Crock Pot Yoghurt

I like spelling it the British way because it elevates the whole thing somehow. My mom says it is very similar to swedish fil, and Kristine is nothing if not the expert on all things Swedish

This is a very easy recipe to make, but the whole process takes 24 hours.

All you need is one gallon of milk (preferably whole) and one cup of yogurt that has active live cultures. Also a thermometer helps. This recipe makes 3 containers and a few little containers, or 4 big containers

INSTRUCTIONS:

1. Pour the milk into the crockpot and set on low for 4 hours or high for 3.

2. When the temperature of the yoghurt reaches 180 degrees, let it stay there for 10 minutes. If you do not have a thermometer, just go high for 4.5 hours and you should be golden. It's fine if the temperature goes over 180, but cannot be lower.
   

3. After the ten minutes, unplug the crockpot. Let the yogurt sit until it is 110-115 degrees. For me this usually takes 3-4 hours with the lid off. My thermometer does not work for lower temperatures so I just test it with my finger. When it is lukewarm, like a baby bath temperature it is ready for the next step.

4. Add one cup of starter yoghurt. Mix it into the milk. Put the lid back on, and wrap your crock pot in a few towels or blanket. Let sit 12 hours or overnight.

5. In the morning, scoop the yoghurt into containers and refrigerate for 3 hours before eating.

6. Feel good feeding this to your kids cause its got healthy probiotics that will karate chop away any sicknesses that try to come in. And its much cheaper than that probiotic soda that's trending these days.

see the corresponding video here.