Homemade Yogurt
Amy Granger - Nourishing for Flourishing
Whip up this simple, creamy yogurt with just three ingredients in your crockpot. This budget-friendly Mediterranean-inspired recipe lets you control the texture—silky or thick, it’s your call. Using fresh milk, yogurt, and a sprinkle of milk powder, you’ll create a nourishing treat that’s perfect for parfaits or dips.
Servings: 8
Prep Time: 5 minutes
Passive Cooking Time: 3 hours
Rest Time: 15 hours
Total Time: 18 hours, 5 minutes
My inspiration for this Crockpot Yogurt came from Easy Budget Recipes. I kept their genius method of fermenting directly in the crockpot basin but tweaked the recipe by adding milk powder for a thicker texture and scaling it down to suit my family of two!
Equipment
Crockpot
Instant-read thermometer
Cheesecloth
Large fine mesh strainer
Ingredients
1/2 gallon fresh whole milk - avoid ultra-pasturized, which can prohibit fermentation
1/4 cup dry milk powder (optional)
1/2 cup plaing yogurt with live and active culture (as a starter)
Instructions
Combine 1/2 gallon whole milk and 1/4 cup of powdered milk, if using, in the insert of a crockpot and whisk well.
Turn on the crockpot, cover, and heat on high for 2-3 hours, until the milk registers 180°F on an instant-read thermometer.
Turn off the crockpot, cover, and let the milk mixture rest for 2-3 hours, until it cools to 110°F.
Gently whisk in 1/2 cup of the room-temperature Greek yogurt. This is your starter. Unplug the crockpot, wrap it with a large, thick bath or beach towel and replace the cover. Rest it in a warm draft-free location for 10-12 hours.
Line a fine-mesh strainer with dampened cheesecloth and place it over a large bowl. Pour the milk mixture into the strainer and drain for 2-4 hours, or until desired thickness.
Notes
Be sure your yogurt starter contains live and active cultures to help your yogurt ferment properly. Measure your starter. Too much can slow down the fermentation process. Powdered milk is optional, but it will help create a thicker consistency. Check your label to ensure it has few ingredients. Some contain many unnecessary additives.
Time the preparation of your yogurt with consideration for the 10–12-hour rest period. I usually begin at 1PM for my yogurt to rest overnight.
Check the temperature of your milk periodically during the heating and cooking periods to prevent going above 180°F and below 110°F. Your milk should not come to temperature too quickly nor exceed the 180°F high point or you risk destroying the natural milk enzymes that encourage fermentation. Ensure your yogurt is at room temperature when you add it to the heated milk to avoid lowering the temperature below 110°F.
Your environment should be warm to allow it to incubate properly. Rest it on a counter near the stove or beneath a cabinet light away from a draft.
The longer you strain your yogurt, the thicker it will become. You may strain it on the counter for 1-2 hours or uncovered in the refrigerator for a longer duration. I prefer the thinner texture of European yogurt and do not strain mine unless I need a Greek-style yogurt version for a recipe.
Serving Suggestions
Parfait: Layer with granola and berries for a delightful morning treat.
Turkish Eggs: Top with a poached egg and chili butter for a savory Mediterranean delight.
Chia Seed Pudding: Mix with chia seeds and let sit overnight for a nutrient-packed breakfast.
Smoothies: Blend with spinach and fruit for a creamy, probiotic boost.
Yogurt Bowl: Add honey, nuts, and figs for a soul-nourishing meal.
Yogurt Bark: Spread, top with fruit, freeze, and break into crunchy bites.
Base for Dips and Marinades: Use as a creamy foundation with herbs or spices for dips or marinades.
Variations
Herbed Yogurt: Stir in fresh Mediterranean herbs like oregano, thyme, or mint after chilling. Use about 1–2 teaspoons per cup, adjusting to taste. It’s perfect as a dip for veggies or a sauce for grilled fish, adding a burst of flavor without processed additives.
Honey-Lavender Yogurt: Mix in 1–2 tablespoons of raw honey and a pinch of dried lavender (steeped in warm milk briefly before cooling) for a sweet, floral twist. This pairs beautifully with fresh figs or nuts.
Nutrition
Calories: 164
Total Fat: 8.5g
Saturated: 4.6g
Cholesterol: 24.4mg
Sodium: 104.9mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugar: 12.3g
Added Sugars: 0g
Protein: 8.8g
Vitamin D: 31.7%
Calcium: 27.6%
Iron: 0.4%
Potassium: 322.1mg
Vitamin A: 26.4%
Vitamin C: 0%
Categories |
|---|
Vegetable Dishes |
Soups |
Salads |
Poultry and Meat |
Pasta, Rice, Beans, Other Grains and Legumes |
Fish and Seafood |
Eggs |
Dressings, Sauces, Condiments and Preserves |
Breads, Flatbreads, Pizzas and More |
Winter |
Summer |
Spring |
Holiday |
Fall |
Snacks |
Side Dishes |
Meze, Antipasti, Tapas, and Other Small Plates |
Lunch |
Fruit and Sweets |
Drinks and Smoothies |
Dinner |
Breakfast |
I'm a paragraph. Click here to add your own text and edit me. It's easy.