Yogurt in the Crockpot. You Got Questions, I Got Answers

Ann asked, "What's with the powdered milk?"

It adds more body, thickness, flavor, protein and calcium. What's not to love?

Jackie asked, "What are you using for starter?"

I used Stonyfield Farms plain nonfat yogurt. It was just what David happened to buy that day, so it's what was in the refrigerator with the freshest "use by" date. I wanted to use the freshest I could, so that I'd have good strong cultures. I also had some Greek yogurt (sadly not Fage) whose brand I cannot remember. If I didn't have the more-fresh Stonyfield, I would have used that. The Stonyfield is awesome in my book because it contains so many varied cultures. From now on, though, I have my own starter -- I'll just use a bit of my previously made yogurt.  

Sandy asked, "What about sweeteners?"

One reason I want to make my own yogurt is to avoid sweeteners, though I usually do add a teeny bit of maple syrup or honey or homemade jam (rose petal jam, anyone? OMGIT'SAWESOME) to the yogurt I eat. I put a large amount of yogurt in the bowl, and put maybe a teaspoon of one of those things on the top, and sometimes have it with half a banana or a few raisins. This way, though, I can make it a TEENY bit of sweetener to suit my taste, and I can control the amount that goes on there. David always eats his plain. And there is no other crap in the yogurt like gelatin or carageenan or high-fructose corn syrup or, egads, artificial colors. Not that I would buy yogurts that have those things in them, but still.  

Sandy also asked (Sandy had LOTS of questions, and then she went ahead and made her own yogurt, heh), "How did you wrap the towel around the crock pot?"

Well, actually I didn't. I tried to, but I was all fumbly, and I was paranoid that it would catch on fire in the oven or something. I used the oven because: My house is relatively cold, and so I was worried my crock would cool down too fast for proper fermentation if I did not put it in the oven. Bread doesn't rise here anymore unless I jack up the heat especially for it, but then I don't bake bread anymore, so it's not an issue. 

But anyway, here's what I did:  I turned on the oven to preheat it to "warm."  I have no idea what temperature that is for my oven. I turned the oven off. I put the still-warm crock full of milk with culture, with the lid on, inside the now-warm oven, and turned on the light to the oven. Then I went to bed. It just so happens that I had to get up before dawn the next morning (4 a.m.) because Abigail had to catch a plane, and that was the same time I wanted to take out my yogurt (6 hours' worth of fermentation was my goal), so it all worked out well. Next time I will start my yogurt early in the morning and be done before bedtime. But anyway, when I went to get it, I felt like that oven was HOT, even with just that light bulb on all night. And I was nervous that I had killed the culture. But nope, the yogurt was perfect and I hope the cultures are still alive. I won't know for sure, I guess, until I use them for my next batch (which will probably be today or tomorrow) and see if the cultures are still alive.

What I learned: This process is super-easy and relatively foolproof. For example, the original linked post where I got the recipe and info said to leave the crock with the lid on for something like 3 hours to cool down from 180 to 120 degrees F before putting in the culture. It had already taken my milk much longer than the 2 hours 45 minutes they said it would take to heat up to 180 (I used a whole gallon of milk, instead of a half), and so I was getting impatient by that point. I left the lid off, and even stirred the hot milk with a large metal spoon to cool it down more quickly to 120 -- about a half hour or less. And I didn't use the towel around my pot. And I'm not sure what other directions I did not follow, but because it all turned out so well, I am convinced that it is quite foolproof. 

Several people asked, "So that's yogurt. What extra steps do you do to make it Greek yogurt?"

I put a coffee filter inside a mesh strainer and placed it over a bowl. I filled it up with yogurt and let the whey drain off. Voila! Thick Greek-style yogurt. 

No one asked, but I'll answer it anyway:  Do you really save enough money to make it worth the effort?

First of all, there is really no effort. Seriously, it's the easiest thing I think I've ever done in the kitchen except open a can of Diet Pepsi, and it's just soooo much better for me. 

