Crockpot Yogurt
by Gary Kissler

Place 2 quarts of cold milk into the pot. I like using fresh goat’s milk. Cook on low for 2 and 1/2 hours and then turn off the heat. Allow to cool to 110 F (this will take 2 or 3 hours) After its cool, add 1/4 cup of good yogurt (active culture) or a packet of dry yogurt starter (Yogourmet is good) mixed in a cup with a little of the warm milk. Replace the crock lid and place a thick towel on the top for insulation and allow to set for about 4 hours. Remove the yogurt and refrigerate.

Easy, simple and VERY good!

Pam