Crockpot Yogurt

I love my crockpot. It is the mother of all kitchen electrics so I was ecstatic when I learned how to make yogurt in the crockpot! You can make crockpot yogurt with whatever milk you prefer. We use coconut milk, but you can also use almond, rice, cow, hemp, and soy. It could not be easier and it saves counter space by not having an additional yogurt making machine.

1. Pour 1/2 gallon of whatever milk you have chosen into your crockpot (we use organic coconut). Turn your crockpot on high and and leave for 90 minutes, until the milk almost starts to boil and reaches about 180 degrees (we use a meat thermometer to check).

2. Turn off your crockpot and leave it alone for 2-2.5 hours, until it reaches 115 degrees. Anywhere from 112-115 is good, but too hot will kill all the cultures and too cool will not them flourish.

3. Once your yogurt has reached 115 degrees, add your starter yogurt. You can either use 3 ounces of store bought plain yogurt or a yogurt culture packet (found in most local health food stores). Mix very well and put the lid back on your crockpot. Wrap the ceramic insert of your crockpot in a heavy duty towel and put the whole thing in your oven with the light on. Leave alone for 8-10 hours. I usually go to sleep for this part so I don't get tempted to mess with it. The more you mess with it the worse!

When you wake up you will have yogurt! Add fresh fruit or honey with each individual serving (not in the whole batch!) and enjoy your delicious, homemade yogurt.

If you prefer to have a thicker yogurt it can be strained! Just put a cheesecloth in the bottom of a strainer and pour in your yogurt. Let it sit there for 2-3 hours or until it reaches the consistency you desire.

Make sure you save a little of your new yogurt to use as a starter for the next batch.

Voila!