Chickens in the Road Forum


Please consider registering

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —

— Match —

— Forum Options —

Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Homemade Yogurt (In A Crockpot)
April 15, 2011
9:28 pm
Hart, MI
Forum Posts: 7942
Member Since:
October 17, 2008
sp_UserOfflineSmall Offline

sparrowgrass, I freeze the yogurt I buy in the store in portions, it works great.  I can only find the large containers of plain, so I go ahead and freeze the rest.  With that 1 container from the store and using 1st generation I only buy 1 of those containers throughout a year.

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

October 6, 2012
7:51 pm
Big Chicken
Forum Posts: 17
Member Since:
February 20, 2011
sp_UserOfflineSmall Offline

Does any one know how long the yogurt keeps after you make it?

October 7, 2012
7:23 am
Forum Posts: 8497
Member Since:
December 28, 2008
sp_UserOfflineSmall Offline

Not completely sure about the maximum storage time.  We make 2 quarts periodically – about every two weeks or so.  In the couple of years since we have been doing this we have only had one batch spoil.  In that case, it was likely contamination during the process since all three containers (each of the quarts and the starter half pint) spoiled.

Have read that three weeks is the maximum.  That was the figure I used to calculate how large to make a batch – something which would last us less than three weeks.  Making 1/2 gallon of milk into yogurt works for us!

Anulos qui animum ostendunt omnes gestemus!

October 7, 2012
9:25 am
Big Chicken
Forum Posts: 17
Member Since:
February 20, 2011
sp_UserOfflineSmall Offline

Thank You!!

October 11, 2012
11:03 am
N.E. Ohio
Forum Posts: 4921
Member Since:
February 10, 2009
sp_UserOfflineSmall Offline

Yep, every now and then I have a batch that ‘goes’ faster than usual.  I try to start out very clean and be careful with each step, but sometimes, stuff happens I suppose.  I plan on making it about every two weeks, and will either bake with or eat-up that last bit if there’s any left when I’m ready to make more at around the two week point.  My timing depends on when I can get to the store that I get my milk from which is not exactly on my normal travel route and sometimes it stretches to the three week mark and it’s usually just fine! 

I use a milk that is “vat pasteurized not ‘ultra’ pasteurized.  Of course, heating the milk in the yogurt-making process may eliminate the benefits of that, but it’s from a local dairy that isn’t ‘quite’ organic, but are VERY responsible with their practices.  The big so called ‘organic’ companies are now owned by big corporations that I don’t trust very much so I choose this local company that I trust instead, even though (or maybe mostly because) they clearly state that they aren’t organic but make every effort to be smart and responsible.

Here’s their link in case anyone is curious, an maybe it’ll help others find similar local places of their own. 

I used New England Cheesemaking site’s “good milk list” to do some research.   

Sorry if I got carried away!  lol  moo   chicken  moo   chicken  moo   chicken moo

Located in N.E. Ohio

September 18, 2017
12:37 am
Tampa, Florida
Big Chicken
Forum Posts: 17
Member Since:
September 12, 2017
sp_UserOfflineSmall Offline


CindyP said
I found a recipe for making yogurt in crockpot and just had to try it!!  It worked!!

1/2 gal milk (you can use fresh or from the store)

1 cup plain yogurt

Put the milk in the crockpot and turn on high until it’s almost  boiling, but not quite.  The instructions said about 3 hours, mine took 2.  Shut off and let cool off until you can hold your finger in for 10 seconds.   Mix in the plain yogurt.  Put the top back on, leave the crock in the heating part, put a bath towel on the top to insulate and leave in a draft free area where it will cool down slowly.  I stuck mine in the oven.  Leave it for 6-7 hours cooling slowly.  Mine was in there until this morning, about 12 hours, it was still a little warm. 

This made 5 cups.  You can now use 1 cup of this to make your next batch.

You can also take it one step further and drain it in cheesecloth to make yogurt cheese for crackers.  I’m trying this today.

It is delicious!!  I already had a cup with some black cherry jam mixed in.  YUM!!!  

Now, this would make a great and healthy dessert. :)

No permission to create posts
Forum Timezone: America/New_York

Most Users Ever Online: 377

Currently Online:
11 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Joelle: 2776

Leahld22: 2738

Ross: 2426

MaryB: 1783

JeannieB: 1500

Member Stats:

Guest Posters: 15

Members: 27226

Moderators: 3

Admins: 4

Forum Stats:

Groups: 1

Forums: 14

Topics: 3500

Posts: 67433

Newest Members:

cpritchard9, Tamhopes27, Kambocan, she01, [email protected], biscaas

Moderators: Pete: 8497, wvhomecanner: 3159, Flatlander: 1643

Administrators: Suzanne McMinn: 7368, emiline220: 16, CindyP: 7942, BuckeyeGirl: 4921