This is honestly the easiest best yogurt recipe I have found. Now I can use my crockpot and do not need to purchase a yogurt maker. Thank you so much 😊
I nearly sold my crock potato. I'm so happy I didn't. The economy is so bad. Money was already tight. There are several things I make on my own but this always seemed so involved and beyond my patience. However, this sounds so easy. I'm not going to stop eating yogurt because I can no longer afford it. I'm going to make it myself, and give thanks. Very much appreciated, Faith
I wish I could give a "like" to this video EVERY time I use it as a review before I make your yogurt. What a blessing this video has been to me and the many I've shared with! Thank you for sharing a faith statement with your video. Oh, the seeds you've sewn!❤
Just wanted to let you know I did this recipe with powder milk yesterday. I checked on it this morning and IT WAS GREAT. Better then store bought. Thank you.
I’ve been using your method for the past two years, but with non-dairy yogurt starter I bought on Amazon. Then I save a little, like you taught us (as starter),to make the next batch. It’s so amazing. In the morning I put a teaspoon of fruit spread on top of a small bowl of delicious yogurt. It’s so much better than any non-dairy yogurt sold in the supermarkets or specialty food stores.
Not only a bargain but so healthy, you can control what kind and how much sugar you add or not. Thanks you so very much, you are extra careful and kind to teach us!
I wanted to thank you so much for sharing this video. I make one gallon like your yogurt every week with this recipe. I strain it to make Greek yogurt. Thank you so much, I am grateful every week!!!
You’re very welcome and thank you for being here. I love the Greek yogurt so I usually turn half of the batch into Greek yogurt and leave the other half as is. I like to drizzle a little honey on my Greek yogurt and some granola if I have it. I do have a video on how to make delicious granola if you are interested. It’s pretty yummy!
well knock my socks off. I'm totally Impressed!! I made yogurt last night, did all the steps. got up this morning & it didn't set. I must of done something wrong. this seems like a no fail procedure so I'm definitely gonna try it. thank you so much for sharing your method.
You should check the temperatures the first time if using a different brand of crockpot or if using a different amount of milk. It should heat up to about 180 degrees F in the first phase, and then down to about 110 F in the second phase. Make sure the yogurt starter you use is fresh and contains active cultures.
Thank you for sharing. I just made my very first yogurt in the Instant Pot & it is now in the fridge for 8-10 hours. I will make the next batch in a crockpot. How lovely that we have choices. I love the idea of making some in the crockpot.
So to summarize: Step 1: 2.5hrs on low, Step 2: turn off and unplug and let sit for 3 hrs. Then Step 3: mix in the legitimate starter, cover and let sit for 8 (to 10) hours (overnight). Step 4: (DONE) Then uncover and scoop out, refrigerate to chill, then eat. (Or optional Step 5: strain the whey out to make it Greek.) Is this correct? I'm planning to do it!
Hi Robin! I just came back to let you know the spin-off video I made for this yogurt is now up to 12,000 views! That's 12,000 people seeing my shoutout for your channel! I hope it helps. Love you Robin!
Thanks for posting this video. I made yogurt yesterday (for the first time) following your directions. I have the original Crockpot and the yogurt came out delicious. I will be making my own yogurt from now on as I never realized it was so easy!🙂
Jude, do you have to buy new yogurt after making several batches of yogurt? I don’t understand why the yogurt you make wouldn’t have enough bacteria to make the next new batch.
Just wanted to let you know that I just completed my 1st SUCCESSFUL yogurt making adventure and it was PERFECT! Thank you so much for sharing this! No more store bought yogurt for me! How much money I can save! Sooooo good! Just subscribed! Blessings to you and yours.
Happy Sunday Robin. I have half a gallon of 2% milk ready to go out dated. I happened on your crockpot yogurt recipe. I made it yesterday evening. I just tasted it. It's delicious! I'm going to let it work for few more hours to get thicker. Thank you for sharing. God bless you! Bob
❤thank you so much for this simple recipe.i tried it yesterday.and even my kids likes it.thank you for helping me learn a new skill that ive been wanting to do a while now.God bless ❤❤
Wonderful recipe!!! Did exactly what you explained in the video and it turned out perfect! 🎉❤thank you so much! Definitely is a blessing to have a crock pot AND to easily make delicious yogurt!!!
Thanks for posting! It worked great for my household. Buying enrichment toy stuffers from the grocery store for my dogs was becoming too pricey, it made me 2 full, decent sized jars of yogurt!
Can't wait to try this. I am nervous about eating dairy left out overnight.but I trust that you have done this a long time.thankyou for taking the time to share how to make this at home.
Kerry McMillan thank you for watching and for your comment. Yes I have been making this for several years. I would advise you to also watch the link provided above. It is the original video I found years ago explaining how to make the yogurt. I will include it here for your convenience. storethisnotthat.com/?s=slow+cooker+yogurt Hopefully it will work if not go look in the description box. Thanks again.
SIMPLE FOOD SIMPLE LIFE ty. I plan to try this,this week.never tried making anything like this before.my oldest daughter suggested trying it.praying ours turns out good.
I so love this recipe ! I found it a while ago at the B D Gramma site . A few weeks ago I started fermenting... so ... right now I have a gallon &a half in my slow cooker !!!
So it’s plain yoghurt containing acidophilus and bifidum, I’m glad you zoomed in near the end. Thanks for the video. I use metric being European so will have to translate your quantities.
Thanks for posting this video. I've always felt intimidated about making yogurt and now I do not! It looks so easy as long as you are patient. My husband doesn't eat yogurt so I'll have to look up recipes for using this. Thanks again!
Good morning, I wanted to stop in and say thank you anyway you were so sweet to reply back to me. Anyway I just wanted to let you know the instant pot recipe worked best for me with my different ailments this was the fastest way for me to achieve results. I will keep your recipe too in the future because it is a great recipe as for me with back pain, knee issues osteoarthritis all over I need to do recipes that are hit and run in others words I can get off my feet sooner. Anyway please take good care and I wish you all the best, God bless you and thank you anyway.
Well I see that your video was made in 2016 but I only found it in June 2021. Well with scepticism I followed your directions exactly and it is fantastic. I did add the extra step at the end of straining it in the fridge for 3hrs then put it in jars. I was worried that after the second sitting of 3hrs it would be too cold to activate the introduced cup of Greek yoghurt. But with faith in you I wrapped it up in 2 big towels and a blanket overnight. I live in Tasmania and it’s winter and cold with the fire turned off at night. I’m really amazed. So thank you.
Thank you HIlda so much! I am so glad this recipe worked for you. It was one of the first videos I made. I didn’t know anything about RUclips but I felt this method would be of help to people everywhere so I made the video. Thanks again and God Bless!
I loved watching you. You make me feel so calm. Life should be simple. Find a time when you're not so time constrained. Do your housework abound it. I'm sending this to my granddaughter
You remind me of my adopted mentor, bf and who I looked at at my adopted mom. I treasure that! She taught me so much and I think you were sent to take over ♡ The Lord is so good. Love and blessings xo
Leanna Gallion thank you so very much. What a thoughtful thing to say. God always has a way of putting us where we can do the most good. God Bless you.
I have access to fresh raw milk (live in Central America). Yogurt is almost $3 a pint in some places. The raw milk is $1 a litre. Making this for the first time today.
You are so right, "Little really is much when God is in it!" Praise God. I will try this recipe. I made a batch yesterday and my eager-beaver nature added the yogurt to the hot milk...yes i had a lot of whey and a cup or so of cottage-cheese. I will use the whey for boiling rice or something or other. I love yogurt and it's worth me trying it until i get it right. Peace, and prayers for persistence. :+)
Spiritual Matters the very first time I tried to make it I did the same thing. You'll get it right next time. Just follow the directions exactly and it will come out right. Thank you for your comment and taking the time to watch. Peace.
