Truly idiot-proof yogurt at home

How did I not think of this earlier?

After making yogurt for a few months with my mini-crock, I found the time it took to get it to the proper temperature varied a lot more than making a whole gallon of milk in the big crock. Then one day in a burst of inspiration I realized I had the answer sitting in my kitchen drawer. We have an inexpensive digital thermometer with an alarm (similar to this one) so I can do the Ronco thing and set it and forget it!

To make Crock Pot Yogurt, pour 1 quart of milk in a  mini-crock with the lid slightly ajar to make room for the thermometer (as seen above), set the temperature for 180 and wait for the beep (approx 2 hours). Then unplug it, re-set the temperature for 115 and wait for the beep again (approx 3 hours, depending on ambient temp). Dip out a 1/2 cup or so and whisk together with either 1/4c of your last batch (or any yogurt with live cultures) or with some powdered yogurt starter. I like yogourmet. Then whisk that mixture back into the crock. This is also the time to add some nonfat dry milk if you want to increase the nutritional content. It also makes it come out thicker, but mine is usually a nice consistency. Put lid on, top with some kitchen towels and leave overnight (or 6ish hours at least).

In the morning, stick it in the fridge (stores great in a Mason jar). Mix with fruit and/or jam and a little agave nectar as needed and enjoy! No preservatives. No high-fructose corn syrup. No sticker shock. No plastic, one-use waste. I mix with fruit preserves, fresh fruit or vanilla to flavor and add some agave nectar if it needs to be sweetened.