Why You’ll Love This Recipe

I love making yogurt in the slow cooker because the process is straightforward and requires very little active preparation. Most of the time is simply spent waiting for the milk to heat, cool, and incubate.

I also like having control over the finished yogurt. I can keep it plain for cooking and baking, sweeten individual portions, or strain it when I want a thicker Greek-style consistency.

Homemade yogurt is also extremely versatile. I use it for breakfast bowls, smoothies, sauces, dips, marinades, and baking, so I can usually find plenty of ways to use a batch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ gallon whole milk
½ cup plain yogurt with live active cultures
1 teaspoon vanilla extract, optional
Honey or maple syrup, optional for serving
Fresh fruit, optional for serving
Granola, optional for serving

Directions

I pour the milk into a clean slow cooker and cover it with the lid.
I heat the milk until it reaches approximately 180°F (82°C). Depending on my slow cooker, this can take around 2 to 3 hours on HIGH. I use an instant-read thermometer rather than relying only on time.
Once the milk reaches 180°F (82°C), I turn off the slow cooker. I let the milk cool until it reaches approximately 110°F to 115°F (43°C to 46°C). This usually takes around 1 to 2 hours.
I place the plain yogurt in a small bowl and add about 1 cup of the warm milk. I whisk gently until smooth.
I pour this mixture back into the slow cooker and gently stir it into the remaining milk.
I replace the lid and keep the slow cooker turned off. I wrap the slow cooker with a thick clean towel to help retain warmth. I make sure the towel stays completely away from electrical connections and other heat sources.
I leave the yogurt undisturbed in a warm environment for approximately 8 to 12 hours. I usually incubate it overnight. The longer I let it culture within this range, the tangier the flavor generally becomes.
Once the yogurt has thickened and developed a pleasantly tangy flavor, I transfer it to clean containers and refrigerate it promptly.
I chill the yogurt for at least 4 hours before serving. It becomes thicker as it cools.
If I want vanilla yogurt, I stir in vanilla after incubation and chilling. I prefer adding sweeteners and other flavorings after the yogurt has cultured.

Servings and Timing

This recipe starts with ½ gallon of milk and produces approximately 8 cups of yogurt before any optional straining.

Prep time: 5 minutes
Heating time: approximately 2 to 3 hours
Cooling time: approximately 1 to 2 hours
Incubation time: approximately 8 to 12 hours
Chilling time: at least 4 hours
Total time: approximately 15 to 21 hours
Yield: approximately 8 cups

I rely on temperature rather than exact cooking times because slow cookers vary considerably. I heat the milk to about 180°F (82°C), then cool it to approximately 110°F to 115°F (43°C to 46°C) before adding my starter.

Variations

For Greek-style yogurt, I line a fine-mesh strainer with cheesecloth and place it over a bowl. I strain the chilled yogurt in the refrigerator for several hours until it reaches the thickness I prefer.

For vanilla yogurt, I stir vanilla extract into the finished chilled yogurt. I can also add honey or maple syrup for sweetness.

When I want fruit yogurt, I spoon cooked or fresh fruit into individual portions after the yogurt has finished culturing and chilling.

For a breakfast-style yogurt, I add berries, sliced banana, granola, nuts, seeds, or a drizzle of honey immediately before serving.

I can also keep the entire batch plain and use it in savory dishes. I particularly like plain homemade yogurt for dips, dressings, marinades, and creamy sauces.

Storage/Reheating

I transfer finished yogurt to clean airtight containers and store it in the refrigerator at 40°F (4°C) or below. I generally use homemade yogurt within about 1 to 2 weeks, provided it has been handled and refrigerated properly.

I always use clean utensils when removing yogurt from the container. If I notice mold, an unusual color, or an unpleasant odor beyond yogurt’s normal tanginess, I discard the batch.

I don’t reheat yogurt for eating because heating can affect its texture and live cultures. When I want a less-cold serving, I remove only the portion I plan to eat and let it sit briefly before serving rather than warming the entire batch.

I can freeze yogurt, although I find that freezing may cause some separation or graininess after thawing. I prefer using thawed yogurt in smoothies or cooking rather than serving it plain.

FAQs

What kind of milk should I use for Slow Cooker Yogurt?

I prefer whole milk because it gives me a richer, creamier yogurt. I can use lower-fat dairy milk, but the finished yogurt may be thinner. I avoid assuming that plant-based milks will work with the same method because they generally require different cultures, thickeners, and preparation techniques.

