Yogurt in the Crockpot

My family eats a lot of yogurt.  A lot.  Since moving to England, I haven't found a plain yogurt that won't break my bank and tastes good.  So at the recommendation of my friend, Nikki, I've started making my own - and we love it!  I should have been doing this a long time ago, especially since it's stinkin' easy.  I took most of my notes from here, along with a few other sites that offer suggestions and this is what I've come up with.  You've got to try it!  A bowl of this with some homemade granola and blueberries has become our breakfast of Payne champions!

I've made four batches so far, and each batch has been better than the one before.  It's not as thick as the Greek yogurt you can find in the store.  But it's also not as bitter, which I like.  If you are set on having a super thick texture, try this method.


You'll need:

-1/2 gallon of whole milk (I've always used organic)
-1/2 cup plain yogurt to use as a "starter".  It can be store bought, or 1/2 cup reserved from a homemade batch.  I've used Greek-style, but I'm guessing any full-fat yogurt would work
-Crockpot
-a couple of towels or a blanket


Turn your crockpot to low and pour in milk.  Cover and allow to cook for two and a half hours.

After two and half hours have elapsed, turn off cooker, unplug from wall and allow to sit, still covered, for three hours.

After the three hours have gone by, add the starter yogurt and use a whisk to gently mix.  Recover.  Then cover and wrap the entire crockpot with a large bath towel or blanket and leave on your counter for eight hours.

After the eight hours have elapsed, you're yogurt is done!  I normally lift the entire crockpot out of the base and keep it in my fridge until I have time to decant into smaller containers.

Tips I've picked up so far:
- Don't mess with the yogurt unless you have to.  When stirring in the plain yogurt starter, 4 or 5 figure-eight motions with the whisk is all you need. 


-I usually start the process at 4 or 4:30pm, which makes me done for the day by 9:30 or 10pm and then it's ready at 5:30 or 6am


-After 2 or 3 times of using your own yogurt as a starter, go back to 1/2 cup store-bought so the yogurt doesn't get too runny


-update: I tried it for the first time using non-organic milk.  I noticed a big difference in taste and texture that I didn't like.  



Uses for plain yogurt:
-substitute for sour cream
-with granola and dried or fresh fruit for breakfast or snack
-in smoothies . . . strawberry, blueberry, and banana is one of our favorites
-blended with a little bit of orange juice concentrate and then frozen for creamsicle-ish popsicles
-use instead of milk for biscuits, pancakes, or cornbread

I'd love to hear any of your ideas or tips . . .