Crock Pot Yogurt
Discover the ultimate guide to homemade dairy goodness with this foolproof Crock Pot Yogurt recipe! Using just two simple ingredients—rich whole milk and plain yogurt with live active cultures—this recipe transforms your slow cooker into a vessel for crafting creamy, tangy yogurt right in your kitchen. With minimal prep and hands-off cooking, the crock pot gently heats and ferments the yogurt, creating a perfectly thick and luscious texture over an 8-12 hour incubation. Customize each batch by adjusting the tanginess to your liking, and enjoy it plain or dressed up with fresh fruit, honey, or granola. Perfect for yogurt-lovers seeking a cost-effective, preservative-free alternative, this recipe makes an ideal snack, breakfast, or base for delicious parfaits. Easy, wholesome, and incredibly satisfying—your homemade yogurt journey starts here!
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Recipe Information
Ingredients
- 8 cups Whole milk
- 0.5 cups Plain yogurt with live active cultures
Instructions
Pour 8 cups of whole milk into the crock pot (slow cooker).
Turn the crock pot on LOW and heat the milk for approximately 2.5 hours. The milk should reach a temperature of about 180°F to help kill any unwanted bacteria.
After the 2.5-hour heating period, turn off the crock pot and allow the milk to cool for about 3 hours. The milk should reach a temperature of around 110°F, which is ideal for introducing the yogurt culture.
In a small bowl, mix 0.5 cups of plain yogurt with 1 cup of the warm milk from the crock pot. Whisk until smooth and well-combined.
Pour the yogurt mixture back into the crock pot and gently stir to distribute evenly.
Cover the crock pot with its lid and wrap it with a thick towel to create an insulated environment. Leave the crock pot turned off and allow the yogurt to incubate for 8-12 hours. The longer it incubates, the tangier the yogurt will become.
Once the incubation period is complete, check the consistency of the yogurt. If it has thickened to your liking, transfer it into sealed containers and refrigerate for at least 4 hours to allow it to fully set.
Serve the yogurt plain or topped with fruits, honey, or granola as desired. Store leftovers in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 306 mg | 24% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
