I have always loved yogurt. I was partial to Yoplait, all those fun flavors in conveniently packaged single servings. I never gave a second thought to how many of those plastic cups I threw away. It never occurred to me to read the ingredients, it was yogurt. Then, as most of you know, I began my real food transformation. It has been slow going and I still eat plenty of things that I shouldn’t, but yogurt has been the easiest change to make. My sister-in-law gave me this super easy crock-pot method for making yogurt, and I haven’t bought a single serving cup loaded with high fructose corn syrup, artificial flavors, and fillers since.
1/2 gallon milk (whole, 2%, or even raw milk)
1/2 cup yogurt or starter culture
Place milk in crock-pot on low (I used raw goat’s milk for the first time this week). Cover. Leave for 2 hours and forty five minutes.
Turn off. Do not uncover. Leave for 3 hours.
Remove 1-2 cups of milk from crock-pot. Stir in 1/2 cup of yogurt (once you have made your yogurt you can reserve a 1/2 cup for the next batch, but eventually it will stop working and you will need to by a new container).
Pour back into crock-pot, stirring gently.
Cover. Wrap with two thick towels and let sit for 8-12 hours.
Serve cold with fresh fruit. You can sweeten it with agave nectar or sugar. If you are trying to go low calorie try Stevia. I use yogurt for cooking, baking, salad dressings, dips, fruit salad ….. the possibilities are endless.