Cookin’ in the Crock: Homemade Greek Yogurt

I honestly never thought I’d try this.  I’m a little bit squirmish about warm milk, actually…I’m *really* squirmish about warm milk.  I have an aversion to the smell, and I honestly didn’t know if I could stomach a yogurt making process. 

But…I found this Crockpot Greek Yogurt recipe over at Save Money, Live Joyfully, and I decided to try it!  She really did a tremendous job helping me through the scary yogurt making process with easy to follow step by step directions!

A very simple recipe that tastes yummy and is made in a crock pot!  Can it get any better???

I poured 1/2 gallon whole milk (This made 32 oz of yogurt) into my crocpot and cooked it on low for 2 1/2 hr. 

After the 2 1/2 hr. was up, I unplugged the good ole’ crock and let the yucky warm milk sit in the crock, with the lid on, for another 3 hr.

After the 3 hr was up, I ladled out 2 cup of the stinky milk and whisked in 1/2 a cup of yogurt.  Since I didn’t have any homemade yogurt preserved (since I’ve never made it before), I used an individual serving size cup of Chobani Greek yogurt.  (As I continue to make yogurt, I’ll just use 1/2 cup of my own homemade yummy-ness!)  After I had the Chobani incorporated with the milk, I dumped the mixture back into the crockpot. 

I covered the trusty crock with a big ole bath towel and let it sit like that overnight.

In the morning, it was time to strain my new yogurt!  I layered several paper towels in the bottom of my strainer, plopped the strainer in a bowl, and dumped in the newly made yogurt.  Then, I covered the bowl/strainer/yogurt contraption with plastic wrap and refrigerated it for another day.  I believe it would have been ready after a few hours, but I actually forgot about it!  🙂

After another day in the fridge, it was very thick…just like Greek yogurt should be!

I lifted the strainer off the bowl to find that it had drained nicely overnight…

I scraped the yogurt into a big bowl and added honey…

Y-U-M-M-Y!!!!  I was skeptical, and hubby is very picky about his yogurt…but we both love this!  It’s great to eat with fresh fruit, granola, or in our smoothies!

As for cost comparison…If I find milk on sale, I can make the yogurt for around $1.20 for 32 oz.  I can also buy yogurt for that price with coupons (if not less); however, the homemade benefit sells me on this yogurt.

Let me know if you try it…I’m pretty sure you’ll enjoy it!  🙂


One thought on “Cookin’ in the Crock: Homemade Greek Yogurt

  1. The nice thing about homemade is that it is more natural than the store bought kind. If you look at the ingredients in the store kind it is basically regular yogurt with added thickeners and protein powder to up the protein content. If you make it yourself, it’s just milk. The little bit of added yogurt is (I’m assuming) just to add the bacterial cultures? An even easier way to make “greek” yogurt (that I learned from my friend who is Lebanese) is to buy regular yogurt and strain it in the fridge (just like the straining in your greek yogurt) overnight and you get a thicker yogurt that you can use plain or add honey or whatever you want to. It also works well as a dip with pita chips or bread, you can drizzle olive oil over it to use as a dip.

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