Crock Pot or Slow Cooker Yogurt
on Sep 17, 2017, Updated Feb 24, 2022
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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.
- The second way I strain my yogurt is new to me, but I’m loving it. I just got a stainless steel yogurt strainer 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
- Total Time: 12 hrs 5min
- Yield: Makes 8 Cups 1x
Description
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!
- Prep Time: 5 min
- Cook Time: 12 hrs
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
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
Thank you so much for this recipe! After several failed attempts using other methods (and lots of wasted milk) I found your recipe and have had success every time! The yogurt is delicious and you’ve saved me from having to purchase an expensive single-use appliance as well!
Wasted milk is the worst, I’m so glad it worked so well for you!
I used whole milk and the yogurt as specified but I got really liquidy yogurt. It looks like yogurt and tastes like yogurt but more like smoothie yogurt. I wasn’t exact on the time and temp is that the problem? It got close to 180 but maybe not there and then I don’t know what the temp was when I added the cultures because something came up and I was away from the house. Tastes great and I’m looking forward to making it again
I would just let it sit longer. I think your issues are either that you didn’t sure a good “starter” or at least one that wasn’t very strong (didn’t have many bacteria/live culture present) or that it didn’t have a long enough time to inoculate the milk. What did you end up doing with it? I bet if you strained it it would get thicker too!
Hi! I haven’t made yogurt yet with this method but our steamer had a yogurt function so we’ve been making our own for some years. It does often come out quite runny. To thicken it: you can strain it through a cheesecloth (annoying, and wastes wey if you don’t use it elsewhere), or you can let the yogurt just keep culturing outside the fridge for another 8 or 12 hours. It’s not going to spoil, that’s the point of making the milk into yogurt : ) one friend extended the warmth for super long ferment times by wrapping their pot (or in this case, crock) in towels and then putting it in a cooler. The texture will also improve if you whisk it (gets lumps out), but while smoother may be a touch thinner. We found that using good quality organic whole milk in the paper cartons made thicker tastier yogurt than the same brand in clear plastic gallons, so perhaps there’s something to the idea that light denatures milk somewhat.
Thank you for the tips and tricks! You sounds like a yogurt pro!
So easy! Thank you for sharing this recipe! After wrapping the crock pot in a towel I placed the whole thing in an insulated food bag over night. It turned out perfect!
Ohhhh that’s a great idea!!! I’m going to have to hunt one of those down!
This was like magic! I’m so excited to share my yogurt with my family! It turned out creamy and delicious and it was very easy. I’m also thrilled that I can use an appliance I already own to make amazing yogurt.
Perfect description! I thought it was pretty magical too! Happy yogurt making Martha.
Good clear directions
Reminding the cook to use Common Sense
and experimentation
Fantastic recipe – very simple process and the hints and tips really help. I’ve been making goat’s milk kefir for many years and I like that with this recipe I can make a larger batch all at once.
I use raw organic Nubian goat’s milk which has a nice fat content and makes for a very creamy yogurt. I did strain through cheesecloth, so yielded 6 generous cups of yogurt when finished.
One question I haven’t seen addressed is how to deal with the skin on the milk after it’s been scalded? For my first batch I just pulled it out with a spatula and tossed it. Just starting my second batch now and this time I will try whisking the milk to keep a skin from forming.
SO glad you are loving it as much as we have. I normally just stir that little film/skin in with no issues, but I think stirring or removing it is great too. Whatever works best for you.
All I got was MILK! Can I save it or do I need to start all over again? Thank you!!
How disappointing! I’d warm it up the temp it needs to be and add the culture (yogurt) again. Normally if it didn’t work your milk was too hot and it killed your culture. That’s the issues 99% of the time. Or your culture/yogurt didn’t have any like cultures/bacteria in it to start with. Did you use a thermometer to check the temps before adding the yogurt?
I’ve finally turned my family on to yogurt, specifically Greek & French Yogurt. My wife was the hardest to convince because she’s NEVER liked yogurt of any kind. My only problem now? Money! Everybody loves it so much (my wife especially since she’ll only eat the “OUI” yogurts from Yoplait) that each time I go grocery shopping my heart breaks when calculating the price. I decided to look up recipes and since I have a slow cooker (my favorite multi use kitchen gadget), I went with this one. Just made my first batch and it is gorgeous! The yogurty smell is amazing and the taste is beyond true deliciousness. I made a no-flavor, no sugar batch so that everyone can make it to their own preference. Thank you for posting your recipe. I now can provide my family with a healthy (I know what is in it, no preservatives or excess sugar) and delicious snack or breakfast everyday without breaking the bank.
I LOVE comments like this! It’s so exciting to see you succeed in feeding your family. I hope you love it for years to come.
Guess what?! A little over a week and I’m making my second batch with my oldest daughter now. That first batch FLEW! I decided to make a full gallon this time. I also bought some fruits and two bottles of Naked juice to do some experimenting. Let’s see what happens. 🙂
I made this recipe. I was surprised at how easy it was to make yogurt. My grandson loves it. No more buying yogurt for this family.
Hooray! It’s not fussy once you do it a time or two and realize there isn’t a whole lot to the recipe. SO glad it turned out and thank you for coming back to leave a review!
I am a bit confused! I scald the milk then let it sit for 3 hours or so til it reaches 110 degrees. I then stir 1/2 cup yogurt into 2 cups warm milk and stir back into warm milk. I replace the lid, cover with towels and let sit for 8-12 hours or overnight. Do i then strain it with cheesecloth or put in the frig first? Sorry for my confusion? Thanks!
You got it! As far as the cheesecloth goes, you can use it to strain it after the 8-12 hours if you like a thicker yogurt or you can skip that step and put it straight in the fridge if you like a thinner yogurt. It’s an optional step depending on how thick you like your yogurt. Happy yogurt making!
What brand and model slow cooker do you use? I’m asking because your first picture with the black crock pot looks like my Hamilton Beach 33250, but the picture with the green crock pot looks like my Rival model 3755. I haven’t tried your recipe yet, but I plan to!
Yes and yes! I have those two and then a Kitchen Aid one too https://amzn.to/2Mk0P4B LOL right!? I tested this recipe in both the Hamilton Beach and the Rival (which I got for my wedding over a 13 years ago!).