Homemade Yogurt This recipe uses a 2-quart crock-pot.
The time is every important for each step!!!! This is so easy!
Turn your crock-pot to low and pour in 1/2 gallon of milk. (8 cups) (I used non fat powdered milk, you mix 1/3 cup powdered milk with each 1 cup of water to = the 8 cups)
Heat on low for 2 hours and 30 minutes.
Once 2 hours and 30 minutes have elapsed turn your crock-pot off and unplug it. Let the milk cool in the crock-pot with the lid on for 3 hours. (Do not remove the lid)
After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well. (I used a 1/2-cup Dannon plain yogurt)
Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
(I also whisked in about 2 tablespoons or 1 packet of Knox unflavored Gelatin (jell-o) to make it creamier.)
I plan to try using flavored Gelatin (Jell-O) soon and I will let you know how it turns out.)
Place the cover back on the crock and wrap the entire crock-pot in a thick bath towel or two. (I placed the crock-pot wrapped in 2 towels in the oven so the warmth would stay the same.)
Let it culture overnight, 8-12 hours.
In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice. (I did not stir it I just spooned it into quart jars.)
For optimum texture, refrigerate for at least 8 hours before using.