How to Make Yogurt in the Crockpot

How to Make Yogurt in the Crockpot

Making your own yogurt is really easy and very frugal friendly… especially when you find milk on sale. It is time consuming but still very easy and requires practically no work for you. It is mainly just a waiting game, but definitely worth the wait.

You will be shocked with how easy it is to make yogurt in the crockpot.

If you don’t have a crockpot, I highly recommend this one. It travels great and seals which is perfect for this crockpot yogurt recipe.

See all of our favorite Crock Pot Recipes here.

You can really Make Yogurt in the Crockpot!

 

How to Make Yogurt in the Crockpot
 
Ingredients
  • ½ Gallon milk (or 8 cups – whole or 2%)
  • ½ cup of yogurt -it has to have live cultures in it. Just check the label. It will not work unless you have the live cultures.
  • 1 unflavored gelatin
  • 1 bath towel
  • a crockpot (I used a 6 quart)
Instructions
  1. Place the entire ½ gallon of milk into the crockpot. Cook on low for 2½ hours.
  2. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours. You don't have to do anything. Just let it sit unplugged.
  3. When 3 hours have passed, take 2 cups of the warmish milk from the crockpot and put it in a bowl. Whisk in ½ cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine. (you can also add in the gelatin at this time)
  4. Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
  5. Let it sit for 8 hours with the towel around it.
  6. Let chill in the plastic containers and add flavorings. That is it!
  7. **The gelatin will help thicken the yogurt. Homemade yogurt is not as thick as the store bought, so the gelatin will give it the store bought appearance.

 

The results – We loved it. The only problem is that it is thinner than store bought yogurt, so I recommend the non-flavored gelatin. That will really help with the consistency.

You do need to flavor it because plain yogurt isn’t so tasty. We flavored it with blended fruit, or sugar, or honey, or vanilla. The kids loved trying different types.

It is very frugal friendly and makes a ton. Let me know if you try it out.

 

I like to use yogurt in my smoothies. Here are two recipes:

 

Comments

  1. Kay says:

    After scouring the net for months before I would even try making yogurt, this is the method I settled on. It is BY FAR the easiest. If someone wants to save even more, you CAN skip the gelatin and simply drain the yogurt after it sits in the fridge for a while. Let me back up; after it reaches at least 185F during the cooking stage (this take 2-3 hours depending on your crock), I shut it off. It usually take 2.5 hours to cool off enough before adding the cultures (must be no more than 110F!!). I use a confection thermometer because I already owned one. Once it is 110F, I add 1-2 tsp vanilla at that time along with the yogurt cultures and wisk it into the larger amount still in the crock.. After the 8-hour session in the towel wrap (longer has been fine for us, too), I put the crock in the fridge for at least 2-3 hours (more is fine). When I get around to it, I put a colander lined with paper towels in a bowl and pour the cold yogurt into the colander, cover with a plate of some kind just to keep out debris, and place BACK in the fridge for a few hours. This will drain off the excess whey; my family like Greek yogurt and this is a way to make it VERY thick. If it is too thick, you can always add back some of the whey. You can also save the whey in ice cube shapes and add to smoothies/other uses as you please. I add sweetener sometimes, but NOT until after it is drained. The more my family has eaten homemade yogurt, the more they like it without sugar altogether. Go figure! I have messed up this recipe several times and find it to be very forgiving. I DO think adding sugar thins it back out a bit, so I am careful about that.

  2. Abby says:

    I just found this recipe, and want to try it. We eat a lot of greek yogurt in our house. Is there anyway to make greek yogurt in the crockpot? Thanks.

  3. Carrie says:

    It really is easy. All you have to do is make an extra step and that is to strain the yogurt when you are done. You can easily use a cheesecloth.

  4. Carrie says:

    Thanks so much for your comment Kay. I agree. adding anything really does thin the yogurt down.

  5. Elizabeth says:

    Thank you so much for sharing this post I am going to try it but have a small question. Do you just add the jello in without diluting it in water? Never used unflavored jello…sorry.

  6. Carrie says:

    Yes, no dilluting it needed. You just mix it in. It really is that easy. Come back and let me know how it turns out for you. I think you will be pleasantly surprised!

  7. Debbie says:

    I add 1/2 cup powered milk when I put the milk into the crockpot. This helps thicken the yogurt. I do not use the gelatin. I rarely have to drain, but I do if it is not thick enough.

  8. John says:

    The yogurt came out PERFECT. I heated the whole ( non-organic) milk to 180F in an electric pressure cooker with the pressure release open. Next I added 1/2 cup of powered milk ( instead og gelatin) and let everything sit covered for 3 hours. The temperature was at 110F. Then I added 1/2 cup of plain organic yogurt, mixing well. I replaced the cover and let everything sit for 10 hours (overnight). It was almost thick enough to stand a spoon at this point. Seven cups of the youurt are now draining in the fridge ( I ate one cup for breakfast). Your instructions were great. Thank you

  9. nancy says:

    I just recently started eating Greek yogurt and after seeing this recipe I’m curious to try. My one question is won’t milk spoil if you leave it out for 8 hrs wrapped in a towel.

  10. Sue says:

    Can you use skim milk for this? I have always wanted to make yogurt at home and am looking forward to trying this recipe, but would like to reduce or eliminate the fat. Thank you!

  11. Carrie says:

    No it will not spoil, just follow the directions and it will work perfectly. :)

  12. Carrie says:

    From my experience, skim doesn’t work that well. You can try it and let me know. I have used whole milk and 2% milk and it worked great.

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