- 8 cups (1/2 gallon) milk
- 1/2 cup plain yogurt with live cultures (I used Fage Greek yogurt)
- Insulation for Crock Pot (a thick bath towel works well)
Crock Pot Yogurt Instructions:
Pour milk into Crock Pot and turn on low setting. Cover and cook 2 1/2 to 3 hours. Unplug Crock Pot and, while still covered, allow to sit for 3 hours. Scoop out 2 cups of milk and place in a bowl. Whisk in 1/2 cup yogurt and return to the Crock Pot. Stir to combine.
Put the lid back on the Crock Pot and wrap with towel to insulate. Allow to sit overnight, or 8 hours. Place in plastic containers and refrigerate.
Recipe and picture from Mommysavers
You may wonder about the safety of yogurt being left out overnight to process. This is a perfectly safe practice. In many poor countries where yogurt is popular, such as Mongolia, the yogurt jar is left on their dirt yurt floor, to process all day. Although I have not tried the above recipe, it should be fine.
If you have been making yogurt for any length of time, you would learn that each batch will turn out different - even while using the same recipe. For variation, you can use flavored yogurt as your starter. There is no rule that says you must use plain yogurt. The longer you allow the yogurt to process, the thicker it will be. You can also add additional ingredients to the finished, chilled yogurt, such as strawberry jam, toasted wheat germ, fresh fruit... There is always a way to doctor up a batch that doesn't turn out to your liking.