Crock Pot or Slow Cooker Yogurt Recipe | How to Make Homemade Yogurt (2024)

Bless This Mess Recipes Breakfast

By Melissa

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.

Crock Pot or Slow Cooker Yogurt Recipe | How to Make Homemade Yogurt (2)

Table of Contents

  • How to Make Slow Cooker Yogurt
  • Tips and Tricks for making Slow Cooker Yogurt
  • How long does homemade yogurt last?
  • Do I have to buy store bought yogurt every time in order to make homemade yogurt?
  • How can I make homemade yogurt thicker:
  • Slow Cooker Yogurt Recipe

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.

Crock Pot or Slow Cooker Yogurt Recipe | How to Make Homemade Yogurt (3)

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.

Crock Pot or Slow Cooker Yogurt Recipe | How to Make Homemade Yogurt (4)

How can I make homemade yogurt thicker:

There’s a few ways to make your yogurt thicker!

  1. Use whole milk instead of 2% or skim. The higher milk fat lends to a thicker yogurt.
  2. Stick it in the fridge. Your yogurt with thicken up some as it gets cold.
  3. Strain your yogurt. By removing some of the whey, you are left with a thicker Greek style yogurt.
  4. 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.
  5. 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!).
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Crock Pot or Slow Cooker Yogurt Recipe | How to Make Homemade Yogurt (6)

Slow Cooker Yogurt

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  • Author: Melissa Griffiths-Bless this Mess
  • Total Time: 12 hrs 5min
  • Yield: Makes 8 Cups 1x
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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

Scale

  • 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. Add the lid.Turn it on low for around 2 1/2 hours*.
  2. 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.
  3. 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!
  4. 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!
  5. 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
Crock Pot or Slow Cooker Yogurt Recipe | How to Make Homemade Yogurt (7)
Crock Pot or Slow Cooker Yogurt Recipe | How to Make Homemade Yogurt (8)

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
Crock Pot or Slow Cooker Yogurt Recipe | How to Make Homemade Yogurt (9)

About Melissa

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Crock Pot or Slow Cooker Yogurt Recipe | How to Make Homemade Yogurt (2024)

FAQs

Can you use a slow cooker to make yogurt? ›

How to make your own yogurt. Use milk in a crock pot to make your own yogurt. At this point, turn off the slow cooker, unplug it, and wrap the entire small appliance in a large towel to help seal in the warmth. Transfer it to a space in your home that isn't drafty, so it can sit uninterrupted for eight hours.

Will yoghurt split in slow cooker? ›

Creamy ingredients (whether they're dairy or non-dairy) can split in a slow cooker. Avoid adding milk, cream, yoghurt, coconut cream or coconut milk at the beginning of cooking as it can end up curdled and grainy. For the best results, stir through at the end of the cooking time and warm through gently without boiling.

What is the best yogurt starter for homemade yogurt? ›

Plain yogurt

Whether homemade or from the store, yogurt itself makes a great yogurt starter. If you're using store-bought yogurt, check the label to make sure it contains live, active cultures—and doesn't have any additives like sweeteners, flavours or thickeners.

Will Greek yoghurt curdle in slow cooker? ›

Dairy. Adding milk, cream, cheese, sour cream, or yogurt to a slow cooker will curdle them.

Does homemade yogurt get thicker the longer it ferments? ›

Fermentation time: The longer you ferment the more tart, and thicker, your yogurt will be. Different cultures work at different rates, but as a general guideline: 6-8 hours produces a mild yogurt, 8-12 hours a tart yogurt, and more than 12 hours produces a sour yogurt.

Why did my homemade yogurt not thicken? ›

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Why is my homemade yogurt still runny? ›

The milk was not held at 180 degrees long enough. The longer you hold milk at that temperature the thicker your end result. Try to keep the milk at 180 for at least 30 minutes. The yogurt maker (or alternative method) is not maintaining the correct temperature.

What should you not cook in a slow cooker? ›

10 Foods You Should Never Make in a Slow Cooker
  1. Raw Meat.
  2. Seafood.
  3. Pasta.
  4. Rice.
  5. Delicate Vegetables.
  6. Boneless Skinless Chicken Breasts.
  7. Dairy.
  8. Wine and Other Liquor.
Jan 19, 2024

Is it cheaper to make or buy yogurt? ›

Make your own. Even the more expensive brands are usually cost-effective when compared to the price of a tub of store-bought yogurt.

How many times can you reuse yogurt starter? ›

Direct-set yogurt starter cultures are single-use cultures: one packet makes one batch of yogurt. Heirloom yogurt starter cultures are reusable indefinitely, with care. Heirloom yogurts must be re-cultured at least every 7 days.

Can I use sour cream as a yogurt starter? ›

When the milk has cooled to the right temperature, Lucia adds three or four tablespoons of sour cream as a starter for her homemade yogurt's culture, slowly mixing it in. She could also use the right amount of yogurt, taking advantage of her own homemade yogurt if she already had some on hand.

What is the final rule for yogurt? ›

Titratable acidity and pH: The final rule required that yogurt have a titratable acidity of not less than 0.7% or a pH of 4.6 or lower before the addition of bulky flavoring.

Can I use store bought yogurt as a starter? ›

A yogurt starter can be from any jar of store bought yogurt that says “active cultures” on the carton. Make sure your yogurt is plain (no sweeteners) and full fat for the best results (though I've heard low fat and even Greek yogurt will work fine as a starter as long as it has active cultures).

How do you make yoghurt without a yoghurt maker? ›

5 Alternatives for Making Yogurt Without a Yogurt Maker
  1. In a Turned-off Oven. The oven can easily be used as an incubator for making homemade yogurt. ...
  2. In a Dehydrator. Large dehydrators are a great alternative to yogurt makers and are easy to use. ...
  3. In a Cooler. ...
  4. In an Insulated Container (Thermos Style) ...
  5. In a Pressure Cooker.

Can you cook homemade yogurt too long? ›

The longer you ferment yogurt, the more acid is produced, and this can make the yogurt unpalatable. Additionally, if you ferment yogurt for too long, the proteins will break down and the yogurt will become runny.

What happens if you cook yogurt too long? ›

Incubated at 115°F/46°C, yogurt will coagulate within about three hours, but if left too long it can easily curdle. I prefer to ferment it a bit more slowly at a slightly lower temperature, four to eight hours at a more forgiving 110°F/43°C.

How can I speed up the fermentation of yogurt? ›

Higher heat will speed up the fermentation process but that's not such a good thing if you are aiming for a probiotic rich yogurt. Too much heat will damage or kill off your starter culture. Conversely, if the temperature is too cool, the culture will become dormant and fermentation will not occur.

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