How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]
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- Опубліковано 15 чер 2024
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How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]
I have thousands of clients and subscribers around the world who would love to use greek yogurt but either it’s impossible to find or it’s extremely expensive. Recently, I’ve learned how to make full-fat, grass-fed greek yogurt AT HOME… and it’s SO easy!
The Greek Yogurt Strainer I Used:
www.amazon.com/gp/product/B00...
Ingredients/Equipment Needed:
-Crockpot/Slow cooker
-1/2 cup greek yogurt with live cultures (from a previous batch OR store-bought)
-1/2 gallon grass-fed, full-fat milk
-Optional to use a greek yogurt strainer (the one I used is linked above) or you can use coffee filters lining a fine mesh sieve.
Chapters:
0:00 Intro and Benefits
0:23 Ingredients
0:34 When to Start
0:56 Step 1 Heat
1:47 Step 2 Unplug and Wait
2:04 Step 2.5 Room Temp Yogurt
2:54 Step 3 Add Yogurt
4:13 Step 4 Strain Yogurt
5:47 Final product and storing
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I make greek yogurt every week and I can even sell it. After I strain, i don't like how lumpy it is so I will beat it with an egg beater until smooth. My customers' favorite flavor is honey vanilla, for 1 pint I will add 2 Tbsp of honey and 2 tsp of vanilla extract. I don't have a crockpot so I just use a pot, heat milk to 180°F then I'll let it cool to 115°-120°F then in a small bowl I'll add my starter and like 2 cups of the milk, then I whisk. Once combined I will add it to my pot of milk. Then I put it in my oven with the light on, I will leave it over night and in the morning it is ready to strain
For 2 cups of milk how much yogurt will you add??
How much milk n how much yogurt
@@mija4469 for every gallon of milk I will do about 1/2 cup yogurt. You could even do 1/4 cup for 2 cups of milk.
@@kimkerley4218 for a gallon of milk I will do about 1/2 to 2/3 cup of plain yogurt
When do you add the flavoring? Thanks in advance!!
I live in Turkey and almost everyone here makes their own yogurt at home. We call the part that remains as a result of separating the excess water, "filtered yogurt". You can also use yogurt without straining, because the greenish water flowing down is very beneficial. If you have to strain it, please do not throw it away. You can add it to smoothies, for example.
Yes, whey proteins strained are very healthy. You can use it to make sauces, gravies and even marinate meat. I prefer to eat the yogurt with the whey left in, it’s creamy, delicious and healthy!
She said she makes ricotta cheese with the left over "water" whey
Does it really only lasts two weeks?
I guess if you are straining it to reduce the lactose, then you wouldn’t want to put it something else. I have trouble with dairy, so I’m going to try this. I never used to strain my yogurt.
@@a.l.4500 if that’s true then we know the store bought yogurt is full of preservatives.
Just wanted to add some things I learned after following this recipe for awhile: It seems grass fed/organic milks are often ultra pasteurized, meaning it’s already been heated up to 280 degrees. Which I found out (the hard way) to mean 1. No ricotta cheese from the whey water. 2. You can skip the first step of heating the milk to 180 degrees (I usually just heat it to the 110-115 range and add the starter). And bonus: you can use the whey water as a starter for the next batch, so you don’t have to waste yogurt.
Thanks! You answered my questions I was going to ask!
ahh should have read this before my question above! Lol! cheers! xx
hi i want to ask if i use raw milk and heat it to 110-115 range and do the other step like in the video will work too? also can i used thw whey water to make ricotta cheese? thankyou beforehand
@@gitaangst9913 I think with raw milk, you'll still want to heat it to the high temperature 160-180F (I think) to kill harmful bacteria and bacteria that might compete with the yogurt cultures, but you should still be able to make ricotta with raw milk whey since it's not ultra pasteurized.
How long can you keep the whey water for before it goes off?
I've watched this video about 5 times now and I'm finally making my yogurt!🥰
When I start a new batch of yogurt, I use about 2 tablespoons as a starter. It’s worked well every time. I also use my instant pot on the yogurt setting for 14 hours.
Yes… instant pot is sooooo much easier to do!!! BEST yogurt ever!!
Just realized my instant pot has this setting, as well! Do you add everything in at the beginning? Milk and yogurt starter? Also, I am assuming your starter is just 2 tablespoons of Greek yogurt?
