If you own a crock pot then you are well aware of the help it can be in the kitchen. Most people think of it for one-pot-wonder meals like chili, soup, or stew.
An additional wonder is that the crock pot can act as a one-pot container for heating and incubating the milk when making yogurt. And it really couldn’t be much simpler.
For reusable (heirloom) yogurt starters, please activate the starter first, according to the instructions included with your starter.
Crock Pot Yogurt
- Turn crock pot to low and pour in ½ gallon of milk.
- Heat on low for 2½ hours.
- Turn crock pot off and unplug it. Cool milk in the crock with the lid on for 3 hours.
- After 3 hours, remove 1-2 cups of warmed milk and place in a bowl. To that milk, add a direct-set starter culture or starter yogurt, according to the culture's instructions.
NOTE: For reusable (heirloom) yogurt starters, please activate the starter first, according to the instructions included with your starter.
- Thoroughly combine the milk and starter, mixing very well.
- Pour the starter-milk mixture back into the crock pot with the rest of the milk and whisk thoroughly.
- Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
- Culture 8-12 hours or overnight.
- After the culturing period, store in glass quart jars in refrigerator.
- For optimum texture, refrigerate for at least 6 hours before using.
This recipe was developed using a 2-quart crock. If you are using a crock pot with a different capacity, adjustments may be required. Always test the temperature of the unit first, using water. Make adjustments as necessary to maintain the temperature required by your yogurt starter.
If your crock pot reaches temperatures greater than 115°F it will pasteurize raw milk, killing the raw milk's ambient bacteria.
If your crock pot does not maintain a consistent temperature, results may vary.
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