Since making the life-changing discovery that I can make my own yogurt – simply and cheaply – I’ve had many people asking me for the recipe.  In the interest of saving time (and all of your YoBaby-addicted souls) I’ve decided to bring yogurty enlightenment to the rest of our XYZ readers.  Let me warn you: as you bring that first spoonful of delicious homemade yogurt to your lips – or watch your kids gobble up something without “crap” or “tantrum-inducing juice” on the ingredients list – you may feel the urge to kiss me on the mouth.  I want you to check that urge because I’m only attracted to movie geeks with one-inch ear piercings.

Before we get started, here’s why yogurt is supercalifragi… — you know, awesome. A bonafide superfood.

People have been eating yogurt more than 5,000 years.
It is nutrient dense – rich in protein, calcium, riboflavin, vitamin B6 and B12 – a perfect snack for small tummies.
It promotes digestive health and weight loss.
It’s more easily digested by the lactose intolerant.
It balances the body’s yeast, and boosts the immune system.

Are you convinced? Here’s what you need:

A slow-cooker
1/2 gallon of milk (not ultra-pasteurized)
1/2 cup of plain yogurt with live active cultures
a thick towel

1: Pour the half-gallon (8 cups) of milk into the crockpot, cover it and set on low for 2 1/2 hours

2: Turn off the crockpot, and leave covered to cool for 3 hours

3: In a large bowl, mix 2 cups of the warmed milk with the 1/2 cup of yogurt, then stir the mixture back to the crockpot.

4: Let sit, unplugged and wrapped in a thick towel for 8-12 hours. This is when the bacteria consumes the milk sugars and excretes lactic acid which causes the milk proteins to curdle and become more solid.  Try not to think about this part too much.  Instead, go to sleep.

5: Discover your yogurt in the morning and sing hallelujah! or equivalent.

This will keep for in the refrigerator 7-10 days, but in my house, the 3 year old eats a half-gallon of yogurt in less than 2 days.  You can add berries or honey or granola (we like buying in bulk from the Natural Foods Co-op) with each serving, or mix in some vanilla and sugar to the entire batch.  Make sure to set a 1/2 cup of the plain stuff aside for your next batch.

Optional steps (for the thick, Greek-style yogurt junkies)

1: Use the thickest whole milk you can find – like local Iwig milk, which is thick enough to make ice cream with.  They sell at the Topeka farmer’s market on Saturdays, Ice & Olives, the Apple Market, or any Dillon’s.

2: Heat the milk for longer before turning off the crockpot – an extra 30-45 minutes is sufficient.

3: When you add the yogurt, add a package of gelatin (found in the baking aisle) – but vegetarians beware: gelatin comes from the collagen inside animals’ skin & bones.

4: Before putting the finished product into containers, pour into a colander lined with coffee filters, or hang in a cheese cloth (over a bowl, or the sink) to let the excess moisture drip down.

You’re welcome!

[ July 2010 | Melissa Sewell | image courtesy a2td/Stock.XCHNG ]