I make yogurt at least once a week. My kids love homemade yogurt plus we use it in smoothies and to make soaked granola. A few years ago, I invested in 2 pieces of equipment which made the entire yogurt making process easier – a 2.5 quart Crockpot and the Yogourmet Yogurt Maker with an extra batch jar. Before this, I constantly burned the milk when heating it, because of course, I couldn’t stand there and watch the milk heat up.
How to Make Yogurt in the Crockpot
I put together a video showing how I make the yogurt and included the recipe below the video. Please let me know in the comments if anything isn’t clear in the video. I’ve found that using the crockpot gives me a little leeway if I can’t put the warmed milk into the yogurt maker immediately after it cools for 3 hours.
- 8 cups whole milk
- 1 T unflavored gelatin
- 2 T yogurt from previous batch or fresh yogurt
- 1½ cups of hot water.
- 1. Put the whole milk and unflavored gelatin into the crockpot and turn on low for 2.5 hours.
- 2. Turn off the crockpot and unplug. Allow the milk to cool in the crockpot with the lid on for 3 hours.
- 3. About 10 minutes before the cooling period is finished, set up the Yogourmet yogurt maker on the counter in a place where it can remain undisturbed for 4 to 6 hours.
- 4. Warm up the water for the yogurt maker. I warm mine in the microwave on the Express setting for 2 minutes. You can also warm it on the stove to almost boiling. The yogurt maker will keep the water warm during the incubation time. When the water is ready, put it in the yogurt maker.
- 5. In the batch jar, put the yogurt starter along with ½ cup of the warmed milk and whisk together. Add in the remaining warmed milk and whisk thoroughly.
- 6. After securing the lid on the batch jar, place it in the yogurt maker. The water level should rise up to be above the milk inside the batch jar. Place the yogurt maker cover on top, and let the yogurt incubate for 4 to 6 hours.
- 7. When the incubation period is finished, place the yogurt batch jar in the fridge to cool. It will need about 12 hours to cool.
If you use raw milk for this method, you'll find specks of cream at the top of the final yogurt product.
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