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.
Servings 8
Calories 145kcal
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: 145kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 362mg | Sugar: 12g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 296mg | Iron: 0.01mg