Crockpot Yogurt

I have searched for years for an easy crockpot yogurt that wasn't runny and didn't need to be strained. I think this is it! This yogurt comes out like thick Greek yogurt and is super easy to make.

I actually mashed up a couple of crockpot recipes, because one used powdered milk for thickness, but also called for finishing off the yogurt in jars in the oven and the other finished off in a tightly wrapped crockpot, but was not as thick. 

Both recipes called for a gallon of whole milk, but I only had a half gallon and used 2% for the other half. I was afraid that would make it a bit runny, but it didn't. 

Word to the wise, if you are saving the last ½ cup of yogurt in the container, mark your container with "Do not eat" or someone will definitely eat it and you'll have to go buy more.

I'm sure that crockpots vary. One of the recipes I used said that the milk should cool from 180° to 115° in around 15 minutes. It took just over an hour for me. 

For wrapping the crockpot overnight, I found that one of my insulated grocery totes fit over my crockpot perfectly! I put a towel under it and that was it.

The longer you leave the yogurt in the crockpot, the tangier it will be. I left mine in for about 10 hours.

Ingredients:

½ gallon 2% milk

½ gallon whole milk

3 c nonfat powdered milk 

½ c plain yogurt

Place milk in a crockpot on low for about 4-5 hours. When the milk reaches 180°, turn the crockpot off and cool slightly to around 95-115°. Temper the yogurt by mixing in about a cup of the warm milk, then mix it into the crockpot. Wrap the crockpot tightly in several towels or an insulated bag. Let sit for 8-12 hours. Transfer to jars and refrigerate.