Recipe for Homemade Yogurt

Yogurt: Pour 1 gallon of milk into a crock pot on low heat (About 180 degrees.  If it gets too hot it will curdle and you will have cottage cheese) for 3 hours.  The milk should be organic preferred, not ultra-pasteurized. I have tried both whole and 2%.  The 2% was watery so I stick with whole milk.  Turn heat off and let cool for 3 hours. Add 1 cup of plain yogurt (I also add a little bit of vanilla extract). Wrap the crock pot in a large beach towel and let it sit overnight (8 – 12 hours). In the morning there is usually a little bit of water on top that I drain off with a ladle. Store in tupperware and refrigerate. When we eat it we add things like: granola, fruit, maple syrup, honey, raw sugar or whatever my kids want to it. I also freeze half of this in ice cube trays to add to smoothies.