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Make a big batch of homemade slow cooker yogurt right at home! Just two ingredients are needed, and it tastes so fresh.
I love making breakfast recipes in my slow cooker, and this slow cooker yogurt is extra special. You can fill up the fridge with homemade yogurt for a fraction of the price of buying it at the store. My simple recipe is as fresh as it can get and silky smooth!
Ingredients & Equipment
Milk – Fresh whole milk will be the base of making the yogurt.
Yogurt – Yes, you need yogurt to make yogurt at home. Use Plain Greek yogurt that has live active cultures.
Equipment: Besides needing a 4 quart or larger slow cooker you will need a strainer, a thermometer, and cheesecloth if you want thicker Greek style yogurt.
How to Make Yogurt in the Slow Cooker
- Add the milk to the slow cooker and heat to 180°F.
- Cool to 110°F, whisk in a dollop of yogurt.
- Turn the cooker off. Wrap in a towel and incubate 8–12 hours, then chill; strain for Greek-style thickness.
Sarah’s Tips
- Ensure the milk and yogurt you use are fresh and not expired for optimal results.
- Set a timer on your phone to prevent leaving the yogurt on the counter for longer than necessary.
- Save old jam jars to store your yogurt in; some can be very cute!
How to use Up Extra Yogurt
We have extra yogurt and are tired of eating it in bowls for breakfast; here is how my family uses it up.
- Add the yogurt to smoothies to make them creamy.
- Use in baking recipes instead of oil (we do this in cake mix recipes).
- If you are dieting, you can use yogurt on meals in place of sour cream! We even use it in recipes like our Greek drumsticks.
Is it Safe to Make Homemade Yogurt?
When you use clean utensils, heat the yogurt and cool it properly, then store it in the coldest part of your fridge. Making your own yogurt is perfectly safe.
Slow Cooker Yogurt Recipe
Equipment
- Thermometer
- Cheesecloth
- Wire Strainer
Ingredients
- ½ gallon whole milk
- ¼ cup plain greek yogurt with live active cultures
Instructions
- Pour 1/2 gallon of whole milk into the slow cooker and set it to low heat. Heat for 2.5 to 3 hours until the milk reaches 180°F (82°C).
- Turn off the slow cooker and let the milk cool to 110°F (43°C), which may take 2 to 3 hours. For faster cooling, remove the ceramic insert.
- In a bowl, mix 1 cup of the warm milk from the slow cooker with 1/4 cup of plain yogurt until well combined.
- Stir the yogurt mixture back into the slow cooker.
- Cover the slow cooker and wrap it with a thick towel to maintain warmth. Allow it to culture for 8 to 12 hours. I use a big bath towel for this.
- After incubation, check that the yogurt has thickened. For Greek-style yogurt, place a cheesecloth in a strainer, set it over a bowl, and pour the yogurt in. Let it strain in the fridge for a few hours or up to 24 hours until it reaches your desired thickness.
- Transfer the yogurt to containers and refrigerate to enhance firmness and flavor.
Sarah’s Notes
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store Homemade Yogurt
After placing the yogurt in clean containers, you can store it in the fridge for up to two weeks. I do not recommend freezing yogurt.
My Other Slow Cooker Breakfast Recipes
Cozy bakes: Crockpot Banana Bread and Crockpot Baked Apples that make the whole kitchen smell amazing.
Spreadables: Banana Jam and Peach Butter that simmer hands-off until glossy and spoonable.
Classics: Crockpot Apple Butter and Crockpot Applesauce—batch-friendly, freezer-friendly, perfect on toast, yogurt, or oatmeal.
