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Pour milk into crockpot
Cover crockpot with lid and cook on low for 2 1/2 hours
Unplug crockpot and allow it to sit for 3 hours, still covered
Meanwhile, lay bath towel in cooler
Just before the 3 hours is up, boil water in the saucepan
Place hot saucepan on the towel in the cooler, making sure the towel is protecting the sides of the cooler from coming into contact with the hot saucepan
Place thermometer in the cooler, tuck in the edges of the towel and close the lid securely onto the cooler
Pour warmish milk into the jar
Add yogurt to the jar of milk and stir gently to combine
Place jar in the cooler, which should have heated up to about 90-120 degrees Fahrenheit
Place the lid on the cooler securely and let it sit for 8-24 hours
If fermenting for 24 hours, replace some of the water in the saucepan with boiling water approximately every 8 hours. I do this by scooping out about two cups of the lukewarm water from the saucepan, then filling the saucepan
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directly from my kettle. (Replacing the water helps ensure that the temperature in the cooler stays around 90-120 degrees Fahrenheit, which the milk needs in order to turn into yogurt instead of going bad)
After 8-24 hours, place quart jar in the freezer for about about 20 minutes (this helps thicken the yogurt no idea how)
Remove jar from freezer and refrigerate until use
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