Crockpot Homemade Yogurt

Difficulty Rating 1

8 cups (half-gallon) Whole milk- do NOT use ultra-pasteurized
½ cup Store-bought natural, live/active culture plain
yogurt (you need to have a starter. Once you have
made your own, you can use that as a starter)
Thick bath towel

This takes a while. Make your yogurt on a weekend day when you are home to monitor.

1. Plug in your crockpot (I use a 4 quart crockpot) and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
2. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
3. When 3 hours have passed, whisk in 1/2 cup of store-bought live/active culture yogurt.
4. Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
5. Go to bed, or let it sit for 8 hours.
6. In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
7. If you want, you can blend in batches with your favorite fruit. When you blend in the fruit, bubbles will form they aren't a big deal, and will settle eventually.
8. Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.