I do not use ultra pasteurized milk so I bring my regular, whole fat milk up to 180 degrees ( I use a thermometer) and stir pretty regularly so the milk solids don’t burn on the bottom. Then I reduce the temp to 110°. I add 2 tablespoons of plain Greek yogurt to the cold milk and put it all in the instant pot for 14 hours. I use 2 tablespoons for 1 gallon of milk.
Thank you so much for turning me on to yogurt making! This has become part of my weekly meal prep routine. I LOVE the taste and texture!
Thank you so much for this video
I’ve made my grass fed Greek yougurt twice already
I used to think it was complicated
Everyone loves it
I appreciate all your videos
Here in The Netherlands we can make our own greek yoghurt that is called ''kwark'' . If you have the right bacteria (Lactococcus lactis subsp. lactis / cremoris, Leuconostoc ssp) you ferment the milk and the bacteria actually makes the vitamin K2 in high amounts. You dont need fatty milk or grass fed milk for that.
How can I get this? Sounds very interesting but
I had no idea what Kwak was. I lived in Germany many years and I'd see it thinking it was something to make German Cheesecake. Had no idea it contained live cultures either. Omg I had buy this huge tube of Bio yogurt w lives cultures last night(only size 4Euros) to make more yogurt when I could have gotten the small Kwark. Face plant!!!
You inspired me. I've had the strainer for a year but never actually tried it. I made my first batch yesterday and cannot wait to try it.
I just made this and it turned out perfectly! Thanks so much!
I just made greek yogurt!!! So so yummy, thick and easy! Thank you for making this video.
I just made my yogurt! It’s straining now and I’m excited to taste it in a few hours! Thank you for sharing how to make Greek yogurt!
I work at a dairy and I make yogurt all the time, but I never strained off the whey. What a great idea. Thank you
Nut bags make ideal strainers. I also line a colander with flour sack towels. Both work perfectly, are cheap, reusable, and multipurpose. I've made it in both a crockpot and instant pot. Both work, but I prefer the ease of the pot.
-Love how you quickly explain all the benefits and side tips in laymen's terms. I've eaten greek yogurt for years and never knew what the difference was until now. I just knew it was higher in protein and lower carbs but didn't know why. Thanks!
I make sour cream in my instant pot, which has a yogurt setting. I use small 6 oz yogurt jars with screw on plastic lids. I set mine for 24 hours. That's the GAPS protocol recipe. Take 2 pints Organic heavy cream and heat it to just before it boils, do not let it boil. Set the pan in a sink of cold water. Stir yogurt and remove when it's 112* or less. Stir in 1/4 C. yogurt then pour into jars. Add 1 cup water to the instant pot, add the trivet rack, place jars of yogurt, secure the lid and keep the valve open. Select yogurt setting for 24 hours. Turn off the keep warm button. It will automatically come one when you select any setting on the machine and needs to always be turned off when not needed.
🎉I FINALLY got around to making those and it turned out!!!!! I am straining it now in the refrigerator. It is delicious. Thank You So much Autumn for sharing this fabulous money saving recipe ❤
Thank you so much for sharing this method of yogurt making. I am glad I found it. It is way easier than I I thought. I tried it with sour cream as my starter and it worked out great!! The flavor came out perfect for me. It is not too tangy, tart, or sour, perfect for a parfait. I can even eat it without adding sugar. It truly was the best plain yogurt I ever tasted!!!
Autumn, thank you for sharing your Greek yogurt recipe. I can't wait to try it. Thank you for all the research and practical suggestions you provide on your channel!😊
Thank you for the recipe!!! I made it yesterday and the strainer is amazing
I love it! Looks so simple❤️
Thank you so much for this recipe!! I followed it and it turned out perfectly!!! I just added vanilla + coconut extract when i added the starter. ❤️🙏🏼
Always something interesting and helpful in your videos 💕
Thank you John!🤓❤️
This is so awesome! Thank you for sharing Autumn.
Of course, glad you enjoyed!❤️🤓
I use this Greek yogurt in my recipe for banana bread as a substitute for sour cream and the whey I add in my fruit smoothies to thin the drink. Weekly staple in our house. Thank you. 😊
Just finished my first try (well it’s still draining) - IT WORKS!!!! Thanks for posting this.
