My homemade crockpot yogurt recipe:
½ gallon whole milk
6 ounces of plain unsweetened yogurt with active culture (you only need this the first time you make the yogurt as you will be saving a starter for future recipes)
Food or candy thermometer
Large towel or small blanket
1. Pour milk into crockpot turned to high and heat to 180 degrees (This was the temperature given in the original recipe but I forgot to check temperatures one day and let it go to 200 and the yogurt was more to my liking with a thicker consistency) – approximately 1 ½ to 2 ½ hours
2. Once the yogurt has reached the right temperature turn off the slow cooker and allow the milk to cool to 120 degrees. (I take my removal pot out of the crockpot main base and set it on the counter)
3. Once the yogurt has cooled to 120 degrees stir in the 6 ounces of live active culture yogurt, using a whisk and stir thoroughly.
4. Cover the pot with a lid and place a blanket or towels around the crock and put it in an out of the way spot to ferment for 6-8 hours or overnight. (I put mine in the microwave overnight.)
5. Unwrap the blanket/towel from the crockpot and place it in the refrigerator to let the yogurt cool completely. No stirring is necessary as it will set better if you leave it undisturbed.
6. After it is completely cooled I transfer mine into individual serving size bowls. You can leave it in the crock or transfer it to one large container if that is what you choose. If it is a little runny or watery you can either pour off the excess water or strain it through a cheese cloth.
7. I sweeten mine to taste with various sweeteners and use a variety of fresh fruits and other ingredients, depending on my mood.
Some of my favorite additives are listed below but you can measure to taste, experiment and have fun. Just wing it!
Stevia or Truvia
Chocolate bits or syrup
Fresh fruits like blue berries or strawberries