Did you know you can make homemade yogurt in the crockpot? Yes, you can! Today I’m sharing what you need to make crockpot yogurt, the step-by-step how-to, plus how to turn that yogurt into Greek yogurt! We’re breaking down the cost of homemade versus store-bought organic yogurt and my favorite ways to enjoy yogurt. Read on for all the goodies! No yogurt maker is required!
Homemade crockpot yogurt
I first started making yogurt in my slow cooker years ago to save money on organic yogurt. I’m breaking down the cost below for you.
My family of 6 had been going through a whole lot of yogurt, and it felt like the right time to bring homemade crockpot yogurt back into the mix.
You’ll need a crockpot (of course) for this how-to, plus a thermometer. I use my handy meat thermometer, but a candy thermometer works well too to make your own yogurt.
Homemade organic yogurt versus store bought organic yogurt
I’m sharing the costs at my local grocery store. Of course, prices vary depending on where you live, so definitely check those out and compare for yourself (2014 prices).
Store-bought organic yogurt (32 ounces): $5.99
½ gallon organic milk (64 ounces): $4.39
Organic yogurt by price alone costs more than double per ounce – so if money savings is something you’re looking for, this may be a great option!
Non-organic yogurt would also cost less, so definitely compare if that’s the route you’d like to go.
Here’s what you need to make your own homemade yogurt
- organic whole milk (or non-organic)
- plain yogurt for yogurt cultures (you can also buy live active cultures)
- crockpot
- meat thermometer
Making yogurt in a crockpot
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- Turn your crockpot on low to let it heat up.
- Pour your milk into a saucepan and heat over medium heat, stirring occasionally until it reaches 185 degrees. Use a candy or meat thermometer to check the temperature.
- Once the milk reaches 185 degrees F (bubbling, not boiling) remove it from the burner and place the pan in a sink half full of cold water. The water should only go up the sides about halfway. Just make sure no water gets into the pan.
- Let the milk cool down, stirring it occasionally. Once the milk reaches 90 and 100 degrees F, remove the pan from the water.
- Measure the yogurt starter (the ¼ cup of yogurt) into a bowl and pour 1 cup of the warm milk over it and stir together. Use 2 Tbsp of yogurt starter per 4 cups of milk.
- Meanwhile, pour the remaining milk into the heated crockpot. Pour the milk and yogurt from the bowl into the crockpot and stir it all together. I like to use a whisk to really combine the live cultures with the warmed milk.
- Place the lid on, turn it off, and unplug the crock pot. Wrap a heavy large towel around it, and let sit at room temperature for 6-10 hours. 9 is typically where I average.
- After the yogurt has finished culturing and going from milk to regular yogurt, place the crockpot in the fridge to cool the yogurt mixture. This will help the yogurt to set better.
- Once fully cooled and set, scoop into individual containers (mason glass jar) to store in the fridge. Should keep for 7-10 days.
How to make thick Greek yogurt
After you’ve made yogurt in the crockpot, grab a large bowl, a strainer, and a cheesecloth to make thick greek yogurt.
Place the cheesecloth (folded up a couple of times) over the strainer (with excess hanging over), then the strainer over a bowl.
Pour the yogurt into the cheesecloth strainer and allow it to sit in the fridge overnight, or for at least 3-4 hours.
You’ll notice the liquid (whey) filling up the bowl, leaving you with super thick yogurt!
Don’t have a cheese cloth available? Try coffee filters in a pinch.
The thicker yogurt is my preferred yogurt type. What do you prefer?
Favorite ways to enjoy homemade slow cooker yogurt
Yogurt and granola bowls are a favorite in the mornings, and we enjoy them 1-2 times a week for sure.
To make a balanced breakfast, start with a base of this creamy yogurt in a small bowl. Add fresh fruit (berries and bananas are my go to!), and delicious granola!
Easy chia jam goes great with yogurt and granola bowls as well.
My hubby loves to take yogurt, with it with some of his protein powder and use it as a pancake topping – a great way to boost protein even more!
Granola recipes to enjoy with greek style yogurt
- almond maple olive oil granola
- hemp granola
- chocolate peanut butter buckwheat granola
- maple coconut granola
Homemade Crockpot Yogurt
Ingredients
- ½ gallon whole milk
- ¼ cup plain yogurt
Instructions
- Turn your crockpot on low to let it heat up.
- Pour your milk into a saucepan and heat over medium heat, stirring occasionally until it reaches 185 degrees. Use a candy or meat thermometer to check the temperature.
- Once the milk reaches 185 degrees F (bubbling, not boiling) remove it from the burner and place the pan in a sink half full of cold water. The water should only go up the sides about halfway. Just make sure no water gets into the pan.