I just tried this and the yogurt is great. Can't believe how easy it was
Awesome video, and a good technique for making the good stuff. Will definitely try this soon.
This is mind blowing! Awesome info Autumn :)
Great instructions. Works and tastes great!!!!
Hi Autumn! I am making my own yogurt...for about a year now; thanks to your video! You are a great teacher! I love eating my homemade yogurt! Also I did purchase that strainer from Amazon. Totally worth it! : ) Thank you!!
congrats on your engagement Autumn!
Thank you for this recipe!
GIRLLLLLLL yes this is EXACTLY what I needed!!! Im gonna start making small batch organic dog ice cream with ingredients sourced locally in the New York's Hudson Valley and I really want to make the yogurt myself to keep costs low. So you're my hero I'm so glad you made this video however many years ago and I'm following!!!!!!❤❤❤❤❤
I recommend an Instant Pot with a yogurt button. If you are using ultra-pasteurized milk you can use the cold start method. Much easier. No need to heat first and then let cool. Plenty of videos on UA-cam on how to do that. You only really need about 2 Tbsp of yogurt with live cultures as a starter. You can freeze plain commercial yogurt for use in later batches. 24 hour fermentation makes GAP yogurt. 24 hour fermentation increases the bacteria level about 10X.
Good tip! I only have a crockpot, so I'm working with what I have 🤓
@@AutumnBates Prime Day 6/22. Amazon sells a ton of Instant Pots on Prime Day:)
Girl, an Instapot is a life changer!
Really enjoyable video. Very informative, no nonsense.
Awesome starter vid for yogurt!!!
GREAT info! Perfect Recipe!
Thanks can't wait to try it
Oh my gosh! That's so easy. I'm gonna have to try it out.
Hi Autumn,
I followed your directions and made the best Greek yogurt I've ever had!
Thank you,
Jo
So helpful! Thank you!!
You rock girl! Love your channel!!
I am on my fifth batch of this yogurt and it is by far the best yogurt I’ve ever tasted. I’m making it almost every other day as straining it doesn’t yield a whole lot of Greek yogurt but it is worth it. Thank you so much for this recipe.😊.
I follow the instructions exact but it didn't get very thick after 18hrs. What did I do wrong? How can I fix it?
Mine either it was nor very thick at all. It was still good. Will try aain
@dianavelez6238 mine was not thick either. Not sure what I'm doing wrong
It’s likely the temp. I found this method unsuccessful as I couldn’t keep the yogurt at 110 just wrapped in a towel. Stove top was faster and easier.
@emelv44 thank you, I may try that. I've made a few batches, and the 3rd time was better, I used a fluffy blanket instead of a towel, & I let it sit for longer, probably 19-20 hrs. It seems like I go through it alot faster than the store bought lol.
Thank you, Autumn and all the best.
you are so nice and kind to share your experience..
Thanks for this video. I love making it.❤
Cool! Love it, definitely gonna make it!
Thank you for posting this, and talking about how long to ferment to reduce lactose. I've fermenting mine for 24 hours on the theory that more of the lactose would be consumed. I'm fortunate enough to have my own Jersey cows, so I have an endless supply of raw, grass fed, full fact milk. :)
😱 lucky. So jealous! Lol
How hard and time consuming is it maintain those cows? Also how many do you have?
@@HurricaneGaming509 I have 11 cows/calves total. They are a bit of work to say the least. The daily chores, just for the cows, take about an hour twice daily. Plus I grow my own hay and corn for winter feed.
@@mytock So you're a legit farmer then?
@@HurricaneGaming509 I guess so🤣
Very cool! When I was very young my mother used to make yogurt. Besides eating it by itself we used to put it on eggs (about a 1/4" coating). I still do it! Thanks for the tip!
oh yum! sounds great!
Wow, way to detail it all. Your a boss
Such a nice video. Thanks for sharing.
Enjoy the rest of your day, Autumn!
Thank you so much ❤️ excellent tutorial ⭐️⭐️⭐️⭐️⭐️
Going crock pot shopping! Thank you for this video! ❤️❤️❤️
yayaya enjoy!!!
Thanks. Love the video. Just ordered the hreek yogurt strainer
Great Video! Would love to see a video on the ricotta cheese making … healthy and zero waste🥰
Me too!!
