I did it. I did it! I finally made my own Fat Free Greek Yogurt. It has been on my list of things to try for SO long. Kind of like making my own laundry detergent. I am thrilled with how easy it is and how wonderful it tastes! Simply 2 ingredients to get you started.
BONUS – It is so much cheaper. And you know how much I like that. The half of a gallon of milk I used cost me a whopping $1.25 and I made 1-1/2 quarts of Greek Yogurt. I’m sure you have seen the prices of Greek yogurt. At my local grocery, I pay anywhere between $3.99 – $5.99 for one quart. We eat about 3 quarts of week! This is going to be a HUGE savings for us.
There are 2 ways you can actually make your own yogurt. I chose to make it in my slow cooker the first time but I am going to try just heating the milk in the microwave next.
As I have said many times before….if I can do this…YOU can do this! 🙂 I will be making it at least twice a week for us now.
If you would like to sweeten your yogurt, just use honey, agave or maple syrup. You can even use a drop or so vanilla extract to flavor it as well.
INGREDIENTS
1/2 gallon fat free milk OR 2 Quarts
1/2 cup of plain, unsweetened yogurt (with live cultures – I used FAGE 0%)
food thermometer
slow cooker
chinois strainer or a cheese cloth and colander
3 towels
DIRECTIONS
Pour milk into the slow cooker and cook on high for 2 – 2 1/2 hours.
Heat to 180 degrees. (Mine took 2 1/2 hours)
Turn off the slow cooker and allow milk to cool to 110 degrees (will take 1 1/2 – 2 1/2 hours. Mine took exactly 2 hours)
Allow the 1/2 cup of plain, unsweetened yogurt to come to room temperature while the milk is cooling.
Once the milk has reached 110- 120 degrees, mix in the yogurt into the milk and wisk gently. *Be sure milk is below 120 degrees or it will kill the live cultures.
Place the lid back on the slow cooker and wrap the slow cooker with several towels. Let it sit somewhere undisturbed so it can ferment for about 6-8 hours or 12 hours. It needs to look jello-like.
Then, remove the towels from the slow cooker and place it in the refrigerator for about 2 hours to cool completely. Below is what mine looked like after 8 hours of fermenting.
Do not shake or stir. It will set much better just left to cool. Below is what mine looked like after being in the refrigerator over night. From 9 pm until 7 am. You can see the whey that has risen to the top even more.
It is ready to eat at this point if you like. Just whisk until smooth and you are all set to add any fruit, honey, maple syrup, nuts and/or granola.
But, you can easily make it “Greek” yogurt by straining the whey from the yogurt in a very fine mesh strainer, like the chinois strainer I mentioned above, for about 30 minutes. I found mine at Homegoods for $10.00 🙂
I strained 2 cups from my 2 quarts of milk.
I ended up with over 1-1/2 quarts of Greek Yogurt! My daughter had already indulged in a bowlful by the time I got to taking this picture. 🙂
OH….and don’t forget to save a 1/2 cup to use on your next batch as a starter.
Don’t miss a recipe or fun tip! Subscribe to the To Simply Inspire newsletter.
- ½ gallon fat free milk OR 2 Quarts
- ½ cup of plain, unsweetened yogurt (with live cultures - I used FAGE 0%)
- food thermometer
- slow cooker
- chinois strainer or a cheese cloth and colander
- Pour milk into the slow cooker and cook on high for 2 - 2½ hours.
- Heat to 180 degrees. (Mine took 2½ hours)
- Turn off the slow cooker and allow milk to cool to 110 degrees (will take 1½ - 2½ hours. Mine took exactly 2 hours)
- Allow the ½ cup of plain, unsweetened yogurt to come to room temperature while the milk is cooling.
- Once the milk has reached 110- 120 degrees, mix in the yogurt into the milk and wisk gently. *Be sure milk is below 120 degrees or it will kill the live cultures.
- Place the lid back on the slow cooker and wrap the slow cooker with several towels. Let it sit somewhere undisturbed so it can ferment for about 6-8 hours or 12 hours. It needs to look jello-like.
- Then, remove the towels from the slow cooker and place it in the refrigerator for about 2 hours to cool completely. Below is what mine looked like after 8 hours of fermenting.
- Do not shake or stir. It will set much better just left to cool. Below is what mine looked like after being in the refrigerator over night. From 9 pm until 7 am. You can see the whey that has risen to the top even more.
- It is ready to eat at this point if you like. Just whisk until smooth and you are all set to add any fruit, honey, maple syrup, nuts and/or granola.
- But, you can easily make it "Greek" yogurt by straining the whey from the yogurt in a very fine mesh strainer, like the chinois strainer I mentioned above, for about 30 minutes. I found mine at Homegoods for $10.00 🙂
ENJOY!!
Karen says
I tried making Greek yogurt once and loved it! I have a yogurt maker and used it instead of the crock pot, but didn’t have one of those nice little gadgets you had for straining, and cheesecloth didn’t work so well. I’m definitely going to be getting one of those!
Thank you for sharing! You have me inspired to make some Greek yogurt again! 🙂
Madonna says
This sounds like something I should be doing. I have two questions please.
1. Could I use a coffee filter over a strainer to strain?
2. Could you just heat the milk in a pot as long as it heated to 180°?
Janell says
To Madonna, you can use cheese cloth (what I use.) A coffee filter might take a really long time to get results. I put the cheese cloth over a glass measuring cup like what Sherry used above. I also just heat the milk in a large pan to 180 degrees. At that point, I pour it in a large crock bowl; when it’s cooled to 110 I add the live cultures via Greek yogurt, whisk them in, cover the bowl with a plate, wrap the whole thing in a towel and stick it in my oven, with just the light on. Leave it there for 12-14 hours (12 has always been enough for me) and then you have the same result as the crock pot. Good luck! Love making my own yogurt!
Sherri says
It is so wonderful! And easy!
1. I think a coffee filter may be thicker and have to use smaller batches and possibly messier to use but it’s worth a try if you mind kind of testing it.
2. Yes, you can heat the milk in a pot or in the microwave even. Just be careful not to burn the milk in a pot. My 2nd batch I actually heated my milk in the microwave in a 2 quart Pyrex bowl. It took 19 minutes in my microwave to be exact, stirring occasionally. Then I added it to my crockpot to cool to 110 degrees and followed the rest of the steps from there.
Hope this helps. Let me know if you have any other questions. 🙂
Rebekah says
Thanks for sharing! One of these days I am planning to try this. My husband and I both love greek yogurt!
Stephanie says
This looks so interesting to make yourself and so delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Miz Helen says
I love homemade yogurt this looks so good! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Gaye @CalmHealthySexy says
Hi Sherri – Thanks for sharing this with the Let’s Get Real party. It is going to be my featured post at this week’s party.
Lisa Hawk says
Normally how long can a batch be stirred in the refrigerator after it is finished being made? Would like to know to see how many batches I can make ahead.
Sherri says
It will definitely be great for a week but beyond that I’m just now sure. I have never made several batches at a time but have made it several times a week and mark the containers with dates. 🙂