but also more sour
- Put into a container and keep in the fridgePut into a container and keep in the fridge
- Drain off the whey (see notes) to make it thicker and into a greek yogurtDrain off the whey (see notes) to make it thicker and into a greek yogurt
- Take the first serving from the top/side and allow the whey to 'pool' in that spot. Drain off the whey. Use the whey as the starter for future yogurt batches, ricotta cheese or feed to your dog (yum and great probiotics!)
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