I’m looking at all the things we can do with slow cookers, or as we call them, crock pots, and I have to say that I am amazed. In all the years I’ve thought about different ways to make yogurt (or is it yoghurt?) I never came across the idea of using a crock pot. Until recently… And it’s a genius of an idea!
Yogurt (I’m sticking with this spelling) is one of the dairy products most of us just mindlessly buy at the store when it is easy to make and cheap to make at home. It’s great when stretching a tight budget to save a few bucks by making it yourself, especially when your kids eat a lot of it.
Dairy products, like yogurt, taste best and are most nourishing when made from whole fresh milk. Today, finding that high quality milk is next to impossible. The next best options are whole non-homogenized milk and there are sources around for that but it is more expensive than regular store-bought whole milk. Therefore, we are going to use regular whole milk for our recipes. If you buy non-homogenized, so much the better, the recipe is the same. I don’t personally recognize skim milk yogurt as edible. I’m old school, what can I say?
Ingredients for Yogurt
Whole milk (the least pasteurized and homogenized the better)
Yogurt containing live culture (it’ll say so on the carton)