Homemade YogurtAmy Kinnard
If you own a slow cooker and happen to have some plain yogurt hiding in the back of your fridge along with some milk, you’re in luck! You can take the dwindling remains of your yogurt and multiply it into a fresh batch of plain yogurt to be further changed into Greek yogurt, sour cream or a variation of cream cheese (aka Yo-cheese). The health benefits are substantial and the ways to use homemade yogurt are only limited by your lack of imagination.
The process alone is so easy and only takes up three chunks of time throughout the day (2 1/2 hours, 3 hours, 8 hours). I love being able to eliminate two items off my monthly grocery list – sour cream AND yogurt. My brood loves yogurt and typically consumes about 12-24 ounces a day. I could easily spend more than $20/month on flavored yogurt, so it’s a blessing that I can make it from scratch for a fraction of the price and still have yummy flavored yogurt.
What You Will Need
- 8 C. (half-gallon) of whole milk or 2%- pasteurized and homogenized is fine, but do NOT use ultra-pasteurized.
- 1/2 C. store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter.)
- 1/2 C. powdered milk
- Thick towel
- Slow cooker