When I began my Trim Healthy Mama journey, I discovered that making homemade Crock Pot Greek Yogurt saved money and ensured I wasn’t consuming unnecessary additives. Homemade yogurt lets you control the ingredients and tailor flavors to your taste.
I followed a detailed tutorial and have used this method ever since. Making Crock Pot Greek Yogurt at home has helped me cut costs and consistently produce a wholesome product that fits our lifestyle.
*POST UPDATE*
The original tutorial link I used is no longer available; a similar video tutorial provides a clear walkthrough of the process.
This recipe uses 1 gallon of skim milk and one 6-ounce container of plain Greek yogurt containing live and active cultures as the starter.
To turn regular yogurt into Greek-style yogurt you must strain it. Straining time varies: sometimes it takes as little as 2 hours, other times up to 24 hours. Typically, it takes around 6–8 hours. If it strains longer, you’ll end up with a thicker, spreadable yogurt cheese similar to a mild cream cheese.
My preferred straining method is a large plastic strainer lined with coffee filters. Cheesecloth, a fine mesh strainer, a pillowcase, or a paint strainer also work well. Place the strainer over a bowl to collect the whey and ladle the yogurt into the lined strainer.
Whey has many uses
Instead of discarding the whey, save it. Common uses include:
- Fermenting fruits and vegetables
- Feeding your garden
- Nourishing houseplants
- Supplementing pet food
Crock Pot Greek yogurt is a versatile staple for those following the Trim Healthy Mama plan, but it’s also a healthy way to include fermented dairy in any balanced diet.
How I Use Homemade Crock Pot Greek Yogurt
- As a base for cake frostings
- As a protein source in shakes and smoothies
- Frozen yogurt
- Blended yogurt cups
- Baking with alternative flours
- Making bread
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