So easy, yummy, customizable and budget-friendly!
Hi friends! 💛
Today I’m sharing one of my favorite old-fashioned kitchen magic tricks: how to make creamy, delicious homemade yogurt in your crock pot. That’s right—no fancy gadgets, no yogurt maker, no pressure (literally)—just good ol’ fashioned slow cooker goodness.
If I have to say so myself, this process scared me. The thought of something with milk in it sitting out all night was rather mind-boggling to me and goes against everything I feel about handling milk. I have to say, though, trust the process; it is very worth it. We tried Strawberry and Vanilla Coconut. The Vanilla Coconut won.
This method is perfect if you’re trying to cut grocery costs, avoid extra additives, or just love that “I made this myself” feeling. It’s one of those quiet homemaking joys I come back to again and again.
Let’s get into it!
🖨️ Download the Printable Recipe here 🖨️
🥛 What You’ll Need:
- 1 gallon whole milk (for the creamiest results, but 2% works too!)
- ½ cup plain yogurt with live cultures (as your starter)
- A large crock pot (5–6 quarts is perfect)
- A bath towel or blanket
- Optional: food thermometer
👩🍳 Step-by-Step Instructions
1. Pour the Milk
Just pour that whole gallon of milk right into your crock pot.
2. Heat the Milk
Turn the crock pot on LOW and let the milk warm up for 2½ hours.
Your goal is about 180°F—warm enough to kill off any unwanted bacteria. (If you’re not using a thermometer, it should be steamy but not boiling.)
3. Cool It Down
Turn off and unplug your crock pot. Let the milk cool down for another 2½ to 3 hours, until it’s about 110°F–115°F—or just comfortably warm to the touch, like a nice bath.
4. Add the Starter
Scoop out 1 cup of the warm milk and stir it together with your ½ cup of yogurt starter in a separate bowl.
Once it’s blended, pour it back into the crock pot and stir gently to combine.
5. Wrap It Up and Wait
Put the lid on, wrap the entire crock pot in a bath towel or blanket, and let it sit (unplugged!) for 8 to 12 hours.
I usually do this overnight—it’s like tucking your yogurt in for bed. 😄 Try not to peek! Nighty Night Yogurt 😴
6. It’s Yogurt Time!
In the morning, unwrap it and take a look. You should see a thickened, mild yogurt waiting for you!
It might look a little jiggly or have a bit of whey on top—that’s 100% normal.
🥣 Optional: Make It Greek-Style
If you love a thicker, creamier yogurt:
- Line a colander with cheesecloth or a clean dish towel.
- Set it over a large bowl and pour the yogurt in.
- Let it strain for 2 to 4 hours (or longer in the fridge).
- The longer it strains, the thicker it gets!
You’ll end up with lovely Greek yogurt and a bowl of leftover whey—don’t toss it! It’s great in smoothies, bread, or even soups.
🍓 Flavor Ideas
Once your yogurt is chilled and ready to enjoy, you can flavor it however you like:
- Vanilla Yogurt: Stir in vanilla extract and a little honey or maple syrup.
- Strawberry Yogurt: Blend a handful of strawberries with a splash of lemon juice and sweetener, then stir it in.
- Cinnamon Honey: My personal favorite—perfect with granola!
📝 Tips & Tricks:
- Always save a few spoonfuls of your homemade yogurt to use as a starter next time!
- If it’s too runny, try straining it longer or heating the milk just a touch higher next time (closer to 185°F).
- This recipe makes about 2 quarts of yogurt once strained.
- And you know all those coffee syrups and drink syrups you can buy? They make great flavoring for your yogurts!
From My Little Kitchen to Yours
There’s just something so awesome about knowing you can make real, nourishing food with your own two hands. This yogurt is smooth, gentle on the tummy, and truly satisfying. Bella 100%LOVED it!
Let me know if you try it—I’d love to hear how yours turns out, and what fun flavors you add in. Until next time…
With love,
Mrs. G 🌷
