Crock Pot Yogurt

You may use any type of milk, whole milk, 2% milk, low fat, soy milk, organic, etc.
It is thicker when using whole milk but more calories. I use low fat milk and when it is time to add the yogurt start I add 4 TBLS Non-fat dry milk. This makes it thicker. After 8 -12 hours it may seem a little runny still, you can use a cheese cloth to drain it to make it thicker if you would like. The longer it sits it will get thicker but it will be more tart. I only like mine to sit for about 10 hours. If you use the non-fat dry milk with the whole milk it is more like Greek yogurt.

I don't drain mine it is still thick but it's runny enough to just drink, we call it "drinkable yogurt", I know very creative. I put it in cups add a few teaspoons of honey powder (I think the honey powder works and tastes better than honey) and a little bit of vanilla or other flavorings. I also like to add jam, fruit, granola etc. VERY IMPORTANT DO NOT ADD ANYTHING WHILE COOKING IT BESIDES THE YOGURT START AND NON-FAT DRY MILK. It will not set up if you do. So whatever you want to add don’t add until after it is done.

You can use the yogurt from your first batch to make one or two more batches but after that you will have to buy a little thing of plain yogurt from the store as you will need a stronger live active culture to make it work. You can always freeze plain yogurt in ½ cup containers and when ready to use it thaw it out and it should work just as well as the fresh yogurt. I like to use the Yoplait plain Greek yogurt for a start. But you can use any plain yogurt (I have heard that Dannon plain yogurt does not seem to have enough live culture in it, if you try it let me know what you think)

Now for the directions:
• Turn your crock pot to low and pour in 1/2 gallon of milk
(8 cups).
• Heat on low for 2 hours and 30 minutes.
• Once 2 hours and 30 minutes have elapsed turn your crock pot
off and unplug it. Let the milk cool in the crock with the
lid on for 3 hours.
• After 3 hours remove 1-2 cups of the warmed milk and place
in a bowl. To that add 1/2 cup of yogurt with live active cultures
and optional 4 Tbls non-fat dry milk and mix very well.
• Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
• Place the cover back on the crock and wrap the entire crock pot
in a thick bath towel or two. VERY IMPORTANT do not bump
Crockpot it messes up the whole process.
• Let it culture overnight, 8-12 hours.
• In the morning stir yogurt (if desired) and store in glass quart
jars or a container of your choice. Or I just take the pot out of
the crockpot with lid and put in the fridge.
• Refrigerate then add what you would like
to eat a wonderfully healthy yogurt.

HAPPY YOGURT MAKING!!!!