Thursday, February 3, 2011

Easy Yogurt

Many years ago I used to make yogurt at home using powdered milk, a starter from purchased plain yogurt, an electric heating pad, with a towel on top of it in a particular basket. Well, that worked very well, but now I have milk goats.

I have read, more than once, that goat milk will not make good yogurt. Phooey. That's simply not true. At the natural foods store I bought a liter of wonderful yogurt made from organic, grass fed cow's milk. It was marvelous! It was pourable, but still beautifully thick. And it occurred to me that I could try using that as a starter.

I looked around on the internet and found instructions for making yogurt using a Crockpot. I have made several batches of it, always using some of the current batch to inoculate the milk for the subsequent batch. It is wonderful! Here is the current batch with 1/2 cup poured out:

Here is how to do it. Pour 2 quarts (1/2 gallon) milk into your 3.5 - 4 quart Crockpot:

Put on the lid, plug it in, turn it on low and set the timer for 2 1/2 hours (2.5 hours.)

Turn off and unplug the Crockpot and let it sit undisturbed for 3 more hours. Then, measure out 1/2 cup plain yogurt (with live cultures) and mix it into 2 cups of the warm milk.

Pour the milk with the yogurt back into the Crockpot, mix well and put on the lid. Then wrap the whole thing up with a couple of big fuzzy towels or a nice warm blanket and let it sit for another 8 hours. Longer (if you are doing it overnight) will not hurt (up to a point!)

That's it! Pour it into a container (I used a half-gallon jar) put on the lid and refrigerate.

This is the BEST yogurt we've ever had. My husband loves it, and he's not that easy to please. :) I enjoy it plain, but my favorite way is with a little real maple syrup drizzled on top.


  1. Yum! I will have to try that with some of my raw cows milk before it goes bad.

  2. I am going to have to try this. We love yogurt!

  3. Vicki, I would urge you to use whole milk when you make your yogurt. And Autumn, yes! Do it asap! Just figure out the timing so you'll be there for the steps.

  4. Hi Yolanda! I hope all is well for you and yours. I am sitting back reading emails and some of my favorite blogs while sipping on a rich, thick, creamy glass of kefir. Yum!

    Later today I will enjoy some of my fresh strawberry water kefir "soda pop" that I made. Yum, again!

    Thanks again for such wonderful, well cared for milk and water kefir grains. :)

  5. This is a fantastic idea! I never thought of using a crockpot to keep the yogurt warm, but it's so smart. If my room-temp yogurt doesn't turn out as I am hoping, I will give this method a try! Thank you for the very helpful info!

  6. Do you ever make strained yogurt?

    1. Yes, and also strained milk kefir. Wonderful stuff.

  7. Planning to try this tonight, wonder if you could clarify...In step one you say pour 2Q (1/2 gal) into the crockpot and then in step 3 mix 1/2 c plain yogurt with 2c milk..... does that mean 2 MORE cups of milk or 2cups from the 2Q's? Does this work with Raw milk?

    1. It is 2 cups of the warm milk. You don't add more. Sorry about that!


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