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

1. 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.

2. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

3. 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.

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 is not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

7. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

8. If you want thicker yogurt, strain the yogurt through cheese cloth. Straining is recommended if you use low fat milk.

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