You can! You really, really can! This takes a while. Make your yogurt on a weekend day when you are home to monitor. 4 quart crockpot recommended. This came from A Year Of Slow Cooking. I have not tried this, but posting for future use.
My Private Note
Units: US | Metric
- 8 cups whole milk (half-gallon, pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. Debbie recommend)
- 1/2 cup store-bought natural live active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
- frozen fruit (for flavoring) or fresh fruit (for flavoring)
- 1Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
- 2Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
- 3When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
- 4Go to bed, or let it sit for 8 hours.
- 5In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
- 6Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
- 7Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
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Nutritional Facts for Crock Pot Yogurt
Serving Size: 1 (271 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 158.1
- Calories from Fat 75
- Total Fat 8.4 g
- Saturated Fat 4.8 g
- Cholesterol 26.3 mg
- Sodium 111.9 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 0.0 g
- Sugars 13.0 g
- Protein 8.2 g