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
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!
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.
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.
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
@@happysunday_23 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.
I know this is an old post. All I can say is thank you. I was skeptical at first, boy oh boy, this is the easiest and best way to make Greek yogurt. Smooth double thick yogurt with a smooth texture, and the taste is out of this world. Thank you, thank you.
My wife used to ferment her yogurt by setting the container on a heating pad on the kitchen counter with a kitchen towel under the heating pad and a kitchen towel over the top of the container.
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.
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.
No, you don't start with putting the starter in same time as milk. That would kill the good bacteria in starter. You can find videos on you tube that use an instant pot to make yogurt.
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
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.
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 TH-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.
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. 😊
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!
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!
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!!!
-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’m very happy with results, was making yesterday. I used only cheese cloth ( but double layer) to separate whey and wow, love this technique. No more runny yogurt 🤩
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.
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!!!
Quark is not yogurt , it is curdled milk that is cheese:) The bacteria is a sort of rennet that is used in making cheese..Yogurt has lactic acid which quark does not have..It is more similar to labneh than 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! 😀
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.😊.
@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.
I prefer a mesophilic yoghurt culture to the Greek (thermophilic) yoghurt culture. Mesophilic yoghurt ferments at room temperature 75-80 degrees Fahrenheit. I make Matsoni yoghurt from the country of Georgia near Russia. Mesophilic yoghurt is so simple cold milk in a clean jar add yoghurt from an earlier batch stir with a clean spoon cover to keep insects out and set on the counter for 14-24 hours. You can also save 1/4 cup of whey from a previous batch to make the next batch if all of the yoghurt has been eaten
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. :)
@@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.
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.
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
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.
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!!!❤
You can significantly speed up your coming to temperature time by turning the crock on immediately and running your crock liner in hot water and soaking it full. Then add your bag of milk and heat that in the filled crock. In Canada we have handy bags, though you could also do it w/ a carton, though cartons won't heat real quick like a bag will. Glass bottle will, but they are rare and expensive. Then just prep as you would and you have a hot crock and well warmed milk, which will come to temp way faster.
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.
I’ve just made my first batch and followed your instructions to the letter apart from I had to leave it longer than 18 hours as I was waiting for my muslin cloth to arrive so it was about 24 hours. It’s absolutely delicious and the perfect consistency. I’ll definitely be making again and will buy a yogurt strainer as the cloth I waited for was, as you said, messy.
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!
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 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.
I've been making yogurt for years, but not Greek so watched this. Just a couple of points. 1. You don't need to use Greek yogurt as a starter any active yogurt is going to work. 2. If you leave the Crockpot on warm the fermentation will go a lot faster, just 5-6 hrs for mild and 7-8 hours for tangy (and no lactose) yogurt. 3. I also use sterilized milk, very common in Europe, so don't need to heat then cool can just heat to the right temp from the beginning, takes 30 - 45 mins on low setting on the Crockpot depending how cold the milk is to start with.
Theres actually no such thing as Greek yogurt. Yogurt is a Turkish invention and the word itself is Turkish. The word greek only began to get mainstream when i Kurdish man from Turkey opened a yogurt business and he knew if he markteted as turkish it wouldnt of been popular amongst the heavy greek presence where he was so he called it greek when Greeks learnt yogurt from Turks it was never in their cuisine prior to the ottoman empire, a Turkish empire. Now its just become popular to call it that sadly they have been credit for something they didnt even invent
Hello! I am so happy that you are speaking little bit slower than before: you are great at what you do, please do not stop. How old is now your little girl? All the best.
You have inspired me. I"m going to try making this. But honestly, cost wise, a tub of 5% greek fage yoghurt is $6.50 and the 1/2 gallon of grass fed organic milk is also $6.50 so I don't know where you save so much money making your own. I will see how much yoghurt the 1/2 of milk makes.
you can make triple or quadruple or even 5x the amount of yoghurt, because the bacteria multiply in the milk. Biology 101. You only need two tablespoons for each 2 liter batch. It's theoretically possible to have an endless supply of yoghurt from that initial $6.50 purchase.
