Yogurt!! Ahhh creamy, velvety deliciousness! We go through a lot of yogurt in our house. My kids eat it every day for snack and almost daily for lunch. I make a lot of recipes using greek yogurt, that are sooo delicious. It is expensive to buy yogurt constantly, but I think I found a solution – CROCK POT GREEK YOGURT!!! I was so excited when I found this recipe over at A year of slowcooking.
Here are some reasons why I love Greek yogurt!
- It fills you up.
- It has luxurious texture.
- It’s thicker and creamier than regular yogurt.
- My kids love it.
- It is full of calcium and protein.
- It’s good for the digestive system, because it has tons of probiotics.
9 Reasons why making it yourself is a great idea.
- You can throw it in the crock pot at night and it is ready in the morning for breakfast or snacks.
- It’s A LOT cheaper – a Greek yogurt from the grocery store is 1.59 each, this method is only .30 per yogurt.
- You help our planet, by using glass or plastic reusable containers.
- You can flavor it to your liking with fresh fruit, Agave Syrup, cinnamon, granola, sugar free Jam, pure maple syrup etc.
- Because you’re growing your own cultures, you know they are active and what the length of the shelf-life is about 7 days from when you make it.
- It will have a lot less Sugar: Most yogurts have 5 teaspoons of sugar in a 6 oz. yogurt! Flavoring yogurt yourself allows you to control the amount of sugar you add.
- No Strange ingredients: Pectin, Artificial coloring/flavors, modified corn starch, high fructose corn syrup, Aspartame, gelatin, citric acid, and many other additives can be found on yogurt labels in your local grocery store.
- You can choose a local organic milk source that you trust.
- It’s VERY easy to make and the kids think it is cool!!
Crock Pot Greek Yogurt
Makes about 4 cups
- 8 cups (half-gallon) of whole, 1%, 2% or skim Pasteurized Milk, but do NOT use ultra-pasteurized it won’t work.
- 1/2 cup store-bought natural plain yogurt, you can use Dannon, Chobani, Fage etc. (Once you have made your own, you can use that as a starter)
- You can also use 1 gallon of milk and 1 cup of yogurt, just heat the milk for 3 hours instead of 2 1/2 on step 2. The rest of the steps are the same.
- 4 quart Crock pot
- Measuring cup
- Paper towels or cheese cloth ( I prefer the paper towel method)
- Containers to put yogurt in
- thick bath towel
- a timer
1. Make your yogurt on a weekend day when you are home to monitor.
4. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crock pot. Wisk to combine.
5. Put the lid back on your crock pot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation
6. Go to bed or let it sit for 8 hours.
7. In the morning, the yogurt will have thickened to the consistency of low-fat plain yogurt.
10. Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
I use these containers for everything! They are BPA free and hold 1/2 cup of yogurt or 4 oz.
11. Flavor to fit your taste, you can also use this in place of sour cream.
(if made with skim milk)
Nutritional Stats per 6 ounce serving: (2 points +)
- Calories 90
- Total Fat 0
- Cholesterol 0
- Sodium 65 mg
- Carbohydrates 7 g
- Fiber 0 g
- Sugars 7 g
- Protein 15 g