Print
Homemade Yogurt Image

Slow Cooker Yogurt


  • Author: Melissa Griffiths
  • Prep Time: 5 min
  • Cook Time: 12 hrs
  • 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!


Scale

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

  1. In a large crock pot, add 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.
  2. 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!
  3. 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!
  4. 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