Wednesday, October 19, 2011

Have you noticed yogurt prices lately?

I am a huge fan of Greek yogurt, but honestly, who can afford it? I was in the store yesterday and thought, "Oh let me pick up some yogurt!" I like to give my kids and myself healthy snacks, but after looking at the prices, I just couldn't do it. It was $1.00 for ONE SERVING of yogurt. That is insanity at it's finest!

Side note: While I'm talking about yogurt, did you know that yogurt was started as a means to get milk to last longer? I thought that was an interesting tidbit of information, although I don't remember where exactly I got it from.

Anyway, I've always wanted to buy a yogurt maker, but again, I can't justify the price of one. It just seems like a lot of money to spend all at one time. I could save up for one, I suppose, but that would mean I would have no yogurt in the mean time.

So....I've decided I'm going to make crock pot yogurt. Oy vey!

I have read many recipes on making yogurt in a crock pot, on a stove, in a yogurt maker, etc. I have to admit, I am not a "recipe" kind of girl. I like to do things my way and take risks. So, I pretty much took everything I read, figured out the basics of what makes it work, and just did my own thing.

1. I took a whole gallon of 2% milk and put it in my crock pot.

2. I stuck that bad boy on high, and came back and checked it at 2 hours. It was just starting to tremor, working up to a boil.
3. I turned the crock pot off, and pulled the ceramic bowl out and set it on the table to cool. I just wanted it to be warm. Doing it this way only took a little over an hour.

4. When the outside of the crock felt warm to the touch, I washed my hands, stirred the milk, then stuck my finger in there to make sure that it was the temperature I wanted it to be. I have read it needed to be between 110 and 115 degrees for this to work. I like to challenge facts. Haha! I will say, I have NO clue what temperature my milk was, but I do know, it was warmer than 98.6 degrees. lol I was able to hold my pinkie finger in it for 10 seconds comfortably.

5. At this point I added 2 cups of plain yogurt with active cultures, wrapped my pot in a fleece blanket and stuck it in the oven with the light on for 8 hours.

After 8 hours, I took my crock out of the oven. I have to admit that I was a little nervous because as I've mention before, I'm a rule breaker. If you are a rule breaker, then you know, things can either turn out REALLY good, or REALLY bad. There really is no in between. lol

So, here comes the test, I poured my concoction into a strainer with what was supposed to be a cheese cloth, but was really a flour sack towel. (Because like I said before, I'm a rule breaker! Why just break one when you can break them all? lol)  I like thick yogurt and I read that if you  strain out the whey, they yogurt will be thicker. So, there you go, there is my yogurt, in a the strainer.

After straining the yogurt, it was thinner than store bought, but delicious! Next time I'm going to try whole milk and Greek yogurt as a starter. Again, I have read, (yes, I read a lot!) that this makes a thicker yogurt. :) 

*This author reserves the right to make grammatical errors. I am usually writing while in the mist of many other activities. However, if you notice said errors and inform me via email, I will gladly fix them. :) Thanks for being a loyal reader!


  1. If you use less yogurt you should end up with a thicker product. I use 2tbs of yogurt to 1/2 gallon and mine turns out nice and thick. The one time I did the 1c to 1/2 gallon it was runny. What I read was that the cultures need lots of room to multiply, if they don't have that space they won't multiply so you will have runny yogurt.

  2. Thanks for the tip Nikki! I will definitely try that. :)