Friday, June 28, 2013

Homemade Greek Yogurt

You may remember that we've talked about yogurt here before. Funny, it was about the same time last year.

I thought I'd like to try it again but give the greek yogurt version a try. We've been using a ton of greek yogurt around here. In place of sour cream in my ranch dressing, and well in about everything else too. I followed this recipe. I love her book and use it often for homemade versions of processed foods. She's updated her yogurt making method and is using a crock pot, which makes the whole thing way less intimidating and super easy. The only thing I would add is that I had to turn my crock pot back on after a few hours because it wasn't setting up. I put it on the warm setting for about an hour to bring the temperature back up, then wrapped it back up with a towel and left it until morning. Total time I left mine wrapped up was about 16 hours.

I think I'd like to try to freeze some. Brielle has already decreed that it's better than Sweet Frog! Total ingredients used - 2. I used 1/2 a gallon of whole milk from the local (well closest thing we have to local) creamery and 1/2 cup of Fage 2% greek yogurt. Total cost about $4.25. I got 1 1/2 quarts of yogurt and almost a quart of whey. You could use any milk that's not ultrapasteurized. Mine is a bit pricey compared to store milk.
I highly recommend you give it a try. Happy Friday!


  1. Curious as to how this will work with raw goat milk?

    1. I think it would still work fine. Most of the recipes say raw milk is best. I hope to use raw goat milk next time and I'll be sure to post an update. Please let us know how it goes if you try it!