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–+ servings
Yogurt in a parfait glass, layered with strawberry sauce and topped with granola, strawberries and blueberries

Homemade Yogurt in the Slow Cooker

Course: Side Dish, Snack
Cuisine: American
Keyword: crockpot, homemade, slow cooker, yogurt
Prep Time: 5 minutes
Cook Time: 30 minutes
Culturing Time: 8 hours
Total Time: 8 hours 35 minutes
Servings: 32 ounces
Make your own homemade Greek yogurt using your slow cooker, a beach towel and a candy thermometer!
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Equipment

  • Large Pot with Lid (to fit at least 8 cups)
  • candy thermometer
  • slow cooker
  • Beach Towel

Ingredients

  • 8 cups milk, 2% recommended see NOTES below
  • ½ cup plain Greek yogurt or yogurt starter saved from last batch

Instructions

  • Remove yogurt starter from fridge. Turn slow cooker to LOW to heat up.
  • Pour milk into pot and attach candy thermometer to side. Stirring occasionally, warm the milk over medium heat until 185°F (about 20 minutes).
  • Fill sink with ice cold water. Cover pot with lid and place in cold water. Allow milk to cool until 90-110°F (about 7-10 minutes).
  • Mix yogurt starter with 1 cup warm milk. Pour milk and starter mixture into slow cooker. Stir. Cover slow cooker and TURN OFF. Wrap sides and top with beach towel. Let sit 6-10 hours.
  • Remove beach towel and carefully transfer slow cooker liner to fridge. Do NOT stir or shake. Allow to cool completely (or overnight).
  • Strain yogurt through a cheesecloth or coffee filter (about 5 hours).
  • Set aside ½ cup plain yogurt to use as the starter for your next batch of yogurt!
  • Store yogurt tightly covered in fridge up to 2 weeks. Save whey tightly covered in fridge up to 2 weeks.

Notes

  • Milk: any cow milk will work fine but will affect the flavor of the final product. Most store-bought yogurts are made with 2% milk. Baby yogurt is made with whole milk.
  • 8 cups milk is 1/2 gallon.
  • Yogurt starter: plain Greek Yogurt is recommended as a starter, but plain regular yogurt can be substituted.
  • When milk reaches a temperature of 150°F, stir more frequently to prevent scorching.
  • Culturing Time: Shorter time will result in a milder and thinner yogurt. Longer time will result in a thicker, tangier yogurt. I like to culture for 7-8 hours.
  • If doubling this recipe, use 2/3 cup yogurt starter to culture 1 gallon of milk. Heating time will increase to about 35 minutes and cooling time will increase to about 15 minutes. Monitor closely.