A Year of Slow Cooking's instructions. No need to repeat those directions for you - they were perfect, as was the result.
I used whole milk (I'd originally gotten some organic, but they 'ultra pasteurize' it and that doesn't work at all for making yogurt...is there non ultra-pasteurized organic milk available commercially??) and Stonyfield Farm Whole Milk Plain Yogurt as my starter.
Getting the crock pot good and well wrapped with towels seems to be the key to this working - I went to go peek at the result in the morning, more than half sure I'd have a big crock full of milk, and squeaked with delight to see thick creaminess instead.
As is, it was rich, tart, and creamy, but I like my yogurt 'Greek' style, so after letting it chill awhile, I strained it and the result is incredibly smooth and thick - with honey drizzled over the top, this is an insanely tasty snack.
I left a half cup unthickened to use as my next starter, and wound up with two mason jars full of whey.
Shared with Mouthwatering Monday, Midnight Maniac Meatless Mondays, Monday Mania, Made By You Monday, Homemaker Monday, Made With Love Monday, Tuesdays at the Table, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tuesday Night Supper Club, Made From Scratch Tuesday, Tuesday's Tasty Tidbits, Your Recipe, My Kitchen, Tasty Tuesdays, Hearth & Soul Blog Hop, Traditional Tuesdays, You're So Very Creative, Anything Related.