Making yogurt is easier than you think and with Cowichan Milk Company milk your yogurt can be made with grass fed Cowichan milk! This greek yogurt is, creamy, thick and offers concentrated nutrients. Great with granola, fruit, or layered into a parfait.
Equipment:
- Crockpot or Instant Pot
- 1L glass jar
- Kitchen thermometer
- Colander
- Large bowl
- Cheesecloth or clean tea towel
If you don't have all the equipment, we suggest asking around and borrowing from a friend.
Ingredients:
- 1 quart of Cowichan Milk Co cream top whole milk
- 4 tablespoons of whole milk plain yogurt (containing live and active cultures)
Tip: Yogurt should say "live and active cultures" or mention the specific bacterial cultures like "Lactobacillus bulgaricus" and "Streptococcus thermophilus" on the ingredient list.
Directions:
- Stir in or shake the cream into the combine it into the milk
- Heat milk to 185ºF Cool to 105ºF.
- Add yogurt in a 1L jar.
- Pour cooled milk it into the jar and stir.
- Put the lid on tightly.
- Place the jar in a crockpot (on Instant Pot). Fill the crockpot with water and turn to “warm” or the lowest setting.
- After 6 hours lift out the jar and inspect it through the glass to see if yogurt is set. If it's looking like yogurt.
If you would rather not make Greek yogurt, stop here and refrigerate in the jar of yogurt. If you like Greek yogurt, continue on.
- Place a colander in a large bowl. Line a colander with cheesecloth or clean tea towel and place it in a large bowl.
- Pour the yogurt into the cheesecloth-lined colander and fold the cheesecloth on top.
- Place a small plate over the cheesecloth and put something heavy on top.
- Put the whole thing into the refrigerator for a few hours.
- Discard or save the whey. Whey is a cloudy, yellowish liquid that is a byproduct of making cheese and yogurt. It's almost translucent and looks similar to nonfat milk.
- Scoop yogurt into a clean jar— your Greek yogurt is ready!