+SIMPLEFOODSIMPLELIFE Ha! Thank-you so much for the much-needed encouragement (lol)! I just made a pot of rice with some of the whey; and, it turned out very creamy; a tad bit drier than risotto; but, tasty just the same. I have about 5 more cups left, for which i will either sweeten in a hot cup of milk later this evening, or use to boil morning grits. One more tidbit, the yogurt I botched actually tasted pretty good after drying. I strained it for more of a Greek-yogurt texture and added chopped onions for a dip. It was really good. It made about a pint. I had to remind myself a couple of times that this wasn't my favorite $4. container of FAGE. It was actually so good that it's but a memory as I write this :+)! Blessings!
a slow cooker and a crock pot are two different thing's, I don't mean to sound ugly, but my slow cooker has up to 8 hrs and then a keep warm setting. I have an idea, you may not want it, but if you have an instant pot with a yogurt setting you can make yogurt with 52 oz of milk , one can of swetten condensed milk and the yogurt starter, and set it for 8 hrs. in no way do I mean to take away from your recipe, I will try it, I do have a crock pot also, and thank's for the recipe, Nicky
Nicky Mullins thanks for your comment. Lol I am from the old school and had an original Crockpot which is a trademark name by the Rival company. Because it was a trade name, other companies who later came out with a copycat product called their appliance slow cookers because of trademark policies. Eventually Crockpot went the way of Kleenex and became, instead of a brand, a generic name for any so called slow cooker. Your comment encouraged me to do a little research on the subject. You are definitely correct. In today’s world there is a difference between the two. Here is a link to a very informative article on the subject. foodal.com/kitchen/pots-pots-skillets-guides-reviews/crockpot-vs-slow-cooker-thing/ As for the instant pot, I’ve seen many demonstrations on it and find it intriguing but haven’t taken the leap. Thanks again! ❤️
@@simplefoodsimplelife9632 I did some searching under my cabinet and found an old crock pot, I may try your recipe, I was going to donate it, but I like to try different things. thank's for the recipe. first I am trying the yogurt maker my husband got me, with the 12 small jar's. that way the grandchildren can have their own, I got 3 grandchildren living right beside me and 2 more a little way's away, but I love sweet yogurt with fruit on the bottom. tks again. Nicky
Nicky Mullins crock pot is a brand name for A slowcooker that had become a technical term for all kinds of slowcookers... The firm crockpot has also developped the multicooker that has a “yoghurt” programme on it...
I make a gallon+ at a time, heat to about 115 degrees, stir in plain yogurt, pack with clean towels in a soft sided cooler with the hard plastic liner removed and leave this covered with a good lid over night... can also add 1/2 & 1/2 for richness or a little light cream... Mmmmm..
Even if you accidently boil this let it cool back to 115 and make it as above :) 115 is about 10 seconds of clean pinkie held in milk and not hotter than that.. Use a turkey baster to drain out the clear pools of whey and use for other stuff if you like or dump down the sink.. can be pretty acidic if left in the yogurt... cheers!
I should have said that this was the first time I have made yogurt too. I have been eating so much lately that's where my food budget has gone LOL! This is much more economical.
tamala521 I agree. It is much more economical. Especially if your milk is on sale. I admit it takes a bit of courage to make that first batch lol. Good job!
Hahahhahaha! Good Morning! I just woke up my first batch of homemade yogurt. I let it set 12 hours, btw. I used 4 cups half & half and 4 cups 2% milk combined. My husband went out and got me the perfect starter yogurt last night, so I didn't have to use one of my flavored ones on hand. When I opened my slow cooker just now, the aroma of yogurt hit me ... and it smelled sooooo good! I had to take a taste ... and OMG! It was so delicious! I have never liked plain yogurt, till now. I put the 2 qts of yogurt in the fridge, didn't' strain it. I set aside 6oz for my next batch and served up a bowl of the yogurt, right from the slow cooker for my breakfast just now. It didn't need anything. It was fantastic "as is". About 1/2 way through, I did add a bit of blueberry honey and wow .. was that yummy! Was wishing I had some granola to put in it, too! Thanks for showing us how to make yogurt. - Oh, I do want to mention .. when I first dipped my spoon into it, it was nice n thick .. but I just had to stir it (before chilling it) - just out of sheer curiosity... that's when it thinned out, I guess and got a tad watery. I didn't understand what you meant by "it will make a looser consistency" - well NOW I know! lol So, yeah, it's just a tad watery, but I don't mind. It's still the best yogurt I've ever had! Hmmm, just wondering: Will being in the fridge thicken it up any?
The yogurt has been in the fridge 8 hours now.. yes, it thickened up nicely! .. and it is so yummy! Honestly, it doesn't need anything! It is very tasty just as it is! My next batch will be with whole milk and the saved starter from this batch. I wonder if it will turn out as yummy as this one (it is 50/50 half & half and 2% milk).
Good to hear that. I’m not sure about the nutrition info. You might start with the information on the milk you used and the amount of yogurt starter. Also if you add other ingredients in a serving.
What temp is the milk at after the 21/2 hours? I would still have to check at least three times just to know. I'm surprised that you did not need to disinfect anything with boiling water and it still worked. My instapot is down so I'm here looking for other means of making my yogurt. I'm prob. going to the first part on the stove and then the last part in the crock just for times sake and to make sure I'm home for the cool down. Hate using the coolers. Thanks for your concise instructions.
My name is Richard I tried your Crock-Pot recipe man it was wonderful I have tried everything to make homemade yogurt because of you I didn't give up now I got homemade yogurt man the best thank you for your post and thank you for making my life better
Richard Saner thanks so much for your kind comment. I’m glad. I know you will have many years of making your own yogurt just as I have. It is a great thing to know how to do. Thank you for commenting and thank you so much for taking the time to watch. I appreciate you.👍
So, I got off work early and decided to give this a try. After watching your video and bandana Grandma's video, I figured it couldn't hurt to give it a shot. I let it sit all night and when I opened the lid this morning....IT WORKED! I'm going to drain it all day, sweeten it with honey and flavor with vanilla this evening. Thanks for sharing this video and saving my pocket book a lot of money. You're a saint!
Dane Vankirk that is awesome! Thanks for the kind comment. I appreciate you and thanks for letting me know. I think making yogurt this way is so easy. I don’t know why everybody doesn’t do it. Thanks again.❤️
@@simplefoodsimplelife9632 Thanks for replying. I'm doing your recipe for the first time today. I used store bought Greek yogurt for a starter. I will try it with the shelf stable milk.
Fast question, do you strain yours before putting the yogurt in jars. Also how long will this yogurt keep expiration timing? Thank you so much for your video, I can not wait to try.
I do not strain the yogurt unless I want a thicker Greek style yogurt. I line a strainer or colander with paper towel and allow the whey to drain naturally into a bowl. Thus rendering a thicker yogurt. Thanks Cheryl for the question.
I'm so excited to have found you!! I saw that Bandana Gramma made your recipe and gave you credit for it. I'm making this recipe right now. I'm excited to see how it turns out.
Yes, this easy method does make great yogurt. A few points - the milk must reach a temperature between 180 and 200 degrees. This scalds the milk, changing the protein structure to allow it to coagulate more readily. It must then cool to about 115 degrees, the optimal temperature for the cultures to work their magic. I suggest using an instant read thermometer to make certain, as slow cooker temps can vary. The towel method is fine if the room stays warm at night. A surer method is to put the pot in your oven with the light on. I find 15 hours is just right. I use my big steamer pot to drain the whey. I line the colander insert with dampened coffee filters, spoon in the yogurt, then let sit in the fridge for about two hours. Keep in mind the volume of milk will be reduced by half. I get great Greek style yogurt with 2% milk.
