Crockpot Vanilla Yogurt

4 Quarts of Yogurt

Ingredients:

1 gallon skim milk
½ c. plain yogurt

Directions:
1. Heat up 1 gallon of milk to 180*
(Large pot on the stove on medium heat, stirring constantly or crockpot on high for 2 hours)
2. Take pot off heat (and take lid off) and cool down to 110*
(you can put in a sink of cold water to speed up the cool down)
3. Whisk in 1/2 c. plain yogurt
*or 2T. per quart jar- whisked in a bowl individually to ensure even distribution
(I often freeze plain yogurt in ice cube trays- each cube is 2T)
4. Sterilize quart jars & lids with hot water.
5. Pour milk/yogurt mixture into clean quart jars and screw lids on tight.
6. Place in a cooler with 110* water for 8 hours, or until thickened. (too long will be sour)
7. Refrigerate for 8 hours before serving.
8. To make vanilla yogurt, add 2-4T. sugar and 1/2 t. vanilla to each jar right before serving.