We make homemade yogurt at least once a week, if not more often. It’s delicious and super, super good for you! Plus, we can do a lot with yogurt. We use it to soak grains overnight to make the grains more digestible. We use it to make delicious smoothies too! This makes about two quarts so I usually keep one quart plain to use in recipes or for smoothies. The other quart, I flavor with a bit of homemade jam and eat it throughout the week. Here’s the recipe:
Take a 1/2 gallon of milk and pour into crockpot. Turn crockpot to low. Heat on low for 2 hours and 45 minutes (if using raw milk). If using pasteurized milk heat on low for 2 hours and 30 minutes. Once the time has passed, turn off crockpot. Let milk cool (undisturbed) in crockpot with lid on for 3 hours. After 3 hours, remove 1 1/2 cups of warmed milk and mix with 1/2 cup of whole-milk, plain yogurt with live cultures (I used Stoneyfield’s whole milk plain yogurt) and mix very well. Pour the yogurt/milk mixture back into the milk and whisk well. Place lid back on the crockpot and wrap the entire crockpot (lid on) in a thick bath towel (use two bath towels if the kitchen is cool- like in the winter time). Let it culture overnight or 8 to 12 hours. Once it has cultured, stir if desired. Pour in containers of your choice (I use glass quart jars). For ideal texture refrigerate for at least 6-8 hours before using.
To sweeten, you can add jam or honey. Enjoy!