wow, I love listening to you. You sounded like my mom. I can’t wait to try this and I will definitely subscribe because you just made my day. God bless :-)
I'll keep this method in mind when I am in the mood for a mass production effort. Nice! Right now I use a couple of extra insulated lunch bags that fit 1-2 repurposed ~24 oz pasta jars. It's just me eating the yogurt right now. It's usually ready and beautiful in the morning if I do it before bed or after work if I have an ambitious morning. Since I default to lazy and not wanting to wash too many dishes, I just nuke my milk (16 oz in a glass Pyrex measuring cup) in my small 700 watt oven. Get it to ~180 degrees F (takes about 5-1/2 ish mins and I measure the milk w/ a digital stick thermometer). Then I cool it to 110F (about 45 mins-1 hr) in my 60-65 degree kitchen in the wintertime here in MI. In the middle of the cool down is when I add 1-1/2 to 2 tablespoons of sugar and 1 tablespoon of dry milk powder for a thicker consistency. I also add any other flavoring, usually ~1 tsp of vanilla extract, at this point if I am in the mood. I found I had to mix pretty well if I didn't want clumps of dry milk in there. 10 mins before the full cool down period, I add the starter cultured yogurt or whey 'drippings' from a previous Greek version batch (1 tbsp for this amount), I will nuke 2 tall narrow repurposed 16 oz salsa jars with water for 5-6 minutes. Without the lids of course. I put these in the lunch bag. At the end of the milk cool down I will add the tablespoon of starter culture, mix again, lightly lid the jar, and stick it in the lunch bag. I did extra insulate my lunch bags by lining it with cut up thicker foil baking pans from the dollar store and a couple of those plastic padded Amz mailer envelopes with a folded piece of aluminum foil inside. My son outgrew a down vest and I use that to cover the outside of the lunch bags. I still can't believe how dead easy it is to make yogurt. So many years wasting a bunch of money and creating garbage buying the stuff from the store. The word needs to get out on this, for real. Thanks for the video. All the best.
Thank you WM Luna for sharing your method with us. I think I might like to try it. I can see the value in making smaller quantities. You are very resourceful.
@@simplefoodsimplelife9632 I was kind of surprised it actually worked. I'm not cheap, but if I don't have to spend *extra* money and already have certain workable items on hand, I prefer to do that. I hate creating excess waste. My current new project is propagating the L.Reuteri yogurt without having to purchase a high brand sous vide, Instant Pot, or pricey yogurt maker. Seems the cheaper alternatives under $50 have sketchy reviews when it comes to operating at a consistent 100 degree temp that this yogurt needs. After much searching I found a 50 watt submersible saltwater aquarium heater with an attached thermostat by hygger + also Inkbird that are hovering at about 30 to 45 bucks USD. They supposedly goes up to 104+ degrees F. Most aquarium heaters top out at the low 90's F. We will see. I'm watching the prices right now hoping they will tank.
Highly informative video SFSL, thank you. May I ask how long one can keep this for in the fridge? I'm thinking of re-using half a cup of each batch as a starter for inoculating subsequent batches. I've even heard that it's possible to freeze a portion of each batch for six months when not making yogurt end-to-end.
AntPDC thank you for your comment. You are correct. You can reserve some of your homemade yogurt as a starter for the next batch. You can also freeze it if you are not going to make another batch right away. Either way it works very well. Personally, I have found, that once I make four or more batches with the starter yogurt it becomes a little too tart for me. At that point I will buy a small carton of plain yogurt with active bacteria and begin again. I wish you well and happy yogurt making.
The starter should only be plain organic biodynamic yoghurt with no additives of any kind - just whole milk, milk solids and probiotics. I love Jalna and Paris Creek yoghurt here in Australia.
Debbie Radz thank you for sharing with us. I am unfamiliar with those brands in the states. All the best for the holidays and thank you for stopping by.❤️
I made this twice: perfectly. Second two times I made it, it was super runny (to runny to thicken through a cheese cloth)- does it make a difference if you’re taking the milk from right out of the fridge?
Many thanks for your sharing how to make yogurt in a crock pot. My question is how you can lengthen the timing to 36 hours in order to make the yogurt more potential.
If I only make one quart of milk do I still keep the crock pot on for the same 2 1/2 hours? Or I dhould I shorten the time. It seems quite warm. Thanks!
First try at following your directions given here. I did miss the three hour window to cover my crock pot with a towel. In the morning the yogurt was not firm. It's rather soupy. Was it because I didn't get the pot covered with the towel in 3 hours? It was 4 hours before I covered it. Final question. Is there anything I can do to make this pot of yogurt firmer at this point?
The towel keeps the temperature in the crockpot at a consistent level to insure the yogurt cultures can ferment the milk. Refrigeration can help thicken the yogurt somewhat. If not, the mixture is still usable. You can use it in smoothies, on fruit and cereal etc. My first batch was not good because I failed to follow directions. It happens. Thanks for your question.
Wow☺️so Easy! Organic! I have been trying to get a recipe for 2 months, because prices keep going up! Love Yougart like Ice cream, but Ice cream is too salty and sugary 👌❤️✌️👍🙏🙌🇺🇸🤞🌞
I really hope this works for me. This will be my fourth time trying. I didn’t get it to solidify overnight yet. I have been using oat milk and probiotic capsules 12 strains
HI Thank you for this great simple process, but I was wondering if you could use acidophilous capsules instead of the starter tub of yoghurt. And what would be the ratio of capsule to milk?
Toosiya Brandt you’re welcome. I wondered the same thing. I don’t know what the ratio would be. I do think it would take a lot of acidophilus capsules depending on how much milk you used. I have made it according to this recipe and added acidophilus capsules thinking that it might enhance the probiotic affect. I simply took the capsules apart and sprinkled in the powder. I would be interested to know if you give it a try and if it works. Thanks for watching and thank you for your comment.
Thanks Suesee! Yes I believe I do have such a video from years back. It’s easy to make a type of cream cheese from yogurt. Allow the yogurt to drain until cream cheese spreadable consistency. As you would for Greek yogurt, just let it drain longer. Hope this helps.
Greetings! Wonderful video. The first time I followed your directions and the yogurt was perfect. Yesterday I follow the same instruction and not changing anything and the yogurt was very liquify. I feel that without taking the temperature to see if in 2.5 hours of heat the temperature reached is the required one. I have no idea what went wrong
Thank you for your kind comment. This has happened to me as well. I have yet to figure out why this occurred. I still use the yogurt in it’s liquid state because the probiotic properties are present.
I scrolled through a lot of the comments, probably a bit too fast, but didn't see an answer to my question - when can you add fruit to the yogurt for flavoring? I have no problem making the plain (my first batch in 'cooking' now), but I do like to have some flavor and bits of fruit in my yogurt. Will likely be using berries (strawberries, blackberries, blue berries, etc., finely chopped and sprinkled with a bit of sugar to bring out a bit of juice).
@@simplefoodsimplelife9632 Thank you so very much! Now I have something to do in my new "lifestyle"......I officially retired this week and have LOTS of free time on my hands for cooking and canning!
Dana Fidler I would add the fruit to the batch after it is chilled. But you can give it a try if you like. I have never tried it myself. Thanks for your question and thanks for watching.
Robin I made my 2nd batch of yogurt yesterday.It turned out fabulous ! I went ahead and just done a half gallon of whole milk and I used Chobini's brand of plain Greek yogurt.What can I do with the whey ? Can it be used as a starter for my next bunch of yogurt ? Ty and God Bless.
Carrie Breeding I don’t think I would use it as a starter however whey can be used in place of other liquids in your baked goods. I know that for sure and have done it in the past. I’m so happy you had a fabulous batch of yogurt. Thank you so much for your kind comments and thank you for watching. God bless!
Hello! Bandana Gramma sent me!😊 I'm going to Aldi tomorrow and I'm getting the long list of ingredients to make this complicated recipe!!😁 I subscribed to your wonderful channel.☺
I like to store mine in a glass container with a snug lid. It can last two weeks or more but I'm never quite sure because it always gets eaten before that.
