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 crock pot 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.
The recipe is so easy that it practically makes itself. You just have to commit a little time to the process!Print
Crock Pot Yogurt
- Yield: Makes 8 Cups
- 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.
- In a large crock pot pour in the milk. 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 good bye 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!
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 figured it out I don’t think you would have to use the thermometer every time.
After the milk is scalded the waiting time is to bring the milk down to around 115-110 degrees so that it’s still warm but won’t kill your yogurt culture!