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Slow Cooker Yogurt Recipe

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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.

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

Instructions

  1. Pour the milk into a clean slow cooker and cover with the lid.
  2. 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.
  3. 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.
  4. Place the plain yogurt in a small bowl. Add about 1 cup of the warm milk and whisk gently until smooth.
  5. Pour the yogurt mixture back into the slow cooker and gently stir it into the remaining milk.
  6. Replace the lid with the slow cooker turned off. Insulate the slow cooker safely to help the mixture retain warmth during incubation.
  7. Leave the yogurt undisturbed in a warm environment for 8 to 12 hours. A longer incubation within this range generally produces a tangier flavor.
  8. Once the yogurt has thickened and developed a pleasantly tangy flavor, transfer it to clean containers and refrigerate promptly.
  9. Chill for at least 4 hours before serving. The yogurt will become thicker as it cools.
  10. 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

Find it online: https://thefamilycooking.com/slow-cooker-yogurt-recipe/