The EASIEST homemade yogurt recipe using a slow cooker. Making yogurt & homemade greek yogurt has never been easier with your Crockpot!
(Friends: The links in this post are affiliate links. Countess of Low Carb & her furbabies will be compensated when you make a purchase by clicking through the links. Read our disclosure policy here.)
Homemade Yogurt – Ingedients:
- Slow cooker
- 1/2 gallon of whole milk
- 1/2 cup of plain yogurt. Make sure there are live cultures like l. bulgaricus and s. thermophilus. I used Greek Yogurt Plain. You CANNOT use flavored yogurt.
- Food thermometer
- Coffee filters or cheese cloth
- Optional – mini Mason Jars
Timeline For Easy Yogurt Recipe:
- 2-3pm: start time
- 6:30-8:30pm(ish) pm: Put your yogurt in a blankie to tuck in for the night.
- 4:30-8:30(ish) am: Strain your yogurt
- 1pm: EAT freakin’ yogurt!
I would recommend starting your yogurt at 2-3pm. You can let your yogurt sit overnight around
Add 1/2 gallon of whole milk to large slow cooker and put the lid on the slow cooker. Turn heat to high for 2.5 hours.
Use your Food thermometer and make sure to get temperature of the milk to 180 degrees F.
Once at 180 degrees, turn off any heat and unplug your slow cooker to let the milk sit. After getting to 180 degrees, leave the slow cooker’s lid on. Let the slow cooker milk mixture cool for another 2-3 hours with the lid on.
You will then want to get your milk to 110 degrees F.
Once the milk gets to 110 degrees F, add the plain yogurt with active cultures to your slow cooker.
Mix the milk and yogurt mixture with left to right motions with your spoon.
Close with the slow cooker lid with the milk and yogurt mixture.
Wrap your slow cooker in a blanket or with thick towels. This piggy will to the market and go weee-weeee-weeee all the way home for yogurt. Wait for 10-12 hours.
Line two colanders with Coffee filters or cheese cloth. Two colanders with Coffee filters or cheese cloth in between will result in thicker yogurt.
Then add yogurt mixture to top colander.
You are trying to separate whey from yogurt mixure. The more separation, the thicker the yogurt = Greek Yogurt.
Put the yogurt and colanders in the fridge covered with foil or saran wrap for 4-5 hours.
You will get 4 cups of whey and 3.5-4 cups of Greek Yogurt.
Save your whey for soups! We used our whey for keto chili and it was delicious!
Store yogurt in fridge in air tight container for up to 2 weeks.
Save 1/2 cup of yogurt so you can make it again next time. 🙂 xxoo Elizabeth