Hi there! Watching other videos it is mentioned that during the first 2 1/2 hours that the milk in the crock pot should reach the temperature of 170*-180* in order to kill the bad bacteria. In the second phase after the three hours the milk should be cooled down to 110* before adding the store bought or homemade yogurt so not to kill the good bacteria. The other channels the ladies were using a thermometer to check the temperatures in the first and second stage. I must say that the end result of your yogurt looked thicker than those that removed the lid off the crock pot and checked temperatures. Also they said not to use too much store bought/homemade yogurt when adding to the milk in the crock pot as it would crowd the good bacteria. So they used a couple of heaping tablespoons being the equivalent of 1/4 cup of starter yogurt. Should we be concerned about the temperature in the first stage to reach 170*-180*? I tried the link you mentioned and it is not available now. Many blessings to you, Bobbie W. (From one Iowan to another)
Bobbie Williams hello Iowan! I know that some folks like to use a thermometer to check the temperature of the milk. However I have always followed these instructions and never had an issue. I think as long as your crockpot is functioning properly you should be fine. As far as the amount of starter, crowding the good bacteria, I had never heard about that. So I did a little research on yogurt and could not find anything about crowding the good bacteria. The reason why I use a whole small container of yogurt starter is because I couldn’t see using half of it and letting the other half sit. LOL. If I were using yogurt starter from a larger container I would keep it at around a quarter of a cup. All good questions. Thank you so much. I am going to check out the link I provided to see where it might have gone. I know that it is fairly old as I have been using this method to make yogurt for many years now. P. S. Here it is... ruclips.net/video/Yh7M7dCGZHc/видео.html&feature=share
David That is a good question. Whole milk is my personal preference because I think it makes a more substantial yogurt. I have used 2% when that is all I have. I am not a stickler in that area. If 2% milk is on sale and whole milk is not I will buy the 2%. You still get a very good yogurt. Just do what you prefer. Thank you for asking and taking the time to comment.
I have wanted to make homemade yogurt for a long time! Thank you for this easy recipe! I wanted organic yogurt, sweetened with stevia, and this way it's affordable!
New subscriber here! I am heating milk on low for 2 1/2 hours , the first stage of the recipe, so will let you know tomorrow how it went! Glad i discovered your channel i am in 🇦🇺 Australia. Xx
Hello, if I am Doing 1 quart of raw milk and and 4 ounces of yogurt for the recipe am I also only doing half the time for the final product? 1.25 hours. I’m using a small crock pot
Hello. Good question. I've never used less than half a gallon. My guess is that the time would be the same. You can give it a try and see what the result is.
Yes it will however, make sure the yogurt has active cultures and no additives. If you want a Greek style yogurt simply line a colander with a clean cloth or paper towel and strain the whey from the yogurt.
Dear Robin,Is it possible To use my batch if it didn't turn out.I done everything you and Banndanna Grandma done in both of your videos .Except I dumped my store bought yogurt in the batch and I didn't take out some of the batch and mix the yogurt with it in a separate bowl then incorporate it back in my crockpot.I used 2% milk and the brand yogurt Wiggins vanilla.Please help me !! I'm just a Southern cook who is learning new tricks by the grace of God...God Bless and have a great day.
Yes you can use your batch in smoothies and add to granola, other cereal, yogurt based dressing and baked goods. I always use whole milk for my yogurt. The brand of yogurt should be fine. I hope you will try it again. Thank you for joining SFSL. ❤️
I love this teqnique, so simple, I saw this on bandana gramma, she gave you a shout out, because she found it in your channel....Thanks, so glad I found your channel, lots of recipes I like on here...
This is honestly the easiest best yogurt recipe I have found. Now I can use my crockpot and do not need to purchase a yogurt maker. Thank you so much 😊
Wonderful! Thank you Amy. I’m glad.
I nearly sold my crock potato. I'm so happy I didn't.
The economy is so bad. Money was already tight. There are several things I make on my own but this always seemed so involved and beyond my patience. However, this sounds so easy. I'm not going to stop eating yogurt because I can no longer afford it. I'm going to make it myself, and give thanks.
Very much appreciated,
Faith
I wish I could give a "like" to this video EVERY time I use it as a review before I make your yogurt. What a blessing this video has been to me and the many I've shared with! Thank you for sharing a faith statement with your video. Oh, the seeds you've sewn!❤
You are such a blessing to me. I am so glad you share it with others. That is always my hope. God Bless!
Just wanted to let you know I did this recipe with powder milk yesterday. I checked on it this morning and IT WAS GREAT. Better then store bought. Thank you.
Oh Tammy I’m so happy for you. You’re very welcome. I so appreciate your taking the time to let me know.
I noticed the milk I would use has more sodium than the store yogurt. I am going to check the powder milk!
I’ve been using your method for the past two years, but with non-dairy yogurt starter I bought on Amazon. Then I save a little, like you taught us (as starter),to make the next batch. It’s so amazing. In the morning I put a teaspoon of fruit spread on top of a small bowl of delicious yogurt. It’s so much better than any non-dairy yogurt sold in the supermarkets or specialty food stores.
That sounds so good Carole. Thank you for sharing your method with all of us.
Love how you say good morning to the yogurt.
LOL well thank you Ryan!
Not only a bargain but so healthy, you can control what kind and how much sugar you add or not. Thanks you so very much, you are extra careful and kind to teach us!
Marcela Mejia you are very welcome and thanks for your kind comment. I appreciate you. God Bless! ❤️
I wanted to thank you so much for sharing this video. I make one gallon like your yogurt every week with this recipe. I strain it to make Greek yogurt. Thank you so much, I am grateful every week!!!
You’re very welcome and thank you for being here. I love the Greek yogurt so I usually turn half of the batch into Greek yogurt and leave the other half as is. I like to drizzle a little honey on my Greek yogurt and some granola if I have it. I do have a video on how to make delicious granola if you are interested. It’s pretty yummy!
well knock my socks off. I'm totally Impressed!! I made yogurt last night, did all the steps. got up this morning & it didn't set. I must of done something wrong. this seems like a no fail procedure so I'm definitely gonna try it. thank you so much for sharing your method.
You should check the temperatures the first time if using a different brand of crockpot or if using a different amount of milk. It should heat up to about 180 degrees F in the first phase, and then down to about 110 F in the second phase. Make sure the yogurt starter you use is fresh and contains active cultures.
Thank you for sharing. I just made my very first yogurt in the Instant Pot & it is now in the fridge for 8-10 hours. I will make the next batch in a crockpot. How lovely that we have choices. I love the idea of making some in the crockpot.
Thank you. I agree. It’s good to have so many choices.
So to summarize:
Step 1: 2.5hrs on low,
Step 2: turn off and unplug and let sit for 3 hrs. Then
Step 3: mix in the legitimate starter, cover and let sit for 8 (to 10) hours (overnight).
Step 4: (DONE) Then uncover and scoop out, refrigerate to chill, then eat.
(Or optional Step 5: strain the whey out to make it Greek.)
Is this correct? I'm planning to do it!
H G Perfect! 👍
H G I’m trying today!
Can i use Greek yogurt?
Glenda Bejemino Yes you can use Greek yogurt.
H G don’t forget to add either 1/2 Cup Maple Syrup or Honey as sweetener when you add the Yoghurt Starter (Live Culture)
Thank you. You just saved me a lot of money as I was about to purchase a yogurt machine. Bless you.
Jennifer, glad this could help.
I absolutely love yogurt, and I have the same crock pot. So I will be starting this today and leaving it overnight. Thank you so much for sharing!
R S that’s awesome! Be sure and let me know how your first batch comes out. Thanks so much.
Hi Robin! I just came back to let you know the spin-off video I made for this yogurt is now up to 12,000 views! That's 12,000 people seeing my shoutout for your channel! I hope it helps. Love you Robin!
BanDana Gramma thank you so much. I'm sure it will. It has already. I love ya back. I enjoyed your chat with Tawra from Living On A Dime.
Me, too!
Just subscribed to both of you :)
Will try this method in slow cooker. . Thanks for sharing Yogurt home making
I'm here because of your video!!
Thanks for posting this video. I made yogurt yesterday (for the first time) following your directions. I have the original Crockpot and the yogurt came out delicious. I will be making my own yogurt from now on as I never realized it was so easy!🙂
Cvx 2dog that is awesome. Thanks for letting me know.👍
I just tucked my yogurt in for the night. Such a simple recipe. I sent your channel to my daughter in law so she can make it for the grandkids.
Wonderful! So sweet of you Linda! Thank you for sharing with your daughter. Perfect for a family with young ones.
Started this at 6:30pm and I am dedicated to seeing this through I am so excited to see if it’ll turn out good!!!!
