What if I told you that you could save 50% on yogurt if you just followed a few easy steps and made it at home, would you be willing to give it a shot?

The Break-down

At my local stores, 1/2 gallon of organic milk (64 ounces) is about $4.50 and a container of non-organic greek yogurt (32 ounces) also costs $4.50. Organic whole milk yogurt will set you back $6.00 for the same size. Since 1/2 gallon of milk will yield you approximately 1/2 gallon of yogurt, you can make 64 ounces of yogurt at home for the price of buying 32 ounces of yogurt in the store.

*I looked up prices at our local Walmart since most people have access to it. However, I purchase these things at our local co-op for less than these prices.

Money isn’t the only reason you should consider making yogurt at home. If you look at the ingredients in some of the yogurt sold in stores, it looks, well, not so yogurty. That’s because many brands include artificial sweeteners, added flavors, food dyes and preservatives, plus things like gums, carrageenan and corn starch, yikes! Those are things you do not need in your yogurt, or anything you eat for that matter. Top shelf yogurt without these things can cost a pretty penny and you may be wondering if it’s worth the cost. Why not eliminate that problem by making it at home? You can ensure that you are eating the healthiest version possible, while also saving yourself some cash! You also get the personal satisfaction of making something rad like yogurt. How cool are you?! Super cool.

My favorite way to use yogurt is in my morning smoothie. I will also pair it with fruit and granola, or use it to make biscuits, muffins and tzatziki. You could also cook up a yummy fruit sauce to make something similar to those fruit and yogurt cups they sell in the stores, if that’s your thing. The sky is the limit!

How Does It Work?

You’re going to need some starter yogurt to make this. Starter yogurt is simply any plain yogurt you can find in a store. This will have all the beneficial bacteria that your milk needs to turn into yogurt. Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus are among some of the bacteria that are commonly found in yogurt. Don’t worry, these are friendly bacteria that can actually be quite beneficial to the gastrointestinal tract. During the fermenting process, the lactose sugars are turned into lactic acid, which makes the milk turn thick, tart and yogurty. Yogurt can be easier for people to digest than milk because the bacteria have already partially broken it down. Yay friendly bacteria!

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Good:

-Make your yogurt at home using milk and starter yogurt from the grocery store. Continue making your yogurt at home using starter from the previous batch.

*Save 50% on your yogurt budget and put that money towards more fresh organic fruits and veggies!

*Enjoy a healthier yogurt than what you can buy in the grocery store.

Better:

-Find a local source of organic milk and make your yogurt out of that. Continue making your yogurt at home using starter from the previous batch.

*Save 50%* on your yogurt budget and put that money towards more fresh organic fruits and veggies!

*Enjoy healthier yogurt than what can buy in the grocery store.

*Support local farms and business by voting for them with your food dollars.

Best

-Find a local source of organic raw (or low pasteurized, non homogenized) milk in glass jars and make your yogurt out of that. Return your jars to the farm or store to be cleaned and reused.

*Save 50%* on your yogurt budget and put that money towards more fresh organic fruits and veggies!

*Enjoy healthier yogurt than what you can buy in a grocery store.

*Support local farms and business by voting for them with your food dollars.

*Reduce your recycling burden by opting out of plastic containers.

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I took the opportunity to try this after seeing a post on theelliotthomestead.com, and have been following this method for all of my yogurt needs ever since.

Crock-Pot Yogurt

1/2 gallon whole milk

1/2 cup plain yogurt for starter

Turn your crockpot on low. Add milk to the crock pot and place on the lid. Set your timer for 2 1/2 hours and let heat up.

After 2 1/2 hours, unplug the crockpot and let sit for 3 hours.

Stir in yogurt, replace the lid and wrap a towel around your crockpot to keep it warm.

Let sit on your counter for 8-12 hours. (I like to leave mine overnight)

It might look a little runnier that you are used to, but is totally delicious and ready to eat. If you would like a thicker yogurt, simply strain over some cheesecloth.