Ingredients
Scale
- ½ gallon whole milk
- ¼ cup plain greek yogurt with live active cultures
Instructions
- Pour ½ gallon of whole milk into the slow cooker and set to low heat. Heat for 2.5 to 3 hours until the milk reaches 180°F (82°C).
- Turn off the slow cooker and let the milk cool to 110°F (43°C), which may take 2 to 3 hours. For faster cooling, remove the ceramic insert.
- In a bowl, mix 1 cup of warm milk from the slow cooker with ¼ cup of plain yogurt until combined.
- Stir the yogurt mixture back into the slow cooker.
- Cover the slow cooker and wrap it with a thick towel to maintain warmth. Allow it to culture for 8 to 12 hours, ensuring the room temperature stays above 68°F (20°C).
- After the incubation time, check that the yogurt has thickened. For Greek-style yogurt, strain through cheesecloth set over a bowl in the fridge for a few hours or up to 24 hours until desired thickness is reached.
- Transfer the yogurt to containers and refrigerate to enhance firmness and flavor.
Notes
For thicker yogurt, strain for longer.
Use a thermometer to ensure accurate temperatures during the process.
Experiment with adding flavors or sweeteners after the yogurt has set.
- Prep Time: 5 minutes
- Cook Time: 10 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: Homemade
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 11g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg