Now, I'm pretty good in the kitchen, but I had NO idea if this was going to work. I used 2% Milk instead of whole, and I'm a bit impatient, so I cheated how long I waited in between each step, BUT I think I did it!
Here is the recipe (I doubled it from the original):
1 Gallon Milk (best if you use Whole, but I used 2%)
1 Cup Plain Yogurt, with Live and Active Cultures
Here's how to make it (again, taken from Stephanie's directions at a Year of Slow Cooking):
- Plug in your crockpot and turn to low. Add your milk. Cover and cook on low for 2 1/2 hours.
- Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
- When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in your store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
- Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
- Go to bed, or let it sit for 8 hours.
- In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
- Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
I haven't tried it yet, but I'm so excited! Stephanie has tons of other great slow-cooker recipe on her site as well. I'm crazy excited to try some more out! I'm making the Cajun Pulled Pork today :)