I absolutely love this. Additionally let’s just talk about the price of things right now. If you could also get grass fed organic milk, and a glass jar or grocery store store hallelujah you’re taken away from the chemicals of the paper or the plastic….. we have to start going back to basics and figuring out how to create some things that we pay for it to be created for us. It’s better for our body and it also saves us money.
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!!
I just added the 1/2 cup Greek yogurt, covered with a towel and now the 18 hours til I have yogurt. Bought the strainer for making it Greek. Years ago I saw a show with Huell Howser and he was interviewing a man who was 100 and made his own yogurt in his oven with a pilot light. I was saddened because new ovens don’t have pilot lights. So excited that you found a way to use a crockpot and made this video. Thank you so much
🎉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 ❤
The crock pot method is really interesting. I have always brought milk to a boil and turned down to simmer for 10 minutes and cool to lukewarm (around 110 degrees) before adding starter. I only add a few tablespoons starter and it works fine. I let it sit at least 12-15 hours. I have never made Greek yogurt out of it though. Will try that. 😊
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.
@@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?
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!
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 🙁
@@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.
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!😊
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!
I got a 3qt Instapot and drop cold yogurt in 125F milk and it fermented fine. Instapot yogurt mode on low keeps the temperature perfect for fermentation
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!!!!!!❤❤❤❤❤
Hi Autumn! I make my own yogurt too. I actually use the whey for my bacteria for the fermentation and has been working too. Very good yogurt for almost a quarter of the price
I use UHT milk so I can skip the milk preheating, just add a 1/4 starter to 1.5 liter milk in the Instant Pot on yoghurt setting for 8hrs overnight and strain. Much easier
Hi Pam, if you don't mind, I'm asking you a Q since you're experienced at this. If you use half a gallon of milk, do you end up with LESS than 64 oz of yogurt after it's strained? The grass-fed full-fat milk cost about $7 and so does the store bought greek yogurt (32 oz.). -Just wondering the volume that you get out of it. I started my first batch ever about 30 minutes ago. Crossing fingers as I'm using a nut bag to strain cuz I don't have a strainer yet. Thanks if you're able to answer. 😁
@Rochelle Alves I've never weighed it, but once you strain the whey, you won't get equal yogurt to your milk. I would say I get about 60 oz of yogurt out of a gallon of 2% milk. I strain mine a lot because I like my yogurt think. The less you strain, leave whey in the yogurt, the more you'll yield out of a gallon.
@@1111pamo Thank you so much for your response, Pam. I appreciate the info. I'll lower my expectations on the amount, but looks like it will still be a good savings to make it yourself (and have grass-fed, full-fat).
@@1111pamo I may have to work that in because between 8 bucks for 2 quarts of goat's milk (for kefir) and grass-fed everything, the dairy bill is no joke!
I make big batches of yogurt similarly, but overnight in an Instant Pot electric pressure multicooker using the yogurt program. I strain homemade yogurt by lining a stainless steel wire strainer bowl with a Bunn commercial size fluted paper coffee filter that is set over a spare Instant Pot liner pan. Then I place a flattened 8-12 cup size fluted (basket style) paper on the top surface of the yogurt. Lastly, I place a glass lid on the rim of the strainer bowl to keep out dust, etc. Unless the kitchen temperature is very warm, I let the yogurt strain on the counter at room temperature. When it reaches the thickness I like, I transfer the yogurt into bowl and hand whisk it until it’s uniformly creamy with no lumps. If it’s overstrained and too thick, I whisk a bit of whey liquid back in. Then I transfer the yogurt to wide mouth glass jars with tight lids, label them with masking tape, and store the jars in the refrigerator. The Bunn commercial size fluted paper coffee filters are very large, about about 14” /35.5 cm across when flattened, so they fit nicely inside most colander bowls and large wire strainers. They aren’t available in grocery stores, but they can be found at restaurant supply stores or ordered online. Be aware that a box of these very large coffee liners may hold 500 or more liners, however they have many other kitchen and household uses, such as straining homemade bone broth, or lining countertop food waste containers). The liquid that is strained off for thick Greek style yogurt is whey, which actually is a one of the milk proteins in milk (whey powder is made from dehydrated whey liquid). So I use the strained whey in smoothies and creamy soups. It will keep in bottle in a fridge for a similar length of time as yogurt.