David eats about a gallon of plain yogurt per week. I had been avoiding dairy for many years, because I have those sinus issues that dairy adversely affects. But over the last year I have been cautiously incorporating more and more dairy into my diet again, and so far I seem to be not suffering any ill effects. So as a part of that, I have recently taken a big liking to Fage Greek yogurt. OMG, I've been eating it every day for breakfast. Love it, love it, love it; can't get enough of it. I've been buying it at my health food store, thinking it wouldn't be available at regular supermarkets. Then David noticed it was available, in the medium-sized container, at our supermarket, but he exclaimed at how expensive it was. $5.99 for the medium (only two cups) container. I asked, How much have I been paying for the LARGE container at the health food store, then?  (I'm notoriously bad at checking prices. I just buy and pay. Sometimes I gasp at the checkout counter, but that doesn't stop me from rinsing and repeating the whole process the next time I go in.)  The next time I went to my health food store, I checked the price. HOLY MOTHER OF L. BULGARICUS. Ten freakin' dollars for the large container, which lasts me four days. I guess in the scope of things, since it is so healthy -- very high in protein and calcium and it is REAL FOOD, and it constitutes my breakfast, that $2.50 per breakfast isn't really all that bad.  

BUT STILL.

I bought another gallon of Vermont milk (not certified organic or anything like that, but local milk anyway) for $2.99 the other night, which is really criminally cheap for a gallon of milk, but I digress. We usually pay from 4 to 6 TO TENNNNNNNNN dollars per quart for yogurt. My next FOUR QUARTS are going to cost slightly over $3 for all four. The savings are huge. It is easy and fun, and so why not?!

PLUS, I'M SAVING THE ENVIRONMENT: (ha)

Until they literally fall apart and can't hold yogurt anymore, I'm using the old plastic yogurt containers we had in the house for storing and serving the yogurt. After they die, I will use quart glass mason jars. All I will have to throw away send to the recycling center is one plastic gallon milk jug per week. If I really want to pull out all the stops, I might start buying the Vermont milk in glass returnable bottles. That is more expensive, but it would still be an overall savings. In the meantime, though, I'm sticking with the plastic milk jugs of Vermont milk that I can buy at my local convenience store.

I did use one Mason jar for storing my yogurt this time, and I can't stop looking at the beautiful white creaminess in the Mason jar. It's so beautiful, I'm thinking of just keeping this jar in the refrigerator as a decoration so I can open the door and gaze upon its loveliness any time I want. Good Lord, I'm a cheap date.

So what are you waiting for? Join the Bloggers' Crockpot Yogurt Brigade! (As opposed to the bloggers' CRACKPOT yogurt brigade. That's something different.)

 

Comments

[Mel]

Since I have an icky electric range and oven, I make my yogurt on the range. I nestle a large soufflé dish in tea towels inside a large stock pot with cover and culture the milk in that, with a saucepan lid over it, more towels, and the stockpot lid on top. Turn one of the small eyes on to the lowest setting and then leave it overnight - works pretty well. The lowest setting for our oven is 170°, so too hot.

[sandy]

Bethany and I have been eating it like it is going out of style. I will need to make more pronto!
:)
(Sorry, was I talking with my mouth full? Perhaps!)
LX

[Julie]

There's nothing better than homemade yogurt (though my method is different). But $3 for a gallon of local milk? I'm green with envy, it's more like $7 here.

[Mary Fran]

You Vermonters are so crunchy sometimes. It's adorable. We do get the local milk in bottles (delivered by the milk man, no less) and it tastes SOOO much better. The yogurt? My kids like the ones with Disney characters on them. At least they color them with vegetable dies now instead of the dreaded Red #40.

[Ann]

Yum Yum Yum. Going to make some when I get home. Another question, how much powdered milk do you add? I know, I know, what a pain in the ass! I need a fast scarf, any suggestions, anyone???

[Joansie]

Now, if that picture doesn't entice someone to make their own yogurt, nothing will. I made my own yogurt for years and it is so much better. I still have my yogurt maker and need to return to it. You've inspired me again.

[gale (she shoots sheep shots)]

Ok I'm intrigued. I can make my 5 minute artisan bread and my crockpot yogurt. If I can get that self cleaning house thing going, I'm good.

[Becky]

I've been making my own yogurt for a few years now. (I also make my own granola, but that's another story. Homemade granola and Greek yogurt for breakfast - heaven.) Anyway, here are a couple of suggestions. You will not be able to keep your culture alive forever. I find that I must buy a the very small container of yogurt and use about half of it as starter every 3-4 batches. Otherwise, the yogurt begins to become watery and weakens. Those bacteria don't live forever. It's still very cheap, and it keeps my yogurt thick. Also, I have found using a very cheap men's hanky in a mesh strainer is superior to coffee filters or cheesecloth. I just throw it in the laundry and re-use! A mason jar of yogurt is a beautiful thing!

