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["Into your scrupulously clean slow cooker, place your milk.", "Heat on low until it reaches 185-195F, 2 to 2 1/2 hours.", "In a large measuring cup, sprinkle gelatin over cold water and let stand 15 minutes until bloomed.", "Add a few ladles of warm milk and whisk until gelatin is dissolved.", "Pour into the slow cooker and turn down to ""keep warm"" for 3 hours.", "(If your cooker does not have a ""keep warm"" setting, turn the cooker off and wrap it well in several layers of towels.", "Unwrap it and turn it back on low for the last 30-60 minutes of this time span.).", "It should be between 122-130F before proceeding; if it's too warm, turn it off and let it cool.", "In the same large measuring cup, place the yogurt.", "Add a few ladles of hot milk and whisk until smooth.", "Pour into crockpot and whisk to combine completely.", "Turn off pot and wrap in several layers of towels/blanket to trap the heat.", "(Do not use the keep warm setting at this point; it's too hot, and will kill the yogurt cultures.", ").", "Divide into serving portions.", "You can flavor with fruit, jam or honey now, or when serving.", "A thicker Greek-style yogurt can be achieved by using whole milk, then scooping the finished yogurt into cheesecloth and allowing it to drain (in the refrigerator, suspended over a bowl) for 2-4 hours."]
