Crockpot Yogurt

Make your own yogurt at home in your crockpot! Cheaper than storebought, and healthier than the chemical-laden stuff on the shelves. Lasts 7-10 days in the refrigerator. It will be somewhat thinner than the commercial stuff; see note at the end. You can also thicken it with skim milk powder, I'm told, but have never tried it.

• Ready In: 13 hrs 5 mins
• Serves: 16

Ingredients

• 3  quarts 1% low-fat milk
• 1  tablespoon plain gelatin
• 1⁄3 cup cold water
• 1  cup plain yogurt (with active cultures)

Directions

1. Into your scrupulously clean slow cooker, place your milk. Heat on low until it reaches 185-195°F, 2 to 2 1/2 hours.
2. In a large measuring cup, sprinkle gelatin over cold water and let stand 15 minutes until bloomed. Add a few ladles of warm milk and whisk until gelatin is dissolved. Pour into the slow cooker and turn down to "keep warm" for 3 hours. (If your cooker does not have a "keep warm" setting, turn the cooker off and wrap it well in several layers of towels. Unwrap it and turn it back on low for the last 30-60 minutes of this time span.). It should be between 122-130°F before proceeding; if it's too warm, turn it off and let it cool.
3. In the same large measuring cup, place the yogurt. Add a few ladles of hot milk and whisk until smooth. Pour into crockpot and whisk to combine completely. Turn off pot and wrap in several layers of towels/blanket to trap the heat. (Do not use the keep warm setting at this point; it's too hot, and will kill the yogurt cultures.).
4. Divide into serving portions. You can flavor with fruit, jam or honey now, or when serving. A thicker Greek-style yogurt can be achieved by using whole milk, then scooping the finished yogurt into cheesecloth and allowing it to drain (in the refrigerator, suspended over a bowl) for 2-4 hours.