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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!
Table of Contents
- Homemade crockpot yogurt
- Homemade organic yogurt versus store bought organic yogurt
- Here’s what you need to make your own homemade yogurt
- Making yogurt in a crockpot
- How to make thick Greek yogurt
- Favorite ways to enjoy homemade slow cooker yogurt
- Granola recipes to enjoy with greek style yogurt
- Homemade Crockpot Yogurt Recipe
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!
Flavor your yogurt with nut butter and try making almond butter greek yogurt.
Plus, if you’ve ever tried my high protein snickers yogurt cups there is a new way to enjoy homemade yogurt!
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
- 1/2 gallon whole milk
- 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.*
the first time I tried this recipe I used whole milk. Turned out great. The next time I tried store bought goat milk. It came out like a kefir. This third time I used fresh pasturized goat milk from the farm. It came out thicker than the kefir like one. But was stingy and maybe a little slimey textured. This time I left it 11 hours after turning off the crock pot. The first two times I did the 9 hours. Not sure what the issue is. But will keep trying
I really like hearing about the different ways you’ve tried to make it, especially with goat milk!
I’m making this recipe for the first time. I had six cups of milk in my crockpot so I used 3tbs of starter. What do I do with all of the left over starter?
Hey Riley! Is your starter just leftover yogurt like the recipe calls for? If so, you can just use it as you’d like.
Have made this recipe several times successfully, but the last two times it did not set up. I believe I am doing everything the same. The first time, only a few clumps were created. This last time, it was completely liquid after sitting for over 12 hours. I’m wondering if I am killing the culture somehow.
I heat to 185, cool to 95, then mix in the yogurt. Crockpot is in low until ready to add the milk, then off. Any thoughts would be appreciated. Thanks.
Hmmm I wonder what the different factor is between your successful times and the last two that were not successful. Did you use a different brand of milk or yogurt as your starter?
Same brand of milk and yogurt. I am at a loss of what is different. I may try the suggestion of heating in the crockpot, then cooling in the crockpot and see how that goes.
Thanks
Let me know how it goes!
It seemed to work a little better doing the whole thing in the crock pot. I did end up adding the yogurt starter at a little higher temperature though. I think I added at about 110 instead of 95. Will continue experimenting.
Thanks
Glad you had more success!
just heat the milk in the crock pot for 2 1/2 hrs on low. unplug and let sit for 3 hours. mix in 1/2 cup plain yogurt, wrap crock pot with thick towel and let sit for 8 hours. done.
Thanks for sharing your yogurt routine.
Such a great recipe! Question, can it be frozen after it’s been put into a different container?
Yes, however it will change the texture slightly when frozen and defrosted – it could be a little thinner but give it a good stir after it’s defrosted!