I just discovered how to make Greek yogurt ( or reg. if you don't drain it ) in a crockpot and it is so economical compared to storebought and so much better.

This is a combination of two different recipes; I took ingredients from a complicated recipe in my Sunday newspaper and the directions from a recipe I had on file.

Greek Yogurt

one quart whole milk ( just not ultra-pasturized; can use low-fat: I used 1 % because that is what we drink )
3 cups Half 'n' Half
1/2-1 cup plain unflavored yogurt ( I used Greek yogurt that I already had )

Put the milk and Half 'n' Half in crockpot. Turn crockpot on LOW and let cook for 2 1/2 hours.
Unplug crockpot and let sit, uncovered, for 3 hours.

After 3 hours, put 2 cups of the barely warm milk from the crockpot into a bowl and mix in the yogurt. ( I used one cup of yogurt since I was using low-fat milk ).
Put this back into the crockpot; stir to mix well. Put lid back on; wrap crockpot in a heavy towel to insulate it and leave it overnight.

Next day, put the yogurt into containers and refrigerate . This is so good. It will keep for 7-10 days in fridge.

For Greek yogurt, line a colander with cheesecloth, add yogurt and let drain until thickened.

I used it in place of sour cream on my husband's baked potato( he doesn't DO yogurt "smile" and he never knew the difference. It also has about twice as much protein as undrained yougurt.

Save 1/2 -1 cup of yogurt from the batch you make to start a fresh batch.
I love it; hope you like it.
Kay in N.C.

Note
Nancy, I need to correct a mistake in the recipe I sent in for Greek Yogurt in the July 5th. newsletter.

In the directions, after you have cooked the milk mixture in the crockpot for 21/2 hours, unplug the crockpot. Leave the lid on and let sit, for 3 hours.

I did not realize I had put the word," uncovered," in that sentence but the lid needs to stay on the crockpot.

I apologize for the goof-up.
Kay in N.C.

http://www.nancyskitchen