Homemade Yogurt (In The Slow Cooker!)
Your slow cooker works for more than just dinner – use it to make homemade yogurt, too! This nutritious recipe is not only easy but also cost-effective. Make a batch for the week and customize it with flavors and toppings, or incorporate it into other recipes.
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Why Make Your Own Yogurt?
- Sure, it’s easy enough to buy containers of yogurt at the grocery store, but a homemade version can be healthier and more natural. So many store-bought brands contain artificial thickeners, sweeteners, or preservatives, and you won’t find those here!
- This recipe is totally customizable. You control the sweetness, flavors, and thickness, and you can even choose factors such as organic or grass-fed milk.
- Homemade yogurt is incredibly cost-effective! Make a big batch for the week for a fraction of the cost of store-bought yogurt with clean ingredients.
- It couldn’t be easier to make! Make unsweetened, plain yogurt with only two ingredients and minimal hands-on time.
- Need a healthy meal prep option? This is it! Whole-milk yogurt is perfect for breakfast, smoothies, and baking.
Ingredients Needed
- Whole milk – Grab a half-gallon of your preferred whole milk and make a batch of yogurt that will serve you all week. It’s best to use whole milk for the creamiest texture.
- Plain whole milk yogurt – Every batch of homemade yogurt will need a starter culture to start the fermentation process. Use plain, unsweetened whole milk yogurt or Greek yogurt with live active cultures. For the best options, look for:
- Full-fat yogurt to create a creamier final texture.
- Organic or grass-fed options for the best quality.
- Yogurts without added thickeners, sugars, or flavors.
Tools Needed
Gather up a few tools for yogurt-making success! Here’s what you’ll need:
- Slow cooker – Use a standard size, or a minimum of 5-quart capacity
- Thermometer – This is essential for temperature accuracy in yogurt. I use and love my Thermapen Instant-Read thermometer.
- Whisk – You will use this to smoothly incorporate the yogurt starter into the milk.
- Glass jars or airtight containers – Have these ready for easy, portioned storage for your week ahead.
How To Make Yogurt In The Slow Cooker
- Add milk to the slow cooker and turn on low until the milk reaches 180 ℉ (about 2-3 hours).
- Turn off and unplug the slow cooker and let it rest until the milk cools to 110 ℉ (about 2-3 more hours).
- Remove ½ cup milk and slowly whisk together with the yogurt until smooth, then stir that back into the milk in the slow cooker until evenly combined.
- Leave the slow cooker unplugged and cover with a towel, and let it sit for 10-12 hours until the yogurt sets.
- Stir until smooth, spoon into individual dishes or one large glass container, and refrigerate.
Pro Tips
- To make Greek yogurt, you will add one more step. Strain the finished yogurt through cheesecloth or a nut milk bag over a bowl for a few hours. The longer you let it strain, the thicker the yogurt will get.
- If you prefer thicker yogurt without the effort of straining it at the end, try these tips:
- Use a higher-fat milk.
- Let the yogurt incubate a little longer (e.g., let it sit in the slow cooker longer while unplugged and covered).
- Stir in powdered milk before heating for extra protein and thickness.
- Remember to set aside some starter yogurt for your next batch! Set aside 4 ounces if you plan to make the same-sized batch again, and use within 7 days for the best results.
Best Ways To Use Homemade Yogurt
Homemade yogurt isn’t just for breakfast! There are many ways that you can incorporate this nutritious food into your weekly menu.
- Serve a simple bowl as a parfait with toppings like chopped fresh fruit, granola, honey, and nuts and seeds.
- Flavor plain yogurt with a drop of vanilla extract, cinnamon, or fruit puree.
- Substitute plain yogurt in baking for buttermilk, sour cream, or heavy cream.
- Use unsweetened yogurt as a base for ranch, tzatziki, or creamy salad dressings (I love swapping yogurt for sour cream in Zesty Lime Jalapeno Ranch Dressing!).
- Blend yogurt with fruit, nut butter, or protein powder to make creamy smoothies and protein shakes.
Storing Homemade Yogurt
Store fresh yogurt in glass jars or airtight containers for up to 2 weeks in the fridge. Glass containers are best for freshness and won’t emit a plastic taste, or look for BPA-free plastic containers as a lighter, less breakable option.
Freezing is not recommended since it can cause texture changes.
To store your starter culture for your next batch, keep it in an airtight container in the fridge. Remember to use within 7 days for the next batch (I like to label it for easy reference!)
Homemade Yogurt (In The Slow Cooker!)
Your slow cooker works for more than just dinner – use it to make homemade yogurt, too! This nutritious recipe is not only easy but also cost-effective. Make a batch for the week and customize it with flavors and toppings, or incorporate it into other recipes.
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Equipment
- Slow Cooker
- kitchen towel
- storage containers
Ingredients
- 64 ounces whole milk
- 4 ounces plain whole milk yogurt
Instructions
- Add milk to slow cooker and turn on low until milk reaches 180 ℉ (about 2-3 hours)
- Turn off and unplug slow cooker and let it rest until milk cools to 110 ℉ (about 2-3 more hours)
- Remove ½ cup milk and slowly whisk together with yogurt until smooth, then stir that back into milk in slow cooker until evenly combined
- Leave slow cooker unplugged and cover with a towel, and let it sit for 10-12 hours until yogurt sets
- Stir until smooth, spoon into individual dishes or one large glass container, and refrigerate
Notes
- Store yogurt in glass jars or airtight containers for up to 2 weeks in the fridge. Freezing is not recommended.
- Store starter culture in an airtight container in the fridge and use within 7 days.
- For Greek yogurt, strain the finished yogurt through cheesecloth or a nut milk bag for a few hours, or longer for thicker results.
Nutrition
Calories: 145kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 93mgPotassium: 362mgSugar: 12gVitamin A: 381IUVitamin C: 0.1mgCalcium: 296mgIron: 0.01mg
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Important nutritional disclaimer