Slow cooker yogurt is an easy, healthy and inexpensive way to make homemade yogurt without a yogurt maker. Prepare it in five minutes, go to bed, and wake up to a freshly made breakfast!
I have a few more yogurt recipes that you will enjoy. 4 Ingredient Healthy Strawberry Frozen Yogurt (5 minute recipe!), Homemade Fruit on the Bottom Yogurt Cups and 5 Easy Healthy Yogurt Bowl Ideas are all winners.
How to Make Slow Cooker Yogurt
Yogurt can be expensive and often times it has a long list of artificial colors, flavors, and who knows what else. So here is a super easy recipe to make your own slow cooker yogurt. It is plain yogurt, but you can add honey, jams, fresh fruit, and just about anything else you like. I also use it in place of sour cream in most recipes. This is a great way to to get organic yogurt on the cheap. You can buy a carton of organic milk and turn it into yogurt for about half the price of organic yogurt.
The recipe is so easy that it practically makes itself. You just have to commit a little time to the process! You essentially just use your slow cooker to scald the milk and then the heavy warm crock radiates heat all night long to help culture your new batch of yogurt. The hands-on time is about 5 minutes, though the waiting time is about 15 hours. I like to start this in the afternoon so that it’s ready to sit for its long 8-12 hour warm resting period overnight. We then wake up to fresh yogurt and I’ll serve it with fresh fruit and some homemade granola.
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). I explained more of how I do that in the tips and tricks section. Before you know it, you’ll know how to make homemade yogurt with your eyes closed.
Tips and Tricks for making Slow Cooker Yogurt
- I’d highly recommend getting a little instant-read thermometer to make homemade yogurt – it’s all about the temperature! I use this $10 thermometer all the time.
- The goal is to scald the milk which takes place around 180 degrees. So you could 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 115-110 degrees so that it’s still warm but won’t kill your yogurt culture!
- You don’t have to buy commercial plain yogurt every time. Just save 1/2 cup of your own yogurt for the starter for the next batch.
- 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). I simply set a large colander in a bowl, line it with cheese cloth, and then pour my yogurt in from the slow cooker. I cover it with a clean dish towel and let it sit for a few hours until it’s the consistency that I like. 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. That’s the perk of cooking from scratch – you get a product that is truly customized to your preferences.
How long does homemade yogurt last?
Homemade yogurt is generally good for eating for up to 2 weeks when properly stored in the refrigerator.
Do I have to buy store bought yogurt every time in order to make homemade yogurt?
You don’t have to buy commercial plain yogurt every time. Just save 1/2 cup of your own yogurt for the starter for the next batch.
How can I make homemade yogurt thicker:
There’s a few ways to make your yogurt thicker!
- Use whole milk instead of 2% or skim. The higher milk fat lends to a thicker yogurt.
- Stick it in the fridge. Your yogurt with thicken up some as it gets cold.
- Strain your yogurt. By removing some of the whey, you are left with a thicker Greek style yogurt.
- I strain my yogurt 2 ways, one is by straining the yogurt through 3-4 layers of cheese cloth for a few hours, too. Simply set a large colander in a bowl, line it with cheese cloth, and then pour 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 like. 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. That’s the perk of cooking from scratch – you get a product that is truly customized to your preferences.
- The second way I strain my yogurt is new to me, but I’m loving it. I just got a stainless steel yogurt strainer (you can find it on Etsy for $25) and it’s awesome. I just stick the tube in my yogurt after the incubation time and let it rest about 2 hours. Then the middle fills with the whey and you ladle it out. I normally do this a in three spots down the middle of the slow cooker (over the course of the morning or so) before placing it in the fridge and it works so great. The tube I just rinse off or you can stick it in the dishwasher. It’s a cool thing that if you make yogurt a lot, it’s great to have (it works in the 6 and 8 quart Instant Pots too!).
Slow Cooker Yogurt
- Prep Time: 5 min
- Cook Time: 12 hrs
- Total Time: 12 hrs 5min
- Yield: Makes 8 Cups 1x
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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!
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 1/2 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 1/2 cup of yogurt. Replace the lid of the crock pot and cover with 2 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 1/2 gallon mason jar and refrigerate for a few hours before serving. It will thicken up in the fridge. Keep a 1/2 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!
