Slow Cooker Vanilla Yogurt

1. In a 4-quart saucepan cook milk over medium until an instant-read thermometer registers 180°F to 185°F, stirring frequently. Let cool until 110°F to 113°F. Stir in vanilla bean paste.

2. In a small bowl stir together 1 cup of the milk and the 1/4 cup yogurt until smooth. Stirring constantly, slowly pour the mixture back into the milk in the saucepan. Ladle mixture into four clean pint canning jars. (You may have a little extra.) Top with lids and fasten screw bands.

3. Place jars in a 6-quart slow cooker. Pour enough lukewarm water into the cooker to reach just over halfway up the sides of jars. Cover and cook on high 5 minutes. Turn off cooker, wrap cooker sides with a thick towel (for extra insulation), and let stand 4 hours or until yogurt is thick, turning on cooker to high for 5 minutes every hour.

4. Chill jars about 4 hours or until yogurt is set. Store in the refrigerator up to 2 weeks. If desired, reserve some yogurt for making the next batch. Makes 8 cups.

Greek Yogurt:

After chilling the yogurt, transfer it to a strainer lined with a double layer of cheesecloth and set the strainer over a bowl. Drain the yogurt until it reaches desired consistency. You can use the whey liquid in the bowl for smoothies, baking, or whatever you like.

Flavored Yogurt:

Before adding the starter, stir 1 tablespoon vanilla or coffee extract into the cooled milk mixture.Nutrition per serving: 79 calories, 4 g protein, 6g carbohydrate, 4 g total fat (2 g sat. fat), 13 mg cholesterol, 0g fiber, 6 g total sugar, 4% Vitamin A, 0% Vitamin C, 54 mg sodium, 11% calcium, 0% iron

Fruited Yogurt:

Before chilling the yogurt, stir 2 tablespoons mashed ripe fruit, such as blueberries, raspberries, peaches, or mango, into each jar.Nutrition per serving: 79 calories, 4 g protein, 7 g carbohydrate, 4 g total fat (2 g sat. fat), 13 mg cholesterol, 0 g fiber, 7 g total sugar, 4% Vitamin A, 1% Vitamin C, 54 mg sodium, 11% calcium, 0% iron