Homemade Crock-Pot Yogurt

3.3 from 77 ratings

Think making yogurt involves a churning mechanism and an old Amish woman? Think again. Your slow cooker and two ingredients are all it takes. Yup, two ingredients: milk and what’s left of the yogurt you bought at the grocery store. You’ve just saved yourself a ton of money for the week. Be sure to reserve a half of a cup of this batch to use as a starter next time.

Servings

servings

Ingredients

½ gallon milk (whole milk will make the yogurt thicker, but any milk works)
½ cup plain unflavored yogurt (any kind with live active cultures will do)

Directions

Pour the half-gallon of milk into slow cooker and cook on low for 2 hours and 45 minutes. After it’s done cooking, turn the slow cooker off and let cool for 3 hours. In a separate bowl, combine three tablespoons of the cooked milk with the yogurt. Mix well. Add the yogurt mix back to the slow cooker and stir together with the rest of the cooked milk. Cover with the lid and wrap the slow cooker in a large towel. You can wrap the entire thing, or just the cooking vessel. This helps to retain the heat while you let the entire thing sit overnight: up to 12 hours. In the morning, you will have yogurt. Spoon into jars and refrigerate before eating. Keeps for up to two weeks. Don’t forget to save a ½ cup for the next batch!