You really only need two ingredients: half gallon of milk and plain yogurt
You will also need a crock pot and a beach towel.
So to start off with, pour the milk into your crock pot. Turn the crock pot on high for 2 hours and 45 minutes. Truth be told, I have cut it off at 2 hours and 30 minutes.
I use whole milk to end up with a thicker yogurt. You could use organic milk to end up with organic yogurt. Now, this may work, but because most organic milks are ultra pasteaurized, that tends to kill some of the necessary "good" bacteria and denatures some proteins. I usually use conventional, but did find organic milk at Trader Joe's that worked.
The purpose of this is to bring the temperature of the milk up to where the bacteria are going to be happy and turn the milk to yogurt.
After your timer goes off (and yes, you need to set a timer), turn the crock pot off and let sit for 3 hours. Truth be told, I have let it sit only for 2 and a half hours at times.
The purpose of this step is that the milk got a little too hot on that last step, we are going to bring it down to the correct temperature.
Why don't you just let it go for shorter? I don't know. I'm not willing to sit there with a thermometer to make sure the temp is right for the right amount of time. We want two things: the right temperature and to hold that temp so the bacteria can work.
After three hours, get your plain yogurt. I use a whole container (6 oz) of chobani greek. The reason I use chobani is that it does not contain any fillers. Just milk and bacteria.
I also use the whole container. Other recipes will tell you to use less, but I just found it works better to use the whole thing. Besides, what are you going to do with 2 oz leftover yogurt?
Add a little warm milk to the yogurt and stir and then add the whole thing to the crock pot. You can do this in a separate bowl, but I just do it in the yogurt container cause I'm lazy and don't want to wash another bowl. Stir to dissolve.
Now, wrap the crock pot in a beach towel and place in an out of the way place for 8-12 hours. I do this overnight and sometimes I do this overnight and much of the next day. Its cool. I am a microbiologist and I have a stomach of steel.
When you check it, the mixture should have thickened and you will have yogurt!
Now, you can stay here and put this in the fridge and be happy with you yogurt. I usually strain it to make it greek yogurt. That is all greek yogurt is, yogurt with some of the liquid out to make it thicker and richer. That is why it is so expensive, but many of the greek yogurts you can buy in the store add thickeners like gelatin, and you can do that, but I don't. I pour the yogurt into a kitchen towel lined strainer.
I fold up the towel and put one bread plate on top. That is the right amount to push out some of the water, but not too much. I let it sit for 3-4 hours, and then scrape it into a container.
The result is so creamy and delicious! With the plain yogurts in the store, I have to add some sort of sweetener, but this yogurt, I can eat plain. Now, my kids won't eat it, but trust me, it is some delicious yogurt!
