I have been wanting to make my own yogurt for a long time. But the recipes I found online used a heating pad. Something about a heating pad in the kitchen wasn't too appealing to me. Then my friend Emily sent me a link about making yogurt in a crockpot (click here). Eureka!
8 cups non-ultra pasteurized organic milk (I used 2%)
1/2 cup organic plain yogurt
2 Tablespoons dry milk
You will want to start this recipe in the late-afternoon. Set your crockpot to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt and 2 tablespoons dry milk. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
I sweetened mine with agave nectar and added my usually mix ins- fresh berries and granola. I you would like flavored yogurts, you can sweeten with honey or agave nectar and blend in mixer with the fruit of your choice.