It’s stupidly easy, laughably cheap, and takes next to no hands-on time. <\/p>\n
You can easily scale this up – I made a gallon batch, added 1 cup dried milk powder, and 1 cup of starter.<\/p>\n
Toss the milk into your slow cooker (crock-pot). Hit the setting that cooks hottest for the least time. Go to bed.<\/p>\n
Next day cool the milk to under 120\u00baF (49\u00baC). I just unplugged the slow cooker and wandered off for a couple of hours while it cooled down. Don’t do anything else until the milk is below 120\u00baF (49\u00baC)but keep it above 90\u00baF (32\u00baC) for happy bacteria.<\/p>\n
While you are waiting for the milk to cool you can bring the starter (live yoghurt or cultures) to room temperature.<\/p>\n
Add the dried milk if you’re using it – it increases the nutritional content of the yoghurt and allows it to thicken more easily. <\/p>\n
Add the 2 tablespoons of the existing yogurt, or add the freeze-dried bacteria. Stir it in.<\/p>\n
Cover the slow cooker with several towels and just walk away from it – leave the bacteria to do their job for 8 hours. Bingo, you have rich, silky, delicious home-made yoghurt!<\/p>\n
What next? Portion out the yoghurt, chill it, and eat it with fresh fruit, a spoonful of jam or honey, or just eat it straight up. Put some in a sieve \/ colander with several thicknesses of cheesecloth and allow it to drain for half an hour or so and you have Greek-style yoghurt. If you allow the yoghurt to drain overnight in the fridge, you have yoghurt cheese – kind of like a spreadable cream cheese. Use the drained whey from the yoghurt in cakes, or to kick start your next batch of yoghurt!<\/p>\n
My total cost for nearly 1.5 US gallons \/ 5.6litres of home made, natural, live culture yoghurt? About $4. Laughably cheap, really easy, and delicious? I believe we have a winner!<\/p>\n","protected":false},"excerpt":{"rendered":"
It’s stupidly easy, laughably cheap, and takes next to no hands-on time. 1 quart (946ml) milk (any kind but not “ultra-high pasteurised”\/UHP or “ultra heat treated”\/UHT) 1\/4 to 1\/2 cup non-fat dry milk (optional) 2 tablespoons existing yoghurt with live cultures You can easily scale this up – I made a gallon batch, added 1 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,41,28,3,18,42],"tags":[30],"class_list":["post-489","post","type-post","status-publish","format-standard","hentry","category-basic-principles","category-dairy","category-frugal-living","category-information","category-recipe","category-yoghurt","tag-cheap"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=489"}],"version-history":[{"count":13,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/489\/revisions"}],"predecessor-version":[{"id":502,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/489\/revisions\/502"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}