It’s been years since I watched this method on your channel and still uses it till now. Thank you!
Thank you Jude.
Jude, do you have to buy new yogurt after making several batches of yogurt? I don’t understand why the yogurt you make wouldn’t have enough bacteria to make the next new batch.
How long does it last in the fridge?
Just wanted to let you know that I just completed my 1st SUCCESSFUL yogurt making adventure and it was PERFECT! Thank you so much for sharing this! No more store bought yogurt for me! How much money I can save! Sooooo good! Just subscribed! Blessings to you and yours.
Congratulations! That’s awesome. Thank you so much for letting me know. And thanks so much for subscribing. I appreciate ya! ❤️ God Bless!
Happy Sunday Robin. I have half a gallon of 2% milk ready to go out dated. I happened on your crockpot yogurt recipe. I made it yesterday evening. I just tasted it. It's delicious! I'm going to let it work for few more hours to get thicker. Thank you for sharing. God bless you! Bob
I’m so happy Bob! Good that you got something good out of the milk. Way to save! Thanks for letting me know of your success.
You are so right....little is much, when God is in it!.......Thank you sooo much for sharing.
Cindy Wilkinson thank You so much. I couldn't agree more.
??? What does your 'GOD' have to do with anything. Leave it out!
Mila ASDF someone is sensitive and triggered
❤thank you so much for this simple recipe.i tried it yesterday.and even my kids likes it.thank you for helping me learn a new skill that ive been wanting to do a while now.God bless ❤❤
My pleasure 😊Yolanda! I’m so glad this helped.
Wonderful recipe!!! Did exactly what you explained in the video and it turned out perfect! 🎉❤thank you so much! Definitely is a blessing to have a crock pot AND to easily make delicious yogurt!!!
So glad! Thank you for letting me know. Yes it is a blessing. I agree!
Thanks for posting! It worked great for my household. Buying enrichment toy stuffers from the grocery store for my dogs was becoming too pricey, it made me 2 full, decent sized jars of yogurt!
Glad it helped! Thank you so much!
Can't wait to try this. I am nervous about eating dairy left out overnight.but I trust that you have done this a long time.thankyou for taking the time to share how to make this at home.
Kerry McMillan thank you for watching and for your comment. Yes I have been making this for several years. I would advise you to also watch the link provided above. It is the original video I found years ago explaining how to make the yogurt. I will include it here for your convenience. storethisnotthat.com/?s=slow+cooker+yogurt Hopefully it will work if not go look in the description box. Thanks again.
SIMPLE FOOD SIMPLE LIFE ty. I plan to try this,this week.never tried making anything like this before.my oldest daughter suggested trying it.praying ours turns out good.
I almost bought a yogurt maker and glad I saw this. Thank you
You are so welcome!
Just finnished a second batch, for my mom, and have it straining now. PERFECT yet again! This is gonna become a weekly routine! 😁
Dane Vankirk I’m so glad. I’m making yogurt today myself. Thanks for your comment. 👍
Just wanted to say the yogurt I woke up to was the sweetest, smoothest plain yogurt I have ever made! The best, just the very best!!!
pat rogers I am so glad! Thank you for sharing this with all of us.
I so love this recipe ! I found it a while ago at the B D Gramma site . A few weeks ago I started fermenting... so ... right now I have a gallon &a half in my slow cooker !!!
So it’s plain yoghurt containing acidophilus and bifidum, I’m glad you zoomed in near the end. Thanks for the video. I use metric being European so will have to translate your quantities.
Thanks for being here!
Thanks for posting this video. I've always felt intimidated about making yogurt and now I do not! It looks so easy as long as you are patient. My husband doesn't eat yogurt so I'll have to look up recipes for using this. Thanks again!
Pat Schomann You are very welcome.
Thank you I've been researching for a while I saw so many videos but my inner cook kept telling me I should be able to use my crockpot to do this .😁
Keren Scott you are very welcome. Your “inner cook” was right. Thank you for taking the time to comment. I appreciate you.
Good morning, I wanted to stop in and say thank you anyway you were so sweet to reply back to me. Anyway I just wanted to let you know the instant pot recipe worked best for me with my different ailments this was the fastest way for me to achieve results. I will keep your recipe too in the future because it is a great recipe as for me with back pain, knee issues osteoarthritis all over I need to do recipes that are hit and run in others words I can get off my feet sooner. Anyway please take good care and I wish you all the best, God bless you and thank you anyway.
You are very welcome Cheryl. God Bless and I wish you good health.
Well I see that your video was made in 2016 but I only found it in June 2021. Well with scepticism I followed your directions exactly and it is fantastic. I did add the extra step at the end of straining it in the fridge for 3hrs then put it in jars. I was worried that after the second sitting of 3hrs it would be too cold to activate the introduced cup of Greek yoghurt. But with faith in you I wrapped it up in 2 big towels and a blanket overnight. I live in Tasmania and it’s winter and cold with the fire turned off at night. I’m really amazed. So thank you.
Thank you HIlda so much! I am so glad this recipe worked for you. It was one of the first videos I made. I didn’t know anything about RUclips but I felt this method would be of help to people everywhere so I made the video. Thanks again and God Bless!
I loved watching you. You make me feel so calm. Life should be simple. Find a time when you're not so time constrained. Do your housework abound it. I'm sending this to my granddaughter
Thank you Marsha.
You remind me of my adopted mentor, bf and who I looked at at my adopted mom. I treasure that! She taught me so much and I think you were sent to take over ♡ The Lord is so good. Love and blessings xo
Leanna Gallion thank you so very much. What a thoughtful thing to say. God always has a way of putting us where we can do the most good. God Bless you.
I have access to fresh raw milk (live in Central America). Yogurt is almost $3 a pint in some places. The raw milk is $1 a litre. Making this for the first time today.
You are so right, "Little really is much when God is in it!" Praise God. I will try this recipe. I made a batch yesterday and my eager-beaver nature added the yogurt to the hot milk...yes i had a lot of whey and a cup or so of cottage-cheese. I will use the whey for boiling rice or something or other. I love yogurt and it's worth me trying it until i get it right. Peace, and prayers for persistence. :+)
Spiritual Matters the very first time I tried to make it I did the same thing. You'll get it right next time. Just follow the directions exactly and it will come out right. Thank you for your comment and taking the time to watch. Peace.
+SIMPLEFOODSIMPLELIFE Ha! Thank-you so much for the much-needed encouragement (lol)! I just made a pot of rice with some of the whey; and, it turned out very creamy; a tad bit drier than risotto; but, tasty just the same. I have about 5 more cups left, for which i will either sweeten in a hot cup of milk later this evening, or use to boil morning grits.
One more tidbit, the yogurt I botched actually tasted pretty good after drying. I strained it for more of a Greek-yogurt texture and added chopped onions for a dip. It was really good. It made about a pint. I had to remind myself a couple of times that this wasn't my favorite $4. container of FAGE. It was actually so good that it's but a memory as I write this :+)!
Blessings!
Spiritual Matters you really know how to put things to good use. Thanks for sharing that with me. Peace.
Just love the simplicity. Thank you for sharing.
Celyne Beheiry thank you for watching.
