Continuing on my quest to learn one new thing every day, yesterday I made homemade yogurt for the first time. It was amazingly easy and absolutely the best tasting yogurt I have ever eaten! And compared to the price of store yogurt, there is no reason not to make this a staple in our house! Today I will have to whip up a fresh batch of granola to go with it!
Crock Pot Yogurt
8 cups whole milk
½ cup good variety of plain yogurt (I used plain Greek yogurt)
2 tsp. vanilla
½ cup honey (1/4 cup if less sweet preferred)
Pour milk into crock pot with heat on low. Cook for 2 ½ hours. Unplug from wall and leave alone on counter for 3 more hours. Stir in yogurt. Wrap entire crock pot in thick blanket and allow to set on counter, undisturbed, for 8 hours. Stir in vanilla and honey. Place into individual serving cups, cover, and store in fridge. (I used the cheap ziploc one to begin with to see if we are going to like this. They are the perfect size for sending in Clay’s lunches! You can also place fruit in bottom of cups before adding yogurt. For use as sour cream, omit vanilla and honey; add a dash of garlic powder for delicious sour cream topping for baked potatoes. For thicker yogurt, you can drain it using cheese cloth (some recipes suggest a coffee filter).