Homemade Crock Pot Yogurt

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I am a lover of kitchen gadgets and cookware, so there should be no doubt that I would have a Crock Pot. I actually have 2 Crock Pots. The first one belonged to my mom. It is very aged and very used. She gave this “old one” to me when I got married 35 years ago and I still have it and it still works! The other is newer and larger and also well used. When I saw that making Homemade Crock Pot Yogurt was a real thing, I was all in for trying it!!

Homemade Crock Pot Yogurt is just 2 ingredients and time! It is both inexpensive to make and absolutely delicious!!

I know enough about the cheese making process to make yogurt on the stove top. However, it was the Crock Pot component of this recipe that I was most enthusiastic about. I am a busy gal, so anything that allows me to multi-task is a winner in my book, hence my love of this Homemade Crock Pot Yogurt.

The idea behind this method for making yogurt is that the low and steady heat of the Crock Pot, will scald the milk without burning it. A small container of plain yogurt with live, active cultures, is added to the scalded milk and together they sit overnight in the Crock Pot and work their culture magic and become yogurt by morning. 

Homemade Crock Pot Yogurt is creamy and delicious. If you strain it overnight, you have the best ultra-creamy and luxurious Greek yogurt you have ever tasted!!!  

To make Homemade Crock Pot Yogurt, you start with a clean Crock Pot. Pour in 1 gallon of whole milk. If you prefer a lower fat content in your yogurt, then use a lower fat milk, such as 2% or even skim. I encourage you to try it the first time with whole milk. It creates a yogurt that is so creamy and satisfying. However, do what makes you happy. 

The best part is that once you pour the milk into the Crock Pot and turn it on, you are done for several hours. The next big requirement is to come back to the Crock Pot and turn it off and walk away. Then 3 hours later, come back pour in a small container of yogurt containing active cultures and stir, then leave it again until the next morning. I am exhausted just thinking about it……..just kidding!

Homemade Crock Pot Yogurt

To make Homemade Crock Pot Yogurt you just 2 ingredients and time! It is extremely easy to make and both inexpensive and absolutely delicious!!
4 from 4 votes
Prep Time 12 hours
Cook Time 2 hours 30 minutes
Total Time 14 hours 30 minutes
Course Breakfast, Dessert, Lunch, Snack
Cuisine American


  • Crock Pot with lid
  • Large towel to wrap Crock Pot overnight


  • 1 gallon whole milk
  • 1/2 cup yogurt with active, live cultures and no other additives look on label, it needs to say with "active, live cultures"


  • Pour 1 gallon of whole milk into the Crock Pot. Place lid on and turn to LOW for 2-1/2 hours.
  • After 2-1/2 hours, turn Crock Pot off and unplug it. DO NOT take the lid off, just let it sit to cool for 3 hours, undisturbed.
  • After 3 hours, gently stir the 1/2 cup of plain, yogurt with active, live cultures into the warm milk. Place lid on the Crock Pot and wrap a large towel around Crock Pot and leave overnight or 10-12 hours.
  • In the morning, take the lid off and you have yogurt. Ladle out 1/2 cup of yogurt and put it in an airtight container in the refrigerator to use in the next batch of yogurt you make.
  • ***To make thicker Greek yogurt*** Line a colander with coffee filters or cheese cloth and carefully pour yogurt into the colander placed in a bowl and let drain for 8-24 hours, covered in the refrigerator. The longer you let it drain, the thicker it will be come.


***My favorite is to let the yogurt drain for 24 hours. This yields very thick, ultra-creamy and decadent Greek yogurt. I like to serve this with fresh fruit or granola on top.***
***If you want a sweetened yogurt, add honey at the same time you add the yogurt cultures for sweetness***
Keyword Homemade Crock Pot Yogurt, Keto, Low Carb

My husband does not normally like Greek yogurt, or at least he didn’t until he tried my Homemade Crock Pot Yogurt. I let it drain for 24 hours and served it with fresh kiwi on top and he LOVED it! He was hooked and had it again for breakfast the next day with my Maple Grain Free Granola on top. I make a batch of this yogurt once a week, we just can’t get enough! Sometimes, I don’t strain it and blend the thinner version with fresh raspberries or peaches to make a drinkable yogurt we both love. Enjoy friends!

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28 thoughts on “Homemade Crock Pot Yogurt”

  1. 5 stars
    Yes, it may take a long time to process, but it is absolutely worth it. This isn’t your ordinary store bought, processed without love, type of Greek Yogurt! This is smooth, delicious, somebody took the time to care about you, Greek Yogurt.

    • This makes about 2 quarts depending on how long you let it drain. If you let it drain longer, which makes a thicker Greek Yogurt style, then it is slightly less because more whey drained out.

    • Hi there! That is a good question, its more of a matter of personal taste for sweetness. I normally sweeten it “by the bowl full” however if I were to sweeten the whole crock pots worth, I’d probably do 1/2 cups worth of honey. Normally I also add fresh fruit or some of my homemade granola to it, so that also sweetens it. I cant wait to hear how you liked it. Its a family favorite for us.

  2. 5 stars
    This is so easy and so much cheaper if you use a lot of yogurt. I took your challenge and made it with whole milk and I drained it overnight. HOLY buckets!! The best, creamiest yogurt I’ve ever had. I made it plain and it is so scrumptious I don’t even put my normal fruit on it. Thanks so much for a GREAT recipe!

    • Yay!! I’m so glad you enjoyed it as much as we do!! I dont add fruit very often because I like a little honey and then the creamy yogurt combo. Thank you for letting me know how it worked out for you!

  3. 1 star
    Don’t know what happened but a complete BUST! Followed the instructions implicitly and nothing in the morning but my original yogurt I added to the milk. Sooo disappointed. Yogurt added after 3 hrs rest was Greek yogurt from Costco with live cultures. Used organic whole milk. What went wrong?🫤

    • I am so sorry this didnt work for you. I dont know what could have happened. I have never had it not work. I have never used Costco yogurt, but if it had live cultures, I would assume it was okay to use, typically i just buy a small container with live cultures from the regular grocery store. Any chance the crock pot was on high and not low, maybe making the too hot when you added the yogurt with live cultures, thus killing the cultures?

  4. I’m working on my first batch right now. But o have a concern. I let it cool for 3 hrs, not touching the lid. This is after a 2.5 hr cooking time in crock pot set on Low. When I went to stir in the half cup of yogurt, the mixture is completely liquid (whole milk was used). Is this correct or should I be seeing some thickness or curds??? Thanks for any help!

    • I usually start this in the morning. It just makes it easier to watch and not forget and then it is ready to be covered for overnight without messing up my dinner prep time activities.

  5. 5 stars
    Thank you for this great recipe- we’re enjoying it today! My question is…since it made so much, can the yogurt be strained to make Greek style after it’s been in the fridge for a day? I don’t have enough room to strain all of it at once. Thanks again!

    • Well, I have never done that, but I don’t know why you couldn’t. Because of the quantity this makes, I usually end up straining mine in my large colander lined with coffee filters. I like my yogurt Greek style as well, so it does all fit for me this way. I would certainly give it a try.

  6. I would like to know how long does it last in the fridge for?
    First batch was amazing. Used the drained off whey in place of buttermilk, worked great.

  7. Hi Oma,

    I Haven’t tried the recipe yet, Iwas wondering if I could swap the milk out for either oatmilk or fairlife ultra processed milk. Any thoughts.
    Thank You Christina


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