This is honestly the easiest best yogurt recipe I have found. Now I can use my crockpot and do not need to purchase a yogurt maker. Thank you so much 😊
I nearly sold my crock potato. I'm so happy I didn't. The economy is so bad. Money was already tight. There are several things I make on my own but this always seemed so involved and beyond my patience. However, this sounds so easy. I'm not going to stop eating yogurt because I can no longer afford it. I'm going to make it myself, and give thanks. Very much appreciated, Faith
Just wanted to let you know I did this recipe with powder milk yesterday. I checked on it this morning and IT WAS GREAT. Better then store bought. Thank you.
I wish I could give a "like" to this video EVERY time I use it as a review before I make your yogurt. What a blessing this video has been to me and the many I've shared with! Thank you for sharing a faith statement with your video. Oh, the seeds you've sewn!❤
So to summarize: Step 1: 2.5hrs on low, Step 2: turn off and unplug and let sit for 3 hrs. Then Step 3: mix in the legitimate starter, cover and let sit for 8 (to 10) hours (overnight). Step 4: (DONE) Then uncover and scoop out, refrigerate to chill, then eat. (Or optional Step 5: strain the whey out to make it Greek.) Is this correct? I'm planning to do it!
I’ve been using your method for the past two years, but with non-dairy yogurt starter I bought on Amazon. Then I save a little, like you taught us (as starter),to make the next batch. It’s so amazing. In the morning I put a teaspoon of fruit spread on top of a small bowl of delicious yogurt. It’s so much better than any non-dairy yogurt sold in the supermarkets or specialty food stores.
Not only a bargain but so healthy, you can control what kind and how much sugar you add or not. Thanks you so very much, you are extra careful and kind to teach us!
Hi Robin! I just came back to let you know the spin-off video I made for this yogurt is now up to 12,000 views! That's 12,000 people seeing my shoutout for your channel! I hope it helps. Love you Robin!
I wanted to thank you so much for sharing this video. I make one gallon like your yogurt every week with this recipe. I strain it to make Greek yogurt. Thank you so much, I am grateful every week!!!
You’re very welcome and thank you for being here. I love the Greek yogurt so I usually turn half of the batch into Greek yogurt and leave the other half as is. I like to drizzle a little honey on my Greek yogurt and some granola if I have it. I do have a video on how to make delicious granola if you are interested. It’s pretty yummy!
well knock my socks off. I'm totally Impressed!! I made yogurt last night, did all the steps. got up this morning & it didn't set. I must of done something wrong. this seems like a no fail procedure so I'm definitely gonna try it. thank you so much for sharing your method.
You should check the temperatures the first time if using a different brand of crockpot or if using a different amount of milk. It should heat up to about 180 degrees F in the first phase, and then down to about 110 F in the second phase. Make sure the yogurt starter you use is fresh and contains active cultures.
Thank you for sharing. I just made my very first yogurt in the Instant Pot & it is now in the fridge for 8-10 hours. I will make the next batch in a crockpot. How lovely that we have choices. I love the idea of making some in the crockpot.
Thanks for posting this video. I made yogurt yesterday (for the first time) following your directions. I have the original Crockpot and the yogurt came out delicious. I will be making my own yogurt from now on as I never realized it was so easy!🙂
I have access to fresh raw milk (live in Central America). Yogurt is almost $3 a pint in some places. The raw milk is $1 a litre. Making this for the first time today.
Thanks for posting! It worked great for my household. Buying enrichment toy stuffers from the grocery store for my dogs was becoming too pricey, it made me 2 full, decent sized jars of yogurt!
Just wanted to let you know that I just completed my 1st SUCCESSFUL yogurt making adventure and it was PERFECT! Thank you so much for sharing this! No more store bought yogurt for me! How much money I can save! Sooooo good! Just subscribed! Blessings to you and yours.
