) Plug in a large Crockpot and preheat on high while you complete the next three steps.
) On the stovetop, fill a large pot with a gallon of milk and heat, uncovered, to 180 degrees. I use a candy thermometer. Heating takes about 30 minutes or so. Stir occasionally but don’t scrape the bottom of the pan. A film will build up and you don’t want to disturb it or it will create flecks in your final product.
) Cool the milk in a sink of cold water until it reaches 115 degrees (10-20 minutes). You can also just leave it on the stove to cool. Again, you can stir it but don’t disturb the cooked-on film at the bottom of the pan.
) Stir in ½ cup of yogurt. You can save this from your last batch or use store-bought yogurt. This introduces the bacteria that will culture the milk.
) Pour this mixture into the pre-heated Crockpot and put on the lid.
) Unplug the Crockpot and wrap it tightly with two bath towels.
) Allow the milk to culture at room temperature for 8-10 hours or overnight. At the end of this time, you will see that there is a large curd and some yellow liquid (whey). Do not stir.
) Move the crock to the fridge to cool completely.
) At this point, you can whisk it and have a thin “regular” yogurt. To make Greek yogurt, strain it until it reaches the desired thickness. You can line a colander with a clean tea towel or cheesecloth and leave it in the sink while it drains. Or you can strain it in a chinois using a muslin bag. With either method, you can choose to drain the yogurt over a bowl and save the whey for cooking. It’s very nutritious. Dogs also love it and it’s good for them.