Homemade Crockpot Yogurt

This past month, I have made it my goal to rid my kitchen of as many store bought products as possible. I know I can’t get rid of everything, but a girl can sure try.

I wanted to find options for condiments, such as ketchup and bar-b-cue sauce (something Biceps consumes by the truckload), butter, yogurt, granola (to replace our cereal), summer drinks and canned anything.

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The process of making it myself had to be simple, cost effective and better tasting to warrant the move.

Last week, I shared with all of you my recipe for Tasty Granola sweetened by Agave Nectar. And what goes better with granola than yummy, creamy, sweet yogurt? I dare say nothing does.

Today, we are going to focus just on the yogurt. The granola will just have to get along on its own, crying by itself in the cabinet. It’s yogurt’s time to shine.

I was on the hunt for an easy, cheap recipe to make my own yogurt-free from things found in the ingredient’s list that I cannot pronounce. After a few tries, I came up with the perfect recipe-and it’s all done in the crockpot and with very little effort.

I start my yogurt in the evening, knowing that the cool down can happen overnight and I can enjoy fresh yogurt in the morning!

Here’s all that you’ll need to make your very own yogurt (makes 1/2 gallon of yogurt):
-1/2 Gallon of Milk* (I used 2%, because that’s what we drink.)
-1 Cup Plain Yogurt with active cultures (after you make your first batch, you save a cup and use on the next batch. No more store bought yogurt!)
-*1/2 Cup Powdered Milk (if using 2% or lower milk, or ultra pasteurized milk)
-Crockpot
-Cooking Thermometer

Pour the 1/2 gallon of milk into the crockpot, cover with the lid and set to high.

Let the milk heat until it’s almost to the boiling stage with the desired temperature of 180. This took my crockpot about 1 1/2-2 hours to do.

Once the milk has reached 180, turn the crockpot off and let it cool down to 115. I would recommend stirring it from time to time to distribute the heat and help it cool down more quickly.

Once the milk has cooled to 115, stir in the 1/2 Cup of Powdered milk if you are using it.

Next, stir in the 1 Cup of Plain Yogurt.

Put the lid back on the crockpot and cover it with a large towel.

Set the crockpot in the oven and let it cool down for 8-12 hours (or overnight).

Write yourself a note so that you won’t accidentally turn the oven on and burn your house down if you are forgetful like me.

In the morning, open the oven, remove the beach towel and see what happened overnight! .

Remember to save back a cup of this yogurt, sticking it in a ziploc bag and placing it in the freezer for your next batch.

Sweeten the yogurt with liquid Stevia (I prefer the Vanilla Creme), add some strawberries and Tasty Homemade Granola and voila-enjoy a delicious breakfast all made by you!