Crock Pot or Slow Cooker Yogurt
on Sep 17, 2017, Updated May 13, 2024
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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.
Slow Cooker Yogurt
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!
Video
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!
Nutrition
This was my third try and it turned out to be the charm. The first two recipes resulted in a delicious yogurt but with a grainy texture. This time is was creamy and smooth. I used a slow cooker on low but after 2.5 hrs, the very cold whole milk temp had only reached 175 degrees. So I gave it another 30” and then let the milk cool to 110 degrees. My cover has a small opening in the cover for my thermometer, so I just left it in the whole time for both heating and cooling.
I did mix very well six ozs. of whole yogurt with two cups of the 110 degree milk and mixed that well into the other six cups of milk.
Then I poured the mixture into 12 6oz jars and cooked it an additional five hours in an inexpensive yogurt maker bought on Amazon for $30.
Look for Gourmia GYM1710 Yogurt Maker With 12 Glass Jars. It was a real winner!
Thank your for the tips!
Thanks for sharing this! I’m making it right now 🙂 can’t wait to see it in the morning!
I love this yogurt! I make a gallon every week or so—I need plenty to share with friends and loved ones who also love it! Thanks for sharing.
I would like to know if yogurt can be made from chocolate milk?? I have tried a recipe with cocoa, etc to make it chocolate but I didn’t care for taste the closest I found wad adding meanwhile or Swiss miss to flavor but that adds calories and chemicals. If’m made with chocolate milk would be better but wondered if anyone had tried.
That is such a great question. I haven’t tried it but I really think it would work! If you do try, will you report back and let me know. Great idea!
How long does this keep in the fridge and how long does your fruit on the bottom version keep in the fridge before they mold
A week or so most of the time, it depends on how it’s being stored and temperatures but it lasts pretty well.
This is THE best crockpot recipe for yogurt!
About to try this recipe – thank you so much for sharing! I happened to be strolling through my local farmers market this morning, and I picked up some local yogurt to use as my starter (in addition to all the fresh berries and honey I’ll be dressing it with after its finished). Can’t wait to try it! I’ll let you know how it turns out.
Making my second batch today and decided to infuse the milk with vanilla bean pods while warming.
hi melissa ive just started a batch. couple questions.
do i leave the lid off for first step?
do you think i could freeze this is squeeze pouch for frozen yorgurt effect?
Nope, put the lid on in the first step, and I’m not sure about the freezing. I haven’t tried it, but if you do I’d love to hear how it turns out.
Please tell me there is a way to sweeten this homemade yogurt! We need a little something to make it taste good.
https://www.blessthismessplease.com/2014/02/homemade-fruit-on-the-bottom-yogurt-cups.html
That’s what I do most of the time and it’s great. You can use jam too. I’ve heard of people even putting Jello packets but that’s not something I would do, but it doesn’t mean you might not want to try it.
I love this yogurt recipe. For reducing calories, I use 1/2 gal fat free milk and 1/2c fat free plain Greek yogurt “starter”. Then at the end, after the whey is drained completely, I add and stir in a box of Jello Sugar-Free instant cheesecake pudding (powder form) to the remaining yogurt in order to thicken and sweeten. Chill. Serve over fresh strawberries or blueberries. Other flavors such as Banana cream, vanilla, white chocolate, work, too. Delicious!
Love the substitutions! Thanks for sharing.
I like to sweeten the yogurt with honey. I added some instant coffee too, cause that’s the kind of person I am. I give the yogurt to my dogs (no coffee of course). I add small amounts of honey, chia seed, flax seed, hempseed, and a small dash of cinnamon. I freeze it in a small portion silicone mold. I can not wait to make a pup friendly version of ice cream too with frozen banana and frozen yogurt. I am rambling, cause the possibility of this recipe is endless. I am making ricotta cheese with the whey. So many things to do with yogurt. Yes could be here all day. Great recipe, with detailed instructions. Love it
So many great ideas. Thank you for sharing!