Crock Pot Yogurt

Ingredients:

8 cups (half-gallon) milk 

1/2 cup store-bought live/active culture plain yogurt

Directions:

Pour milk into crockpot and turn to low. Cover and cook for 2 1/2 hours.

Unplug crockpot. Leave cover on, and let sit for 3 hours.
 

When 3 hours have passed, scoop out 2 cups of milk. Whisk in 1/2 cup of store-bought live/active culture yogurt to the 2 cups, then pour all back into the crockpot. Stir to combine. If desired, add 1/4 to 1/2 cup powdered milk, to help thicken.

Put the lid back on your crockpot. Keeping it unplugged, wrap a heavy bath towel all the way around the crock for insulation.

Let it sit for 8 hours or overnight.

In the morning, the yogurt will have thickened. :)

Stir thoroughly until yogurt is smooth. Pour into containers and chill in refrigerator for several hours. 

After chilling, and if desired, drain extra liquid (whey) by putting yogurt into a cheese-cloth or coffee filter lined colander. Reserve whey for cooking (see link below).

Save 1/2 cup as a starter your next batch.

Serve plain or sweetened. Sweeten with honey, fruit puree, instant pudding mix, jam, etc. Use plain as a substitute for sour cream or buttermilk.

Uses for Whey