Incredible Crock-Pot Yogurt

Conceived of by Stephanie at A Year of CrockPotting

Makes approximately 1/2 gallon

Ingredients:

1/2 gallon milk

1/2 cup yogurt

Optional - 1 envelope nonfat dry milk powder

Method:

Pour milk into Crock-Pot.  Cover and heat on low for 2 1/2 hours.

Turn off/unplug Crock-Pot.  Let cool for 3 hours.

Remove a small amount of the warmed milk and pour into a bowl.  Whisk in the yogurt and return the mixture to the pot.  Stir to combine.  Optional - stir in envelope of dry milk powder.

Wrap Crock-Pot in a heavy towel and let sit for at least six hours.  Longer periods will produce a more dense, tart yogurt.

Refrigerate yogurt to store; it will keep for about two weeks.

From http://commonplacekitchen.blogspot.com