Crock Pot Yogurt

I'm taking a break from editing and posting pictures from our trip to Chattanooga to share a recipe I've had a lot of people ask me about lately...crock pot yogurt. It's delicious! I have some stewing right now. I'm trying 2% milk this time to see if the consistency remains the same as the batch I made with whole milk the last time. Oh, and this time I'm going to try adding some vanilla extract and sweetener (maple syrup has been recommended by one blogger) before I put the yogurt in the fridge. I'll let you know how that goes. (*Update* We loved the slightly sweetened yogurt! I used just a little vanilla, maple syrup and honey. Next time I might sweeten it a little more for Zane but I like keeping it light. The sweetened/flavored yogurt in the grocery stores here in the U.S. is just too sweet!)

This recipe is from a blog called Nourishing Days.

Make Yogurt In Your Crock Pot
By Shannon on February 20, 2009

Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.

Turn your crock pot to low and pour in 1/2 gallon of milk.
Heat on low for 2 hours and 30 minutes.
Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.
After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.
Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
Let it culture overnight, 8-12 hours.
In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.
For optimum texture, refrigerate for at least 8 hours before using.