I’ve made yogurt on the stove and in a yogurt maker before, but I’ve always worried that it wouldn’t turn out right in the crock pot. Don’t ask me why!
And now I’m wondering why I was scared to try. Because folks, if you not done this before, it is so, so easy. It felt almost too easy — like I was cheating or something!
I’d picked up a half gallon of whole organic milk marked down to $1.99 at the health food store on Tuesday, so I used that for the milk. And I used plain Greek yogurt for the starter, because that’s what I had on hand.
The recipe requires very little effort on your part, but it takes a long time to make: I started it yesterday morning and it wasn’t done until I woke up this morning (well, it would have be done in the middle of the night, but I wasn’t about to get up at 2 a.m. just to put the yogurt in the fridge! :)) So, if you want to try this, I’d recommend doing it on a day when you’ll be home all day.
And you might want to set a timer to remind you when you need to go do something to it. You certainly don’t want to waste a whole half gallon of milk!
My beautiful bowl of homemade yogurt. I had some for a snack this afternoon with dried cranberries, sunflower seeds, and chocolate chips sprinkled over it and it was delicious!
By the way, according to my friend, Angie, this homemade yogurt is great to use to make Homemade Go-Gurts!
Homemade Yogurt in the Crock Pot Recipe
- 1/2 gallon milk (Whole milk will make the yogurt thicker, but any milk will work.)
- 1/2 cup plain unflavored yogurt (Any kind with live active cultures will work. Be sure to save a half cup of this batch of homemade yogurt to use as a starter next time!)
Pour the half gallon of milk into your crock pot and turn it on low. Cook it for 2 hours and 45 minutes (set the timer to remember to turn it off!)
After 2 hours and 45 minutes, turn the crock pot off and let it sit down 3 hours.
Spoon a small amount of the milk into a small bowl and add the half cup of yogurt to it. Mix together thoroughly.
Dump this mixture back into the milk in the crock pot and mix it around well.
Put the lid back on your crock pot and wrap the crock pot with a large beach towel or blanket (make sure the crock pot is unplugged and turned off!). Yes, I know, it sounds a little ridiculous to wrap a crock pot with a beach towel, but I did some research online and it seems that the experts recommend this step as it helps keep the heat in the crock pot and allows it to cool more slowly.
Let the beach-towel-wrapped crock pot sit for 8-12 hours (or overnight). After 8-12 hours, it should be thickened.
Spoon yogurt into jars or plastic containers and refrigerate a few hours before eating.
This will keep for one to two weeks in the refrigerator. Be sure to save a half cup to use as a starter for your next batch of homemade yogurt.
Please note: This yogurt will not be as thick as storebought yogurt. If you prefer thicker yogurt, you might check out this recipe on Keeper of the Home. It requires a few more steps, but it looks like it thickens more. Also, Thankfully Thrifty has a Yogurt Q&A post you might find helpful.
Recipe adapted slightly from Thankfully Thrifty.
Have you made homemade yogurt before? If so, I’d love to hear about your experience. What is your favorite way to serve/use yogurt?
Want more make-it-from-scratch ideas? I highly recommend Easy Homemade by Mandi Ehman. This ebook contains more than 60 recipes for homemade kitchen staples and it’s beautifully laid out, well-illustrated, and packed with great ideas and recipes.