Ingredients
- 8 cups whole milk
- 1/2 cup active culture yogurt
- Thick bath towel
- Slow cooker
- Frozen/fresh fruit and/or honey for flavoring
Directions
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Plug in your crockpot and turn to low. Add an entire half gallon of milk. cover and cook on low for 2 1/2 hours.
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Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
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When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
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Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
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Go to bed, or let it sit for 8 hours.
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In the morning, the yogurt will have thickened. It is not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
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Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
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If you want thicker yogurt, strain the yogurt through cheese cloth. Straining is recommended if you use low fat milk.