Why didn’t my homemade yogurt thicken?

I first check the temperatures I used. If the milk is too hot when I add the starter, the heat can damage the live cultures. If the mixture becomes too cool during incubation, the cultures may work too slowly. I also make sure my starter yogurt specifically states that it contains live active cultures.

Can I use homemade yogurt as the starter for my next batch?

Yes. I can reserve some plain yogurt from a successful fresh batch and use it as starter for another batch. After repeated batches, however, I may notice changes in consistency or culturing performance, so I occasionally start again with fresh commercially prepared plain yogurt containing live active cultures.

How can I make Slow Cooker Yogurt thicker?

I strain the finished chilled yogurt through cheesecloth in the refrigerator. The longer I strain it, the more whey drains away and the thicker the yogurt becomes. I also find that whole milk generally gives me a richer result than lower-fat milk.

Can I add fruit or sugar before incubating the yogurt?

I prefer incubating the milk and starter without fruit or sweeteners and adding flavorings after the yogurt has successfully cultured and chilled. This keeps the culturing process simple and allows me to turn one plain batch into several different flavors.

Conclusion

Slow Cooker Yogurt is a useful homemade recipe when I want to transform basic milk and a small amount of starter into a creamy and versatile food. Although the process takes several hours, most of that time requires little or no work from me.

Slow Cooker Yogurt Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, tangy homemade yogurt made by gently heating milk and culturing it with live active yogurt cultures. This slow cooker method produces versatile plain yogurt that can be served with fruit and granola or strained for a thicker Greek-style texture.

Author: Laura
Prep Time: 5 minutes
Cook Time: 12 hours
Total Time: 18 hours
Yield: Approximately 8 cups
Category: Breakfast
Method: Slow Cooker
Cuisine: International
Diet: Vegetarian

Ingredients

½ gallon whole milk
½ cup plain yogurt with live active cultures
1 teaspoon vanilla extract, optional
Honey or maple syrup, optional for serving
Fresh fruit, optional for serving
Granola, optional for serving

Cook Mode Prevent your screen from going dark

Instructions

Pour the milk into a clean slow cooker and cover with the lid.
Heat on HIGH until the milk reaches approximately 180°F (82°C), about 2 to 3 hours depending on the slow cooker. Use an instant-read thermometer to verify the temperature.
Turn off the slow cooker and allow the milk to cool to approximately 110°F to 115°F (43°C to 46°C), which usually takes 1 to 2 hours.
Place the plain yogurt in a small bowl. Add about 1 cup of the warm milk and whisk gently until smooth.
Pour the yogurt mixture back into the slow cooker and gently stir it into the remaining milk.
Replace the lid with the slow cooker turned off. Insulate the slow cooker safely to help the mixture retain warmth during incubation.
Leave the yogurt undisturbed in a warm environment for 8 to 12 hours. A longer incubation within this range generally produces a tangier flavor.
Once the yogurt has thickened and developed a pleasantly tangy flavor, transfer it to clean containers and refrigerate promptly.
Chill for at least 4 hours before serving. The yogurt will become thicker as it cools.
For vanilla yogurt, stir in the optional vanilla after culturing and chilling. Add honey, maple syrup, fruit, granola, or other desired toppings before serving.

Notes

Use an instant-read thermometer because temperature is more reliable than time when making yogurt in a slow cooker.
The starter yogurt must contain live active cultures.
Whole milk produces a rich, creamy yogurt. Lower-fat dairy milk can be used but may produce a thinner result.
For Greek-style yogurt, strain the chilled yogurt through a cheesecloth-lined fine-mesh strainer in the refrigerator for several hours.
Add vanilla, fruit, and sweeteners after the yogurt has finished culturing and chilling.
A portion of plain yogurt from a successful fresh batch can be reserved as starter for another batch, although a fresh commercial starter may eventually be needed for consistent results.
Plant-based milks generally require different cultures, thickeners, or techniques and should not be substituted using this method without other adjustments.
Store finished yogurt in clean airtight containers in the refrigerator at 40°F (4°C) or below and use within about 1 to 2 weeks.
Always use clean utensils and discard the yogurt if mold, unusual coloration, or an abnormal unpleasant odor develops.
Yogurt can be frozen, although thawed yogurt may separate or become grainy and is best suited to smoothies or cooking.

Nutrition

Serving Size: 1 cup
Calories: 170 kcal
Sugar: 12 g
Sodium: 110 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 0 g
Protein: 8 g
Cholesterol: 30 mg