Crockpot Yogurt

• 3 quarts 1% low-fat milk
• 1 tablespoon plain gelatin
• 13 cup cold water
• 1 cup plain yogurt (with active cultures)

1. Into your scrupulously clean slow cooker, place your milk.
2. Heat on low until it reaches 185-195F, 2 to 2 1/2 hours.
3. In a large measuring cup, sprinkle gelatin over cold water and let stand 15 minutes until bloomed.
4. Add a few ladles of warm milk and whisk until gelatin is dissolved.
5. Pour into the slow cooker and turn down to "keep warm" for 3 hours.
6. (If your cooker does not have a "keep warm" setting, turn the cooker off and wrap it well in several layers of towels.
7. Unwrap it and turn it back on low for the last 30-60 minutes of this time span.).
8. It should be between 122-130F before proceeding; if it's too warm, turn it off and let it cool.
9. In the same large measuring cup, place the yogurt.
10. Add a few ladles of hot milk and whisk until smooth.
11. Pour into crockpot and whisk to combine completely.
12. Turn off pot and wrap in several layers of towels/blanket to trap the heat.
13. (Do not use the keep warm setting at this point; it's too hot, and will kill the yogurt cultures.
14. ).
15. Divide into serving portions.
16. You can flavor with fruit, jam or honey now, or when serving.
17. A thicker Greek-style yogurt can be achieved by using whole milk, then scooping the finished yogurt into cheesecloth and allowing it to drain (in the refrigerator, suspended over a bowl) for 2-4 hours.

milk, gelatin, cold water, plain yogurt

Taken from www.food.com/recipe/crockpot-yogurt-411526 (may not work)