Thank you for the detailed information I love Greak yogurt 😋 ❤
I use my InstantPot to make yogurt these days, used to do the crockpot method. I also invested in the strainer a couple of years ago so I could stop wasting all the yogurt I couldn't get off the cheesecloth. And grass fed milk makes the best yogurt ever! I use yogurt in place of sour cream even. Honestly, you don't have to use more than a couple of tablespoons of your yogurt as a starter, using too much can actually inhibit the bacterial growth, which leaves more of your homemade yogurt for you to enjoy. 😊
I saw from another comment in this comment section that someone uses the left over whey instead of left over greek yogurt as their bacteria for the creation process! 😀
Thank you so much for this tutorial. I made a double batch. This tastes so much better than store bought (much cheaper, too)! The frozen yogurt I made from it was a huge plus.
Hi. Would you mind sharing the frozen yogurt recipe?
@@feliciabueno9059 It is from Bigger Bolder Baking's "How to make frozen yogurt."
@@yesenia3816 Thank you 😊
This is awesome! Thanks for sharing.
Of course!🤓❤️ Enjoy!
Awesome video. Thanks I love Greek yogurt
Great video idea! Thanks so much :)
Thank you. I will try this!
I tried using a Ninja Foodi as a crock, but it didn't hold the heat overnight and the results were poor. I purchased a small Instapot (3 qt but you can only fill it to the 2/3 mark!!!!!!) that has a yogurt button. Push it three times and it heats the milk to just below boiling. Push it twice to "normal" and you can set the fermentation hours you want on a clock. The Instapot will keep the yogurt at 110F for that amount of time then shut off. I used Kirkland Non-Fat Greek Yogurt as a starter, and it came out great (18 hrs of fermentation with the pressure cooker top on and the vent open). A plastic knife stood up in it after 6 hours. The Euro strainer you recommended works great! I let the yogurt drain in it until the consistency was thick but not too thick. Thanks for the great video!
Wow... very interesting process. Thanks.
Great recipe
I followed all steps but my yogurt didn’t set (came out slimy)I realized my crockpot didn’t maintain the 110 degree temperature so I reheated the yogurt to get to 110 and then set it in the oven with the light on for about 8 hours without disturbing it. I strained it and it was the best yogurt I’ve had in a long time! reminded me of the one I used to buy at Trader Joe’s!
Have used this method several times now. Works perfectly. The last two stages I leave for approx 18 hours (I tend to forget about it) I line a colander with coffee filters. Yogurt comes out very thick and creamy. I am always amazed. Yummy.
When you do 18 hours, is it total of 18 hours from the beginning of process or from last step of combing 1/2 cup of Greek yogurt into new batch?
This is awesome!!!
Great video. This will be very useful for the 6 week summer challenge!!
I'm going to try this!
Thank you for the yogurt making tip!
You are so welcome!🤓❤️
I love you Autumn you helpso much
This was a VERY informative video, Ms. Bates. Thanks for making it. I ordered the strainer you're using. Looking at the whey you have leftover at the end, I'm hoping you also have a video on making ricotta cheese! Thanks for this, and I think my next thing is to see if the local co-op sells grass fed milk. Thanks again - you absolutely rock!
Enjoy your homemade greek yogurt!!
@@AutumnBates I'm absolutely looking forward to it!
I’m completely inspired to make my own Greek yoghurt after watching this! Now I’m on the hunt for grass feed whole milk.
You can use the whey water as your yogurt start too. 👍🏼
OMG THIS IS AN AWESOME VIDEO!!! We go through Greek yogurt so fast (between my hubby and I with smoothies), and it's difficult to find full fat/grass fed options at our local grocery store. This is going to be a lifesaver!!
RIGHT?! I was shocked when I realized how easy (and inexpensive!) it was! Trevor and I go through SO much greek yogurt so we were THRILLED with the homemade option. Enjoy!
I appreciate this a lot! Thanks!!
Take it from a Greek, here's the best "secret". Always prefer the "strained yogurt". Greek strained yogurt from FAGE or MEVGAL for instance, even the ones with 0% fat feel like full fat amazingly. And the texture is like velvet. You'll thank me later.
