homemade crockpot yogurt

I've made this now twice with excellent results. It's important to allow the milk to heat up to about 170, then cool it down to between 120-130 degrees F before adding your starter. I use yogourmet yogurt starter, but you can use just some plain yogurt, the fresher the better. The young cultures are stronger and more potent.
I cover my crackpot with a quilted pillow case and it maintains the temp very well.
I use organic whole milk, just for a special treat, but you can use any kind of milk, from non-fat to whole depending on your tastes.
Oh, also I skip the straining step. Mine came out with a pretty decent consistency so I just eat it that way.
I make 1/2 gallon at a time and it's very budget friendly.

INGREDIENTS & SUPPLIES
8 cups of milk
1/2 cup yogurt with live cultures
Crockpot
Bath towel
Cheesecloth
Strainer

DIRECTIONS
Pour 8 cups of milk (or 16 cups which is 1 gallon if you're doubling the recipe) into a large Crockpot. Set to LOW for 2 1/2 hours.
Turn Crockpot off and let sit with lid on for 3 hours.
Add 1/2 cup yogurt (or 1 cup for a double recipe), place lid back on, and wrap a bath towel around the Crockpot. You're goal is to make a dark, insulated environment for the live cultures to exponentially grow.
Let Crockpot sit covered (with lid and towel), not heating for 8-12 hours. I usually try to start the yogurt process by PM in the afternoon so this 8-12 hour step happens overnight.
In the morning, your milk will look like the top photo above - YOGURT!
Line a strainer with a cheesecloth and strain yogurt to desired consistency. Without straining your yogurt will be a drinkable consistency - perfect for smoothies. But, if you're wanting to spoon eat it or make it more like "normal" you'll want to strain it for 15-30 minutes.

Here's another thread that has a lot of info about making yogurt various ways, including in a crockpot and the nutritional analysis for the whey you drain off to make Greek-Style yogurt.

Here's another thread that has a lot of info about making yogurt various ways, including in a crockpot and the nutritional analysis for the whey you drain off to make Greek-Style yogurt.

You forgot to post the link At least, I can't see one on my iPad.