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Pour the 1/2 gallon of milk into the slow cooker (I have used what I think is a 3 quart slow cooker, and there wasn't much wiggle room, but it worked. I've also used a 5 quart).
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Cook on low for 2 1/2 hours to 180 degrees (I never worry about the temperature, but in case you want to know).
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Turn off the slow cooker, and let the warm milk sit for another 3 hours, keeping the lid on the slow cooker (cooling to 110-115 degrees).
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Take 2 cups of the milk out and mix it with the yogurt.
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If you are thickening your yogurt with dried milk, you can add it at this time to the yogurt mixture.
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Combine the yogurt mixture with the milk in the slow cooker and whisk until smooth.
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Turn on the light in your oven.
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Insert slow cooker into the oven with the lid on. DO NOT turn on your oven. The oven light will provide warmth for your yogurt cultures.
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Leave in the oven for 8-12 hours.
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Add your favorite toppings.
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Store in the fridge for up to two weeks.