This recipe is WAY too complicated. You don’t need a crock pot or a slow cooker or anything like that. After all, primitive village folk and desert Arabs have been making the stuff for centuries without such modern gadgets.
So with due credit to the villagers and bedouins, here’s the EASY way to make yoghurt:
1. Put any quantity of any kind of milk either (a) in a sauce pan or (b) in a microwave-safe container.
2. Heat the milk, either on an open flame or in your microwave, until it’s so hot that you can’t hold your finger in the milk. If your milk is pasteurized, there’s no need to boil or scald it.
3. Remove the milk from your heat source, and then let the milk cool JUST ENOUGH until you can hold your finger in it until the count of ten.
4. Stir in a tablespoon or so of old yogurt as a starter.
5. Cover or close your container, and wrap it in a blanket or very thick towel.
6. Let the wrapped container sit undisturbed for about eight hours.
7. Bingo! You now have yogurt.
FOOTNOTES:
A. If the yoghurt turns out not to be thick enough for your taste, next time you can mix in a cup or so of dry non-fat milk, or a half-cup of non-dairy creamer.
B. To make sour cream, just substitue heavy whipping cream for milk in the above recipe.
I actually think this recipe is easier. All have to do is plug and unplug. No trial and error add 30 seconds after add 30 seconds, after add 30 seconds. . .
By heating raw milk in the microwave you are killing all the beneficial bacteria that make yogurt so healthy for you. It’s best to heat it by stovetop.
That’s it! Easy as can be!
I recently purchased a dehydrator; the sparse direction booklet says you can make yogurt with it. Have you ever heard that? Don’t know why I’d try, since the method you describe works great.