I love this video. I have some tummy issues and introducing greek yogurt has helped me sooooo much. Unfortunately the grocery store prices make me wanna cry sometimes. So I have been binging the how to vids today and yours is so beginner friendly. Thank you!
Heating up to 180° initially is what will kill any bad bacteria. After that, the good bacteria in the yogurt will stave off some of the bad bacteria, but I definitely recommend starting with all clean materials or right out of the dishwasher.
So what is the ratio of milk to yogurt? Ex: if i use a half a gallon of milk, how much yogurt? Also, if i were to use already pasteurized milk would this change this method at all?
I use already pasteurized so no it doesn’t change it up. I do about 1/3 cup yogurt for half gallon and maybe a cup or a bit less for a whole gallon. I don’t measure 🤷🏻♀️
My crockpot has "hour" increments not Low, Med, and High....Mine has 4, 6, 8, and 10 hours? Can you tell me for the "warm" temp which setting I should use? TIA
For the part of the recipe here you use heat, you’re just trying to get to a temperature of 180°. I would think the 4 hours would work fine. I would check the temperature after 2 hours to see how it is. It takes mine 3 hours on low to reach 180°.
@@bakerhillfarm Thanks! I actually found a smaller round crock pot that I completely forgot I had and it had the low and high settings so used that one. The yogurt came out to perfection! :)
I've been making yogurt this way for awhile now but for the first time my yogurt can out thick on top and curdled on the bottom. Is it still safe to eat?! I'm not sure where I went wrong
@@bakerhillfarm yes, you are right I think it likely got too hot. I ended up throwing it out unfortunately because I didn't want to get sick. I think it may be where I had my wood stove going pretty good and the temp was so warm then cooled off quickly in my home. The Temperature fluctuates so quickly in my kitchen. Anyways I made another batch on a day I didn't need the wood stove and it came out perfect! Thanks for getting back to me 🙂
![How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]](/img/1.gif)
I love this video. I have some tummy issues and introducing greek yogurt has helped me sooooo much. Unfortunately the grocery store prices make me wanna cry sometimes. So I have been binging the how to vids today and yours is so beginner friendly. Thank you!
I’m so glad you enjoyed it! Thanks for watching and commenting.
Great info. Nice and direct and to the point. Thanks😊
Thank you for these instructions.
You are so welcome!
That’s a beautiful yoghurt
The question for me is before I start this do I have to sterilize everything that I’m using and how do you do that? Do you do it like for canning?
Heating up to 180° initially is what will kill any bad bacteria. After that, the good bacteria in the yogurt will stave off some of the bad bacteria, but I definitely recommend starting with all clean materials or right out of the dishwasher.
Can you freeze the yogurt and then use it later on to make more? Or should it only be refrigerated?
Refrigerate it. You can make smaller batches.
So what is the ratio of milk to yogurt? Ex: if i use a half a gallon of milk, how much yogurt? Also, if i were to use already pasteurized milk would this change this method at all?
I use already pasteurized so no it doesn’t change it up. I do about 1/3 cup yogurt for half gallon and maybe a cup or a bit less for a whole gallon. I don’t measure 🤷🏻♀️
@@bakerhillfarm thanks so much!! I'm planning on doing this this week.
My crockpot has "hour" increments not Low, Med, and High....Mine has 4, 6, 8, and 10 hours? Can you tell me for the "warm" temp which setting I should use? TIA
For the part of the recipe here you use heat, you’re just trying to get to a temperature of 180°. I would think the 4 hours would work fine. I would check the temperature after 2 hours to see how it is. It takes mine 3 hours on low to reach 180°.
@@bakerhillfarm Thanks! I actually found a smaller round crock pot that I completely forgot I had and it had the low and high settings so used that one. The yogurt came out to perfection! :)
Does it have to be whole milk?
No, but I suspect it may be thinner using a lighter milk.
Thank you!!
So I eat Greek yogurt daily I have yet to do this. I know I can. I just need to add it in to all the things.
I think I might do it in my instant pot.
I've been making yogurt this way for awhile now but for the first time my yogurt can out thick on top and curdled on the bottom. Is it still safe to eat?!
I'm not sure where I went wrong
That has never happened to me- so I’m not sure! Maybe the bottom of the crockpot got too hot?
@@bakerhillfarm yes, you are right I think it likely got too hot. I ended up throwing it out unfortunately because I didn't want to get sick.
I think it may be where I had my wood stove going pretty good and the temp was so warm then cooled off quickly in my home. The Temperature fluctuates so quickly in my kitchen.
Anyways I made another batch on a day I didn't need the wood stove and it came out perfect!
Thanks for getting back to me 🙂
Can't you just preheat the milk on the stovetop and save a lot of time ?
You could! I just prefer not to sit and monitor it.
This is the easiest method of making yogurt.I've come across
Thank you
I’m glad it works for you!
Thank you again for sharing this! So excited to try it. I’m all about making things with what I aready have!
I hope you find it successful!