YOGURT IN A SLOW COOKER

Yogurt in a slow cooker image

Number Of Ingredients 2

1/2 g milk
1/2 cup whole milk yogurt

Steps:

Pour 1/2 gallon (or even a gallon) of milk into the slow cooker and set it to HIGH. Wait 2.5 hours or until the temperature is 180 degrees. Once the temperature is up to 180 degrees, turn off the slow cooker and let the milk cool to 110 degrees F. Again, go about your business, this will take at least another 2 hours or more likely 3.
Once the temperature is 110 degrees, mix a little of the warm milk into the room temperature starter yogurt, then gently but thoroughly stir it back into the milk using up and down, left and right motions (not circular). Close the lid.
Wrap a large bath towel around the slow cooker and let it sit undisturbed in a draft-free, room temperature (or warmer) area for 8-12 hours or overnight.
Line a colander with some cheesecloth. Pour the yogurt into it. If it doesn't all fit (depending on the size of your colander), let the yogurt strain until there's room enough to add the remaining yogurt, then continue to strain.
Depending on how thick you want the yogurt, this will take several hours. For thick Greek yogurt, you'll end up straining it for at least 4 hours. That will also depend on the gauge of the cheesecloth. Set the colander on top of a large glass bowl. If leaving it to strain for several hours, you can put it in the fridge if you prefer and let it strain there.