DIY Yogurt

You'll need 4-5 tbs of store bought plain greek yogurt with live cultures and a half gallon of 2% milk.

1. Bring the milk to boil, then pour into a slow cooker (or a non-metal container) to cool around 110 degrees F.

2. Add the 4-5 tbs of yogurt. Cover with lid and cover with towel so that it'll retain its heat. 

3. We let ours sit over night.

The next morning, it looked like this:

Then it was strained through a cheesecloth to get rid of excessive liquids: 

We let it drain overnight as well.

I forgot to take a picture of the end result but it looked like the store bought version and tasted the same, however, the thick n creamy texture was a bit lacking. For flavor, bf loves to mix it with jam. Honey works too.