Ingredients
- 1/2 gallon whole milk
- 1/2 cup plain yogurt with live active cultures
Instructions
- Pour 1/2 gallon of whole milk into the Crock-Pot. Cover and set to LOW for 2.5 hours or until milk reaches 185°F.
- Turn off the Crock-Pot and unplug it. Let the milk sit undisturbed with the lid on to cool to 110°F, about 3 hours.
- Stir 1/2 cup of plain yogurt with live active cultures into the cooled milk. Mix thoroughly to ensure even distribution of the yogurt culture.
- Cover the Crock-Pot again, wrap it with a thick towel to maintain a warm environment, and let it sit for 8-12 hours or overnight.
- After the incubation period, store it in the refrigerator to cool and set for at least 4 hours before stirring and serving it.
