We eat a lot of yogurt. The active cultures in yogurt and kefir are a boon to good health. Aiding in digestion and utilization of nutrients, strengthening the immune system, keeping candida and other unwanted pathogens at bay, even contributing to healthy skin... yogurt should be a staple of every good diet.
Have you found that yogurt can be pricey? Especially if you want to buy organic! Especially for a big family...
I have been making our yogurt since grad school days. Since good quality milk is much cheaper than yogurt, I have found that making yogurt at home keeps our grocery budget from skyrocketing. In times past, I made a quart of yogurt at a time. Then, I upped it to two quarts. Now, with six yogurt eaters in the family, we can easily eat a quart a day! I was getting weary of making yogurt over and over again...
So I decided I would try to make a gallon at a time. I thought using my crockpot would be the best solution for this large volume. I found that using a crock pot to make yogurt can't be more simple!
In my experimentation, I started with the how-to on Nourishing Days. (Read the detailed steps here.) However the instructions there are for making only two quarts... which may be exactly the volume you need to make for your family. If so, visit Nourishing Days for the exact timing for each step. But, if you are like me and need to make a gallon... here's how I tweaked the timing to make the process work for me.
Like I said, it's really simple. But times do matter because temperatures matter with yogurt. You may want to follow the timing laid out below, but use a thermometer to double check temperatures... just to be sure. Crock pots may vary in their performance, so using a thermometer the first time may prevent failure.
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