Homemade Crockpot Yogurt

5 from 4 votes

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!

Prep Time20

Rest Time6

Total Time6 20

Course: Breakfast, Snack

Cuisine: American

Keyword: yogurt

Servings:

Calories: 117kcal

Author: Heather

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