Making yogurt in a crockpot??

Before moving to Germany we really weren't big yogurt enthusiasts. None of us like the tartness and artificial flavors of most American yogurt. Why is it that the American food industry seems to be intent on ruining "Americanizing" mind-blowingly delicious food from other countries? It never works. Unfortunately most Americans seldom have the opportunity to try these foods in all their intended glory; so we slog along consuming pitifully Americanized versions of German brats, Danish butter, Italian pizza, Mexican tacos, and European yogurt. So sad. One of our favorite things to eat by the near gallon is European yogurt. Greek is our favorite. The thick, creamy texture and mellow flavor is unforgettable. So is the price! But this week I found a blog that gave instructions for making yogurt in a crockpot and now there's no turning back. The recipe turned out a perfectly creamy, mellow yogurt. I wanted a super-thick, Greek consistency, though, so I poured it into a coffee filter-lined colander and let it sit for a couple of hours. We stirred in a little honey and homemade vanilla extract, grabbed spoons, and fought over the bowl. I'm trying another batch today using soymilk, which will make it even cheaper since we make our own soymilk. Let's hope it works! ;)

Crockpot Yogurt

8 C. (1/2 gallon) whole milk
1/2 C. yogurt with live/active cultures

Pour milk into crockpot and cook on low for 2-1/2 hours. Turn off and let milk cook for 3 hours. Remove 2 C. of the slightly warm milk and whisk into the yogurt. Return it all to the crockpot and stir to blend. If the crockpot or milk is cold, turn it back on for a few minutes just to warm up a little. Otherwise, wrap the whole thing up in two or three large, thick bath towels to insulate it. Let it sit 8 hours or overnight. When finished, sweeten and flavor as desired. Before sweetening/flavoring remove 1/2 C to serve as the starter for your next batch.