Easy Slow Cooker Homemade Yogurt (Greek Yogurt Optional)
A simple, two-ingredient slow cooker yogurt made with whole milk and live cultures. Let it sit overnight for creamy homemade yogurt, or strain it for thick, rich Greek-style yogurt.
If you’ve ever wished you could make creamy, budget-friendly, homemade yogurt with almost zero effort, this is it. This Easy Slow Cooker Yogurt uses just two ingredients and a little overnight magic to turn a gallon of milk into fresh, tangy yogurt your family will love. Eat it as-is or strain it for thick, rich Greek yogurt, either way, you’ll save money and skip the store-bought tubs for good.
Easy Slow Cooker Yogurt (Greek Yogurt Optional)
A simple, two-ingredient slow cooker yogurt made with whole milk and live cultures. Let it sit overnight for creamy homemade yogurt, or strain it for thick, rich Greek-style yogurt.
Equipment
- 4-quart (or larger) slow cooker
- Large towel
Ingredients
- 1 gallon organic whole milk
- 1 single-serve plain Greek yogurt with live & active cultures
Instructions
- Pour the gallon of whole milk into your slow cooker. Cover and cook on high for 2 hours.
- Turn off the slow cooker and leave it covered. Let the milk cool for about 3 hours. You want the temperature to come down to around 110°F. (Not cooler than that, and not much hotter, or you risk killing the active cultures.)
- Once the milk is around 110°F, stir in the entire cup of plain Greek yogurt (this is your starter with live cultures). Stir gently until combined.
- Put the lid back on. Keep the slow cooker unplugged and wrap the entire base with a towel to keep it warm. Let it sit undisturbed for 8–12 hours in a dark place. I like to start this around 8 PM so I can check it around 8 AM the next morning. Do not go past 12 hours.
- After 8–12 hours, remove the lid. You’ll see yogurt has formed, with some liquid (whey) on top. You can pour off the liquid, stir and you have regular yogurt. Transfer to containers and refrigerate.
For Greek Yogurt Style
- If you prefer a thicker, Greek-style yogurt. Line a strainer with cheesecloth and place it over a bowl (make sure there’s room underneath for draining). Pour the yogurt into the lined strainer.
- Let it drain: On the counter for a short time, or In the refrigerator for longer. (The longer it drains, the thicker and creamier it becomes, but you’ll have less total volume.)
Notes
Note: Greek yogurt is simply strained yogurt.
Nutrition
Serving: 1cupCalories: 145kcalCarbohydrates: 11gProtein: 8gFat: 8g
Sign up for the My Family Dinner MembershipLearn More
Recommended Items:
Want more?
Other Recipes You May Like:
- Cheeseburgers
- Candied Pecans
- Cranberry Sauce
- BBQ Chicken Sandwich
- Quinoa and Black Bean Stuffed Peppers
Don’t forget to pin for later!
Come back and let me know how the homemade yogurt turns out!
