Step 4: Keep the yogurt warm and undisturbed

Wrap the slow cooker (lid on) in a thick towel and put it in the oven with the light on.
Boil some water in the tea kettle or pot and put that in the oven too. This keeps my oven at a perfect 100 degrees.
Let this sit undisturbed for 6 to 12 hours, depending on how tangy you like your yogurt. I do 8 hours.
<p>Regarding the honey killing yogurt bacteria - if that's true, why would Noosa sell a yogurt with honey in it - http://www.noosayoghurt.com/product/honey/...and some people say this is the best store-bought yogurt they've had...?</p>
That's because you are not just heating the milk to kill off other bacteria, but to denature the protein - you will get thicker yoghurt this way, though it is possibly to make yoghurt without this step, and even with raw milk.
<p>This is almost the same recipe I use to make yogurt using a sous-vide water bath, which can control temperature to within +-1 to 2F. Certainly, this kind of precision is not needed, but it is a nice secondary use if you should happen to have this setup. I process in mason jars, and they sit in a water bath, and so you can start the water bath with hot water from the tap, and then it doesn't take that long to get up to 180F. I hold it at 180F for 1/2 hour, but I think 10 minutes is probably plenty. And then you can use ice to bring it down to 110-115F.</p><p>If you use whole milk, as the milk cools, it will form a milk skin, or lactoderm. (No, I didn't know what word, I just found it on Wikipedia, LOL!) If you ever had hot cocoa as a kid and it was overheated, you are familiar with it. You probably went &quot;yuck!&quot; But this makes a nice little variation in the yogurt texture, if you can avoid disturbing it. You will have an extra-yummy layer at the top. You probably will not get this with 2% or less milk, only whole.</p><p>So, I use a turkey baster to carefully remove some of the milk for mixing with the starter, and then use the turkey baster to re-inject it. You do not need to mix it up much, in fact I have seen many recipes that suggest only a bit of gentle mixing. I find that injecting with the turkey baster is perfect. I suppose it should be obvious, but it is best to keep a special turkey-baster for this!</p><p>As well, if you use cream-top milk, all the better. Mix it up as best you can, and some cream will go to the top as it is culturing, and you get an extra-special bit at the top of the jar.</p><p>With the sous-vide setup, you can culture for an extended period of time without worrying about temperature control. I've been going 18 hours. Yogurt culture is pretty un-picky, though. In the 70's my hippy neighbor made it wrapped-up in towels on the radiator.</p>
Your instructions are very good. My two cents: <br>For those of us who are into decimal... 180 Fahrenheit equals 82,2 celsius, and 110 Fahrenheit are 43,3 celsius. Also, 1/2 gallon is 1,92 liters. <br>It is correct that honey has antiseptic properties, but it also should be remembered that it is not to be given to babies (some recommend to nobody under 3 years of age) due to the possibility of the natural presence of botulinum endospores in honey. As wiki rightly says: &quot;The more-developed digestive system of older children and adults generally destroys the spores. Infants, however, can contract botulism from honey&quot;.
I made your yogurt without a thermometer but followed your time guidelines. It turned out GREAT. One hint, I did not want to use any more electricity so I put the crock pot into the oven with two tea lights lit on the very bottom. Worked! <br>Just make sure there is nothing hanging down that could catch fire. <br>Thank you.
Honey actually has antibacterial/ antiseptic properties http://en.wikipedia.org/wiki/Honey#In_medicine
I've heard that too, but yogurt bacterias do not like honey.
yes because honey is a antibacterial agent so it kills bacteria
Oh funny, I totally misread your comment. Good point - both times.
Great instructable!&nbsp;Im definately going to make yogurt some day.<br /> <br /> Regarding the honey, to make yogurt last, it's probably best to not add anything, as any change in composition (additon of sugar for example) will benefit a slightly different set of bacteria compared to the original yogurt. <br />
I've tried it now with sugar and fruit mixed in and after two weeks it was still great. I think I won't push it with the honey though because I know you're right about adding different bacteria.<br />
After adding the starter, I wrap it with a few coats so it is nice and thick and let it sit on kitchen table for 4 hours. This usually produces a yogurt that we like. The idea is to cerate a habitable environment for bacteria. This would save you the oven and warm water steps. We also boil the milk first and let it cool down by itself.<br />
I haven't had luck with only 4 hours for how thick and tangy I like my yogurt, but I've seen that in other recipes. Great idea with the coats. I don't have a ton of space in my house so tucking it all away in the oven works great for me.<br />
Yum! Sounds easy &amp; delicious! Can't wait to try it out.<br />

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