I made yogurt this past weekend. It was surprisingly easy and super delicious!
Materials and Ingredients
1 slow cooker
1 half gallon of milk
1 cup of store bought yogurt (with live cultures)
1 pack of unsweetened gelatin (optional)
Cook milk in slow cooker on low setting for 2 hours.
After cooking, turn off slow cooker and let milk rest in slow cooker for 2 hours.
Take a small bowl, and fill it with 4 cups of rested milk, and gently stir in the cup of store bought yogurt. Let the mixture sit for 30 minutes.
Pour the yogurt milk mixture back into the slow cooker. At this point, unsweetened gelatin can be added for thicker texture.
Wrap the slow cooker with a towel and let the inoculated milk sit for 8 hours (or overnight).
Serve with fresh bananas and honey.
Yogurt is very forgiving. This recipe is based off of the recipe from A Year of Slow Cooking. As you can see, my cooking times differ quite a bit.
There are lots of online resources for homemade yogurt, such as: Homemade Yogurt FAQs
Making yogurt is an excellent way to use up expiring milk. I used milk that was two days past expiration date. To check if the milk was still good, I took a quarter cup of milk and microwaved it for 2 minutes. If green gunk starts forming in the milk (indicating bacterial growth), then the milk is bad.