Posts Tagged ‘Raw Milk Yogurt’

Crockpot Yogurt Recipe (and Greek Yogurt!)

Yogurt is one of those absolutely amazing, incredibly nourishing natural foods.  Packed full of  nutrients and healthful probiotic, its beneficial bacteria helps populate our gut with beneficial flora, which in turn helps us in our digestive process.

We eat a lot of yogurt in our household.  Jeshuah loves it for breakfast mixed with his probiotic and elderberry syrup, and Stephen and I enjoy it with strawberries, craisins and granola.  With the amount of yogurt we go through on a regular basis, the cost can add up fairly quickly!  A few months ago, I learned about a began making our own yogurt and have found the cost savings to be astronomical and the benefits immense!

Here is the cost savings breakdown:

  • Before: we would buy Stonyfield organic plain yogurt from Wal-Mart: (at least) $3.50/quart (most places $4.50)
  • Now: I make it out of our organic raw milk from the farm: $1.40/quart
  • Savings = $2.10/quart x 3/week = savings of $6.30/week = savings of $327.60/year
I feel the need to repeat that. By making my own yogurt, we save over $300 a year!!

Some of the other benefits of making your own yogurt (besides saving a ton of money!) is that you have complete control of what goes into it.  Store bought yogurt can contain very few (or no) live active cultures and can instead have a lot of added ingredients, including sugar and artificial flavorings.  By making my own, I know exactly what is in it, and I can choose my own sweetners and flavorings.  Our favorite sweetener is organic orange juice concentrate (with no high fructose corn syrup) and organic, frozen strawberries.  I can also use raw milk, which preserves many of the nutrients on the milk.  Read more about the benefits of raw milk here.

Raw Milk Crockpot Yogurt

(I make a gallon at a time, but this can just as easily be split in half to make 1/2 gallon)

1.  Turn your crockpot on low and add 1 gallon of milk.

2. Cover and warm for 2 1/2 hours.

3. Turn off crock pot and let sit for 3 hours.

4. Whisk warmed milk and measure out 1-2 cups of the warmed milk into a bowl and add to 1 cup yogurt starter (either from previous batch or plain, store bought yogurt with live active cultures).

5. Gently stir warmed milk and yogurt together, then reincorporate into crock pot.

6. Cover with a few towels or a blanket and allow to incubate overnight, 8-12 hours. I find 12 hours to be the perfect texture/taste.  More or less time can make your yogurt thinner/thicker or more tart.  Find what tastes best for you!

Obviously, we are Steelers Fans:-)

7.  Add a natural sweetener (honey, juice concentrate), some fruit, or whatever else you like! Don’t forget to keep an extra cup plain for starter for your next batch. I also use plain yogurt instead of sour cream.  Store in mason jars or other containers in fridge.  Best to refrigerate for 8 hours before serving.

Pasteurized Crockpot Yogurt

The same as above, except in step 2, allow milk to warm for a full three hours instead of 2 1/2.

Greek Yogurt

(Thanks to my friend Jamie for coming up with this version!)

Follow the above steps for the type of milk you are using whether it is raw of pasteurized milk, with the following substitutions:

Use Greek Yogurt for your starter culture

Let it incubate 15 hours instead of 12

Use a basic bread/flour sack towel for the straining of the whey. Put the whole amount in the cloth inside a large strainer. Then bind it up and let it sit. Every 10 or 15 minutes, scrape the inside of the towel to release the more thick yogurt from the cloth. Let it sit for 45 minutes or so doing this process to thicken it. Voila!

For more tips of great yogurt every time, check out this post!