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Ingredients
- 8 cups whole milk (half-gallon, pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. Debbie recommend)
- 12 cup store-bought natural live active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
- frozen fruit (for flavoring) or fresh fruit (for flavoring)
Method
- Plug in your crockpot and turn to low.
- Add an entire half gallon of milk.
- Cover and cook on low for 2 1/2 hours.
- Unplug your crockpot.
- Leave the cover on, and let it sit for 3 hours.
- When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl.
- Whisk in 1/2 cup of store-bought live/active culture yogurt.
- Then dump the bowl contents back into the crockpot.
- Stir to combine.
- Go to bed, or let it sit for 8 hours.
- In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
- Blend in batches with your favorite fruit.
- I did mango, strawberry, and blueberry.
- When you blend in the fruit, bubbles will form and might bother you.
- They aren't a big deal, and will settle eventually.
- Chill in a plastic container(s) in the refrigerator.
- Your fresh yogurt will last 7-10 days.
- Save 1/2 cup as a starter to make a new batch.
