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Homemade Crock-Pot Yogurt

A Green Apron Kitchen favorite, homemade yogurt is easier to make than you think.

Homemade Yogurt

Think making yogurt involves a churning mechanism and an old Amish woman? Think again. Your slow cooker and two ingredients are all it takes. Yup, two ingredients: milk and what’s left of the yogurt you bought at the grocery store. The yogurt is going to be used as a starter to essentially start a new batch of yogurt. Then, you'll save some from your new batch to create more.

Why the Crockpot Works

Crockpots are a safe way to cook at a steady temperature for an extended amount of time. No flames, fire or gas required. Yes, it's electric and if you're still in shock over the role the crockpot played in the Jack's death in This Is Us, then this could be hard for you. But trust us, this is the easiest way to make homemade yogurt and you can immediately unplug it after the 2 hour 45 minute cook time.

How long does homemade yogurt last?

Homemade yogurt is generally good for eating for up to 2 weeks when properly stored in the refrigerator.


  • ½ gallon milk (whole milk will make the yogurt thicker, but any milk works)

  • ½ cup plain unflavored yogurt (any kind with live active cultures will do)

Pour the half-gallon of milk into slow cooker and cook on low for 2 hours and 45 minutes. After it’s done cooking, turn the slow cooker off and let cool for 3 hours. In a separate bowl, combine three tablespoons of the cooked milk with the yogurt. Mix well. Add the yogurt mix back to the slow cooker and stir together with the rest of the cooked milk. Cover with the lid and wrap the slow cooker in a large towel. You can wrap the entire thing, or just the cooking vessel. This helps to retain the heat while you let the entire thing sit overnight: up to 12 hours. In the morning, you will have yogurt. Spoon into jars and refrigerate before eating. Keeps for up to two weeks. Don’t forget to save a ½ cup for the next batch!

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