- Let the milk cool down, stirring it occasionally. Once the milk reaches 90 and 100 degrees F, remove the pan from the water.
- Measure the yogurt starter (the ¼ cup of yogurt) into a bowl and pour 1 cup of the warm milk over it and stir together. Use 2 Tbsp of yogurt starter per 4 cups of milk.
- Meanwhile, pour the remaining milk into the heated crockpot. Pour the milk and yogurt from the bowl into the crockpot and stir it all together. I like to use a whisk to really combine the live cultures with the warmed milk.
- Place the lid on, turn it off, and unplug the crock pot. Wrap a heavy large towel around it, and let sit at room temperature for 6-10 hours. 9 is typically where I average.
- After the yogurt has finished culturing and going from milk to regular yogurt, place the crockpot in the fridge to cool the yogurt mixture. This will help the yogurt to set better.
- Once fully cooled and set, scoop into individual containers (mason glass jar) to store in the fridge. Should keep for 7-10 days.
Nutrition
If you try this crock pot yogurt recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in January 2014. Updated August 2022.*
27 comments
pinned!!! can’t wait to make this!
Years ago I had a little electric yogurt make which I used a lot! I have heard about this crockpot method before but now if I do eat yogurt, it is Greek yogurt… wonder how that would work?
To make Greek yogurt you would just need to strain it with a cheese cloth after to get it nice and thick. Totally doable!
Awesome! Doesn’t it feel amazing to make your own…not to mention how delicious it is! Glad you found a recipe that worked for you. Occasionally I find it inconvenient to make mine in the oven (if I need it for something else) so I’m going to keep this recipe handy for reference.
Love this! I have never made my own yogurt but I’ve always been curious about it. I want to try it with coconut milk!
Definitely giving this a try! Thanks so much for sharing!
This is soooo cool!
I pinned it and plan on making it on the weekend!
I totally want to do this!!!! So cool
I totally want to do this!!!! So cool
What a great idea! My mom has made her own yogurt before (I remember this from the 70s when I was a kid!) but it seemed really complicated. I will definitely give this a try!
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It looks delicious! But why use whole milk? (I know it is recommended for toddlers) but for us girls watching our figures, wouldn’t that be a lot of fat per serving?
Hi Leslie!
I have two reasons for using whole milk. The first is that it just makes a creamier yogurt. You could sub in 2% and shoud I achieve similar results (from what I’ve read, have not attempted though).
The other reason is completely a personal preference of mine. Not only for my son, but for my husband and myself we like whole milk dairy products (milks, cheese, yogurts, etc). I find it’s closer to how it’s made in nature, so more ‘real food’ to me. Also, I’m all about the fat in my food. Yes, it’s higher in calories, but I find I feel better when I eat more fats. It gives me energy and keeps me full longer. Again, totally personal!
It looks delicious! But why use whole milk? (I know it is recommended for toddlers) but for us girls watching our figures, wouldn’t that be a lot of fat per serving?
Leslie, I’ve read that “whole” anything helps keep you fuller longer (due to the fat) and doesn’t contain any fillers since the fat is taken out 🙂
Besides the savings, how does the homemade yogurt taste compared to the store yogurt?
It tastes great! Nice tang just like store bought yogurt. Totally similar in my opinion (though I’d have to do a side by side test to see if it’s exactly the same).
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I’ve never made yogurt before so I wanted to give it a try. I followed your recipe exactly and it turned out perfect! I’m straining it through cheesecloth right now to move the creaminess up a notch, although already very creamy! Has a very mild tartness to it as well, so I’ll definitely be making this again!
Yay, Patty! So glad it was a success for you! Isn’t it neat making your own yogurt?!
I am beyond gobsmacked at how easy and good this recipe is!
I used the regular homogenised milk available in any Canadian grocery store and based on a taste test with our usual brand of plain yogurt this is equal if not better.
Note: rather than 1/2 gallon (two litres for Cdn friends) I doubled it to 1 gallon (four litres). No issues with the doubling.
Fantastic, I’m so glad you loved this recipe! Thank you so much for coming here and sharing, really appreciate it!
Five stars for ease of recipe! Made this today after I tried a different recipe that failed. This was easy and a success! I would like to flavor some for my kids, who don’t care for plain yogurt- do you think I can simply add some vanilla extract and a little sugar?
I’m so glad this recipe has been a huge success for you Amy! Yes, you could absolutely add vanilla and sugar. It should not impact it at all. My kids don’t like plain yogurt either so I usually serve it with jam to sweeten it up for them 🙂