|Homemade Yogurt with Blueberry Sauce|
2 tablespoons yogurt
Set out your yogurt so it can get to room temp
Heat milk until slightly bubbly, not boiling, about 185 degrees. Stir constantly.
Cool heated milk by placing the pan into a larger pan or sink full of cold water. Cool until you can stick your finger in it comfortably without burning, about 110 degrees.
Measure out one cup of milk. Remove water from crockpot and place the rest of the milk into it.
Mix the cup of milk with the yogurt. Pour into the crockpot.
Turn off the crockpot. Wrap it in a large bath towel.
Let sit untouched for 8 to 24 hours.
Place in fridge to cool for at least 1 hour. (Do not stir)
Serve with honey and/or fruit.
Set aside 2 tablespoons of yogurt in a separate container to use as a starter for your next batch. Once you have a starter, you do not need to buy store bought yogurt.
If you don't have a crockpot you can use anything (Such as a cooler that has been warmed) to keep the yogurt slightly warm.