Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Milk - Pour the 1/2 gallon of whole milk into your Crock-Pot. Cover it with the lid and set the temperature to low. Heat the milk for about 2.5 to 3 hours, or until it reaches approximately 180°F.
- Step 2: Cool the Milk - Once the milk has reached the desired temperature, turn off the Crock-Pot and let the milk cool to about 110°F. This can take anywhere from 30 to 60 minutes.
- Step 3: Add the Yogurt Starter - In a small bowl, combine the 1/2 cup of plain yogurt with live active cultures with a cup of the warm milk. Whisk it together until smooth.
- Step 4: Mix and Incubate - Pour the yogurt mixture back into the Crock-Pot with the remaining milk. Stir gently to combine. Cover the Crock-Pot with the lid and wrap it in a thick towel or blanket.
- Step 5: Ferment - Leave the Crock-Pot undisturbed for 8 to 12 hours. The longer you let it ferment, the tangier your yogurt will be.
- Step 6: Refrigerate and Enjoy - After the fermentation period, transfer the yogurt to clean containers and refrigerate for at least 4 hours before using.
Notes
- Ensure your yogurt starter contains live active cultures for the best results.
- Keep everything clean to avoid unwanted bacteria; sterilize your equipment before use.
- Experiment with fermentation times to find your ideal flavor and texture.