Good morning, I wanted to stop in and say thank you anyway you were so sweet to reply back to me. Anyway I just wanted to let you know the instant pot recipe worked best for me with my different ailments this was the fastest way for me to achieve results. I will keep your recipe too in the future because it is a great recipe as for me with back pain, knee issues osteoarthritis all over I need to do recipes that are hit and run in others words I can get off my feet sooner. Anyway please take good care and I wish you all the best, God bless you and thank you anyway.
So it’s plain yoghurt containing acidophilus and bifidum, I’m glad you zoomed in near the end. Thanks for the video. I use metric being European so will have to translate your quantities.
Jude, do you have to buy new yogurt after making several batches of yogurt? I don’t understand why the yogurt you make wouldn’t have enough bacteria to make the next new batch.
Thanks for posting this video. I've always felt intimidated about making yogurt and now I do not! It looks so easy as long as you are patient. My husband doesn't eat yogurt so I'll have to look up recipes for using this. Thanks again!
Wonderful recipe!!! Did exactly what you explained in the video and it turned out perfect! 🎉❤thank you so much! Definitely is a blessing to have a crock pot AND to easily make delicious yogurt!!!
❤thank you so much for this simple recipe.i tried it yesterday.and even my kids likes it.thank you for helping me learn a new skill that ive been wanting to do a while now.God bless ❤❤
Happy Sunday Robin. I have half a gallon of 2% milk ready to go out dated. I happened on your crockpot yogurt recipe. I made it yesterday evening. I just tasted it. It's delicious! I'm going to let it work for few more hours to get thicker. Thank you for sharing. God bless you! Bob
I so love this recipe ! I found it a while ago at the B D Gramma site . A few weeks ago I started fermenting... so ... right now I have a gallon &a half in my slow cooker !!!
I should have said that this was the first time I have made yogurt too. I have been eating so much lately that's where my food budget has gone LOL! This is much more economical.
tamala521 I agree. It is much more economical. Especially if your milk is on sale. I admit it takes a bit of courage to make that first batch lol. Good job!
You are so right, "Little really is much when God is in it!" Praise God. I will try this recipe. I made a batch yesterday and my eager-beaver nature added the yogurt to the hot milk...yes i had a lot of whey and a cup or so of cottage-cheese. I will use the whey for boiling rice or something or other. I love yogurt and it's worth me trying it until i get it right. Peace, and prayers for persistence. :+)
Spiritual Matters the very first time I tried to make it I did the same thing. You'll get it right next time. Just follow the directions exactly and it will come out right. Thank you for your comment and taking the time to watch. Peace.
+SIMPLEFOODSIMPLELIFE Ha! Thank-you so much for the much-needed encouragement (lol)! I just made a pot of rice with some of the whey; and, it turned out very creamy; a tad bit drier than risotto; but, tasty just the same. I have about 5 more cups left, for which i will either sweeten in a hot cup of milk later this evening, or use to boil morning grits. One more tidbit, the yogurt I botched actually tasted pretty good after drying. I strained it for more of a Greek-yogurt texture and added chopped onions for a dip. It was really good. It made about a pint. I had to remind myself a couple of times that this wasn't my favorite $4. container of FAGE. It was actually so good that it's but a memory as I write this :+)! Blessings!
I'm so excited to have found you!! I saw that Bandana Gramma made your recipe and gave you credit for it. I'm making this recipe right now. I'm excited to see how it turns out.
Well I see that your video was made in 2016 but I only found it in June 2021. Well with scepticism I followed your directions exactly and it is fantastic. I did add the extra step at the end of straining it in the fridge for 3hrs then put it in jars. I was worried that after the second sitting of 3hrs it would be too cold to activate the introduced cup of Greek yoghurt. But with faith in you I wrapped it up in 2 big towels and a blanket overnight. I live in Tasmania and it’s winter and cold with the fire turned off at night. I’m really amazed. So thank you.
