Make Yogurt In Your Crock Pot
Edited on 10/5/09 to add: Since posting this I have also discovered that you can make raw yogurt on your counter top, without the use of a crock pot or yogurt maker. All you need is a starter and the super clear directions that come with it. Not only is it easier since you simply leave it on your counter top, but you also retain the benefits of the raw enzymes! You can find culture starters here.
I have tried other methods for making yogurt, but this is by far the easiest. I originally got this idea from Stephanie and use her basic recipe. Making your own yogurt is a frugal way to get some good probiotics into your family.
Here is the cost savings breakdown for us:
- Before: we would buy organic plain yogurt from Trader Joe’s: $3/quart
- Now: I make it out of our grass-fed raw milk from the farmer: $1.75/quart
- Savings = $1.25/quart x 2/week = savings of $2.50/week = savings of $130/year
Trader Joe’s is the cheapest organic yogurt you can find. The health food store sells it for $4.50/quart. For me, it is definitely worth the savings to do the five minutes of total work involved in making yogurt in the crock pot.
Crock Pot Yogurt
Recipe notes: This recipe uses a 2 quart crock. In using a 4 or 4 1/2 quart crock I found the yogurt to have a bit of a "springy" texture. I was able to alleviate this by heating the milk an additional 15 minutes for a total of 2 hours and 45 minutes.
- Turn your crock pot to low and pour in 1/2 gallon of milk.
- Heat on low for 2 hours and 30 minutes.
- Once 2 hours and 30 minutes have elapsed turn your crock pot off and unplug it. Let the milk cool in the crock with the lid on for 3 hours.
- After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well.
- Pour the yogurt-milk mixture back into the milk and whisk thoroughly.
- Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
- Let it culture overnight, 8-12 hours.
- In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice.
- For optimum texture, refrigerate for at least 8 hours before using.
Hi Shannon, we love yogurt and would like to try making this using my 5.5 liter (5.8 quart) crock pot. Since it will be my first time, I would like to do 1/4 gallon (approximately 1 liter) of milk first as my trial batch. As such, my questions are: 1) how long should I heat the milk in the crock pot? Should it be shorter than the 1 hr 45 mins since volume is half the recipe? and 2) how much yogurt should I add into the mixture? Also half of what your recipe calls for? Many thanks, Shannon! Cheers!
Terri – Things get a little tricky when you alter the volume since the heating/cooling times are dependent on the volume of liquid. You could monitor it with a thermometer, let it heat to 160-180 degrees and then cool to about 110. I usually add about 2 tablespoons of starter to each quart of milk. HTH!
I made this for the first time with raw milk and it came out great. Delicious. I won’t be buying anymore yogurt. I would like to try a non-heating method of making yogurt next.
Hi Shannon, my yogurt did’nt turn out. It was still liquid in the morning. I had to let the crock cool 4 hours instead of 3 because I was gone. when I wrapped with towels I turned it on low for 3 min. just so it would stay a little warmer than our kitchen.
I used an organic vanilla starter from the store. Is the milk wasted?
Thickens with the addition of some psyllium husk when it’s all milk. I use thicker homemade oat milk, or oat milk and half regular milk, oat milk saves tons of money, really great with vanilla and nutmeg and cinnamon, like egg nog 🙂
To create a thicker yogurt add 1 -2 tbs of skim milk powder to every pint of milk. Stir it in when the milk is cooling, before you add the culture. This gives a firmer set after chilling and an even creamier texture when strained.
To cut some of the time I need to supervise the pot could I warm the milk on the stove to 180 and then put it in the crockpot to cool down before I add the cultures?
Anita – I don’t see why not, though I haven’t tried it and can’t guarantee anything.
I made my first ever batch of Yogurt, it has been cooling in the fridge for about 8 hours, I followed the crockpot recipe, but the batch is rather snotty, how can I thicken,? can I reheat to 18 degrees and repeat the steps.?.
I have made my 7th batch of yogurt and decided to get another croc pot. The one i am using i got at the thrift store. It is an oval blue Rival. The LOW temp gets very very hot and so the milk at 2 hrs and 45 minutes gets to under the boiling point as we need to see. I cool for 3 hrs etc.. excellent yogurt the next day. NOW – i wanted to start double making so i needed another slow cooker and went to the thrift store and they only had the older ones that are tall and brown. the low setting does not get hot like the round blue Rival. i realized that paticular croc pot needs to get cookin the milk on HIGH. All the recepies we read for croc pot yogurt say put on low WELL thats for the rounder ones that are newer the LOW setting on those crocs cook the milk hot to almost boiling. OLD crocs that are brown and tall – should be told to set on HIGH.
