Slow Cooker Yogurt

4.90 from 66 votes

Slow cooker yogurt is an easy, healthy and inexpensive way to make homemade yogurt without a yogurt maker. Prepare in five minutes, go to bed, and wake up to a freshly made breakfast!

Prep Time5

Cook Time8

Total Time8 5

Course: Breakfast, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: cups

Author: Melissa Griffiths

Ingredients

1/2 gallon (8 cups) whole milk (you'll get a thinner product with a lower fat content milk)
1/2 cup commercial plain yogurt that says "Live and Active Cultures" on the tub I have great success with Mountain High yogurt for my culture.

Instructions

In a large crock pot, add the milk. Add the lid. Turn it on low for around 2 ½ hours.
After that time has passed, unplug the crock pot and let it sit for 3 hours. I always set a timer for these or I don't remember.
After the 3 hours has passed, stir in the ½ cup of yogurt. Replace the lid of the crock pot and cover with two big towels or a blanket. Let rest for 8 to 12 hours (overnight works well). In the morning you'll have yogurt!
Place it in a half-gallon mason jar and refrigerate for a few hours before serving. It will thicken up in the fridge. Keep a ½ cup of this yogurt for your next batch and say goodbye to buying yogurt!
You can also let the yogurt strain in cheese cloth in the fridge for a few hours and you'll get a thicker Greek yogurt.

Video

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Notes

Temperature Tips:

I highly recommend getting a little instant-read thermometer to make homemade yogurt since it's all about the temperature.
The goal is to scald the milk which takes place around 180°F. Check it with a thermometer the first time to see if the "warm" setting is warm enough or if maybe an hour and 45 minutes would work on low. Once you figure it out, I don’t think you would have to use the thermometer every time.
After the milk is scalded, the waiting time is meant to bring the milk down to around 110-115°F so it’s still warm but won’t kill your yogurt culture.

Save Your Own Starter: You don't have to buy commercial plain yogurt every time. Just save ½ cup of your own yogurt for the starter for the next batch.

How To Get Thicker Yogurt (Greek Yogurt): I really recommend straining this yogurt through 3-4 layers of cheese cloth for a few hours, too. This helps it to thicken up to a more "Greek yogurt" consistency, which my kids prefer (and it's easier to eat).

Simply set a large colander in a bowl, line it with cheese cloth, and then pour my yogurt in from the slow cooker. Cover it with a clean dish towel and let it sit for a few hours until it's the consistency that you want.

Do note that the yogurt will also thicken some when refrigerated. Play around with it until you figure out how thick or how thin you prefer your yogurt and make notes.

How to Store Homemade Yogurt: Keep the yogurt in an airtight container in the fridge for up to 2 weeks. It will continue to thicken as it chills. Homemade yogurt can be frozen for up to 2 months, but the texture may become grainy when thawed so use the frozen yogurt for smoothies or baking instead.

Serving Suggestions:

Serve with fresh fruit and granola
Make yogurt bowls: 5 Easy Healthy Yogurt Bowl Ideas
Homemade Fruit on the Bottom Yogurt Cups
4 Ingredient Healthy Strawberry Frozen Yogurt (5 minute recipe!)
It also goes great in smoothies like my Key Lime Pie Smoothie, Strawberry Kiwi Smoothie, or Avocado Smoothie.
Or try it in these amazing Soft and Puffy Greek Yogurt Sugar Cookies!

Nutrition

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