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Crock Pot Yogurt

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1/2 gallon whole milk
slow cooker
cheesecloth
1/2 cup plain (unflavored, unsweetened) yogurt with live cultures
  1. Pour milk into a large slow cooker (crock pot).  Cook on low setting for 2 and 1/2 hours, then turn off and let sit (covered) for 3 more hours.  (Don't refrigerate - just leave as is.) 
  2. Sit in 1/2 cup yogurt, replace lid, then unplug the crockpot and carefully wrap the covered container in a large bath towel or an old, clean blanket.  Make sure to cover the lid, as well, as you want to keep light out and keep the entire thing warm.  Let sit (unrefrigerated) for about 8 hours.  
  3. For thick yogurt, line a colander or larger strainer with cheesecloth, pour in the yogurt, and let sit and strain for about 15 - 20 minutes.  For Greek yogurt thickness - let strain for an hour.
  4. Spoon into a jar or bowl and keep refrigerated.
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index