[Marcia]

I'm with Gale....definitely intrigued since I usually do have yogurt for breakfast (but will not tell you what kind!). But, Norma, bread dough does NOT need warmth to rise! Gale will back me up, if she does ABin5 as I do....the darn stuff rises like gangbusters in the fridge, and that's with only 2 tsp of yeast for 6 cups of flour! Cool rise is actually better tasting, albeit slower. You certainly could rise bread dough in your kitchen...if you made bread!

[Bex]

I like the idea of this recipe - it sounds very easy! I might try it if I can get my husband to promise to help me eat it. I think you would have to eat the yogurt relatively quickly, though, since it would be difficult to totally keep it from getting contaminated in the crock pot. What do you think?

The last time I made yogurt, I used frozen yogurt from one of those $1 cups for the starter. I got like 4 batches from one cup!

[marianne]

Damnit. Now I'm really going to have to make some crockpot yogurt! After I buy the ingredients. I quit buying milk years ago unless something called for it specifically.
That last photo has me drooling.

[Becky in VT]

I waited for over a year before finally going to a local farm to get milk. And I have NO IDEA why I waited that long! I highly recommend searching out and supporting one of your local dairy farm. It's way tastier then milk from the store, uses no plastic jugs, and supports the farmer directly. Also, a half gallon of raw milk, drawn out of the stirring tank and placed in the fridge? It's just a pretty as the yogurt!

[Kristin]

Wonderful! Thanks for all the notes and the comments. I've got to give this a try!

[Vicki]

I eat a lot of yogurt and love the Greek stuff, too. I can't wait to try this.

[margene]

The only time I made yogurt it was horrible. We just bought a new crockpot, however so I just might give this a try!

[kmkat]

Sorry, I think I want to join the crackpot brigade. :^P

[Judy]

I use the stove. One gallon milk, one cup of powdered milk, and heat to nearly scald. I cool it in about 10 min. by putting the pan in a sink of cold water. Or let it sit on the counter until cool if I'm doing other things. I whisk in the almost cup of yogurt, wrap the pan in two bath towels and walk away. It is ready, as in quite firm in 2-4 hours. Soft in 1 1/2. The crock pot is way too much trouble and slow for me. Too much timing. Love that you are making your own.

[Carrie]

Smatterings Judy had a yogurt recipe on her site a while ago too, for the stovetop. I hates my crock pot most of the time (and the stovetop version seemed faster anyway) so I used hers. One thing I noticed - I made some the other day and when I got it out of the oven in the morning, it hadn't set. I left it on the stovetop to deal with it later, and after the rest of the day, it set fine. (It took almost 24 hours.)
I tried your draining thing too, and after several false starts and some wasted yogurt, I got some lovely stuff, but BOY does it cut the volume of the final product...

[Cheryl S.]

I made yogurt after your first post (and it was delicious), but instead of commenting with my experiences and thoughts, I'm going to do a blog post on it. Stay tuned.

[Melissa G]

The thing that gets me is planning ahead. As for baking bread--bread maker over the running dishwasher (heat AND humidity) works well in my cold Colorado kitchen.

[Julie]

Okay -- I've been wanting to try this forever and you have convinced me to do it -- finally! I think I'll make my first batch this week.

[Joannah]

Mmmmmmmmmmmmmmmmmmmmmmm! I know what I what for breakfast tomorrow. Today's was oatmeal and cranberries. I started coming to this website thinking it was about knitting. Little did I know it's about knitting and eating, with an adorable terrier on Tuesdays! Mmmmmmmmmmmmmmmmmmmmm!

[Cindy in Happy Valley]

Oh man, did this bring back memories. My Lebanese father used to make our yogurt all the time. The main elements were, get starter from Sithu (my grandmother); heat milk on stove until you could hold your finger in it for 10 seconds without scalding; remove from heat and stir in starter; pour into bowl, wrap in dish towel; leave on counter.

If it made a particularly delish batch, he'd take a starter back to Sithu. I'll bet we kept generations of the same bacteria cultures going for years!

[Julie]

OK so maybe I've just been knitting too many Christmas hats lately but I just had a vision of a giant felted crockpot cozy, sort of like t a tea cozy only much bigger and felted so it would stay warm longer. It would be much easier than trying to wrap a towel around the crockpot and I'm the kind of person who would be likely to forget the crockpot in the oven.

[Adrienne S.]

