How to Make Yogurt in a Crock Pot

If you own a crock pot then you are well aware of the help it can be in the kitchen. Most people think of it for one-pot-wonder meals like chili, soup, or stew.

An additional wonder is that the crock pot can act as a one-pot container for heating and incubating the milk when making yogurt. And it really couldn’t be much simpler.

Crock Pot Yogurt

  1. Turn crock pot to low and pour in ½ gallon of milk.
  2. Heat on low for 2½ hours.
  3. Turn crock pot off and unplug it. Cool milk in the crock with the lid on for 3 hours.
  4. After 3 hours, remove 1-2 cups of warmed milk and place in a bowl. To that milk, add starter culture or starter yogurt, according to the culture's instructions. 
  5. Thoroughly combine the milk and starter, mixing very well.
  6. Pour the starter-milk mixture back into the crock pot with the rest of the milk and whisk thoroughly.
  7. Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
  8. Culture 8-12 hours or overnight.
  9. After the culturing period, store in glass quart jars in refrigerator.
  10. For optimum texture, refrigerate for at least 6 hours before using.

 

NOTES: This recipe was developed with a 2-quart crock. If you are using a crock with a different capacity, adjustments may be required. 

If your crock pot reaches temperatures greater than 115°F it will pasteurize raw milk, killing the raw milk's ambient bacteria.

If your crock pot does not maintain a consistent temperature,  results may vary.

 

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Crock Pot for Making Yogurt


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Related Products:

Bulgarian Yogurt Starter Yogurt Starters
Basic Thermometer
Basic Thermometer
The Home Creamery Book
The Home Creamery

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