Slow Cooker Greek Yogurt

I’ve referenced the fact that I make my own yogurt several times. Quite simply, we eat to much to buy the commercial stuff at the store. Plus this way I can control the quality of everything that goes in it. I make a batch about every two weeks. 🙂

{Ingredients}
1/2 gallon high quality whole milk
1/2 cup good quality plain yogurt (I use leftover of my own or chobani if we finish it)

{method}

1. Add milk to slow cooker and cook on low for 2 1/2 hours
2. Unplug and let slow cooker sit for 3 hours.
3. Whisk yogurt into warmed milk. 
4. Wrap in a bath towel and let sit for about 8 hours. 
5. Strain througha dish towel until yogurt reaches your desired thickness (I go with overnight and it’s practically custard). 
6. Store in an airtight container in the fridge.

{If you like fruit yogurt flavors, just simmer your fruit of choice in a couple tbsp of water with a touch of honey or maple syrup added and mash with a fork when tender. Keep in a separate container and mix when you’re ready to eat. 


I use this yogurt in place of mayo, sour cream, and cream (when thinned with a little milk). It’s a serious staple in our house these days :)}