I intend to make this on Sunday after church. I probably will make it vanilla flavored. Thank you😊
You’re very welcome.
a slow cooker and a crock pot are two different thing's, I don't mean to sound ugly, but my slow cooker has up to 8 hrs and then a keep warm setting. I have an idea, you may not want it, but if you have an instant pot with a yogurt setting you can make yogurt with 52 oz of milk , one can of swetten condensed milk and the yogurt starter, and set it for 8 hrs. in no way do I mean to take away from your recipe, I will try it, I do have a crock pot also, and thank's for the recipe, Nicky
Nicky Mullins thanks for your comment. Lol I am from the old school and had an original Crockpot which is a trademark name by the Rival company. Because it was a trade name, other companies who later came out with a copycat product called their appliance slow cookers because of trademark policies. Eventually Crockpot went the way of Kleenex and became, instead of a brand, a generic name for any so called slow cooker. Your comment encouraged me to do a little research on the subject. You are definitely correct. In today’s world there is a difference between the two. Here is a link to a very informative article on the subject. foodal.com/kitchen/pots-pots-skillets-guides-reviews/crockpot-vs-slow-cooker-thing/ As for the instant pot, I’ve seen many demonstrations on it and find it intriguing but haven’t taken the leap. Thanks again! ❤️
@@simplefoodsimplelife9632 I did some searching under my cabinet and found an old crock pot, I may try your recipe, I was going to donate it, but I like to try different things. thank's for the recipe. first I am trying the yogurt maker my husband got me, with the 12 small jar's. that way the grandchildren can have their own, I got 3 grandchildren living right beside me and 2 more a little way's away, but I love sweet yogurt with fruit on the bottom. tks again. Nicky
Nicky Mullins I hope you have good success. Thanks so much for letting me know. Keep me posted.👍
Nicky Mullins crock pot is a brand name for A slowcooker that had become a technical term for all kinds of slowcookers...
The firm crockpot has also developped the multicooker that has a “yoghurt” programme on it...
I make a gallon+ at a time, heat to about 115 degrees, stir in plain yogurt, pack with clean towels in a soft sided cooler with the hard plastic liner removed and leave this covered with a good lid over night... can also add 1/2 & 1/2 for richness or a little light cream... Mmmmm..
Even if you accidently boil this let it cool back to 115 and make it as above :) 115 is about 10 seconds of clean pinkie held in milk and not hotter than that.. Use a turkey baster to drain out the clear pools of whey and use for other stuff if you like or dump down the sink.. can be pretty acidic if left in the yogurt... cheers!
Thanks for the comment and good advice. I appreciate it. 👍
I made this and used vanilla skyr instead of plain yogurt and it was perfect! Just the right amount of tartness.
tamala521 that is awesome!👍
I should have said that this was the first time I have made yogurt too. I have been eating so much lately that's where my food budget has gone LOL! This is much more economical.
tamala521 I agree. It is much more economical. Especially if your milk is on sale. I admit it takes a bit of courage to make that first batch lol. Good job!
I made today my first yogurt following your recipe and worked amazing...thank you for sharing it is so simple and easy..❤
Thank you Violetta.
Bandana mama said come by and check you out...cant wait to check out your page..cant wait to make this yogurt..thank you♥️
Queen Nicky love well thanks so much. That means a lot. 👍
Hahahhahaha! Good Morning! I just woke up my first batch of homemade yogurt. I let it set 12 hours, btw. I used 4 cups half & half and 4 cups 2% milk combined. My husband went out and got me the perfect starter yogurt last night, so I didn't have to use one of my flavored ones on hand. When I opened my slow cooker just now, the aroma of yogurt hit me ... and it smelled sooooo good! I had to take a taste ... and OMG! It was so delicious! I have never liked plain yogurt, till now. I put the 2 qts of yogurt in the fridge, didn't' strain it. I set aside 6oz for my next batch and served up a bowl of the yogurt, right from the slow cooker for my breakfast just now. It didn't need anything. It was fantastic "as is". About 1/2 way through, I did add a bit of blueberry honey and wow .. was that yummy! Was wishing I had some granola to put in it, too! Thanks for showing us how to make yogurt. - Oh, I do want to mention .. when I first dipped my spoon into it, it was nice n thick .. but I just had to stir it (before chilling it) - just out of sheer curiosity... that's when it thinned out, I guess and got a tad watery. I didn't understand what you meant by "it will make a looser consistency" - well NOW I know! lol So, yeah, it's just a tad watery, but I don't mind. It's still the best yogurt I've ever had! Hmmm, just wondering: Will being in the fridge thicken it up any?
Sandi Nicol awesome! Yes it will thicken a bit more. So glad you like it. Thanks for letting me know Sandi.
The yogurt has been in the fridge 8 hours now.. yes, it thickened up nicely! .. and it is so yummy! Honestly, it doesn't need anything! It is very tasty just as it is! My next batch will be with whole milk and the saved starter from this batch. I wonder if it will turn out as yummy as this one (it is 50/50 half & half and 2% milk).
Sandi Nicol that’s great. I always make mine with whole milk. I think it’s very good. Here’s to many happy years of yogurt making.👍
Doing this tomorrow !! thank you Simple food simple life for the quick reply!!!
You are so welcome!
Made it yesterday, had it for breakfast. Delicious! Way better than store bought. How do I figure out the nutritional info?
Good to hear that. I’m not sure about the nutrition info. You might start with the information on the milk you used and the amount of yogurt starter. Also if you add other ingredients in a serving.
What temp is the milk at after the 21/2 hours? I would still have to check at least three times just to know. I'm surprised that you did not need to disinfect anything with boiling water and it still worked. My instapot is down so I'm here looking for other means of making my yogurt. I'm prob. going to the first part on the stove and then the last part in the crock just for times sake and to make sure I'm home for the cool down. Hate using the coolers. Thanks for your concise instructions.
Loved this video! A blessing.
So glad! Thank you Patricia!
Made it yesterday and today I have scrumptious yogurt for the family! I thank BanDana Gramma for sending me here!
G. Cosper that’s awesome! Love BanDana!
I would like to try this with almond milk. Great video and well explained and simple recipe to follow.
Thank you so much.
I'm trying cashew yogurt. Praying it works. How did your almond milk yogurt turn out?
I strain mine then blend with a stick blender. Put in jar and chill It turns out beautifully
Thank you for sharing your method with all of us!
I’ll be using this method from now on. Thank you
My name is Richard I tried your Crock-Pot recipe man it was wonderful I have tried everything to make homemade yogurt because of you I didn't give up now I got homemade yogurt man the best thank you for your post and thank you for making my life better
Richard Saner thanks so much for your kind comment. I’m glad. I know you will have many years of making your own yogurt just as I have. It is a great thing to know how to do. Thank you for commenting and thank you so much for taking the time to watch. I appreciate you.👍
So, I got off work early and decided to give this a try. After watching your video and bandana Grandma's video, I figured it couldn't hurt to give it a shot. I let it sit all night and when I opened the lid this morning....IT WORKED! I'm going to drain it all day, sweeten it with honey and flavor with vanilla this evening. Thanks for sharing this video and saving my pocket book a lot of money. You're a saint!
Dane Vankirk that is awesome! Thanks for the kind comment. I appreciate you and thanks for letting me know. I think making yogurt this way is so easy. I don’t know why everybody doesn’t do it. Thanks again.❤️
Thanks for this. This was one of the most easiest videos to follow!
Thank you Dawn. I hope you enjoy.
@@simplefoodsimplelife9632 made my first batch ever with this process. Turned out great!
@@SoporVK that’s awesome Dawn. So glad.
I wonder if you could use shelf stable milk? I have some from the food pantry and I don't want to waste it.
I’ve wondered the same thing beajae4859. If you give it a try let me know. Thanks for asking.
@@simplefoodsimplelife9632 Thanks for replying. I'm doing your recipe for the first time today. I used store bought Greek yogurt for a starter. I will try it with the shelf stable milk.
@@beajae4859 I it can be made with powdered milk. Not instant powdered but regular. Good Luck!
Fast question, do you strain yours before putting the yogurt in jars. Also how long will this yogurt keep expiration timing? Thank you so much for your video, I can not wait to try.
I do not strain the yogurt unless I want a thicker Greek style yogurt. I line a strainer or colander with paper towel and allow the whey to drain naturally into a bowl. Thus rendering a thicker yogurt. Thanks Cheryl for the question.
@@simplefoodsimplelife9632 oh thank you so very much, truly appreciate it. Have a blessed night and Happy New Year 🎊💕
@@chergilliam518 to you as well.
Awe..thank you for sharing...a bit too much chatting. But I'm learning from you and I do appreciate. God Bless You.
I'm so excited to have found you!! I saw that Bandana Gramma made your recipe and gave you credit for it. I'm making this recipe right now. I'm excited to see how it turns out.
Thank you Vicki. So glad you are here.
Great job!! Simple and informative. Thanks for sharing! Be blessed as you bless others.
