Poorganic Greek Yogurt
It costs me about $3 to make 5-6 cups of Greek-style yogurt this way.
Ingredients & Supplies
1. Whole milk (preferably raw) Throw in a little cream if you’re crazy like me. (10 cups)
2. Whole plain yogurt (5 Tbs)
3. A day at home
4. A big pot
5. A crockpot
6. A thermometer (I use a digital meat one with a corded thermometer that beeps.)
7. Big ol’ blanket
1. You will get about half as much yogurt as you use milk, so decide how much yogurt you want and use double the milk. Heat milk to between 160-180 degrees F*. I do this on the stove, but you can also just heat the milk in the crockpot. I’m too impatient for that though.
2. When it is between 160 and 180*, turn the heat off.
4. Once it has cooled, put 1 Tbs good quality full-fat plain yogurt per 2 cups yogurt in your crock pot. I recommend Stoneyfield. Once you’ve made good yogurt, you can use that to make more. Basically use about 1Tbs yogurt per 2 cups milk.
5. Pour a little of the 110 degree milk into your crock pot. Stir yogurt and a little of the milk together. Then pour the rest of the warmed milk in.
6. Put a giant blanket around your crockpot. Alternate the crockpot between “warm” and “off” to maintain a temp between 100 and 110. Don’t let it get to 117.
7. Do this for between 6 and 24 hours. (I like about 8-10 hours.)
8. Put it in the fridge to cool.
9. After it’s cool, take a colander, line with coffee filters, place inside a large bowl and pour the yogurt through it.
10. Let it sit in the fridge for a long time or overnight, letting lots of whey drain out. (You can see a tiny whey seeping out. In the AM, I had 5 cups.) If you drain a shorter time, you will have traditional yogurt with whey rather than Greek yogurt.
11. Remove the creamiest thickest, most delectable yogurt you’ve ever seen.
12. Drizzle with honey, plop on a spoonful of jam, sprinkle with granola, or eat plain. Delish!
13. You can save the whey to put in smoothies or as a bread conditioner in baking! It contains wonderful milk proteins that are very good for you.
There is some trouble-shooting involved with yogurt-making just like any homemade item, but it is definitely worth it! Let’s just say that this yogurt is WAY better than my photography and messy kitchen show (but I like to keep it real. :/) See for yourself, and then share your tips and tricks, please!
(* As for heating the milk to 160, raw milk purists will say this destroys some of the enzymes. That is true, and you can make yogurt at lower temperatures. BUT the higher heat results in a more consistently thick product that is not wasted in my home; therefore, I heat. If you don’t mind a more runny product, try only heating the milk to 110 to start and then adding yogurt directly. Unraw milk purists will be glad to know heating the milk to 160 essentially pasteurizes it.)