I regularly make homemade yogurt in gallon batches at a time. It helps our family stay healthy and repopulates our guts with healthy bacteria.
I wanted to do this because it is so much more frugal, and better for you! When my mom first told me to make yogurt in the slow cooker, she launched into detailed instructions about heating milk, sterilizing jars, measuring water temperature, etc….I said, I can’t even remember all of those directions! My brain went flatline, and I changed my mind about the idea.
Homemade Yogurt Recipe
Simply pour the milk directly into a glassware microwaveable container, or into a saucepan. I usually make 1 whole gallon of yogurt and let it sit in my crockpot. I typically buy organic milk from the store (raw milk is hard to come by or too pricey for me), non-GMO is preferred, but not necessary.
Bonus: How to make yogurt cheese
Cover the bowl and strainer with a piece of tin foil or another towel while it drains. Place the whole set-up in the refrigerator for 12-24 hours. I guess you could place it on the counter or something, but my son will get into it, so I put it in the refrigerator. The whey (liquid from the cheese) will drain into the bowl during this time.
Remove and empty the cheese from the cheesecloth into another container, saving the whey in a glass jar. You can resuse the whey to make bread, lemon curd or even probiotic beverages.
In a bowl, mix in herbs and/or spices into your cheese. I even added some lime juice in our cheese for an extra kick, or even salsa. Or sweeten it with a bit of honey for a morning cream cheese spread.
Your family will forget the cheese is super healthy and filled with probiotics!