Whole milk is put in slow cooker. Put lid on and heat to 180 degreesTools needed– I prefer the meat thermometer over the candy one and a whisk is a must. Stir milk every 30 min or so. It took me 2.5 hours to get the milk up to 180 degrees.Cool the milk after to 108 degrees. You don’t want to kill the live cultures your going to add. I put a towel over so the condensation doesn’t drip down into the yogurt. I also removed the slow cooker insert from the base so it would cool quicker. This usually takes about 1-2 hours.Stir the live cultures into a bowl with about 1 c. of the warmed yogurt from the slow cooker. I just put about 3 tablespoons of the live cultures yogurt in. This was from a previous batch that I had made, but if this is your first time making it, any organic whole yogurt with live cultures (the most important thing) will do and then you can use this yogurt that you’re making for the next batch. Stir this back into yourWrap a beach towel around the slow cooker to insulate it.Place the slow cooker in the oven WITH THE LIGHT ON for 8 hours. If you leave it in longer, it will taste more tangy. Remove from oven and put in jars with some 1 tea. of vanilla in each jar, stir and refrigerate. It is so delicious. You won’t want to buy store bought yogurt again!
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