Crock Pot Yogurt

• 8 cups whole milk (half-gallon, pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. Debbie recommend)
• 12 cup store-bought natural live active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
• frozen fruit (for flavoring) or fresh fruit (for flavoring)

1. Plug in your crockpot and turn to low.
2. Add an entire half gallon of milk.
3. Cover and cook on low for 2 1/2 hours.
4. Unplug your crockpot.
5. Leave the cover on, and let it sit for 3 hours.
6. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl.
7. Whisk in 1/2 cup of store-bought live/active culture yogurt.
8. Then dump the bowl contents back into the crockpot.
9. Stir to combine.
10. Go to bed, or let it sit for 8 hours.
11. In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
12. Blend in batches with your favorite fruit.
13. I did mango, strawberry, and blueberry.
14. When you blend in the fruit, bubbles will form and might bother you.
15. They aren't a big deal, and will settle eventually.
16. Chill in a plastic container(s) in the refrigerator.
17. Your fresh yogurt will last 7-10 days.
18. Save 1/2 cup as a starter to make a new batch.

milk, storebought natural live active culture plain yogurt, frozen fruit

Taken from www.food.com/recipe/crock-pot-yogurt-449175 (may not work)