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!
This is the BEST ADVICE EVER. I didn't know that, although, if you think about it, it makes perfect sense. That just saved me from a lot of heartache and tears as I poured the whey down the sink...
Hi, Autumn! Great video. I'm looking forward to doing this. A couple of questions: How have you calculated your savings? I imagine the milk isn't cheap! Also, is there a different process with unpasteurised, grass-fed milk? 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?
I always make mine in my InstaPot... ALWAYS turns out amazingly. A little work intensive at first...bring to 185 degrees...then cool to 110ish degrees...add yogurt (that contains milk and live cultures only)...homemade from last batch or store bought...I like FAGE yogurt. I ferment for 10 hours in instaPot on yogurt setting...then in fridge over night to let it "set." After that my yogurt is already firm (spoon stands up in it)....then strain for 4-6 hours...yea! Greek yogurt. Full fat whole milk used...I make a gallon at a time. You can also use that yogurt, or whey as well, as the starter for next batch.
I can buy 48oz of no fat Greek yogurt at Costco for $5. Pretty sure im saving money over this crock pot method. And it saves me a ton of time which is even more valuable.
I have never heard of fermenting yogurt for 18 hrs. You usually add the starter when the 180 degree yogurt decreases in temp to 110 and then ferment for 10 hrs-12 hrs. Then strain
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
@@happysunday_23 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 know this is an old post. All I can say is thank you. I was skeptical at first, boy oh boy, this is the easiest and best way to make Greek yogurt. Smooth double thick yogurt with a smooth texture, and the taste is out of this world. Thank you, thank you.
My wife used to ferment her yogurt by setting the container on a heating pad on the kitchen counter with a kitchen towel under the heating pad and a kitchen towel over the top of the container.
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.
No, you don't start with putting the starter in same time as milk. That would kill the good bacteria in starter. You can find videos on you tube that use an instant pot to make yogurt.
If funds are tight, go to your paint supply store and buy the gallon size paint strainers. Then let it set in your regular pasta strainer.
I've watched this video about 5 times now and I'm finally making my yogurt!🥰
No more store bought salad dressings! This will be the base for all kinds of homemade new dressings and dips. TY
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
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!
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.
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 TH-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!
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. 😊
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
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!
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!
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!!!
-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’m very happy with results, was making yesterday. I used only cheese cloth ( but double layer) to separate whey and wow, love this technique. No more runny yogurt 🤩
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!!!
Maybe it Works when adding to the milk few spoons kwark for the bacterie instead of yoghurt
Quark is not yogurt , it is curdled milk that is cheese:) The bacteria is a sort of rennet that is used in making cheese..Yogurt has lactic acid which quark does not have..It is more similar to labneh than yogurt..
I just made greek yogurt!!! So so yummy, thick and easy! Thank you for making this video.
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! 😀
I’m completely inspired to make my own Greek yoghurt after watching this! Now I’m on the hunt for grass feed whole milk.
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.
I prefer a mesophilic yoghurt culture to the Greek (thermophilic) yoghurt culture.
Mesophilic yoghurt ferments at room temperature 75-80 degrees Fahrenheit.
I make Matsoni yoghurt from the country of Georgia near Russia.
Mesophilic yoghurt is so simple cold milk in a clean jar add yoghurt from an earlier batch stir with a clean spoon cover to keep insects out and set on the counter for 14-24 hours. You can also save 1/4 cup of whey from a previous batch to make the next batch if all of the yoghurt has been eaten
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🤣
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.
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!
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
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.
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.
