How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]

COMPLETE INTERMITTENT FASTING PROGRAM:

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:

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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Disclaimer: This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a nutritionist-client relationship between Autumn Bates and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis and recommendation. Always seek the advice of a physician, Nutritionist or other qualified health provider with any questions you may have regarding a medical condition. Autumn Elle Nutrition Inc. is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.

[ilianafehr]

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

[nilaynly]

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.

[makdem]

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.

[supimsatan]

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.

[jenniferrosenthal]

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.

[lquinn]

I've watched this video about 5 times now and I'm finally making my yogurt!🥰

[mathfaster]

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 YouTube 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.

[mytock]

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. :)

[chuckredd]

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.

[kcoker]

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!

[saracarrera]

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

[catpatrick]

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. 😊

[Aspen-xooc]

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. 😊

[auntpurl]

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.

[nikkibhearts]

Great Video! Would love to see a video on the ricotta cheese making … healthy and zero waste🥰

[shelly]

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.

[janaS]

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 🤩

[cindyfernandez]

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!

[kerry]

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.😊.

[cozyhomemakingvibes]

You can use the whey water as your yogurt start too. 👍🏼