This isn’t my first time making Crockpot Greek Yogurt. I posted about it back in April.
I loved it then, and I love it now. BUT….when I read this MUCH EASIER version from reader Susie E., I HAD to try it.
Not only did it turn out to be EASY and DELICIOUS…but believe me when I say it’s also FOOLPROOF! You can’t believe how badly I executed this “recipe” and it STILL turned out! :-)
Here is Susie E’s. recipe:
1. Pour 1 gallon of whole milk into your crockpot.
2. Fortify with 2-3 cups powdered milk to increase the proteins. (I used 3 cups.)
3. Heat the milk in the crockpot on low until it reaches 180 degrees .
4. Once the milk has cooled to the 95 to 115 degree range, stir in a half cup of live culture yogurt in a small amount of the warm milk until completely blended, then add back to the rest of the warm milk.
5. Put the milk mixture into whatever size storage containers you prefer and place in an oven with the light on for 8 to 12 hours to complete the culturing process. (I used a variety of different sized mason jars.)
6. At the end of your culturing time, move containers to the fridge and chill before using.
You can drain the yogurt with cheesecloth or coffee filters if you like, but I’ve found that using 2-3 cups of powdered milk per gallon of whole milk makes it thick enough so draining isn’t necessary. I use this for sour cream as well. It is supposed to last 10 days, but we always use it up before then!
Sounds easy enough….right? Right! UNLESS you suffer from terminal FORGETFULNESS like I do!
I was doing GREAT until I got the Step #2. lol. I had the milk and powdered milk warming nicely in the crockpot and went to do some work in the other room.
A good while later (I have no idea how long it had been!) I hear the hubster say from the kitchen…“this MILK in the crockpot is bubbling nicely!” Ahhhhhhhhhhh! I’d completely forgotten about it!
I sprinted to the kitchen and stood there staring at the pot. I didn’t even want to KNOW how hot it was! What the heck do I do NOW? Well, I figured trying to salvage it was at least worth a SHOT! I grabbed some ice from the freezer and dumped it in the milk. I kept dumping ice and stirring it in until the temperature came down to 115ish, then I followed the rest of the directions religiously. :-)
Well, despite my best efforts to RUIN IT, it turned out PERFECT! After approximately 10 hours in the oven (I did it overnight) and then in the refrigerator for another couple of hours….it was the PERFECT consistency and the PERFECT flavor and NO STRAINING REQUIRED.
I immediately fixed myself a treat. Yogurt, a drizzle of honey and roasted almonds. Yummy!
Susie E….thank you for sharing this super simple method for making one of my favorite things! This is definitely how I will be making it from now on (with the added benefit of a TIMER!) :-)