Thank you HIlda so much! I am so glad this recipe worked for you. It was one of the first videos I made. I didn’t know anything about RU-vid but I felt this method would be of help to people everywhere so I made the video. Thanks again and God Bless!
a slow cooker and a crock pot are two different thing's, I don't mean to sound ugly, but my slow cooker has up to 8 hrs and then a keep warm setting. I have an idea, you may not want it, but if you have an instant pot with a yogurt setting you can make yogurt with 52 oz of milk , one can of swetten condensed milk and the yogurt starter, and set it for 8 hrs. in no way do I mean to take away from your recipe, I will try it, I do have a crock pot also, and thank's for the recipe, Nicky
Nicky Mullins thanks for your comment. Lol I am from the old school and had an original Crockpot which is a trademark name by the Rival company. Because it was a trade name, other companies who later came out with a copycat product called their appliance slow cookers because of trademark policies. Eventually Crockpot went the way of Kleenex and became, instead of a brand, a generic name for any so called slow cooker. Your comment encouraged me to do a little research on the subject. You are definitely correct. In today’s world there is a difference between the two. Here is a link to a very informative article on the subject. foodal.com/kitchen/pots-pots-skillets-guides-reviews/crockpot-vs-slow-cooker-thing/ As for the instant pot, I’ve seen many demonstrations on it and find it intriguing but haven’t taken the leap. Thanks again! ❤️
@@simplefoodsimplelife9632 I did some searching under my cabinet and found an old crock pot, I may try your recipe, I was going to donate it, but I like to try different things. thank's for the recipe. first I am trying the yogurt maker my husband got me, with the 12 small jar's. that way the grandchildren can have their own, I got 3 grandchildren living right beside me and 2 more a little way's away, but I love sweet yogurt with fruit on the bottom. tks again. Nicky
Nicky Mullins crock pot is a brand name for A slowcooker that had become a technical term for all kinds of slowcookers... The firm crockpot has also developped the multicooker that has a “yoghurt” programme on it...
Hahahhahaha! Good Morning! I just woke up my first batch of homemade yogurt. I let it set 12 hours, btw. I used 4 cups half & half and 4 cups 2% milk combined. My husband went out and got me the perfect starter yogurt last night, so I didn't have to use one of my flavored ones on hand. When I opened my slow cooker just now, the aroma of yogurt hit me ... and it smelled sooooo good! I had to take a taste ... and OMG! It was so delicious! I have never liked plain yogurt, till now. I put the 2 qts of yogurt in the fridge, didn't' strain it. I set aside 6oz for my next batch and served up a bowl of the yogurt, right from the slow cooker for my breakfast just now. It didn't need anything. It was fantastic "as is". About 1/2 way through, I did add a bit of blueberry honey and wow .. was that yummy! Was wishing I had some granola to put in it, too! Thanks for showing us how to make yogurt. - Oh, I do want to mention .. when I first dipped my spoon into it, it was nice n thick .. but I just had to stir it (before chilling it) - just out of sheer curiosity... that's when it thinned out, I guess and got a tad watery. I didn't understand what you meant by "it will make a looser consistency" - well NOW I know! lol So, yeah, it's just a tad watery, but I don't mind. It's still the best yogurt I've ever had! Hmmm, just wondering: Will being in the fridge thicken it up any?
The yogurt has been in the fridge 8 hours now.. yes, it thickened up nicely! .. and it is so yummy! Honestly, it doesn't need anything! It is very tasty just as it is! My next batch will be with whole milk and the saved starter from this batch. I wonder if it will turn out as yummy as this one (it is 50/50 half & half and 2% milk).
Can't wait to try this. I am nervous about eating dairy left out overnight.but I trust that you have done this a long time.thankyou for taking the time to share how to make this at home.
Kerry McMillan thank you for watching and for your comment. Yes I have been making this for several years. I would advise you to also watch the link provided above. It is the original video I found years ago explaining how to make the yogurt. I will include it here for your convenience. storethisnotthat.com/?s=slow+cooker+yogurt Hopefully it will work if not go look in the description box. Thanks again.
