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Homemade Yogurt in the Crock Pot

 This is the easiest homemade yogurt recipe you'll ever try! And the best part? It's made in the slow cooker! It seriously feels like cheating, it's so easy!

After my fairly successful attempt at making homemade toothpaste, I was again inspired by Thankfully Thrifty to try making homemade yogurt in my crockpot.

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!

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.

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  • Angelia says:

    Just as the others have said check the temperature. It take 4 hours for mine to reach the 180 degrees..You also have to keep the yogurt at a steady temperature (110°F to 115°F), I found that the old fashion heating pads that turned on low and I set it under the crockpot inside the oven with light kept it at the desired temp as well as placing the crock in a cooler with the heating pad on low..To thicken I add one packet of unflavored gelatin powder when I add the starter.

  • Lisa Banks says:

    Does anyone know if I strained this through cheese cloth (or something similar) if I would end up with “Greek” yogurt? Just curious because I really prefer the thickness of the Greek style over regular yogurt.

  • j souza says:

    I have made my own yogurt and strained it with coffee filters to get Greek style. I was very happy with the results even though it was a bit of work. The saving was worth the effert.

  • Pat says:

    I make my own yogurt but I wrap the bottles in a towel, place them in a small cooler bag ( to keep the temp even) and place it in the sun for 6 to 7 hours. I live in the Caribbean so that works for me.

  • Beth says:

    Can yogurt be frozen?

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