I have been making yogurt at home for a couple of years now. My quest to avoid any of the unnecessary added ingredients brought me to making yogurt. Why adding corn starch, high fructose corn syrup, some sort of gum, etc. All these sound, to say the least, very unappetizing! How about simple ingredient such as organic milk and live cultures! Oh yeah, that's right, this is how yogurt is made.
I have tried different ways of making yogurt and lately my favorite one is using my slow cooker!
Here is the trick:
Pour 8 cups of milk (I like to use 2%. Whole milk is a bit too rich and skimmed milk too watery, and organic of course!) in the slow cooker. Heat on slow for 2.5 hours. Turn off the slow cooker and let it rest for 3 hours. Mix 1/2 cup of plain (organic) yogurt with live cultures. Let it sit in the slow cooker for about 8 hours (add a thick blanket or towel on top of the slow cooker to keep it well insulated).
Et voila, you just made yogurt!
You can leave the yogurt as is or strain some of the whey to make a thicker yogurt. If straining the yogurt, use some cheesecloth.
This should yield about one 32oz container of strained yogurt or about two containers if not strained.
Be sure to save about 1/2 cup of the newly made yogurt for the future batch, you can freeze the yogurt.
You can enjoy yogurt with homemade preserve, fresh fruit and berries, or with some honey.