Homemade Crock Pot Yogurt is Easy!!

Today I decided to write a blog to show you just how simple it is to make homemade crock pot yogurt!  Making your own yogurt will not only allow you to use organic milk, but it will save you money and is fun to do with the kids!  One of the best things about it is that you can add any flavor to it.

This is a simple recipe that requires a little forethough about timing, but other than that, there is very little work at all!  I usually start mine at about 4:30 while I’m cooking supper  because the timing then works out to where it’s ready to refrigerate by the following morning.  (more on that later….)

Here is the list of supplies and ingredients that you’ll need to make the homemade yogurt:


  • Milk
  • Plain Yogurt
    Yes, that’s all you need!!


  • Crock Pot
  • Whisk
  • Measuring Cup
  • 6 cup bowl
  • Large bath sheet or two large towels

We have eight people in our family, so I usually make a one gallon batch.  If you want to make less, just use less milk and slightly reduce the cook time.  I begin step 1 just before preparing supper so the timing works out well.

On to the recipe!

  1. The first step is to pour a gallon of whole milk into the crock pot.  Cover with the lid and turn the crock pot on low. 

    Adding milk to the slow cooker

  2. You need to heat the milk until it reaches a temperature of 185 degrees.  Reaching this temperature is important, but don’t go hotter.  If you don’t have a thermometer, don’t worry.  185 degrees is the temperature that milk starts to froth, so you can simply keep an eye on it.  This step usually takes my crock pot two to 2 1/2 hours.
  3. Once the milk temp has reached 185 degrees, turn the crock pot off, unplug it, and let it sit until the milk cools down to 110 degrees.  This usually takes three hours, so I complete the next two steps just before I go to bed.
  4. Remove the lid, and measure out 1 cup of milk from the crock pot and place it in a bowl.  Add 1 cup of plain yogurt and whisk until it is well mixed.  Pour the mixture back into the crock pot and wisk until it is mixed well.  Replace the lid.
    Note:  If you don’t want to use a bowl to mix this, it seems to work fine to mix 1 cup of yogurt directly into the milk in the crock pot.  Ensure it is mixed well!
  5. Now, you need to keep your crock pot from cooling too slowly!  Wrap your crock pot in an extra large bath sheet, or two large bath towels.  You want to wrap all sides at least once, and preferibly two layers thick.  This begins the incubation process, which takes between 8 and 10 hours to complete.

    This is what your homemade yogurt will look like when the incubation is complete!

When you wake up in the morning, your yogurt is ready!  The final step is to place the finished product into jars, and refrigerate!  I always save 1 cup of the yogurt and freeze it as a starter for the next batch.

The yogurt is ready to store in the refrigerator!

My kids love homemade yogurt.  We try to change up the way we serve it so it’s not always plain.  There are a lot of different ways you can serve homemade yogurt.

One simple way is to add diced up fruit and honey.  This is one of the easiest ways to enjoy a sweeter treat.  If you’re more adventurous, you can run some fruit such as blueberries, strawberries, or peaches in the food processor and then mix it with the yogurt.  If you’re into the whole granola thing, it makes a great topper for this recipe!

I hope you enjoy your homemade yogurt!  Please subscribe to our blog to receive e-mail notifications when we post new blog entries!  Thank you!

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One Response to Homemade Crock Pot Yogurt is Easy!!

  1. Abdukarim says:

    Just a quick uaptde! I made my third batch of yogurt yesterday (because I gave some away and we devoured the rest so fast!) and I didn’t have time to take 4 hours heating the yogurt in the crock pot because I had errands to run. So I heated the milk in a heavy bottomed saucepan on medium, constantly stirring to avoid getting any brown crust building up on the bottom. Even with stirring I felt it building up so I stopped stirring from the bottom so as not to scrape them off into the milk. Doing it this way was more hand’s on but did save me about 3.5 hours. I poured the hot milk into a chilled crock pot in an ice bath and it didn’t cross my mind until I was almost done pouring that it could have broken it from the temp difference. Dumb! Next time I’ll chill directly in the saucepan to get it to 105 so I can add the cultures and THEN pour it into the crock pot to put it into the oven to incubate. As a side note, I ended up leaving it in the oven about 20 hours because of poor time management and it is REALLY tangy and there was no whey on the top, just solid yogurt in the crock pot. Next time I will plan my timing better so that it’s only in the oven 15 hours because it’s verging on too tangy this batch. But still delicious!

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