(via we heart it)
We started to make Greek yogurt at home for two reasons.
First, to save money.
Second, to eat healthier.
There are many online sources with instructions for how to make Greek yogurt. I chose the crockpot method because I didn’t have to watch it constantly and it fit in with our family’s routine.
Here’s what I do, mostly following this recipe.
GREEK YOGURT RECIPE
You will need:
- 1/2 gallon of organic whole milk (raw or pasteurized but not ultra-pasteurized)
- 1/2 cup of organic yogurt with live cultures (for starter)
- candy thermometer
- small bowl
- clean t-shirt or pillowcase cloth
- large bowl to fit under strainer
- large spoon
- storage containers for yogurt and whey
- small ziploc bag (for freezing your starter for the next batch)
- Pour half gallon of milk into crockpot.
- Heat to 180 degrees Fahrenheit. This will take around 3 hours on low.
- Let it cool for 1 hour until it is between 105 and 110 degrees Fahrenheit. The culture will thrive at this temperature.
- Take out about 2 cups of milk out of crockpot and wisk in small bowl with 1/2 cup yogurt.
- Pour into crockpot.
- Recover crockpot then wrap in large towel and place in oven with the oven light on.
- Leave in oven for 8-12 hours. Milk will thicken into yogurt.
- Remove from oven and place in fridge for at least 3 hours to cool.
- Place 1/2 cup of yogurt into ziploc and freeze to use as starter next time.
- Place t-shirt ot pillowcase cloth in strainer and place over large bowl.
- Pour yogurt into the cloth to strain the whey.
- Place in fridge for at 1-2 hours, stirring occasionally.
- When yogurt is thick after stirring, place in your storage containers and enjoy!
- Pour the whey into a storage container and use for other recipes. (See Nourishing Traditions cookbook for recipe ideas.) It has good vitamins and complete proteins!