half gallon milk (8 cups), don’t use ultra-pasteurized (can use pasteurized and homogenized)
½ cup plain yogurt with live/active cultures
bath towels (for wrapping slow cooker)
1 packet non-flavored gelatin (optional – for thickening)
¼ cup nonfat dry milk (optional – for thickening)
coffee filters
colander/strainer
Instructions
Put slow cooker on low and pour in milk. Cover and cook for 2½ hours. After the 2½ hours, unplug and leave the top on. Let it sit for 3 hours.
After the 3 hours, take 2 cups of warm milk and put it into a large measuring bowl/cup. Whisk in ½ cup plain yogurt. At this point, you can add any thickeners like gelatin or non-fat dry milk.
Pour the mixture back into the slow cooker with remaining warm milk, and whisk it together. Put cover back on slow cooker.
Still unplugged, wrap slow cooker in heavy towels to insulate the heat. Leave it that way for 8 hours or overnight.
After 8 hours, it will be thicker, but not like the kind you get at the store. It will still be a little runny.
Lay colander into large bowl and line colander with coffee filters or paper towels, pour yogurt onto filters in colander.
Place it into the refrigerator and let it strain for about 2-3 hours. The longer you leave it the thicker it will be.
Store strained yogurt into airtight plastic containers in refrigerator for up to 10 days. You can save ½ cup as a starter to make a new batch.
Nutrition Information
Serving size: 6 oz
Recipe by Faithful Provisions at https://faithfulprovisions.com/homemade-yogurt/