Ingredients
Scale
- ½ gallon whole milk
- ¼ cup plain greek yogurt with live active cultures
Instructions
- Pour ½ gallon of whole milk into the slow cooker and set it to low heat. Heat for 2.5 to 3 hours until the milk reaches 180°F (82°C).
- Turn off the slow cooker and allow the milk to cool to 110°F (43°C), which may take 2 to 3 hours. For quicker cooling, remove the ceramic insert.
- In a bowl, mix 1 cup of the warm milk from the slow cooker with ¼ cup of plain yogurt until well combined.
- Stir the yogurt mixture back into the slow cooker.
- Cover the slow cooker and wrap it with a thick towel to keep it warm. Allow it to culture for 8 to 12 hours, ensuring the room temperature stays above 68℉ (20℃).
- After incubation, check if the yogurt has thickened. For Greek-style yogurt, strain it using cheesecloth over a bowl for several hours or up to 24 hours to reach desired thickness.
- Transfer the yogurt to containers and refrigerate to enhance firmness and flavor.
Notes
Make sure to use plain yogurt with live active cultures for successful fermentation.
For a thicker yogurt, strain it longer in the fridge for a creamier texture.
- Prep Time: 5 hours
- Cook Time: 3 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 20mg