Homemade Yogurt

Homemade Yogurt
Recipe type: Breakfast
  • 8 cups whole milk (can use 2 % but will be thinner consistency)
  • ½ cup yogurt with live cultures (Dannon works well)
  • ½ cup milk powder (optional) or unflavored gelatin
  • Anything to flavor such as fruit puree, sugar/agave, vanilla, etc... (optional)
  1. Put the milk in a crockpot on low for 2½ hours. Unplug the crockpot and leave it for another 3 hours (5½ hours total); covered. Temper the yogurt by adding 1-2 cups of the warm milk to the yogurt until mixes thoroughly. Then return the milk-yogurt mixture to the rest of the milk. This is where you add the milk powder or gelatin to thicken it (I added ½ cup milk powder to reach the consistency you tried at my house.) Mix everything together and then cover. Wrap the entire crockpot in a towel, leave it covered and unplugged 8 hours-overnight. In the morning stir, add in any sweeteners or flavorings (I added 1½ teaspoons vanilla and about 3-4 tablespoons agave to mine) and chill in the refrigerator. Will keep refrigerated about 1 week. Save ½ cup yogurt for your next start and all you'll have to buy is milk (or use the other half of the gallon from this batch).
  2. Makes 9 cups yogurt, or 12 (6 oz.) servings which is the size of the individual cups at the store (or 18 of the kid size cups). Cost is about $1.50 for the entire batch or 12.5 cents per 6 oz serving.
I am planning to add protein powder to mine for Mikayla and will let you know how that turns out.