SIMPLE FOOD SIMPLE LIFE ty. I plan to try this,this week.never tried making anything like this before.my oldest daughter suggested trying it.praying ours turns out good.
You remind me of my adopted mentor, bf and who I looked at at my adopted mom. I treasure that! She taught me so much and I think you were sent to take over ♡ The Lord is so good. Love and blessings xo
Leanna Gallion thank you so very much. What a thoughtful thing to say. God always has a way of putting us where we can do the most good. God Bless you.
wow, I love listening to you. You sounded like my mom. I can’t wait to try this and I will definitely subscribe because you just made my day. God bless :-)
Hi there! Watching other videos it is mentioned that during the first 2 1/2 hours that the milk in the crock pot should reach the temperature of 170*-180* in order to kill the bad bacteria. In the second phase after the three hours the milk should be cooled down to 110* before adding the store bought or homemade yogurt so not to kill the good bacteria. The other channels the ladies were using a thermometer to check the temperatures in the first and second stage. I must say that the end result of your yogurt looked thicker than those that removed the lid off the crock pot and checked temperatures. Also they said not to use too much store bought/homemade yogurt when adding to the milk in the crock pot as it would crowd the good bacteria. So they used a couple of heaping tablespoons being the equivalent of 1/4 cup of starter yogurt. Should we be concerned about the temperature in the first stage to reach 170*-180*? I tried the link you mentioned and it is not available now. Many blessings to you, Bobbie W. (From one Iowan to another)
Bobbie Williams hello Iowan! I know that some folks like to use a thermometer to check the temperature of the milk. However I have always followed these instructions and never had an issue. I think as long as your crockpot is functioning properly you should be fine. As far as the amount of starter, crowding the good bacteria, I had never heard about that. So I did a little research on yogurt and could not find anything about crowding the good bacteria. The reason why I use a whole small container of yogurt starter is because I couldn’t see using half of it and letting the other half sit. LOL. If I were using yogurt starter from a larger container I would keep it at around a quarter of a cup. All good questions. Thank you so much. I am going to check out the link I provided to see where it might have gone. I know that it is fairly old as I have been using this method to make yogurt for many years now. P. S. Here it is... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Yh7M7dCGZHc.html&feature=share
So, I got off work early and decided to give this a try. After watching your video and bandana Grandma's video, I figured it couldn't hurt to give it a shot. I let it sit all night and when I opened the lid this morning....IT WORKED! I'm going to drain it all day, sweeten it with honey and flavor with vanilla this evening. Thanks for sharing this video and saving my pocket book a lot of money. You're a saint!
Dane Vankirk that is awesome! Thanks for the kind comment. I appreciate you and thanks for letting me know. I think making yogurt this way is so easy. I don’t know why everybody doesn’t do it. Thanks again.❤️
I make a gallon+ at a time, heat to about 115 degrees, stir in plain yogurt, pack with clean towels in a soft sided cooler with the hard plastic liner removed and leave this covered with a good lid over night... can also add 1/2 & 1/2 for richness or a little light cream... Mmmmm..
Even if you accidently boil this let it cool back to 115 and make it as above :) 115 is about 10 seconds of clean pinkie held in milk and not hotter than that.. Use a turkey baster to drain out the clear pools of whey and use for other stuff if you like or dump down the sink.. can be pretty acidic if left in the yogurt... cheers!
I loved watching you. You make me feel so calm. Life should be simple. Find a time when you're not so time constrained. Do your housework abound it. I'm sending this to my granddaughter
Hello! Bandana Gramma sent me!😊 I'm going to Aldi tomorrow and I'm getting the long list of ingredients to make this complicated recipe!!😁 I subscribed to your wonderful channel.☺
Wow☺️so Easy! Organic! I have been trying to get a recipe for 2 months, because prices keep going up! Love Yougart like Ice cream, but Ice cream is too salty and sugary 👌❤️✌️👍🙏🙌🇺🇸🤞🌞
Good to hear that. I’m not sure about the nutrition info. You might start with the information on the milk you used and the amount of yogurt starter. Also if you add other ingredients in a serving.
