Yogurt is a delicious and versatile food that can be enjoyed on its own, with fruit and honey, or as a base for countless dishes. While store-bought yogurt is readily available, making your own yogurt at home in a slow cooker is not only easy but also incredibly satisfying.
In this blog post, we’ll guide you through a simple and rewarding Crock Pot yogurt recipe that allows you to enjoy homemade, creamy goodness at a fraction of the cost.
So, let’s get started on your journey to becoming a yogurt-making pro!
Table of Contents
Why Make Your Own Yogurt in the Crockpot?
Before diving into the recipe, you might be wondering, “Why should I bother making my own yogurt when there are so many options at the store?” There are several good reasons to consider:
- Control Over Ingredients: Homemade yogurt gives you control over the quality and source of your ingredients. You can choose the milk, starter culture, and any flavorings or sweeteners you prefer.
- Cost-Efficiency: Making your own yogurt is more cost-effective in the long run, especially if you’re a regular consumer of this dairy delight.
- Customization: You can customize the taste and texture of your yogurt to your liking, adjusting the tanginess and creaminess to suit your preferences.
- Reduced Waste: Producing your yogurt at home means fewer plastic containers and less waste, contributing to a more sustainable lifestyle.
Now that we’ve established the many benefits of homemade yogurt, let’s dive into the recipe.
Ingredients You’ll Need for Crock Pot Yogurt:
- 4 cups of milk (whole, 2%, or skim)
- 2 tablespoons of plain yogurt with live active cultures (store-bought or from a previous batch)
- Crock-Pot or slow cooker
- Food thermometer
- Whisk
- Airtight containers for storing your finished yogurt
How to Make Yogurt in a Slow Cooker:
- Heat the Milk: Pour the milk into your Crock-Pot and set it to low. Allow the milk to warm slowly, reaching a temperature of about 180°F (82°C). This step pasteurizes the milk and prevents unwanted bacteria from interfering with the yogurt-making process.
- Cool the Milk: Turn off the Crock-Pot and allow the milk to cool down to around 110°F (43°C). Use a food thermometer to monitor the temperature. This process can take a couple of hours.
- Add Starter Culture: Once the milk reaches the desired temperature, whisk in the 2 tablespoons of plain yogurt with active cultures. This serves as the “starter” for your yogurt.
- Incubate the Yogurt: Cover the Crock-Pot with a lid and wrap it in towels or place it in an insulated cooler to maintain a consistent temperature. Leave it undisturbed for 6-8 hours, or until the yogurt has thickened to your liking. The longer you let it incubate, the tangier it will become.
- Chill and Store: Once your yogurt is ready, remove it from the Crock-Pot and refrigerate it for a few hours to cool and thicken further. After chilling, transfer it to airtight containers, and it’s ready to enjoy!
- Flavor and Serve: Add your favorite toppings, such as fresh fruit, honey, or granola, and savor your homemade yogurt.
Printable Recipe: Crock Pot Yogurt
Crock Pot Yogurt
Prep Time:
5 minutes
Cook Time:
6 hours
Total Time:
6 hours 5 minutes
Indulge in creamy Vanilla Yogurt made in your Crock-Pot. Our easy recipe lets you customize the sweetness and flavor just the way you like it. Enjoy a healthy, homemade treat today!
Ingredients
- 4 cups of milk (whole, 2%, or skim)
- 2 tablespoons of plain yogurt with live active cultures (store-bought or from a previous batch)
- 1/4 cup of sugar (adjust to taste)
- 2 teaspoons of pure vanilla extract
- Crock-Pot or slow cooker
- Food thermometer
- Whisk
- Airtight containers for storing your finished yogurt
Instructions
- Prepare Your Equipment: Ensure your Crock-Pot is clean and ready for use. It's important to start with a clean vessel to avoid any unwanted bacteria or flavors.
- Heat the Milk: Pour the 4 cups of milk into your Crock-Pot and set it to low heat. Allow the milk to warm slowly, reaching a temperature of about 180°F (82°C). This process pasteurizes the milk, which is essential to prevent any harmful bacteria from interfering with the yogurt-making process. Stir occasionally to prevent scorching.
- Cool the Milk: Once the milk reaches the desired temperature, turn off the Crock-Pot and let it cool down to approximately 110°F (43°C). You can expedite this process by placing the Crock-Pot insert in a cold water bath in the sink or a basin.
- Add Sweetness and Flavor: When the milk has cooled to the right temperature, whisk in 1/4 cup of sugar and 2 teaspoons of pure vanilla extract. Adjust the sugar to your taste preferences; you can add more or less depending on how sweet you like your yogurt.
- Add Starter Culture: Gently whisk in the 2 tablespoons of plain yogurt with live active cultures. This will serve as the "starter" for your vanilla yogurt. Ensure it's well incorporated into the milk mixture.
- Incubate the Yogurt: Cover the Crock-Pot with its lid and wrap it in towels or place it in an insulated cooler to maintain a consistent temperature. Let it sit undisturbed for 6-8 hours, or until the yogurt has thickened to your liking. The longer the incubation, the tangier the yogurt.
- Chill and Store: Once the yogurt is set, remove the Crock-Pot insert and refrigerate it for several hours. This will allow the yogurt to cool and thicken further. After chilling, transfer it to airtight containers for storage.
- Serve and Enjoy: Your homemade vanilla yogurt is now ready to be enjoyed. You can serve it plain, or add your favorite toppings like fresh berries, granola, or a drizzle of honey.
Notes
Save 2TBS of your yogurt to make your next batch in the future. Just like with sourdough starter, you can use the yogurt as a starter for your next batch!
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