How to Make Yogurt
Yes, you can make your own yogurt at home! Doing it at home is cost-effective, and you are in control of every ingredient that goes in. Make rich and creamy yogurt, without unnecessary additives, with whatever dairy milk you desire.
Tools and Ingredients Required:
- Slow cooker
- ½ Gallon raw grass-fed milk from cows, sheep or goat
- *Mesophilic yogurt cultures
- Glass jarsThermometer
- 2 Towels
*Can substitute pasteurized milk if desired
Note: This is a 2-day process
1. First, test the temperature of slow cooker. Add ½ gallon tap water to your slow cooker, and turn on low for 2 ½ hours. Use your food thermometer to check temperature. If the water is above 115 degrees F, it is too high, and it will essentially kill the raw milk's healthy bacteria. If you are not using raw milk, above 115 degrees F is okay.
*If the heat of the water is between 110-115 degrees F, you are free to proceed!
2. Unplug the slow cooker, and allow to cool to room temperature. Dump out the water, and dry. Add the dairy milk (at or near room temperature) of choice, cover with the lid, and turn on low. Set a timer for 2 ½ hours. Turn off slow cooker, and unplug it. Do not remove the lid to peek! Allow milk to remain in the slow cooker, lid in place, for 3 hours.
3. Remove 2 cups of the milk to a stainless bowl, and add the starter culture according to the instructions. Mix thoroughly and pour back into the crock, and replace lid. Immediately wrap the unplugged crock in towels (warmed in the dryer if the room temperature is low), and let set for 18-24 hours undisturbed. This is the culturing period.
4. After 18-24 hours, remove from the slow cooker by filling clean, dry jars. Seal and refrigerate for at least 6-8 hours. While cooling, the yogurt will continue to thicken. Yogurt made from raw dairy will not be as thick as conventionally made yogurt available in the store.