I love this teqnique, so simple, I saw this on bandana gramma, she gave you a shout out, because she found it in your channel....Thanks, so glad I found your channel, lots of recipes I like on here...
My name is Richard I tried your Crock-Pot recipe man it was wonderful I have tried everything to make homemade yogurt because of you I didn't give up now I got homemade yogurt man the best thank you for your post and thank you for making my life better
Richard Saner thanks so much for your kind comment. I’m glad. I know you will have many years of making your own yogurt just as I have. It is a great thing to know how to do. Thank you for commenting and thank you so much for taking the time to watch. I appreciate you.👍
The starter should only be plain organic biodynamic yoghurt with no additives of any kind - just whole milk, milk solids and probiotics. I love Jalna and Paris Creek yoghurt here in Australia.
Debbie Radz thank you for sharing with us. I am unfamiliar with those brands in the states. All the best for the holidays and thank you for stopping by.❤️
I'll keep this method in mind when I am in the mood for a mass production effort. Nice! Right now I use a couple of extra insulated lunch bags that fit 1-2 repurposed ~24 oz pasta jars. It's just me eating the yogurt right now. It's usually ready and beautiful in the morning if I do it before bed or after work if I have an ambitious morning. Since I default to lazy and not wanting to wash too many dishes, I just nuke my milk (16 oz in a glass Pyrex measuring cup) in my small 700 watt oven. Get it to ~180 degrees F (takes about 5-1/2 ish mins and I measure the milk w/ a digital stick thermometer). Then I cool it to 110F (about 45 mins-1 hr) in my 60-65 degree kitchen in the wintertime here in MI. In the middle of the cool down is when I add 1-1/2 to 2 tablespoons of sugar and 1 tablespoon of dry milk powder for a thicker consistency. I also add any other flavoring, usually ~1 tsp of vanilla extract, at this point if I am in the mood. I found I had to mix pretty well if I didn't want clumps of dry milk in there. 10 mins before the full cool down period, I add the starter cultured yogurt or whey 'drippings' from a previous Greek version batch (1 tbsp for this amount), I will nuke 2 tall narrow repurposed 16 oz salsa jars with water for 5-6 minutes. Without the lids of course. I put these in the lunch bag. At the end of the milk cool down I will add the tablespoon of starter culture, mix again, lightly lid the jar, and stick it in the lunch bag. I did extra insulate my lunch bags by lining it with cut up thicker foil baking pans from the dollar store and a couple of those plastic padded Amz mailer envelopes with a folded piece of aluminum foil inside. My son outgrew a down vest and I use that to cover the outside of the lunch bags. I still can't believe how dead easy it is to make yogurt. So many years wasting a bunch of money and creating garbage buying the stuff from the store. The word needs to get out on this, for real. Thanks for the video. All the best.
Thank you WM Luna for sharing your method with us. I think I might like to try it. I can see the value in making smaller quantities. You are very resourceful.
@@simplefoodsimplelife9632 I was kind of surprised it actually worked. I'm not cheap, but if I don't have to spend *extra* money and already have certain workable items on hand, I prefer to do that. I hate creating excess waste. My current new project is propagating the L.Reuteri yogurt without having to purchase a high brand sous vide, Instant Pot, or pricey yogurt maker. Seems the cheaper alternatives under $50 have sketchy reviews when it comes to operating at a consistent 100 degree temp that this yogurt needs. After much searching I found a 50 watt submersible saltwater aquarium heater with an attached thermostat by hygger + also Inkbird that are hovering at about 30 to 45 bucks USD. They supposedly goes up to 104+ degrees F. Most aquarium heaters top out at the low 90's F. We will see. I'm watching the prices right now hoping they will tank.