Notes
- *The goal is to scald the milk which takes place around 180 degrees. So you could 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 menat to bring the milk down to around 115-110 degrees so that it’s still warm but won’t kill your yogurt culture!
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
Want To Save This Recipe?
Yogurt recipes that are worth a try:
- Soft and Puffy Greek Yogurt Sugar Cookies
- 5 Easy Healthy Yogurt Bowl Ideas
- 4 Ingredient Healthy Strawberry Frozen Yogurt (5 minute recipe!)
- Homemade Fruit on the Bottom Yogurt Cups
About Melissa
Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...
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Hi Melissa! I made my first batch of yogurt this week and it turned out amazing!! Shared some with friends and they loved it.
I saved 1/2 cup for making a batch later… but I’m wondering if there is a specified time frame I have to use it within? Is it the same as the 2 weeks for eating purposes? Thank you!!
It’ll start to mold just like anything else after 10-14 days or so. I just freeze what I save in ice cube trays and then pop them out and store them in a freezer container. The frozen culture works great and then I know I have some ready when I need it!
Just a note, deticated should be spelled dedicated.
★★★★★
Would this recipe work making it with soy milk?
What happens if your yogurt as is it cooling after scalding gets colder than the 115-110 range? Would you suggest I bring the temperature back up? I guess my house is cold and it cooled down quickly or maybe I was supposed to leave the lid on the crockpot? Help hoping I haven’t ruined this first batch.
How much lower did it get? You do want it to be a little warm so that the cultures have some warmth to inoculate in but it should be fine!
Ive just started making this… im dairy free though so im using a mix of coconut and almond milk and then some left over store bought coconut yoghurt… im a little worried it wont work out but i really hope it does! Coconut yoghurt is very expensive and im hoping to save some money!
How do you calculate the nutritional facts based off the yogurt you start off with plus the milk brand/percentage? I will be starting with store bought greek yogurt (Fage 2% plain greek yogurt) with 2% milk (don’t know brand yet) but want to know how you determined the macros of your homemade yogurt!
I feel like I have this recipe down (almost) to a science now. The purchase of a thermometer was the key. Today I am eating the tartest and most delicious non-fat Greek yogurt I’ve ever eaten in my life because I use non-fat dry milk as the base ingredient and I double the dry milk to water ratio. I don’t know if the culture you start with has an impact on flavor but this time I had just enough Chobani non-fat plain greek yogurt left over to start this one. I actually like mine more than their’s because it is so thick.
★★★★★
so I followed the instructions other than I didn’t let it sit for the total 3hrs after it hit 180. The milk’s temperature was 110 at about 2 hrs. I added the started, wrapped it in a blanket. The next morning the yogurt had not set. I think my house was too cold. I put it in the oven wrapped in the blanket, turned the light on, warmed up the oven to 170 then turned it off. I let the yogurt sit for about 8 hrs and voila I had beautiful yogurt with 2% milk.
Hi! Can I make half recipe? A quarter gallon and 1/4 cup yogurt?
Does it still works? Maybe if the pot is too big it wouldn’t work 🤔
Thanks!
You can make smaller amounts you are going to need to go off of temperatures and not time amount though because smaller amount of milk will heat the to temps and cool back down at different rates.
First time I tried it, without a thermometer, just following the instructions (except for 1 thing I’ll mention in a minute) it was the best Greek yogurt I’d ever had. The 2nd time I wasn’t careful and ended up with a Kefir consistency liquid I used in cooking and on granola. The 3rd time I had a borrowed thermometer but tried to use some half & half that had gone bad, not a good idea. I made Irish Soda bread and sour-milk pancakes and who knows what else until I finished it. Now, this is my 4th try. I purchased a thermometer, I’m paying attention, AND (now I’ll reveal my secret) I use powdered milk, double strength which is how I come out with a product with the perfect consistency of Greek yogurt. I hope. If I do everything right this time.
★★★★★
So, instead of saving and adding a bit of H/M yogurt to make the next batch, could you just save and use the whey?
It should be loaded with the same cultures for the next batch.
I have never tried it with whey only…
I’m on a keto diet and am excited to try this. Can I use half whole milk and half heavy Whipping cream to decrease the carbs and increase the fat content with the same results?
I haven’t tried it but I would love to hear if you do and how it works out! In my mind it would work fine though…