I eat so much yogurt and I am excited to try this! My instant pot has a yogurt setting and I found a farm just a few miles away that has raw milk. 🐄 🥛
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!!!❤
Other great uses for whey: balancing rich soups and as a velvety addition to sour cocktails for an egg-free alternative.
You can significantly speed up your coming to temperature time by turning the crock on immediately and running your crock liner in hot water and soaking it full. Then add your bag of milk and heat that in the filled crock. In Canada we have handy bags, though you could also do it w/ a carton, though cartons won't heat real quick like a bag will. Glass bottle will, but they are rare and expensive. Then just prep as you would and you have a hot crock and well warmed milk, which will come to temp way faster.
Great Video! Would love to see a video on the ricotta cheese making … healthy and zero waste🥰
Me too!!
@@jbdjessa2. There are numerous videos on making ricotta. It’s easier than yogurt.😊
Wow, way to detail it all. Your a boss
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?
Hi Autumn,
I followed your directions and made the best Greek yogurt I've ever had!
Thank you,
Jo
I’ve just made my first batch and followed your instructions to the letter apart from I had to leave it longer than 18 hours as I was waiting for my muslin cloth to arrive so it was about 24 hours. It’s absolutely delicious and the perfect consistency. I’ll definitely be making again and will buy a yogurt strainer as the cloth I waited for was, as you said, messy.
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 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 😊
If you double the recipe is there any adjustments to time/ingredients? Thank you
I've been making yogurt for years, but not Greek so watched this. Just a couple of points.
1. You don't need to use Greek yogurt as a starter any active yogurt is going to work.
2. If you leave the Crockpot on warm the fermentation will go a lot faster, just 5-6 hrs for mild and 7-8 hours for tangy (and no lactose) yogurt.
3. I also use sterilized milk, very common in Europe, so don't need to heat then cool can just heat to the right temp from the beginning, takes 30 - 45 mins on low setting on the Crockpot depending how cold the milk is to start with.
Theres actually no such thing as Greek yogurt. Yogurt is a Turkish invention and the word itself is Turkish. The word greek only began to get mainstream when i Kurdish man from Turkey opened a yogurt business and he knew if he markteted as turkish it wouldnt of been popular amongst the heavy greek presence where he was so he called it greek when Greeks learnt yogurt from Turks it was never in their cuisine prior to the ottoman empire, a Turkish empire. Now its just become popular to call it that sadly they have been credit for something they didnt even invent
@@Aquarian55 Oh interesting!
Danke!
I've been making yogurt using half & half instead of milk - comes out nice and thick, and no straining needed!
half a gallon of half and half?
@@audimunoz yes
Hello! I am so happy that you are speaking little bit slower than before: you are great at what you do, please do not stop. How old is now your little girl? All the best.
Just finished my first try (well it’s still draining) - IT WORKS!!!! Thanks for posting this.
You have inspired me. I"m going to try making this. But honestly, cost wise, a tub of 5% greek fage yoghurt is $6.50 and the 1/2 gallon of grass fed organic milk is also $6.50 so I don't know where you save so much money making your own. I will see how much yoghurt the 1/2 of milk makes.
I agree on the price, but you can make much better yogurt. Add some better probiotics to your batch and start farming them. 😉
Fage isn't grassfed. That's where the difference comes in, to get a grassfed brand it would cost more, and be much harder to find.
you can make triple or quadruple or even 5x the amount of yoghurt, because the bacteria multiply in the milk.
Biology 101. You only need two tablespoons for each 2 liter batch. It's theoretically possible to have an endless supply of yoghurt from that initial $6.50 purchase.
But you still have to buy the milk!!!!
@@beae.8635 people just don't understand simple biology.
Made mine today, about to go stir in the store bought Greek yogurt with live cultures. Can’t wait for tomorrow! 🎉. First time.
Thanks!
I absolutely love this. Additionally let’s just talk about the price of things right now. If you could also get grass fed organic milk, and a glass jar or grocery store store hallelujah you’re taken away from the chemicals of the paper or the plastic….. we have to start going back to basics and figuring out how to create some things that we pay for it to be created for us. It’s better for our body and it also saves us money.