Thank you Autumn once again for this amazing recipe! I will do it as well! It is so hard to find Grass Fed Greek Yogurt so I am so so happy you shared this! May I please know, how many quarts is your crock pot? I want to get one that is as small as possible but still make same amount as you make.. Thank you
I don't know for certain, but it looks to be half the size of my 8 qt pot. So, from my observation, I would guess it's a 4 qt or even might be a 2 qt. 😀 Hope this helps !
¡Perfecto! Gracias por la informacion nutricional y los "tips".
you're very welcome! thanks for tuning in!
The whey is valuable! I use it for lacto-fermentation. Sometimes I make yogurt mainly to get the whey.
For the whey, you can also use it as a starter culture for any lacto ferments you want to do (sauerkraut, etc)
Or put a few tablespoons in a jar of pure fruit juice and it'll naturally carbonate and you'll get the health benefits from it too!
Going to try❤
I made Greek yogurt in my yogurt machine with individual jars. I don’t need to drain the way. It came out always really thick and smooth at the end product.
Thanks!
This is what I am needing! We have a 17mo old who looooves yogurt and we're wanting to make sure she gets the full fats she needs to thrive and not all that added sugar from store bought yogurt. This looks perfect and like you said, a great money saver! What do you recommend for optimal storage?
recyclable bamboo cloth works awesome but little to no whey water! it comes out somewhere between ice cream and really smooth butter cream frosting
I made it!! It turned out great! I dont like how tangy some store bought greek yogurts are and the straining def softened that flavor (i strained it for 8 hrs)! Tastes Better then the store!!!❤
So excited to make this and I would LOVE to know when you make the ricotta. How long will the homemade yogurt last? I think freezing it will not taste good once defrosted. Thank you!
You do not have to boil ultra pasteurized milk, I recommend using farmlife ultra pasteurized milk, (the blue container) just bring the temperature to 110F
Excellent! Can’t wait to make. I just bought a jar of white mountain organic Bulgarian yogurt that I can use.
Perfect! Excited for you to get started!
@@AutumnBates Excited just got back from Walmart with the exact grass fed milk.
Awesome!!!!❤❤❤
For straining, strain in a mason jar. Cheesecloth or nut bag material across top, add lid ring, invert hole supported and drains the whey. Stop the drain when you’re happy with the texture.
Whaaaat? That’s awesome!
Try it out!! It's so fun!🤓❤️
Love, love, love making your yogurt recipe. Absolutely delicious!!Question, if I want to double the recipe, do the times change for the 21/2 hours, 3 hours, 18 hours then 8 hours in refrigerator in strainer? Thanks!!
This was the easiest way to make homemade Greek yogurt and I’ve tried many different ways. Thank you!!!!
You are so welcome!
@@AutumnBates the flavor is AMAZING, however, it’s a bit creamy and not as think as I’d like. Could it be I had the milk still too hot before putting in the 1/2 cup of store bought Fage yogurt?
@@sylviat8461Hi ferment for 24 hours, then strain for a bit longer. Both these steps will produce thicker yoghurt.
Great!!!❤❤
No more store bought salad dressings! This will be the base for all kinds of homemade new dressings and dips. TY
I’ve got my first ever batch of homemade Greek yogurt fermenting right now! I can’t wait to open the lid and get it ready to strain…so exciting! Used your recipe and I don’t have a crockpot so I used the slow cooker function on my electric pressure cooker. So excited! Next I’m going to try the coconut milk! Thank you so much Autumn for all you do and teach us! ❤😊
Update on my first batch of Greek yogurt. I didn’t have a yogurt strainer so I used layers of cheesecloth over a bowl and poured the yogurt on top and covered it. A few hours later when I took it out of the refrigerator most of the product had just dripped down through the cheesecloth so it was an epic failure and I’m not sure what to do with my final product. It tastes good but it’s really thin. I will be investing in a yogurt strainer! I’m so bummed 🙁
Sorry to hear that. Did the slow cooker function work for you though? I would also be trying this in a pressure cooker instead of a Crock-Pot.
@@barbigriz I had that happen to me too even with the yogurt strainer my first time. The 2nd time around it was thicker, I let it sit longer in crockpot before straining, & I also left it alone in frige straining for almost 24 hours, not sure if that has anything to do with it, but it worked better for me.
You can also use this whey for your plants. They love it!