1/2 c. yogurt
Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.
Turn your crock pot to low and pour in 1/2 gallon of milk. Heat on low for 2 hours and 30 minutes. Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours. After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well. Pour the yogurt-milk mixture back into the milk and whisk thoroughly. Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two. Let it culture overnight, 8-12 hours. In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice. For optimum texture, refrigerate for at least 8 hours before using.
I used a 64 oz empty yogurt container to put the newly made yogurt in. And it tastes good! I highly recommend not having to buy your own yogurt again if you eat yogurt regularly (which is healthy because of the active like cultures (probiotics)..which build healhty bacteria in your intestines (that counteracts the bad bacteria).
*from www.nourishingdays.com
TIP: Make yogurt Cheese by straining yogurt (cheesecloth/muslin over bowl and let whey/juice drain for 24 hours). Add salt and use as a cream cheese alternative.
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