And guess what? I did! Here it is:
I did not sweeten this yogurt with sugar as much as I would have liked to. Even so, it is full-flavored, silky and very tangy. Not tart or bitter, just... tangy. I now have a half gallon of this lovely stuff in my refrigerator. It will last about three weeks. What? I don't think so. I'll say it should last three weeks. There, that's better.
Here is the link for the crock pot recipe: Crock Pot Yogurt
I started mine yesterday morning and followed the directions, adding a half a cup of powdered milk to the yogurt-milk mixture. I wanted to be sure that it firmed up. I always have powdered milk on hand, so the cost was minimal. I think this batch of yogurt, 1/2 gallon, cost me $3.80. Not bad, since the 4-cup container of organic yogurt I bought for the starter was $2.69! (I bought a big one. What was I thinking? I only used 1/2 cup.) As I continue making it, I can use my own yogurt for the starter, making it even more cost effective.
When I went to bed last night, I took a peek and noticed that the milk mixture was still very liquidy. But, when I woke up this morning, that milky mix had magically turned into yogurt. I was thrilled to bits with the result.
Oh, FYI- I used Organic Valley whole milk and Stoneyfield organic whole milk yogurt, with live, active cultures. The live and active part is necessary for making yogurt. If it isn't alive, it won't work.
In my quest for eating healthier and being more responsible about what I bring to my kitchen table, I have to count this project as a success. Which is good because, so far, I only have the one.
Unless you count the girls in the back yard. Providing us with eggs daily, they are definitely a success!
Now for my next project.........