Easy Slow Cooker Yogurt Recipe

Here’s my go-to slow cooker yogurt recipe that’s become a regular in my weekly routine. It’s a simple, straightforward method that gives you creamy homemade yogurt without any fancy equipment or complicated steps.

Making yogurt at home has saved me so much money over the years, and my kids love adding their favorite fruits and honey to make it their own. Plus, there’s something really satisfying about turning a gallon of milk into fresh yogurt while you sleep!

What Kind of Milk Should I Use?

When making homemade yogurt, the type of milk you choose directly affects how thick and creamy your final product will be. Whole milk (full-fat) is your best bet since it creates the richest, creamiest yogurt with a smooth texture that’s similar to what you’d buy at the store. While you can use 2% or even skim milk, keep in mind that your yogurt will turn out noticeably thinner and less creamy. For the best results, avoid ultra-filtered or ultra-pasteurized milk, as these can sometimes be tricky to work with and may not set properly. If you’re using store-bought milk, regular pasteurized milk from the dairy case works perfectly fine.

Options for Substitutions

When making homemade yogurt, you’ll want to be careful with substitutions since this recipe relies on specific ingredients to work properly:

• Full-fat milk: While full-fat milk gives the best results, you can use 2% or even 1% milk – just know your yogurt will be thinner. Ultra-filtered milk works great too. Avoid using non-dairy milks like almond or soy, as they won’t culture properly without special starters.
• Store-bought yogurt starter: The starter yogurt is essential and can’t be skipped, but you have options. Any plain yogurt will work as long as it contains live cultures – Greek, regular, or even Bulgarian style. Just make sure it’s fresh and unflavored. Once you make your first batch, you can use some of your homemade yogurt as the starter for future batches (for about 3-4 generations).

Watch Out for These Mistakes While Making

The temperature control is absolutely crucial when making homemade yogurt – heating the milk above 180°F will result in grainy yogurt, while not heating it enough (below 165°F) won’t properly prepare the proteins for fermentation.

Another common mistake is stirring in your yogurt starter while the milk is still too hot – wait until it cools to 110-115°F, or you’ll kill the beneficial bacteria needed for fermentation.

Moving or jostling the slow cooker during the fermentation process can break up the forming curds and give you runny yogurt, so pick a quiet spot where it won’t be disturbed for 8-12 hours.

For the thickest, creamiest results, avoid the temptation to check on your yogurt during fermentation, and remember to save a portion of your homemade batch to use as a starter for next time – it’ll work even better than store-bought.

What to Serve With Homemade Yogurt?

Fresh homemade yogurt is so versatile – you can dress it up for breakfast, snacks, or even use it as a healthy dessert base! A drizzle of honey and some fresh berries is my go-to morning combo, but granola, chopped nuts, or a sprinkle of cinnamon work great too. For a savory twist, try using your yogurt as a base for tzatziki sauce or as a cooling side dish for spicy foods like curry or chili. You can also blend it with frozen fruit for a quick smoothie or layer it with granola and fruit preserves for an easy breakfast parfait.

Storage Instructions

Keep Fresh: Your homemade yogurt will stay good in the fridge for up to 2 weeks when stored in airtight containers. I like to portion it into smaller jars – it makes grabbing a serving super easy! Just remember that homemade yogurt might be a bit thinner than store-bought, and that’s totally normal.

Save Starter: Don’t forget to save 1/2 cup of your homemade yogurt to use as a starter for your next batch! Keep it in a separate small container in the fridge, and try to use it within 5-7 days for the best results when making your next batch.

Strain: If you want thicker, Greek-style yogurt, strain it through a cheesecloth-lined colander in the fridge for 2-4 hours before storing. The longer you strain, the thicker it gets! Save that whey liquid too – it’s great for smoothies or baking.

Preparation Time	15-20 minutes
Cooking Time	150-150 minutes
Total Time	165-240 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-650
• Protein: 30-35 g
• Fat: 30-35 g
• Carbohydrates: 50-55 g

Ingredients

• 8 cups (1/2 gallon) full-fat milk (using milk with less fat will result in a thinner consistency)
• 1/2 cup store-bought plain yogurt marked with “live and active cultures”

Step 1: Heat the Milk in the Crock Pot

Start by pouring the desired amount of milk into a large crock pot.

Place the lid on the crock pot and turn it on to the low setting.

Let the milk heat for approximately 2 1/2 hours.

It’s important to follow this duration to achieve the right temperature for culturing the yogurt.

Step 2: Cool the Milk

After the initial heating period, unplug the crock pot to let the milk cool without any external heat source.

Allow it to sit undisturbed for 3 hours.

Setting a timer is a good idea to ensure precise timing.

Step 3: Stir in Yogurt Culture

Once the milk has cooled, stir in 1/2 cup of yogurt as your starter culture.

Make sure to mix it well into the milk.

Cover the crock pot with its lid and then insulate it with 2 large towels or a blanket to maintain a cozy environment.

Allow it to rest for 8 to 12 hours; letting it sit overnight is ideal for convenience.

Step 4: Refrigerate the Fresh Yogurt

By the next morning, you’ll have a batch of homemade yogurt.

Carefully transfer the yogurt into a 1/2 gallon mason jar and place it in the refrigerator for a few hours.

This chilling period will help thicken the yogurt’s texture.

Remember to reserve 1/2 cup of this yogurt to use as a starter for your next batch.

Step 5: Optional – Strain for Greek Yogurt

If you prefer a thicker yogurt, strain the fresh yogurt using a cheese cloth set over a bowl in the fridge for a few hours.

This process will remove some of the whey, resulting in a creamy and rich Greek-style yogurt.