Homemade Yogurt... yes, yogurt.

So when I was doing research on making my own baby food with Asher I came across some recipes for how to make your own yogurt. My first thought, 'Crazy! Who has time to make their own yogurt!'

Ha! Well, me!

Why did I started to make my own yogurt? Well, I'm pretty picky about what I feed my kids. I don't do hardly any high fructose corn syrup and try to limit their sugar intake. Well, if you've noticed, buying natural yogurt can get kind of expensive pretty quick. And I'm feeding myself and 3 soon to be 4 boys. Let me tell you, they can eat. And their are lots of benefits to eating not-high-fructose-corn-syrup-filled yogurt, especially for the littles. So, now this is the type of yogurt my family eats and we love it. My husband has it plan for breakfast most mornings with some blueberries thrown in. I usually puree up some frozen berries and some natural sweetener to flavor when I feed the kids it straight and keep some plain for cooking or smoothies.

So, at least once a week this is what I do.

Crock Pot Yogurt

from A Year of Slow Cooking

1/2 gallon of whole milk (I use organic but use what you have. It's best NOT to use ultra-pasteurized if you can help it)

1/2 cup live/active plain yogurt (to be used as a "starter", like sourdough. Can be store-bought or 1/2 cup from a previously homemade yogurt. Full fat is best and what I would recommend)

Crockpot

Heavy bath towel or blanket

In a 4-quart slow cooker, turn cooker to low and pour in milk. Cover and allow to cook for two and a half hours.

After two and a half hours have elapsed, turn off cooker, unplug from wall and allow to sit, covered, for three hours.

Three hours later, whisk in starter yogurt and re-cover. Cover/Wrap the entire crockpot with a large bath towel or blanket and leave on your counter for eight hours.

After eight hours have elapsed, your yogurt is done! I normally lift the entire crock out of the base and keep it in my fridge until I have time to decant into something smaller . . .

This makes a fantastic smooth yogurt with just the right hint of tang. It tastes better than anything I've ever bought.

See, super easy!

If you want it a bit thicker, (I often prefer Greek-style yogurt) simply line a colander with cheese cloth or coffee filters, place over a bowl and pour yogurt into it. The whey will drain off into the bowl (collect it and store it in your fridge for a few months for other cooking - I use mine to soak grains or just add some to smoothies for extra nutrients) and you'll be left with a thick, creamy yogurt.

Allow to drain longer for yogurt cheese, which you can use just like cream cheese.

If you want to flavor it, now is the time! Stir or blend in fresh or frozen fruit of your choice and maybe even a little honey for sweetness. YUM!

Tip #1: Due to the time guidelines for this recipe I generally start it either first thing in the morning, by 8:00am, so that it is done by 9:30/10:00pm, or I start it in the early evening (around 5:00pm) so that I can stir in the starter yogurt before I go to bed and put it in the fridge the next morning.

Tip #2: Over time your homemade yogurt will reduce in strength as a "starter" and you might have to purchase a small cup of yogurt from the store to start your next batch. I've had good luck with using homemade yogurt as starter for several weeks worth of batches, and have increased the quantity up to 1 cup (as the starter) if I felt it needed it.