This sounded like such a fun thing to try, so I bought a half-gallon of milk and set off on my experiment to make yogurt IN the crock.

Crock-Pot Homemade Yogurt

Rating: 51

Prep Time: 3 hours, 5 minutes

Cook Time: 13 hours, 30 minutes

Yield: 5

Crock-Pot Homemade Yogurt


Half Gallon Milk (8 Cups), can be Pasteurized and Homogenized BUT not Ultra-pasteurized (Use Whole Milk if you want it very thick, I used 2%)
1/2 Cup Plain Yogurt with Live and Active Cultures
1 Packet Non-Flavored Gelatin OR 1/4th Cup Nonfat Dry milk (this is optional for thickening, I did not use it)
1/2th Cup Agave Nectar
1 Teaspoon Vanilla Extract
4-Quart or Larger Crock-Pot
2 Very Large Thick Towels
Coffee Filters


  1. Turn on crock-pot to low.
  2. Pour the entire 1/2 Gallon into the crock and cover with the lid.
  3. Cook for 2 1/2 hours, check to see if temp has reached 180 degree’s.
  4. Once it has reached 180 degree’s, unplug crock and leave top on.
  5. Let the crock-pot sit completely undisturbed for 3 hours.
  6. After the 3 hours are up, gently put in the 1/2 cup of plain yogurt and wisk carefully about 4 or 5 times.
  7. Cover crock, wrap with the heavy towels completely around the crock.
  8. Let it sit for 8 hours or overnight.
  9. Now the yogurt will be quite runny. You can choose to have runny yogurt, add one of the thickeners or strain it.
  10. I choose straining.
  11. Line a colander with coffee filters, one with good side handles will make this easier.
  12. Place that colander into another bowl, where the whey will strain into.
  13. Carefully pour the yogurt onto the coffee filters.
  14. Set it into the fridge and let it strain.
  15. If you want lumpy yogurt strain for 2 hours.
  16. If you want thicker “greek” yogurt strain 3 or more hours.
  17. Once it has fully strained scoop it out into a clean dish with a cover.
  18. At this point you can add the 1/2 cup of Agave Nectar or another sweetener (honey, Stevia, sugar ect)
  19. Add 1 Teaspoon of Vanilla Extract
  20. Now you have some yummy Vanilla yogurt!
  21. At this point you can add fruit, frozen fruit, granola, jam, whatever you wish to flavor it.
  22. Before adding the flavoring if you so choose you can save 1/2 Cup of the yogurt as your new starter.
  23. The whey that you strained off, is wonderful to bake bread with instead of milk, make ricotta cheese, or even add to your compost pile; it’s really good for gardens too.


The prep/cooking time may be a bit confusing with what I can enter.

You first cook for 2 1/2 hours.
Let sit for 3 hours.
You then let it sit again in crock for 8 plus hours.
You then let it strain in fridge for 3 hours.