Homemade yogurt

Ingredients: 

• • 1 TBSP plain yogurt with active cultures
  • 1/2 gallon  (8 cups) milk
  
  
  
  
  • Directions: 
  • Pour milk into crockpot. Cover, turn on high and let the milk heat until almost boiling.  The actual temp is 180. Mine takes about 2 hours. (**Update - my crockpot seems to reach 180 by 1 hour and 45 minutes now and it takes a little longer to cool down to 105 (about 1 hour and 15 minutes).
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  • Turn the crockpot off, take the lid of, and remove insert. Let cool back down to 105-111 F. Mine takes about 1 hour. 
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  • Skim off the "skin" that has formed on the top of the milk. Remove 1 cup of milk and stir in the 1 TBSP of plain yogurt from the store (or from what you've saved from a previous batch of yogurt). 
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  • Return back to crockpot and stir back and forth (not in a circular motion), 
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  • Put lid back on and put entire insert into the oven with the light on (but oven OFF) for 12-24 hours. Your goal is to keep the milk warm the entire time, that is why the oven is a good place for it. I normally let it sit close to 24 hours since I want the most probiotics in my yogurt as possible. 
  
  

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  • I originally got all this information and the source for the above image from www.girlsguidetobutter.com but her website has been down for the past few months. I'm super bummed because she was super knowledgeable and had a lot more info on her site. 
  
  
  
  

  At that website: She states that American store bought yogurt that is super thick with added pectin isn't REAL yogurt. She is from the Soviet Union and she says yogurt is always more thin, which is the case with homemade yogurt. 
  
  I have found that as I stir in honey or jelly, it does get more thin as I stir it. "Whey" pools at the top of our yogurt in the beginning and as it sits in the fridge, but I just ladle that off and save it for smoothies. It's full of protein. 
  
  You can also strain your yogurt through a flour-sac type dish towel and hang it above a bowl to let the extra whey drip off, this will result in a thicker, greek-style yogurt.You can also continue to strain a small portion of it to get a thick yogurt cream cheese. Stir in spices such as salt, pepper, garlic, or dill and spread it on crackers. 

  
  

  We have LOVED having so much yogurt. I make it every week and just keep using a few tbsps of my previous batch for the next batch.
  
  
  

  
  

  

  
  

  ** You can do this same process but in a pot on the stove. I have been doing this method lately instead since it is quicker to get it to reach the 180 degrees, but you do have to stay close. There's been a few times I've forgottten and its boiled over, so I set a timer to remember to stir it and check the temperature every 10 minutes or so. Once the milk gets hotter, for example to 160 degrees, it'll reach 180 much more quickly. So check it every couple minutes once the temperature starts to get within 20-30 degrees of your final temperature.