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
- 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 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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