What you need:
- 1 gallon whole milk
- 1 cup plain yogurt (store-bought or from a previous batch)
What to Do:
Pour milk into a slow cooker, cover and set to HIGH. Using a thermometer, heat the milk to 180 F (it will take about 2 hours). Once it’s at 180 F, turn off the slow cooker, keep the lid closed and let the milk cool to 110 degrees F (this will take 2 hours).
Once milk is about 110 F, add some of the warmed milk to the plain yogurt, stir to combine, and then gently but thoroughly stir the mixture back into the milk in the slow cooker. Close the lid. Wrap the slow cooker with a large towel and let it sit at room temperature for 12 hours or overnight. The milk will have thickened and the whey will have started separating from the milk.
Line a colander with a cheesecloth, and set the colander over a large bowl or pot. Pour the yogurt into it and let it strain at room temperature for several hours, until you’ve achieved the desired thickness. Store the yogurt in the fridge in an airtight container. This recipe makes about 8 cups. Make sure you reserve a cup of yogurt to make another batch!
