HOMEMADE YOGURT IN A CROCKPOT

From Shannon Farr

Pour 1 gallon of whole milk into a 6 quart crockpot. Put the lid on, turn it to low and leave it on for 3 hours.  Unplug it and let it sit for 3 hours.  Then, take one cup of plain yogurt that contains active cultures (I like Nancy's brand the best) and mix it with 2 cups of warm milk from the crockpot.  Pour mixture into crockpot and stir well.  Wrap the entire crockpot in a thick towel and let it sit for at least 8 hours or overnight.  (DO NOT PLUG IN THE CROCKPOT)  Store in refrigerator for up to 10 days.  Don't forget to save out one cupe as a starter for the next batch.  I've heard that the starter weakens over time and eventually you will need to buy some new yogurt to replace it.  Freeze dried starter can also be purchased but can be expensive.

Low-fat or non-fat milk can also be used but may make a softer yogurt.  Non-fat dry milk makes a very thick nutritious and tasty yogurt if you add 25% more powder to reconstitute.  So for every quart of milk add 1 cup of powder rather than the 3/4 cup called for.

Our family likes it with honey and a drop of vanilla extract or with berry sauce.  For berry sauce - take frozen raspberries, blueberries, strawberries or mixed berries, heat over low heat in a saucepan.  Add sugar and cook until berries are thawed.  1 make extra and keep it in the fridge.

Got the recipe from my sister, Shannon.