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1
Pour milk into your crock pot and set it to high.
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2
Check the temperature frequently while the milk heats to at least 180 degrees Fahrenheit (weve sometimes let it get hotter on accident).
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3
Depending on your crockpot it should take 1-2 hours.
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4
Once it reaches 180 degrees F, take the crock out and let it cool.
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5
It needs to cool to 110-112 degrees F. That should take about an hour and a half, depending on how cold your kitchen is!
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6
While its cooling, measure out your plain yogurt and let it come to room temperature.
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7
When the yogurt has cooled to the right temperature, take a ladleful of milk and mix it with your measured yogurt.
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8
Take the thinned yogurt and mix it back into the rest of the milk.
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9
Replace the lid on the crock.
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10
Turn your oven light on (or if you have a gas stove, the pilot light being on should be enough) and place the crock in the oven.
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11
You need the oven to help maintain the temperature the yogurt is at to incubate, but it shouldnt be too hot.
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12
Some people also have good luck at turning on the oven briefly.
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13
You might need to experiment the first couple of times to find the right temperature.
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14
Leave the milk and yogurt to do its thing for at least 6 hours or up to 8 (or more).
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15
Once it hits a certain point, it doesnt get any thicker, just tangier the longer it is in there.
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16
Weve found that 7 hours is our preferred time frame for the right amount of tang.
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17
Place the crock in the refrigerator for several hours.
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18
Then mix it up and admire how handy you are before putting it into containers.
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19
We use two quart canning jars.
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20
To eat, add honey, jam or frozen fruit!