Linda Russell thank you. Blessings to you and yours.
Yes, this easy method does make great yogurt. A few points - the milk must reach a temperature between 180 and 200 degrees. This scalds the milk, changing the protein structure to allow it to coagulate more readily. It must then cool to about 115 degrees, the optimal temperature for the cultures to work their magic. I suggest using an instant read thermometer to make certain, as slow cooker temps can vary.
The towel method is fine if the room stays warm at night. A surer method is to put the pot in your oven with the light on. I find 15 hours is just right.
I use my big steamer pot to drain the whey. I line the colander insert with dampened coffee filters, spoon in the yogurt, then let sit in the fridge for about two hours.
Keep in mind the volume of milk will be reduced by half. I get great Greek style yogurt with 2% milk.
Good information. Thanks.
wow, I love listening to you. You sounded like my mom.
I can’t wait to try this and I will definitely subscribe because you just made my day. God bless :-)
Thank you very much and welcome. I hope you enjoy.
Hi can i put in small jars before wrapping them in blanket for over night. Thanks for recipe.
Tong Ly you can try it but my concern is it may reduce the temperature to much. Maintaining the temp is essential. Thanks for your comment. 👍
I'll keep this method in mind when I am in the mood for a mass production effort. Nice!
Right now I use a couple of extra insulated lunch bags that fit 1-2 repurposed ~24 oz pasta jars. It's just me eating the yogurt right now. It's usually ready and beautiful in the morning if I do it before bed or after work if I have an ambitious morning.
Since I default to lazy and not wanting to wash too many dishes, I just nuke my milk (16 oz in a glass Pyrex measuring cup) in my small 700 watt oven. Get it to ~180 degrees F (takes about 5-1/2 ish mins and I measure the milk w/ a digital stick thermometer). Then I cool it to 110F (about 45 mins-1 hr) in my 60-65 degree kitchen in the wintertime here in MI.
In the middle of the cool down is when I add 1-1/2 to 2 tablespoons of sugar and 1 tablespoon of dry milk powder for a thicker consistency. I also add any other flavoring, usually ~1 tsp of vanilla extract, at this point if I am in the mood. I found I had to mix pretty well if I didn't want clumps of dry milk in there.
10 mins before the full cool down period, I add the starter cultured yogurt or whey 'drippings' from a previous Greek version batch (1 tbsp for this amount), I will nuke 2 tall narrow repurposed 16 oz salsa jars with water for 5-6 minutes. Without the lids of course. I put these in the lunch bag. At the end of the milk cool down I will add the tablespoon of starter culture, mix again, lightly lid the jar, and stick it in the lunch bag.
I did extra insulate my lunch bags by lining it with cut up thicker foil baking pans from the dollar store and a couple of those plastic padded Amz mailer envelopes with a folded piece of aluminum foil inside. My son outgrew a down vest and I use that to cover the outside of the lunch bags.
I still can't believe how dead easy it is to make yogurt. So many years wasting a bunch of money and creating garbage buying the stuff from the store. The word needs to get out on this, for real.
Thanks for the video. All the best.
Thank you WM Luna for sharing your method with us. I think I might like to try it. I can see the value in making smaller quantities. You are very resourceful.
@@simplefoodsimplelife9632 I was kind of surprised it actually worked. I'm not cheap, but if I don't have to spend *extra* money and already have certain workable items on hand, I prefer to do that. I hate creating excess waste.
My current new project is propagating the L.Reuteri yogurt without having to purchase a high brand sous vide, Instant Pot, or pricey yogurt maker. Seems the cheaper alternatives under $50 have sketchy reviews when it comes to operating at a consistent 100 degree temp that this yogurt needs.
After much searching I found a 50 watt submersible saltwater aquarium heater with an attached thermostat by hygger + also Inkbird that are hovering at about 30 to 45 bucks USD. They supposedly goes up to 104+ degrees F. Most aquarium heaters top out at the low 90's F. We will see. I'm watching the prices right now hoping they will tank.
Thank you i was struggling last night with making yogurt🙏🏼
Thank you!
Highly informative video SFSL, thank you. May I ask how long one can keep this for in the fridge? I'm thinking of re-using half a cup of each batch as a starter for inoculating subsequent batches. I've even heard that it's possible to freeze a portion of each batch for six months when not making yogurt end-to-end.
AntPDC thank you for your comment. You are correct. You can reserve some of your homemade yogurt as a starter for the next batch. You can also freeze it if you are not going to make another batch right away. Either way it works very well. Personally, I have found, that once I make four or more batches with the starter yogurt it becomes a little too tart for me. At that point I will buy a small carton of plain yogurt with active bacteria and begin again. I wish you well and happy yogurt making.
OHMYGOSH you are just so funny. Loved the video. Thank you so much
The starter should only be plain organic biodynamic yoghurt with no additives of any kind - just whole milk, milk solids and probiotics. I love Jalna and Paris Creek yoghurt here in Australia.
Debbie Radz thank you for sharing with us. I am unfamiliar with those brands in the states. All the best for the holidays and thank you for stopping by.❤️
I made this twice: perfectly. Second two times I made it, it was super runny (to runny to thicken through a cheese cloth)- does it make a difference if you’re taking the milk from right out of the fridge?
I don’t think so. I’ve used it cold before.
⁉️ thank you so much I’m trying to do this, but do I have to have everything sterilized that I’m using including the crockpot???
You’re welcome! No need to sterilize. Just wash as you normally would.
Wonderful! Thank you so much for sharing! How long does the yogurt last in your fridge?
You are welcome. It will last as long as store bought yogurt. Which is at least 2-3 weeks or more.
Many thanks for your sharing how to make yogurt in a crock pot. My question is how you can lengthen the timing to 36 hours in order to make the yogurt more potential.
You are most welcome. I see no reason why you can’t. It will certainly be more tart (sour).
Note to self:
cold milk, low for 2.5 hours.
rest for 3 hours
add .5 cup yogurt, stir
cover and rest for at least 8 hours or overnight
That is a mighty timer that you have.
If I only make one quart of milk do I still keep the crock pot on for the same 2 1/2 hours? Or I dhould I shorten the time. It seems quite warm. Thanks!
I’m sorry. I can’t answer your question. I have only made it in the half gallon quantity.
First try at following your directions given here. I did miss the three hour window to cover my crock pot with a towel. In the morning the yogurt was not firm. It's rather soupy. Was it because I didn't get the pot covered with the towel in 3 hours? It was 4 hours before I covered it. Final question. Is there anything I can do to make this pot of yogurt firmer at this point?
The towel keeps the temperature in the crockpot at a consistent level to insure the yogurt cultures can ferment the milk. Refrigeration can help thicken the yogurt somewhat. If not, the mixture is still usable. You can use it in smoothies, on fruit and cereal etc. My first batch was not good because I failed to follow directions. It happens. Thanks for your question.
Thanks for the video!! I've got my first batch cooking right now, can't wait to see the end results tomorrow!!!
Cedar Blackhawk that’s great! Thanks for the kind comment. 👍
Wow☺️so Easy! Organic! I have been trying to get a recipe for 2 months, because prices keep going up! Love Yougart like Ice cream, but Ice cream is too salty and sugary 👌❤️✌️👍🙏🙌🇺🇸🤞🌞
I really hope this works for me. This will be my fourth time trying. I didn’t get it to solidify overnight yet. I have been using oat milk and probiotic capsules 12 strains
I hope so too. I’ve never worked with oat milk before or the capsules. Thank you for being here.
Hi from Kentucky! Bandana grandma sent me, I'm glad I subscribed! I love your channel and look forward to learning even more!
BETTY JONES thank you. That’s very sweet of you to say. Welcome! Love BanDana.
HI
Thank you for this great simple process, but I was wondering if you could use acidophilous capsules instead of the starter tub of yoghurt. And what would be the ratio of capsule to milk?
Toosiya Brandt you’re welcome. I wondered the same thing. I don’t know what the ratio would be. I do think it would take a lot of acidophilus capsules depending on how much milk you used. I have made it according to this recipe and added acidophilus capsules thinking that it might enhance the probiotic affect. I simply took the capsules apart and sprinkled in the powder. I would be interested to know if you give it a try and if it works. Thanks for watching and thank you for your comment.
