"No Fuss" Yogurt
Yogurt making is one of the simplest techniques there is to a homestead kitchen! You don't need a bunch of fancy gear and you don't have to keep an eye on temperatures. Making yogurt is easy, no fuss, and inexpensive. I'm going to show you how!
Here is what you will need:
3-4 qt. slow cooker
Milk (sour is okay) (about 1 gallon)
1 C. or Pint favorite live culture yogurt
digital meat thermometer (optional)
1. Start by pouring your milk into the slow-cooker and turning on high.
2. I like to put a digital meat thermometer in and set the alarm timer to go off when the milk reaches 110 degrees. If you don't have one, you can use your finger tip. You would heat it to a good bath water temp (warm/hot to the touch but not so it burns your skin. You should be able to hold your finger in the milk comfortably.
3. Add your yogurt and stir well. I like to use Brown Cow or Noosa!
4. Turn slow-cooker off, cover with a lid and leave it on the counter overnight. The next morning, you should have a crock pot of yogurt.
We usually make a plain yogurt and flavor it with jam or maple syrup. Keep in mind the texture will be runny in comparison to a store bought yogurt because you aren't adding any thickeners.
The measurements are only guidelines. You can use more or less yogurt, more or less milk. I usually do this when the milk is getting old and starting to sour or we are accumulating milk. You can also add fruit and sugar if this is how you like your yogurt! Get creative with it! Oh, and don't forget to save a little for the next batch. You can keep re-culturing without buying new cultures.
*Note: if you still have milk by morning it's a good sign that the milk was too hot when you added your yogurt. If you over heat the milk, simply let it cool a little before adding the yogurt.