As I type this, I’m enjoying one of my favorite breakfasts: homemade yogurt with fresh squeezed lemon and brown sugar. Homemade yogurt may sound complicated, but using a crockpot makes it really easy.
The whole process takes 12-14 hours, (although there’s only about 15 minutes of actual work) so I always begin before 10:00 a.m., or at 4:00 p.m. so that its done at a normal time of day.
Turn it on low, and set the timer for 3 hours. When the timer goes off, unplug the Crockpot and set the timer for another 3 hours.
This time, when the timer goes off, stir in a cup of plain natural yogurt. Look on the back and make sure the ingredients say “Contains Live Active Cultures” and lists them out. I usually go over to the organic refrigerated section to find it.
Whisk in the yogurt until its completely dissolved. Then cover the crock pot back up (still off and unplugged), and wrap two thick towels around the crock pot to keep the heat in. Set the timer for another 8 hours and let it sit.
When you get up in the morning (if you started at 4:00 the day before) you’ll have thick tasty yogurt. Sometimes you’ll see that some of the liquid has risen to the top of the yogurt. This is the whey, and can either be scooped out for thicker yogurt or it can be stirred back in. We often remove the whey and save it in the fridge for baking biscuits.
Now the important part: how to eat it.
My favorite is fresh squeezed lemon and honey and some toasted pecans sprinkled on top. Its also delicious with a scoop of jam, or fresh fruit, or some vanilla extract and sugar. Keep in mind that the yogurt is pretty tangy on its own, so you’ll want to add some kind of sweetener to it. The benefit is that you don’t need that much sweetener, far less than they typically put in the packaged yogurts.