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!!
Sous Vide yogurt is easy too if you have the device. I make yogurt in individual glass jars.
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 just made this and it turned out perfectly! Thanks so much!
I just added the 1/2 cup Greek yogurt, covered with a towel and now the 18 hours til I have yogurt. Bought the strainer for making it Greek.
Years ago I saw a show with Huell Howser and he was interviewing a man who was 100 and made his own yogurt in his oven with a pilot light.
I was saddened because new ovens don’t have pilot lights. So excited that you found a way to use a crockpot and made this video.
Thank you so much
So excited that you're testing it out! I've been loving making my own greek yogurt.
Laura, I saw the same episode!
I make yogurt in my electric oven. I turn on the oven long enough to take the chill off and then leave the oven light on. Works great!
🎉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 ❤
The crock pot method is really interesting. I have always brought milk to a boil and turned down to simmer for 10 minutes and cool to lukewarm (around 110 degrees) before adding starter. I only add a few tablespoons starter and it works fine. I let it sit at least 12-15 hours. I have never made Greek yogurt out of it though. Will try that. 😊
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.
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.
The whey is valuable! I use it for lacto-fermentation. Sometimes I make yogurt mainly to get the whey.
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!
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.
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!😊
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!
Thank you for the recipe!!! I made it yesterday and the strainer is amazing
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.
I got a 3qt Instapot and drop cold yogurt in 125F milk and it fermented fine. Instapot yogurt mode on low keeps the temperature perfect for fermentation
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. ❤️🙏🏼
I just tried this and the yogurt is great. Can't believe how easy it was
congrats on your engagement Autumn!
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!!!!!!❤❤❤❤❤
Always something interesting and helpful in your videos 💕
Thank you John!🤓❤️
You can use the whey to replace water when making bread
Hi Autumn! I make my own yogurt too. I actually use the whey for my bacteria for the fermentation and has been working too. Very good yogurt for almost a quarter of the price
Oh good to know! How much of the whey do you use to ferment the milk?
@@AutumnBates I have usually a mason jar in the fridge and use half of it (moreless 250ml for a bag of milk - I live in Canada)
@@cristinepatricio8098 so do you mean that you use the whey to create the next batch of yogurt or am I misunderstanding?
@@KatarinaS. my first batch of homemade yogurt was made with store bought yogurt. now I use the whey that comes from the yogurt while straining
.
Enjoy the rest of your day, Autumn!
I use UHT milk so I can skip the milk preheating, just add a 1/4 starter to 1.5 liter milk in the Instant Pot on yoghurt setting for 8hrs overnight and strain. Much easier
This is so awesome! Thank you for sharing Autumn.
Of course, glad you enjoyed!❤️🤓
I make yogurt every week in my InstantPot. It takes 10 hours to ferment. I strain for about 6 hours. It turns out super thick. Yum
Hi Pam, if you don't mind, I'm asking you a Q since you're experienced at this. If you use half a gallon of milk, do you end up with LESS than 64 oz of yogurt after it's strained? The grass-fed full-fat milk cost about $7 and so does the store bought greek yogurt (32 oz.). -Just wondering the volume that you get out of it. I started my first batch ever about 30 minutes ago. Crossing fingers as I'm using a nut bag to strain cuz I don't have a strainer yet. Thanks if you're able to answer. 😁
@Rochelle Alves I've never weighed it, but once you strain the whey, you won't get equal yogurt to your milk. I would say I get about 60 oz of yogurt out of a gallon of 2% milk. I strain mine a lot because I like my yogurt think. The less you strain, leave whey in the yogurt, the more you'll yield out of a gallon.
@Rochelle Alves fyi, I just use Costco or store brand 2% milk, price is under $4. I then boil it to 180 degrees & let it cool back down to 110-115.
@@1111pamo Thank you so much for your response, Pam. I appreciate the info. I'll lower my expectations on the amount, but looks like it will still be a good savings to make it yourself (and have grass-fed, full-fat).
