Get excited for one of the biggest money saving tips I’ve come up with in a while: making your own Greek yogurt! Until recently I didn’t even know this was a thing – did you!? It sounds like it would be a crazy difficult process and like you’d need lots of specialty equipment. I’m here to dispel those rumors! Making your own yogurt is actually super easy and honestly such a fun little science experiment.
For me, Greek yogurt is basically a staple food item. You can use it in so many things, and it instantly adds tons of protein to whatever you’re eating and keeps you full for longer. Smoothie bowls, oatmeal, baked goods, yogurt sauces – the possibilities are boundless. Because I toss a little Greek yogurt in just about everything, I would go through those pretty large, 32 oz containers of yogurt pretty quickly. And it was almost always the most expensive thing on my grocery list! A single container will set you back $4-6, and since I’m on a weekly budget of around $30 for groceries, that’s a big chunk!
Thankfully, Google exists! P.S. – they seriously run my life. I don’t even care that much about them mining all my personal data and knowing way too much about me, because they save my life all the time. Anywayyy so I looked up how to make Greek yogurt and OMG you can literally make it in a crock pot. And the only other real tool you need is a thermometer! #Yassss
So technically, this recipe inspired by this recipe isn’t actual Greek yogurt, since it’s not made via the same process. However it does have lots of protein due to the addition of powdered milk, so I figure I’m getting about the same nutritional benefit for a fraction of the cost.
You should for sure make this. There’s (almost) nothing more satisfying and awesome than waking up to a crockpot full of fresh yogurt, when the night before it was nothing more than milk #science. All you need to enjoy this fresh yogurt is a drizzle of honey and some berries and maybe some granola…simple perfection.
Crockpot Greek Yogurt
- 1/2 gallon whole milk
- 1.5 cups powdered milk
- 1/2 cup Greek yogurt
- Pour all of the whole milk into your crockpot along with the powedered milk. Whisk to combine well.
- Heat the mixture on high until it reaches 180 degrees Fahrenheit.*
- When the mixture has finished heating, remove from heat and let the mixture cool to 95-115 degrees.*
- After cooling, remove the “film” that will form on top of the milk.
- Add 1/2 cup of the premade Greek yogurt to a bowl, along with a cup or so of the cooled milk mixture. Mix to combine.
- Add this mixture back to the rest of the crockpot.
- Place the crockpot into a cold oven with the light on for 8-12 hours or overnight.
- Wake up to a huge batch of homemade yogurt! It’s a miracle/science! There may be some lumps in your yogurt, but this is normal 🙂 If you feel like straining it with cheesecloth you can, but I don’t think it’s necessary.
*PS It’s important to try and be as close to the correct temperatures as you can when you are heating/cooling the milk. I’ve made this a few times and have had a lot more success when I follow the directions more closely – the yogurt comes out thicker and smoother.
Have a good weekend loves!