Homemade yogurt was one of the first things I tackled when I became a real foodie. I made it in the crock pot, and it turned out wonderfully thick, creamy, and tangy.
I’ve been making yogurt regularly now for two years, and hardly had a failed batch. We eat it often for breakfast or snack, customizing it with toppings like fruit, granola, vanilla extract, raw honey, walnuts, or raisins.
In my recent cookbook, my co-authors and I included a recipe for simple crock pot yogurt that’s very similar to the process I’ve been following for two years.
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