Start out with 8 C (1/2 gallon) of homogenized or pasteurized milk. I used whole milk this time around, but next time I will use 2%.
Turn off, and unplug the crock pot, and let it sit, cover on, for 3 hours.
I found it useful to write down the times so I didn't forget.
After the 3 hours is up, scoop out 2 C of the milk and whisk in 1/2 C of storebought yogurt to the 2 C of reserved milk. Add the milk/yogurt mixture back to the crockpot. I used a 1/2 C of the last batch of yogurt I made.
Cover the entire crock pot with a bath towel and let sit for 8 hours or overnight.
Put a strainer over a bowl.
Cover the strainer with paper towels, cover with Saran wrap, and put in the fridge for a few hours. I did it overnight. Just because I didn't want to stay up until 2am. But, this is so delicious, I would have.
I woke up this morning, and look, super thick Greek yogurt!
Scoop out 1/2 C of yogurt to use in your next batch.
Drizzle honey over your yogurt, and stir.
Drizzle with more honey, top with fresh fruit, and enjoy. I know you will!
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