Homemade Crockpot Yogurt

I came across a recipe for homemade yogurt using a crock pot.  Since I don’t have a fancy-dancy yogurt maker, I gave it a try.  It was very simple to make, and the results were fantastic!  I used coconut milk (since we are on a dairy-free journey), but it works with regular cow’s milk, too. 

The main difference is that the yogurt is not quite as thick as store-bought.  But I added Knox gelatin to thicken it up a bit.  Also, the higher the fat content in your milk, the thicker your yogurt will be.  I used Thai organic coconut milk, and it had a smooth and creamy consistency.  

The yogurt keeps for 7-10 days in the refrigerator, and ends up being a fraction of the cost of store-bought yogurt!

Ingredients:

• 1/2 gallon of milk
• 1 small envelope of Knox gelatin
• 1/2 c. plain yogurt (You will need to buy it to make your first batch, then use your homemade yogurt for starter next time.)
• 3 T honey
• heating pad
• large beach towel

Directions:

1. Pour milk into crock pot.  Sprinkle in Knox gelatin and whisk to combine.  Set crock pot on LOW, cover, and cook for 2 1/2 hours.
2. Unplug the crock pot.  Leave it covered and let it sit for 3 hours.
3. After the 3 hours have passed, scoop out 2 cups of the warm milk mixture.  In small bowl, combine it with the plain yogurt and honey.  Pour back into crock pot and stir to combine.
4. Put the lid back on.  Turn the heating pad on LOW and place over top of lid.  Wrap the beach towel all around the crock pot and heating pad for insulation.
5. Go to bed or let it sit for 8 hours.
6. In the morning, pour yogurt into containers and chill completely in refrigerator.
7. Serve with fresh fruit and a drizzle of honey.