The other day, I did a yogurt-making demo with some friends.
As you can see, I used a slow cooker to make the yogurt. It did work, but I have some comments and recommendations.
The slow cooker is probably not as functional as an actual yogurt maker. On warm, it does keep things heated for the required amount of time, 8-10 hours.
However, even on warm, it can get too hot. The ideal temperature for making yogurt is under 118F. When I took the temp of the yogurt the next morning, it was 140F down near the bottom of the crock. At top it was a perfect 110. One of the issues is that I might have had the towel covering it not allowing out enough heat.
Previously, when I've made yogurt, I cover it with a towel, not with the lid. The lid holds in too much heat. But with the towel it should should be open on one side, I have found, because even a towel can slow down the heat escape.
Also, we used simple whole milk. I like to add cream or half-half to my yogurt. This gives it a creamier result at the end.
We used A2 and Organic milk. I prefer using A2 milk as this protein is safer for most people, especially those sensitive to dairy. Most milk from the store is A1 milk protein and this can be bothersome to some people. It contains a protein that turns into an opiod in the body and this can cause gastric distress and allergies.
Add 1-2 tablespoons of yogurt from the store or buy yogurt culture to inoculate. Must inoculate!
We added blueberries, minced ginger and pineapple for flavor. For some reason the yogurt came out a little bitter, I'm not sure from which of these, but I suspect the ginger.
Otherwise, it came out pretty good. I add molasses to sweeten it up a bit.
Following Weston A. Price