Homemade Yogurt in a Cooler-Updated

This has been updated on April 27 to add another option using a crock pot as the heating method for the milk. It's my new favorite method because it's more hands off; I don't have to wait so long over the stove stirring and checking the temp. Let me know if you have questions or if something doesn't make sense!

In an earlier post, I explained how to make yogurt in a crock pot. Now I'm going to explain my new favorite method that was shared by a friend. I like this method because I can do a whole gallon of yogurt at one time and it's SO easy!

All you need is:

• a cooler,
• jars with lids- they can be plastic, canning jars, old spaghetti or other glass jars...
• a pot large enough to heat up the amount you want on the stove 
• anything the size of a jar or even a glass bowl to hold hot water
• Whole milk
• 1 Tablespoon for each 1/2 gallon of yogurt (you can use previously homemade yogurt)
• meat or candy thermometer

Here's how you make it: (I did about a gallon here. You can adjust accordingly.)

First, poor the amount of milk you want to convert into yogurt (1 for 1) into the saucepan or dutch oven. I poured the milk into the jars I wanted to use and then into the pot to insure I was getting the right amount.
OR pour the milk into a crock pot in the morning and turn on low. Recheck at lunch or a little after until the temperature reaches 180 degrees.

Turn the stove onto medium heat (if you get it too hot you'll burn the milk at the bottom).  Slowly stir milk until it reaches 180 degrees. (a side note: I have a dual burner stove so even though it looks like the temp is at medium high, it's medium for the large burner.)

      

As soon as it reaches 180, remove from heat (or if using crock pot, remove crock from heating element), stir and check the temperature occasionally until the milk cools to 120 degrees (this took a couple of hours in the crock). Meanwhile measure out yogurt (in my case 2 Tablespoons) and set out to warm it a bit. Once the milk starts getting close to 120, start boiling some water (or if you have a Keurig with a carafe, heat water for 2-3 cups). You'll need enough to fill a jar or two (see picture below-  I used a thick heavy glass and an old speghetti jar).

Once the temperature has reached 120, gently stir the yogurt into the milk.

Keep the milk in the pan or crock or you can pour it into a large glass container with a spout.

Place the container with the milk in a cooler and then place 2 jars with the very hot water on each side of your milk/yogurt mixture. (I put the hot water jars/glass on a hot pad just to make sure it wouldn't hurt the plastic).

Now you just close the lid, carefully move the cooler to a location where it won't be disturbed and wait.

I waited 5-6 hours and it came out wonderfully! Remember, the longer you wait, the tangier it will be.

Once it's at the consistency you desire,you can scoop the yogurt into your desired yogurt container, refrigerate and enjoy!

This yogurt is delicious in smoothies, in homemade granola, in pancakes and any other baked goods that call for buttermilk.