@@1111pamo I may have to work that in because between 8 bucks for 2 quarts of goat's milk (for kefir) and grass-fed everything, the dairy bill is no joke!
My airfreight has a dehydrate setting, as low as 105, I put I'm in a sealed bowl and morning time it's ready.
I followed your direction but mine didnt set
Going crock pot shopping! Thank you for this video! ❤️❤️❤️
yayaya enjoy!!!
You can also use the way water to make caramel
I make big batches of yogurt similarly, but overnight in an Instant Pot electric pressure multicooker using the yogurt program.
I strain homemade yogurt by lining a stainless steel wire strainer bowl with a Bunn commercial size fluted paper coffee filter that is set over a spare Instant Pot liner pan. Then I place a flattened 8-12 cup size fluted (basket style) paper on the top surface of the yogurt. Lastly, I place a glass lid on the rim of the strainer bowl to keep out dust, etc. Unless the kitchen temperature is very warm, I let the yogurt strain on the counter at room temperature.
When it reaches the thickness I like, I transfer the yogurt into bowl and hand whisk it until it’s uniformly creamy with no lumps. If it’s overstrained and too thick, I whisk a bit of whey liquid back in. Then I transfer the yogurt to wide mouth glass jars with tight lids, label them with masking tape, and store the jars in the refrigerator.
The Bunn commercial size fluted paper coffee filters are very large, about about 14” /35.5 cm across when flattened, so they fit nicely inside most colander bowls and large wire strainers. They aren’t available in grocery stores, but they can be found at restaurant supply stores or ordered online. Be aware that a box of these very large coffee liners may hold 500 or more liners, however they have many other kitchen and household uses, such as straining homemade bone broth, or lining countertop food waste containers).
The liquid that is strained off for thick Greek style yogurt is whey, which actually is a one of the milk proteins in milk (whey powder is made from dehydrated whey liquid). So I use the strained whey in smoothies and creamy soups. It will keep in bottle in a fridge for a similar length of time as yogurt.
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!
You can also use the whey as your starter instead of giving up some of that yummy yogurt. I freeze mine in an ice cube tray and thaw for use.
This is the BEST ADVICE EVER. I didn't know that, although, if you think about it, it makes perfect sense. That just saved me from a lot of heartache and tears as I poured the whey down the sink...
Hi, Autumn! Great video. I'm looking forward to doing this. A couple of questions: How have you calculated your savings? I imagine the milk isn't cheap! Also, is there a different process with unpasteurised, grass-fed milk? thanks!
If I want vanilla Greek yogurt how would I go about flavoring that and adding stevia ? At what point should I add the flavor and sweetener?
Wait! Autumn! Is that your logo on that towel?? Very nice 👍🏼
you are so nice and kind to share your experience..
You can also use this whey for your plants. They love it!
We keep milk inside the electric oven after turning light bulb of the oven on for about 12 hours to make fermented yogurt
Such a great/ easy way to explain everything 👏🏽 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?
Perfect video, two years old and still teaching the lads.
I always make mine in my InstaPot... ALWAYS turns out amazingly. A little work intensive at first...bring to 185 degrees...then cool to 110ish degrees...add yogurt (that contains milk and live cultures only)...homemade from last batch or store bought...I like FAGE yogurt. I ferment for 10 hours in instaPot on yogurt setting...then in fridge over night to let it "set." After that my yogurt is already firm (spoon stands up in it)....then strain for 4-6 hours...yea! Greek yogurt. Full fat whole milk used...I make a gallon at a time. You can also use that yogurt, or whey as well, as the starter for next batch.
My wife makes it. It's just normal in her culture to make it and it tastes so much better than store bought
I can buy 48oz of no fat Greek yogurt at Costco for $5. Pretty sure im saving money over this crock pot method. And it saves me a ton of time which is even more valuable.
I have never heard of fermenting yogurt for 18 hrs. You usually add the starter when the 180 degree yogurt decreases in temp to 110 and then ferment for 10 hrs-12 hrs. Then strain