Homemade Yogurt ~ In the Crockpot

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I really thought that yogurt in the crockpot would be the easiest method. Turns out it was a little more high maintanience than I wanted. I will be glad when I get my new dehydrator so I can make it in there! But for now, this works. 🙂

What you need:

  • 1/2 gallon whole milk
  • 1 c. whole yogurt

Pour the 1/2 gallon of milk into the crockpot. Turn it on low heat and leave it set for 2 1/2 hours. After that time is up, turn it off and leave it sit for 3 hours.

This is what you yogurt ingredients should look like. Once you make a batch you can use yogurt from that but to start it you will need to buy yogurt. And instead of just saying cultured milk it’s good for it to actually list the probiotics that are in it.

Take 2 cups of milk out of the crockpot and carefully mix in 1 cup of yogurt. Don’t get overexcited with the stirring.

Add it back into the crockpot. Cover it with a towel and let it sit for at least 8 hours. The first time I made this I left it overnight it got too cold. So the second time I started it early in the morning and monitored it throughout the day. I needs to stay around 110F to 115F so if it cools down too much just flip on the warmer and heat it up a bit to get it back to temperature.

After the 8 or so hours if should look something like this. The whey has risen to the top a bit and the creamy yogurt is underneath. Yummy.

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  1. Where would I find the recipe using a dehydrator? I have one and would love to use for things other than making beef jerky! thanks!

  2. Looks yummy, but you’re right, maybe a little high-maintenance! I am seriously considering buying a yogurt maker — the kind with 6 oz. jars — because of the amount of yogurt my family goes through! I am hoping that is easy enough that I could make it most days without putting TOO much stress on my schedule!

    1. Ya, I thought it would be really simple but I think if you are serious about making alot of yogurt you might want to look into a yogurt maker or the dehydrator with the yogurt attachments.

      1. Your method is a little different than mine. I pour a gallon of whole milk in the crock pot, turn it on high and bring it up to 180. Then unplug it and let the temp drop to 110. Then I whisk a cup of the last batch I made into it. Cover it and wrap in a big bath towel. Leave it overnight. In the morning I strain it. I’ve been making it this way for a couple of years now and this method has never failed me.

  3. Will this work with Greek-Style yogurt, following your process and then draining off the whey?? Love this idea so much! Can’t wait to make it this weekend.

      1. I make this yogurt every week. I have upped to one full gallon and 2 cups of yogurt starter. Once it is done I strain it in the sink in cheese cloth for about an hour and then I have greek yogurt. I then dish into single serve with toppings. It saves me $12 a week in yogurt costs! Thanks for a great recipe!

  4. Hi:
    I’ve been using a Yogotherm for several years now and love it. It’s nonelectric and from http://www.cheesemaking.com
    I also get my cultures from that website, as well. I use strictly powdered milk to make my creamy yogurt and it always turns out great. It’s a huge cost savings idea and easy to do. I’ve always wondered about making the yogurt, pouring it into a plastic container, and wrapping a towel around it and setting it inside a cheap little ice chest from the grocery store, or the dollar store. I think it would work that way too.
    You can get Yogotherms other places too, but they have gone up. It makes two quarts at a time and is well worth the price. Also…I use the yogurt culture to make a batch and then I save a medium sized pimiento jar of the yogurt I just made, and I can use that as the starter. I can get four or five batches out of the yogurt, so it really cuts down on the cost of the cultures, which isn’t that bad anyway.
    Hope this helps. Blessings.

  5. I just made this for the first time, and it turned out great. I tried out straining it with coffee filters in a colander and it worked great. Now I have a gorgeous quart of organic, Greek style super strained yogurt for less than $3 and I’m in heaven. It is so thick it holds its shape when u put it in the bowl! Wow! Thanks for the amazing recipe and for all you do for your loyal readers!!

  6. Hi! I’m planning on trying this recipe this weekend and wondering if at the end you’d strain off the whey to use for other things or stir it into the yogurt?

    1. It just depends on how you like your yogurt, if you like it a little thicker you can strain off the whey, otherwise you can stir it in and have a thinner (more tangy) yogurt.

  7. Now that winter has finally left NH (yes, I know it is May but this takes a while here some years) Is there anything different I am doing when I left my yogurt sit over night? Can it get too warm? I usually wrap my crockpot in a blanket, do I skip that now? Thanks and to all who are ateempting this recipe, INCREDIBLE and it saves my family $15 a week in yogurt!! HUGE savings!

    1. You should still be able to make it the same way. It will still need to be wrapped as the temp needed for it to set is still going to be higher than your house temp in the summer. 🙂

  8. I love this yogurt recipe and use it twice a week ago. After it is done I strain to get a thicker texture and of course there is a watery substance left over. I make cold process soaps and wondered if this left over liquid has any nutrients or substance that could be used in soap making? Any thoughts? I hate throwing it out, it looks so silky!! Thanks and again, love your ideas and site!

    1. The liquid produced is whey. It actually is very healthy for you! When I have extras I use it in place of water in bread recipes 🙂

    1. I would add it in after the yogurt is done, the exact amount would depend on how much you are making and how flavorful you need it to be. A pureed raspberry sauce would probably work best.

  9. Another way to make yogurt is to use juice from home made sour kraut and I use the oven works like a charm . The juice from sour kraut is live culture .

  10. Hello:
    My Sunbeam, (harvest gold 🙂 3’n1 (crock/deep fryer/cooker) Crockpot gave exellent result w./some prior testing: Rem. crock, add 1 qt. of H2O –heat w./dial @ 9 0’clock (whatever you can sustain, w./o. exceeding 110F, or it will kill the culture! I used a 1-qt, wide-mouth mason jar on a trivet = water bath–equal temp. distribution; lid won’t fit–find a saucepan/colander w. same diameter as appliance, to cover upside down, but not necessary. You can start w. warm H2O to save time, but use that candy thermometer. Use a blanket…

    Made w. Carnation non-fat, pwd. mlk. (use box instruction + 2 Tbs., 3/4 qt.–has to fit in jar). I start mine at night, before bed = done when I get up–> fridge to chill = less fat than low-fat store-bought! 🙂 By the way, my (overnight in rice cooker) oatmeal is also done. 🙂
    Remember to hold some back, culture for next batch! 🙂 Drain w. coffee filter = yogurt cheese./GR yogurt if done w. whole mlk./-yogurt. Happy trying, Hannelore 🙂