If your tired of paying for expensive yogurt, this is a super simple easy economical way to make your own yogurt! With just two ingredients you can have your very own Crock-Pot Homemade Yogurt! Flavor the yogurt with your favorite fruits or extracts for a healthy breakfast or snack!
Crock-Pot Homemade Yogurt
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.
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| Servings | 6People |
| Cook Time | 2.5 - 3Hours On LOW |
- 1/2 Gallon Milk *See note
- 1/2 Cup Plain Yogurt With Active Live Cultures
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Ingredients
Servings: People
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- Pour the milk into a 6 quart or larger slow cooker.
- Cover and cook on LOW for 2 1/2 hours to 3 hours or until the temperature of the milk reaches 180° F (82° C).
- Unplug the slow cooker and let the milk sit with the lid on undisturbed for 3 hours.
- Remove lid from slow cooker and gently whisk in the 1/2 cup of plain yogurt with live cultures
- Place lid back on slow cooker and wrap the entire slow cooker with heavy towels to insulate the slow cooker.
- Let sit unplugged on the counter for 8 hours or overnight.
- For a thicker yogurt (Greek style) set a colander over a large bowl and line the a colander with several layers of cheesecloth, clean tea towel or coffee filters and place the bowl with colander and yogurt in it in the refrigerator and strain the whey off the yogurt until the yogurt is as thick as you like it. 2 to 3 hours should be sufficient.
- Serve yogurt with fresh fruit, yogurt and sweetener of your choice.
You can use any type of dairy milk (cow, sheep, goat, etc.) in this recipe that is either raw, pasteurized or homogenized. However, avoid using milk that is ultra pasteurized. For the creamiest yogurt use whole milk yogurt but to shave off calories and fat grams you can use fat-free, 1%, or 2% milk. The nutritional information calculated in this recipe uses 2% milk.
Before sweetening or adding any flavors to your yogurt, set aside 1/2 cup of your homemade slow cooker yogurt to use as the starter of your next batch.
Can this be canned in a canner or water bath? How long will it keep as you show it here in the jars?
Thank you.
Yogurt cannot be canned, neither Water Bath Can or Pressure can, however the small jars make great containers for them. It will keep 1-3 weeks.
Hi,
If I choose not to strain it, just add the gelatin then, right?
Yes you can then add the gelatin. If it still seems a titch runny for your taste, I would strain it for an hour or so, but hopefully the gelatin would absorb most of the whey.
Hello,
I love making my yogurt like that. Really yummy (although I haven’t tried adding gelatin; might just give that a try).
I was also wondering where you got those jars from. All I’ve found over here are canning jars/mason jars (with lid and ring) and I definitively prefer one-piece lids.
Thanks.
Those Jars and rings were a Better Homes and Gardens product via Walmart.
The ones I used were not one piece lids, the ring was separate from the lid. I just used regular Ball lids. Occasionally you may be able to find a screw on lid from another food product that will fit those jars.
Hi, I love the idea and am trying to cook healthier for my family and cut out all the preservatives by making most things from scratch. very excited for this one!
How many cups would you say this makes?
THANKS!
It makes about 32 ounces or 4 cups, 2 pints or 1 quart
Hi, I have made this before and really like it. I was wondering though if using the gelatin for thicker yogurt when do you put it in? Also do you need to mix it with some warm milk first? Thanks.
When you add the already made yogurt (as the culture) to the milk in the crock, add the gelatin at the same time. I would do it the same way as the yogurt.
I am looking for ways to help my family eat better while keeping in budget. This looks great but I was wondering if this recipe also works with goats milk or a mix of the two.
I am pretty sure you could use goats milk or a combination of the two to make your yogurt!