Making my own yogurt has been intriguing me for a while but I still haven't done the math on it... I don't buy the super expensive organic yogurt, though... and I rarely buy milk (don't drink it, just use it for cooking) so I've no idea how much it costs! I've got to do some investigating.

[Cari]

Count me in! Though we've got one of the big oval crockpots. I wonder what adjustments I'd need to make...

[Seanna Lea]

I actually went for a short walk (I'm sick and stir crazy, a truly useless combination) so I could get plain yoghurt to try this. I love eating plain yoghurt and I usually have nonfat dried milk powder on hand. I'm just not sure if it will work with the milk I have on hand - whole lactose-free milk, bought to make desserts that are friendly for my lactose intolerant friend.

[annie]

I'm bookmarking this and I WILL make my own yogurt.....some day. I'm also notorious for never checking the price. I know that I spend way too much on yogurt though. This sounds fabulous!

[Kelly]

I made yogurt for about 2-3 years when my girls were little and I wanted whole (organic) unsweetened yogurt and couldn't find it in stores (or knowing me wouldn't pay what it cost in the health food store). I had this "yogurt maker" which was just a flat heater with a lid, and on it I would put the milk mix in a glass pyrex bowl (it had to be glass). It kept it just the right temp and it took all night to make. It was great because I just stored it in the pyrex bowl when it was done. The maker got old and I started to worry that the temp would be too low and it wouldn't be safe. Those were the days. I might try the crock pot.

[Jennifer B. / Brooklyn]

Oh yum! Thank you for posting about this. I've been wanting to try this for a while (though I may still try the stove-top method discussed above first). I, too, go through about a quart a week (with my homemade granola!) and it adds up since I buy Evans yogurt, produced in upstate NY, which is local-ish for us. Even from the food co-op, however, it gets pricey and I think now I'm ready to try my own.

[elizabeth a airhart]

good night

[gayle]

I don't like yogurt, so I'm volunteering for the Crackpot Squad, as well...
I like the idea of yogurt - all healthy and stuff. And making it looks like fun. But I've never been able to get past the taste...

[Cookie]

He eats how much yogurt a week? o.0

[Carol]

I may have to try both the crockpot AND the stove pot variations. All in the name of science.

[Carol]

Sold! This is my kind of easy. I'm going to try this on the weekend - using local milk which comes in glass bottles. Schwing.

[kellys]

I wanna be in the cracked pot club. I do think I could do this and lurve yogurt...but alas no crockpot.

[Sarah]

Tempted.

[Tish]

I usually eat my fage with a sprinkle of sugar in the raw and a handful of fresh or frozen blueberries (if frozen, I let the mixture sit for awhile so the berries soften a little). Ummm- better than ice cream. I'll have to try making my own. My husband loves Stonyfield and those little cups (he has taken a cup of yogurt as part of his lunch for as long as I have known him) really add up (in price and recycling!).

[Mary]

Oh, thank you so much for this idea and recipe! I'm a yogurt junkie -- only the organic or Greek stuff (Fage rocks) -- and am so excited about the prospect of making my own. Am set to try over the weekend.
What a wonderful wealth of information we find here!

[--Deb]

I've been doing this for a few months, and will say that it's failed once, because I had the milk too hot, and it's been less-perfect a time or two when my cultures were getting too old. From what I understand, they can weaken over time, so that, three or four generations of yogurt on from that carton of Stonyfield may not "yoge" as well as the early ones.

Oh, and I heat my milk in a pot on the stove because it's just so much FASTER than heating it in the crock pot.

[Leigh]

I had to laugh - last week, after a couple of weeks of not being able to get our local Butterworks yogurt, to which I have been addicted, we found out we could get raw milk from a neighbor to make our own. I also hadn't been paying much attention to the price of yogurt - $5 a quart for BW - well, it's worth it cause it's that good, but it definitely is expensive.
Anyway, we just completed our second batch of stove top yogurt, and it's great. Husband even really likes it, and is making butter, and has taken up cheese making. I may miss all those handy plastic containers, though!

[Lisa]

Thanks for the motivation to start making my own yogurt. Your argument about the environment hit home and I realized the WASTE!! I eat a ton of yogurt every week!! All those little containers, ugh.
This post, along with smattering's post are both bookmarked for future reference.

[Dawn]

It worked!!!! And all my co-workers are green with envy, so I have shared with them the technique. Thank you.

[Renee]

I'm trying this today... how much powdered milk, and at what point do you add it?

Also, I'm probably screwing myself, because I don't have a thermometer, just hoping my crockpot will heat to the right temp.