Updated: Making Yogurt (and what to do with the whey)

Yogurt is good, and its good for you. Not too long ago I discovered Greek yogurt, which I truly love; Chobani is one of my favorite brands. But at about $1.79 per 5oz container it is not a cheap snack. Around the internet I had read about making yogurt, so I figured it would give it a try. I did the stovetop method, even though I did not have a candy thermometer – and the yogurt turned out rather well, but it was a hassle. Then last week when I came across a method to make yogurt in a crockpot and I had to try it. So far I have made it twice and it has turned out very good, very little effort required.

Slow Cooker Yogurt

Recipe notes: This recipe uses a 3 quart crock. If you have a larger crock – heat the milk an additional 15 minutes for a total of 2 hours and 45 minutes. I like to rinse my crock with boiling water from the tea kettle just before beginning. The first time I made this recipe I followed the timing very closely, the second time I was much more lax – the yogurt still turned out.

• Turn your crock pot to low and pour in 1/2 gallon of milk.
• Heat on low for 2 1/2 hours.
• Once 2 1/2 hours have passed unplug crock pot, but don’t removed the lid – let the milk cool in the crock for 3 hours.
• After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix well.
• Pour the yogurt-milk mixture back into the milk and whisk thoroughly. At this point you can also add dried milk if you like a thicker textured yogurt (start with about ½ a cup powdered milk)
• Place the cover back on the crock and wrap the entire crock pot in a thick bath towel.
• Let it culture overnight, 8-12 hours. I place the wrapped crock in the oven, which I have pre-heated to 180 degrees and then turned off.
• In the morning strain yogurt and store in container of your choice. Save the whey – it is full of good stuff – see suggested uses below.
• If you want a thicker, Greek textured yogurt, tie up the yogurt in cheese cloth and hang from cupboard door, or in refrigerator
• For best texture, refrigerate for at least 8 hours before using, then enjoy!

Tasty breakfast: yougurt with strawberries, banana, chia seeds, walnuts, applesauce, shredded coconut and a sprinkle of cinnamon

What to do with the whey

• Add to smoothies (as I did today)
• Lemonade like beverage: squeeze a lemon sweeten with agave, mix with whey and soda water
• Make mayo
• Soak oats, raw nuts, grains and/or legumes
• Add it to potato leek soup
• Make ricotta cheese
• Pour over the cat or dog food
• Use in pancakes: 2 parts whey, 1 part cream
• Freeze for future use (any of the above)