Crockpot Yogurt

You will need milk (whole or low fat), powdered milk, crockpot, food thermometer, whisk or electric mixer, and several tablespoons of plain yogurt with active cultures. (Once you make the yogurt, you can reserve some of it to inoculate your next batch.) I use a one quart crockpot but have used a larger one.

Using a whisk or electric mixer, mix the milk with one half package of powdered milk in a bowl. The powdered milk I buy comes in 3 and 3/4  cup packages.When thoroughly mixed put the mixture in your crockpot and turn it on.

You will heat the mixture until it reaches 180 degrees. This may take several hours depending on your crockpot. Once it reaches 180 degrees, turn off the crockpot (leave on the lid) and allow to cool. At this time remove your plain yogurt from the refrigerator and leave on the counter until it reaches room temperature. Let the mixture in your crockpot cool to 120 degrees. When the temperature of the milk mixture reaches 120 degrees, add 2-3 tablespoons of the plain yogurt and whisk.

Now put the lid on the crockpot and cover in several layers of towels. This allows the mixture of cool very slowly. Leave 8-12 hours undisturbed.

Now you have fresh yogurt with active bacterial cultures. Store in the refrigerator. After several days you may have some whey separate from the solids. Just pour the liquid off. When you are ready to eat, add fresh fruit and honey. Be sure to save several tablespoons for your next recipe.