Making your own dairy products at home is a great first step towards a more self-sufficient life. Proteins have been increasing in price over the past five years and even if you can’t raise a meat animal you can still easily make cheese, yogurt and butter at home. Below is how you can make Greek slow cooker yogurt overnight while you are sleeping.
- 1 Gallon Milk
- 1/2 cup Greek yogurt (needed to start the culture)
Gather your supplies
Pour milk into a double boiler
Slowly heat to 180 degrees
Move thermometer to slow cooker
Pour milk into slow cooker
Preheat oven to 200
Allow milk to cool to 115 degrees
Mix 1/2 cup of warm milk and 1/2 cup of Greek yogurt
Mix it into the milk in slow cooker
Put lid on slow cooker and set on 2 towels
Wrap it tight in the towels
Turn the oven off and set the slow cooker into oven
8-10 hours later you have yogurt
Set in the fridge overnight to firm up
In the morning line a strainer with a coffee filter
Strain the yogurt
Separate into mason jars
You will get about 3.5 quarts of yogurt out of a gallon of milk and once you have the initial batch going you will never have to buy Greek yogurt again; just use your current batch to kick start the next one. Some people will just use the slow cooker for the whole process of heating and cooling but if you bring the milk up to 180 degrees too fast it can impart a stronger sour taste to the yogurt.
Another method is to ladle the cooled milk/yogurt mixture directly into canning jars and set them in the oven so the milk converts to yogurt right in the jars. I have had mixed results doing it like that but give it a shot and see if it works for you. This does create a lot of yogurt at one time which has about a week’s shelf life, so if you don’t eat a lot of yogurt you can freeze it for later usage. Now go make some slow cooker yogurt!
Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More
Ashley English provides a feast of information for dairy-loving foodies! She guides readers through all the essentials in four topic-specific sections: Butter & Ghee, Cultured Dairy Products, Cheese, and Ice Cream. Each primer offers need-to-know facts with gorgeous photos, troubleshooting tips, profiles, and Ashley’s own roster of recipes.