Easy Crockpot yogurt with vanilla beans
Now I know what you are thinking- homemade yogurt? Really? Ain’t nobody got time for that!! Well I can honestly say it is really fast to make, like seriously. Ok so maybe it does have to sit overnight, but the time that it requires for your hands to be working is very little in relationship to how much yogurt you will bear after this creation!! Since I am a little family of two right now we don’t go through yogurt quite as quickly as let’s say Chanda and her family of five, but I can totally see how doing this would cut major costs in the yogurt arena. Plus it’s kind of cool to take it old school and make something from scratch, also kinda cool to know what you are eating! You can control the amount of sugar, type of milk, etc for this recipe based on your preference/diet. Let’s get started! Now I would love to say I was the genius that came up with this recipe, but I am not. I am more of a “learn by other’s failures and success” when it comes to making my own yogurt. Hahah so for more complete instructions mosey on over to here to learn even more!
Time to get my temp dropped!
Mixing that 1/3 cup yogurt and 1 cup milk….
After tucking my crock pot in overnight…
Now while it refrigerates I am going to prep my vanilla bean..simply slice off the ends and then down the center.
After your pod is open scrape all those precious vanilla beans out!! Set aside until ready to add to finished yogurt.
Time to strain with coffee filters….
See how much of those extra whey juices we caught!!
Time to add our vanilla beans…
And there you have it! Breakfast, an afternoon snack, dessert?
You got it!!
Cheers to homemade and easy!
Homemade eating with this simple yogurt recipe
- 1/2 gallon milk (I used whole milk)
- 1/3 cup yogurt, room temperature (I used Greek)
- 1 vanilla bean
1. Pour a half gallon of milk into a slow cooker and turn it on high. Bring the temperature to between 180°F-185°F. This should take somewhere between 2 and 2½ hours.
2. After the milk has been brought to 180°F , turn off the slow cooker and drop the temperature to around 115°F. Anywhere between 110°F and 120°F is great.
3. Set out one-third cup of yogurt on the counter and let it come to room temperature.
4. Mix the yogurt in with the 110°F milk. To do this, scoop out about 1 cup of the milk and mix it in every so gently with the yogurt in a small bowl. Drizzle the yogurt and milk mixture over the top of the milk in the slow cooker. DO NOT STIR IT IN.
5. Wrap the slow cooker in a large towel and very carefully transfer the slow cooker to your oven. Make sure your rack is placed low enough that the slow cooker or at least the slow cooker insert and lid will fit. You don’t want to be knocking it around. Turn the light on in your oven to keep the milk warm. Leave the milk here, undisturbed, for at least 8 hours or overnight.
6. Remove the yogurt from the oven and refrigerate the yogurt for at least four hours. This will allow it to set up more firmly.
7. If you want your yogurt a bit thicker, and we do, continue on to the next step – straining.
8. Place a colander over a large bowl and line the colander with coffee filters. One on the bottom and then up the sides as needed.
9. Transfer some of the yogurt to the colander and let it strain for about 30 minutes. Do this in batches.
10. Transfer yogurt into airtight containers and store in the refrigerator for up to a week.