Making my first batch of yogurt now! It will be done @ 1am 🙂 I’ll get up stir it & put it in the fridge so we can eat for a snack later! Mmmm I can’t wait to taste it!
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Hi there, I am interested in trying your method! I am hoping to give the yogurt a 24 hour incubation time to help it use up the vast majority of the lactose, making it more digestible for my family, as we have sensitivities. Do you think your method would keep the yogurt warm long enough? Any thoughts would be appreciated!
Amy
the easiest recipe with great results. i’ve made this many, many times. i usually strain mine to make greek yogurt. so good!
I used Stonyfields greek yogurt as a starter and added pureed strawberries and 1/2 cup sugar, I think it’s great!
I meant to put my yogurt in the frig before bed, but forgot and it stayed on the counter, wrapped in towels, all night–about 19 hours– is it ruined? I put it in the fridg hoping that it will set.
Heather – That’s a tough one. Does it smell like yogurt? I tend to go with the sniff test and if it smells fine and tastes fine then I wouldn’t worry too much about it, assuming it has cultured properly.
I’ve made this crock pot yogurt about 4 times now with great success. This morning, I put the milk in the crock pot but forgot to plug it in! I must have been half a sleep still. After 2 hours and 15 minutes, I realized the milk temperature was just 48 degrees. I quickly plugged in the crock pot and am now waiting for it to get it up to about 180. Will this kill off any of the bad stuff that began growing during the first couple of hours between 37 and 48 degrees?
I was wanting to try this, however I was wondering about the amount this makes. How much does it make for you? Do you just store it in the fridge? How long before it ruins? I want to make sure I would use it all. Thanks!
I found this site by accident and it was great to find the yogurt recipe as my friend and I started using a diet that called for yogurt in some recipes and after straining the yogurt, he decided to make a drink out of the whey like the protein drinks on the market. Use 1 T of non fat powdered milk 1/2 tsp stevia 4 T of liquid whey and blend then add enough milk (He has to use organic non fat) to make 12 ounces and presto a pleasant drink. We also use the pasteurized organic milk for the yogurt and had no problems.
I made a half batch in a 2 quart crock pot using the original warming and cooling times and mine came out just fine! Thanks so much for sharing this!!!!
Another great way to keep the yogurt mixture warm enough overnight is to put it (1 Qt) into a thermal coffee carafe, one of those glass-lined white type that “everyone” had 10 or 15 years ago. I allow to cool to about 108 degrees (testing with a cheap plastic oral electric thermometer) then mix in the starter yogurt and allow to sit on counter overnight. It is still a bit warm in the morning, and my yogurt is firm but clumpy. I refrigerate thoroughly before straining to “greek” it. Thanks for all the great ideas here!!!
I remember the first time I melikd a goat, after saying I can handle it when offered instructions from my Dad, I had bruises on my shoulder’s, ribs and upper thighs for weeks. After refusing to go help my Dad again for an extended period of time’, he gave me some instructions/hints and Nutmeg and I were buds after that! Never turn down a good chance to learn from a master!
How long does the yogurt stay good since it makes a lot at one time?
Does this work with any milk? Can I not use raw milk, but instead use organic milk from the store? Thanks!
Does all store-bought yogurt have active live cultures?
No. Be sure to check the label and make sure it has live active cultures.
Some people make yogurt making way more complicated than it needs to be. Find the title: Make Yogurt in your Crockpot. Then follow the extremely easy instructions. For instance, you don’t need a thermometer. Just follow the directions!!
Some people make yogurt making way more complicated than it needs to be. Find the title: Make Yogurt in your Crockpot. Then follow the extremely easy instructions. For instance, you don’t need a thermometer. Just follow the directions!!
I attempted my first batch of homemade yogurt following the above recipe. I followed it to the “t” and after the 12 wrapped rest period it is still liquid. IA co-worker thought this might be a great solution for me since I am allergic to dairy and gluten. I used coconut milk and coconut yogurt. How do I thicken it, any ideas?