homemade yogurt

Ingredients:

• 8 cups  milk (any type)
• 1/2 cup plain yogurt
• 1/2 cup sugar or honey (optional… if you want it sweet, it’s better to do it now.)
• 2 Tablespoons vanilla (optional)

Directions:

Pour the milk into the slow cooker. Turn the slow cooker on LOW, put the lid on, and heat the milk for 2.5 hours.
After that time, turn your slow cooker off, unplug it, and let it sit, covered, for 2.5 – 3 hours.
After that time, add the plain yogurt (your starter), sugar (or honey), and vanilla and add to milk in slow cooker, whisking til incorporated.
Place slow cooker dish in the oven with the light on.  Let the yogurt culture by letting it stand like this for 8+ hours or overnight. Take a strainer, line it with a cheese cloth, and place it over a bowl. Then ladle your yogurt into the strainer and place the bowl/strainer combo into the fridge where your yogurt can cool. After several hours, the whey will strain out of your yogurt, leaving it nice and thick! The longer it sits, the thicker the consistency.  I like it as thick as Greek yogurt, so leave it for 2 or so hours.  Scrape the yogurt out of the cheese cloth and into a container.
Homemade!  Freezable! Slow cooker!  Delicious!
 from "Once-a-Month Mom"

Time frame:
3 p.m. Milk in crockpot on low 2.5 hours
5:30 p.m. Turn off crockpot and let cool 2.5 hours
8 p.m. Put crockpot dish in oven with oven light on til morning
7 a.m. Strain for 2 hours