Crock Pot Yogurt
Of all the things you’ve made in your Crock Pot, I’m guessing yogurt isn’t on the list. I hadn’t really heard of Crock Pot yogurt either until I heard the buzz on our discussion forums a couple years ago (check out our Crock Pot Forum). I tested it out myself, tweaked and experimented, and the instructions that worked best for me are as follows:
What You’ll Need for Crock Pot Yogurt:
- 8 cups (1/2 gallon) milk
- 1/2 cup plain yogurt with live cultures (I used Fage Greek yogurt)
- Insulation for Crock Pot (a thick bath towel works well)
Crock Pot Yogurt Instructions:
Pour milk into Crock Pot and turn on low setting. Cover and cook 2 1/2 to 3 hours. Unplug Crock Pot and, while still covered, allow to sit for 3 hours. Scoop out 2 cups of milk and place in a bowl. Whisk in 1/2 cup yogurt and return to the Crock Pot. Stir to combine.
Put the lid back on the Crock Pot and wrap with towel to insulate. Allow to sit overnight, or 8 hours. Place in plastic containers and refrigerate. The yogurt lasts seven to ten days. If you find that the yogurt is too watery, strain it with a coffee filter. If you enjoy fruity yogurt, I find that mixing jam into the yogurt tastes great and similar to commercial yogurt.
The crock pot yogurt tip appears on page 191 of Instant Bargains: 600+ Ways to Shrink Your Grocery Bill and Eat Well for Less.
This was inspired by and credited in the book to http://crockpot365.blogspot.com/ (thanks, Stephanie!). Read more on our forums about making your own Crock Pot Yogurt. What other strange things have you made in YOUR Crock Pot?
Will this recipe work with fat free milk? I’d like to try it, but don’t want the extra fat of regular yogurt.
We do this with skim milk and stir in 1-2 cups of dry milk powder. It turns out so good! We then stir in frozen fruit (strawberries and peaches are our fave) and a bit of splenda. YUM!
What about adding flavoring to the yogurt?
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I worry about a fire hazard with towel wrapped around crock, especially while we are sleeping. Although, it seems like plenty of people are making yogurt this way. Does this concern anyone else? Or is it just me.