Yeah, that's one of the methods I saw online. There was also putting it in a cooler during the keep-warm phase and a microwave-and-heating-pad version that was recommended to bookly.
The milk never boils in the slow-cooker method and I could put the container in the fridge, but it's bigger than I usually have room for. Cleanup is pretty easy--there's a little bit of scrubbing, but it's minimal.
The one thing is that you need either to get a slow-cooker with a temperature-control, or to check it with a manual thermometer the first time, until you know the timing of your particular model. The first time I tried this, I was working from a recipe used by someone with a 4-qt. slow-cooker and the timing was way off. Now that I've worked out the timing, it's very easy. We go through yogurt fast enough that I'm doing a half-gallon almost every weekend (having also gotten into making frozen yogurt might have something to do with this) and it's a breeze.
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branchandroot
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Date: 2009-09-20 01:57 am (UTC)The milk never boils in the slow-cooker method and I could put the container in the fridge, but it's bigger than I usually have room for. Cleanup is pretty easy--there's a little bit of scrubbing, but it's minimal.
The one thing is that you need either to get a slow-cooker with a temperature-control, or to check it with a manual thermometer the first time, until you know the timing of your particular model. The first time I tried this, I was working from a recipe used by someone with a 4-qt. slow-cooker and the timing was way off. Now that I've worked out the timing, it's very easy. We go through yogurt fast enough that I'm doing a half-gallon almost every weekend (having also gotten into making frozen yogurt might have something to do with this) and it's a breeze.