I saw this recipe at Crockpot Recipe Exchange and had to try it. I love low fat Greek yogurt, but at a buck for a tiny tub, it's expensive. I also use plain yogurt as a swap for sour cream in cooking and it's almost impossible to find in recipe quantities. So, after seeing the recipe, I thought I'll make a half recipe of yogurt, use some of it for cooking and smoothies and drain the rest to eat for lunch or healthy snacking. Sounded like a plan to me!
I bought a half gallon of 1% milk and poured 4 cups of it into my small (3-4 quart) crock pot. I set it to High and set the timer for 2 1/2 hours. Once that was done, I turned the cooker off and let it sit for 3 hours without opening the lid.
A couple hours later, I was notified by my lactose intolerant digestive tract that perhaps next time I should let it culture a little longer so that all the lactose was converted. My daughter did a little research and concluded that it probably didn't stay within the culturing temperature range long enough. I wondered if my cold-from-the-fridge yogurt cooled it too much or if the towel didn't maintain the heat.
So, next time, and there WILL be a next time, I'll a)allow my starter to reach room temperature before adding it and b)warm my oven for a few minutes, turn it off and tuck my crock pot insert, still covered, into the warmed oven to culture overnight. I'll let you know how it goes.
If you are wondering how yogurt fits into The Plan - it counts cup for cup as milk.