Hi, Still making yogurt in the slow cooker thanks to you!! May i ask if you have a video on making cream cheese using yogurt? Hope your doing well .
Thanks Suesee! Yes I believe I do have such a video from years back. It’s easy to make a type of cream cheese from yogurt. Allow the yogurt to drain until cream cheese spreadable consistency. As you would for Greek yogurt, just let it drain longer. Hope this helps.
Greetings! Wonderful video. The first time I followed your directions and the yogurt was perfect. Yesterday I follow the same instruction and not changing anything and the yogurt was very liquify. I feel that without taking the temperature to see if in 2.5 hours of heat the temperature reached is the required one. I have no idea what went wrong
Thank you for your kind comment. This has happened to me as well. I have yet to figure out why this occurred. I still use the yogurt in it’s liquid state because the probiotic properties are present.
@@simplefoodsimplelife9632 thank you! Yes I intent to eat it as it is. Please let me know if you find any info. Thanks so much
@@jheighten7568 Yes, I certainly will. And thanks again. 👍
Bandana Grandma sent me! Happy to find your channel.
Billie K. Thank you so much. I appreciate your kind words.
SIMPLE FOOD SIMPLE LIFE BanDana send here lovely let me try
I scrolled through a lot of the comments, probably a bit too fast, but didn't see an answer to my question - when can you add fruit to the yogurt for flavoring? I have no problem making the plain (my first batch in 'cooking' now), but I do like to have some flavor and bits of fruit in my yogurt. Will likely be using berries (strawberries, blackberries, blue berries, etc., finely chopped and sprinkled with a bit of sugar to bring out a bit of juice).
It's best to add the fruit after it is done. Allow it to refrigerate first. Thanks for adking.
@@simplefoodsimplelife9632 Thank you so very much! Now I have something to do in my new "lifestyle"......I officially retired this week and have LOTS of free time on my hands for cooking and canning!
@@RichlandJoey congratulations Richland!
I love yoghurt thank you so much x
What about adding fruit after it has sat overnight and you don't want to add it each time you take some out to eat? Will a gentle stir hurt it?
Dana Fidler I would add the fruit to the batch after it is chilled. But you can give it a try if you like. I have never tried it myself. Thanks for your question and thanks for watching.
@@simplefoodsimplelife9632 Thank you! I can't wait to make it! I love yogurt but hate how expensive it can be to buy!
Dana Fidler you’re very welcome.
My son is tube-fed and I use yogurt in a lot of the recipes I blend for him, I'm hoping this works for us. It'll save me a lot of money!
I hope so too! God Bless you and yours!
Robin I made my 2nd batch of yogurt yesterday.It turned out fabulous ! I went ahead and just done a half gallon of whole milk and I used Chobini's brand of plain Greek yogurt.What can I do with the whey ? Can it be used as a starter for my next bunch of yogurt ? Ty and God Bless.
Carrie Breeding I don’t think I would use it as a starter however whey can be used in place of other liquids in your baked goods. I know that for sure and have done it in the past. I’m so happy you had a fabulous batch of yogurt. Thank you so much for your kind comments and thank you for watching. God bless!
Hello!
Bandana Gramma sent me!😊
I'm going to Aldi tomorrow and I'm getting the long list of ingredients to make this complicated recipe!!😁
I subscribed to your wonderful channel.☺
Shirley Taylor thank you so much. I am pleased to meet you. I think you'll like it.
Aldi is definitely the place to go for milk!
For how long is the yogourt good for? also, I store in the fridge in glass or plastic containers?
thank you! Will try it today!!
I like to store mine in a glass container with a snug lid. It can last two weeks or more but I'm never quite sure because it always gets eaten before that.
Hi there!
Watching other videos it is mentioned that during the first 2 1/2 hours that the milk in the crock pot should reach the temperature of 170*-180* in order to kill the bad bacteria. In the second phase after the three hours the milk should be cooled down to 110* before adding the store bought or homemade yogurt so not to kill the good bacteria. The other channels the ladies were using a thermometer to check the temperatures in the first and second stage. I must say that the end result of your yogurt looked thicker than those that removed the lid off the crock pot and checked temperatures. Also they said not to use too much store bought/homemade yogurt when adding to the milk in the crock pot as it would crowd the good bacteria. So they used a couple of heaping tablespoons being the equivalent of 1/4 cup of starter yogurt. Should we be concerned about the temperature in the first stage to reach 170*-180*? I tried the link you mentioned and it is not available now.
Many blessings to you,
Bobbie W. (From one Iowan to another)
Bobbie Williams hello Iowan! I know that some folks like to use a thermometer to check the temperature of the milk. However I have always followed these instructions and never had an issue. I think as long as your crockpot is functioning properly you should be fine. As far as the amount of starter, crowding the good bacteria, I had never heard about that. So I did a little research on yogurt and could not find anything about crowding the good bacteria. The reason why I use a whole small container of yogurt starter is because I couldn’t see using half of it and letting the other half sit. LOL. If I were using yogurt starter from a larger container I would keep it at around a quarter of a cup. All good questions. Thank you so much. I am going to check out the link I provided to see where it might have gone. I know that it is fairly old as I have been using this method to make yogurt for many years now. P. S. Here it is... ruclips.net/video/Yh7M7dCGZHc/видео.html&feature=share
Will using 2% milk yield the same result or does it need to be whole milk?
David That is a good question. Whole milk is my personal preference because I think it makes a more substantial yogurt. I have used 2% when that is all I have. I am not a stickler in that area. If 2% milk is on sale and whole milk is not I will buy the 2%. You still get a very good yogurt. Just do what you prefer. Thank you for asking and taking the time to comment.
I have wanted to make homemade yogurt for a long time! Thank you for this easy recipe! I wanted organic yogurt, sweetened with stevia, and this way it's affordable!
I’m sorry, I don’t add sugar.
It makes a half gallon.
New subscriber here! I am heating milk on low for 2 1/2 hours , the first stage of the recipe, so will let you know tomorrow how it went! Glad i discovered your channel i am in 🇦🇺 Australia. Xx
Welcome! Thank you for being here. I look forward to speaking with you again Susan.
@@simplefoodsimplelife9632 yoghurt was beautiful!
I strained it to make it thicker, lovely!
Thanks for sharing, Robin!
@@susantomkins8798 I’m so glad. You are very welcome Susan.
Hello, if I am
Doing 1 quart of raw milk and and 4 ounces of yogurt for the recipe am I also only doing half the time for the final product? 1.25 hours. I’m using a small crock pot
Hello. Good question. I've never used less than half a gallon. My guess is that the time would be the same. You can give it a try and see what the result is.
omg... its this easy? will any starter plain yogurt work? Have you ever make greek yogurt from this?
Yes it will however, make sure the yogurt has active cultures and no additives. If you want a Greek style yogurt simply line a colander with a clean cloth or paper towel and strain the whey from the yogurt.
Dear Robin,Is it possible
To use my batch if it didn't turn out.I done everything you and Banndanna Grandma done in both of your videos .Except I dumped my store bought yogurt in the batch and I didn't take out some of the batch and mix the yogurt with it in a separate bowl then incorporate it back in my crockpot.I used 2% milk and the brand yogurt Wiggins vanilla.Please help me !! I'm just a Southern cook who is learning new tricks by the grace of God...God Bless and have a great day.
The store brand yogurt is Siggi's. Sorry about auto correct. Lol
Yes you can use your batch in smoothies and add to granola, other cereal, yogurt based dressing and baked goods. I always use whole milk for my yogurt. The brand of yogurt should be fine. I hope you will try it again. Thank you for joining SFSL. ❤️
I love this teqnique, so simple, I saw this on bandana gramma, she gave you a shout out, because she found it in your channel....Thanks, so glad I found your channel, lots of recipes I like on here...
Lynn Doss thank you so much. I appreciate your kind comment. BanDana is such a sweet lady. Thanks for watching.