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I specialize in simple recipes that are quick and delicious but even though the 'making yogurt' process itself is simple, I have to admit it's not that quick. Yogurt requires time to sit and culture. For this reason a thermometer is necessary for testing the temperature of the milk. Quick or not, it's an undertaking you'll want to attempt. The incentives for making homemade yogurt are knowing that you made the product yourself, you'll know exactly what's in the product, and you'll realize great satisfaction in another step toward self-sufficiency.
Ingredients:
- 1/2 gallon milk (8 cups)
- 1 cup plain yogurt with active cultures
- 1/3 cup powdered milk
- 1/4 pure maple syrup (optional for sweetened yogurt.)
Directions:
- Pour the milk into the crockpot.
- Cover, turn on high and let the milk heat up to 185 degrees F.
- Turn the crockpot off. Remove the lid and allow the milk to cool down to 100 degrees F. If you want it to cool faster stir it occasionally during this process or place the pot of hot milk in a bowl of cold water.
- After cooled, stir in the yogurt and powdered milk (and maple syrup if desired) until they have all dissolved.
- Put the lid back on top of the crockpot, wrap the entire crockpot with a large bath towel and set away for 8-12 hours until firm. The inside of the oven (with the oven light on) is a great place to keep it away from drafts and help it retain the heat longer.
- Stir well, ladle into your clean containers and store in the refrigerator to get nice and cold for 12-24 hours.
Indulging in your yogurt creation is yummylicious!
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