* 1/2 cup powdered milk if using 2% or lower milk or ultra-pasteurized milk (I also added powdered milk. The powdered milk is a thickening agent.)
My first batch 1/2014. turned out GREAT!!!!! (BD)
Pour milk into croc kpot.
Cover, turn on high and let the milk heat until almost boiling. The actual temp is 180 F, but I don't use the thermometer. (I do use a thermometer, BD) Mine takes about 2 hours.
Turn the crock pot off. Take the lid of and let cool back down to 115 F or where you can stick your finger in and leave it for 10 seconds. Stir it around every once in a while as it's cooling.
Stir in 1 cup of plain yogurt from the store. If you're using powdered milk, stir in now. NOTE: stirring the powdered milk in with a small amount of the milk separately
Put lid back on, wrap entire crock pot with a beach or bath towel and set away for 8-12 hours. I usually stick it in the oven--keeps it away from drafts and it will retain some more of the heat longer.
Stir it up and put in your containers.
Remember to freeze some of this in 1 cup portions (of this first batch that has been cultured from store bought yogurt) for your next batch!