My family LOVES yogurt!!! Which means that I buy a lot of it every week. And it gets expensive, even with coupons. I’ve seen recipes for homemade yogurt floating around on Pinterest (one of my obsessions), but I was always afraid to try it. I don’t know why, because it was so easy!
I few weeks ago I was grocery shopping and they had a gallon of 1% Milk on clearance for $1! I knew there were some homemade recipes I wanted to try that required milk. I wasn’t sure which recipe I was going to try, but I couldn’t pass up that deal. I was excited to try a new recipe, but not waste a bunch of money on expensive organic milk if it was a flop. I looked up my Pinterest boards to decide which recipe to attempt, and yogurt won!
I found this Foolproof Crockpot Yogurt and decided it was the ONE! I love Greek Yogurt and I love the fact that she messed it up and it still turned out great. I knew this was the recipe for me. I made the recipe and really liked it. I flavored it with vanilla and powdered sugar to make it more like the yogurt I am accustomed to. I also used it in place of sour cream to make my vegie dill dip and ranch salad dressing.
Now this time I decided to flavor it during the cooking process. Here are the changes I made to recipe.
Homemade Vanilla Yogurt
1 gallon 1% Milk
2 1/2 c Nonfat Powdered Milk
8 Tbls Sugar
4 Tbls Vanilla
1. Pour 1 gallon of milk into crockpot. (You can use whichever milk you prefer. The lower fat milk will be thinner, but adding the powdered milk will thickening it)
2. Add 2 1/2 c Nonfat Powdered Milk. (more or less depending on how thick you want it)
3. Heat Milk in crockpot on High until it gets to 180 degrees.
4. Once it reaches 180 degrees, you want it to cool to 115 degrees (I put mine into the refrigerator to speed it up)
5. Then add the sugar, vanilla and yogurt. Stir it all together very well.
6. Pour the mixture into smaller containers or leave it in the crockpot. Put it the oven (turned off) or wrap it in a blanket. Let it sit for at least 8-12 hours.
7. After 8-12 hours, chill your yogurt and enjoy it!
This is a really easy recipe, but it is time sensitive. The first time I made it I started it after I got home from work and was up way to late waiting for the temperature changes. But now I am a little smarter and started it in the afternoon. It takes a few hours to get the temperature up to 180 degrees, then about an hour in the refrigerator to cool to around 115 degrees. And how easy is to let it ferment while you sleep. Plus it amazing to wake up to delicious homemade yogurt. Don’t forget to save 1/2 c of it to make your next batch!
One gallon of milk made about 9 pounds of yogurt!
My favorite breakfast is a bowl of this yummy yogurt with berries and a seed bar.
Click on the recipe below for a printable recipe card for Homemade Vanilla Yogurt