Well I'm attempting this for the first time and already messed up 😅 hopefully it will be forgiving lol I took the lid off and set it in the sink full of dirty dishes and then heard you say do not take the lid off so I had to hurry up and wash it and put it back on 🤣 And I did not time this very well had to add yogurt after milk sat for 2 1/2 hours instead of 3 because it's waaayyy past my bedtime, AND tomorrow morning by the time I get up it will be at the 6 hour mark not 8 by my school bus driver so by the time I get home it'll be 11 hours! 😱 Hopefully that's not too long I think I'm going to refrigerate it before I leave in the morning just to be safe.... Ughghhh lol 😂🙏🏼
Yes, this easy method does make great yogurt. A few points - the milk must reach a temperature between 180 and 200 degrees. This scalds the milk, changing the protein structure to allow it to coagulate more readily. It must then cool to about 115 degrees, the optimal temperature for the cultures to work their magic. I suggest using an instant read thermometer to make certain, as slow cooker temps can vary. The towel method is fine if the room stays warm at night. A surer method is to put the pot in your oven with the light on. I find 15 hours is just right. I use my big steamer pot to drain the whey. I line the colander insert with dampened coffee filters, spoon in the yogurt, then let sit in the fridge for about two hours. Keep in mind the volume of milk will be reduced by half. I get great Greek style yogurt with 2% milk.
I really hope this works for me. This will be my fourth time trying. I didn’t get it to solidify overnight yet. I have been using oat milk and probiotic capsules 12 strains
AE Dairy products are THE BEST! I move away from Iowa as a young adult and always look forward to going “home” and eating some yummy AE chip dip 😂 OH, and thanks for the yogurt lesson
New subscriber here! I am heating milk on low for 2 1/2 hours , the first stage of the recipe, so will let you know tomorrow how it went! Glad i discovered your channel i am in 🇦🇺 Australia. Xx
Hi! Saw and subscribed to your site, then found BanDana Gramma, and watched her process. So she gave you a shout-out and I’m shouting too!! Lol. I’m landing to make a batch so I can share it with my sister on Christmas Eve. Thank you both!! God bless! Debra
dsturo thank you so very much. I really appreciate it. I love BanDana. I’m making the yogurt tomorrow. That’s very thoughtful of you to think of your sister. I’m sure she’ll love it. Thanks for subscribing and for your kind comments. ❤️
@@simplefoodsimplelife9632 Thanks for replying. I'm doing your recipe for the first time today. I used store bought Greek yogurt for a starter. I will try it with the shelf stable milk.
I have wanted to make homemade yogurt for a long time! Thank you for this easy recipe! I wanted organic yogurt, sweetened with stevia, and this way it's affordable!
JaTon Jah-Tawn thank you so much for your comment. I really appreciate it I hope you have great success with the yogurt. I have been making it this way for many years now. BanDana Gramma is wonderful.
Fast question, do you strain yours before putting the yogurt in jars. Also how long will this yogurt keep expiration timing? Thank you so much for your video, I can not wait to try.
I do not strain the yogurt unless I want a thicker Greek style yogurt. I line a strainer or colander with paper towel and allow the whey to drain naturally into a bowl. Thus rendering a thicker yogurt. Thanks Cheryl for the question.
What temp is the milk at after the 21/2 hours? I would still have to check at least three times just to know. I'm surprised that you did not need to disinfect anything with boiling water and it still worked. My instapot is down so I'm here looking for other means of making my yogurt. I'm prob. going to the first part on the stove and then the last part in the crock just for times sake and to make sure I'm home for the cool down. Hate using the coolers. Thanks for your concise instructions.
I tried this yogurt recipe yesterday and it turned out so wonderful! 2 quarts of 2% milk yielded 20 ounces of thick greek yogurt!!! Love it!!! Thank you!!
Thanks Suesee! Yes I believe I do have such a video from years back. It’s easy to make a type of cream cheese from yogurt. Allow the yogurt to drain until cream cheese spreadable consistency. As you would for Greek yogurt, just let it drain longer. Hope this helps.
