Crock Pot Yogurt Recipe
Source: adapted from culturesforhealth.com
1/2 gallon (8 cups) organic whole milk
1/2 cup organic plain yogurt
Turn crock pot on to low and pour in milk.
Heat on low for 2-1/2 hours.
Turn crock pot off and unplug it. Cool milk in the crock with the lid on for 3 hours.
After 3 hours, whisk in yogurt.
Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two to keep warm.
Culture 8-12 hours or overnight.
After the culturing period, store in glass quart jars in refrigerator.
For optimum texture, refrigerate for at least 6 hours before using.
**What to do to "rescue" yogurt that doesn't turn out**
Source: http://foodthatnourishes.blogspot.com
Sometimes yogurt doesn't turn out - in the morning instead of firm tangy yogurt you have warm milk. Oops. It happens to everyone once in a while. Before you throw away all that milk, here are a few things to try to fix it.
The problem is always either temperature or culture.
If your culture is/was dead, nothing you can do will make your milk turn into yogurt. You need to get a new starter and begin again.
Usually though the problem is one of temperature and is easy to fix. If your yogurt didn't turn out, you either put the culture in when it was too hot and killed it, or, that it cooled off too fast before the yogurt could thicken.
The latter is almost always the case, and is relatively simple to fix.
Put your yogurt back into a pot with a thermometer. Stand over it like a hawk and make sure to remove it from heat the instant the thermometer reads 110-115F.
Pour the warm again milk back into the glass storage containers and put it back in the warm oven. If you have a digital temperature control and can set the oven to 110F do so and leave it on. Check on the yogurt in 4 hours.
If you have an older oven, set it to the lowest possible setting, just when the light comes on, and turn it off once the light goes off. In two hours check the inside of the oven to see how warm it is. If it's starting to feel cool, turn it back on again for a few minutes to warm back up. Be sure to turn it off after a few minutes. You don't want to kill the culture or cook the yogurt.
Most times this will do the trick and closer attention to temperature will help your yogurt work the second time around. If it doesn't work get a new starter and use this batch as buttermilk in recipes. I wouldn't try it a third time.