- Place four 10-ounce jars in a slow cooker. Fill the slow cooker with water up to 1/3 inch of the jar rims. Remove the jars and set aside.
- Cover the slow cooker and preheat on High for about 20 minutes.
- Meanwhile, pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature drops to 114 degrees F (46 degrees C). Lift the pan out of the ice water.
- Measure about 1 cup milk mixture and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to milk mixture in the pan. Pour milk-yogurt mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
- Check that the water temperature in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover and allow to come to temperature. If it is too hot, uncover and turn off the slow cooker.
- Set filled jars in the warm water; the water level should be up to the level of yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid.
- Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb yogurt. If lower than 114 degrees F (46 degrees C), turn the slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke yogurt at all during this time.
- Check yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when yogurt is firm and there is a thin layer of yellowish liquid on the top.
- Remove the jars from water and dry them off. Top with clean lids and place in the refrigerator.
TipsSave a little yogurt as a starter for the next batch. Your homemade yogurt will start to lose its potency as a starter over time, so every fourth or fifth batch, you may need to use store-bought yogurt as a starter.You can skip the milk powder, but your yogurt won’t be as thick. Likewise, you can increase or decrease the amount of milk powder to achieve thicker or thinner results.For a super-thick, Greek-style yogurt, strain your yogurt after it has set. You can place muslin or a coffee filter in a fine sieve, then add the yogurt and set it over a bowl to catch the liquid. Strain overnight in the fridge.
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