How to Make Vanilla Yogurt in a Crock Pot
Here is something I never imagined myself doing. I am now making my own yogurt! You see, I’ve always liked yogurt but started eating it more in the past couple of years. I regularly eat it for breakfast with granola or as part of my lunch. Since I’ve mastered making homemade yogurt, here’s the effortlessly way for how to make vanilla yogurt in your crock pot.
When I started to feed Nathan solids, yogurt was one of those foods that he loved. However, I quickly realized how expensive yogurt has become. I also realized that many of the yogurts have lots of artificial ingredients in them. I don’t have a problem with some processed foods but this got me thinking.
In my quest to being more frugal, I’m always looking for simple ways to save our family money! I’m a firm believer that the little things add up to big savings.
As one of those little things, I had started buying the large tubs of yogurt and dividing it into containers myself. It is much more cost efficient than buying the individual containers but it still wasn’t cheap. The regular price for a quart of yogurt is now $3. I had heard of people making their own yogurt and decided to give it a try. Guess what? I’m hooked.
Homemade yogurt is simple, delicious and so much cheaper! When I get my milk on sale, I can now much 4 quarts of homemade yogurt for under the price of $3. (Yes, I can easily get a gallon of milk for under $3 in the wonderful state of Indiana.) Plus, I know that my homemade yogurt is made of milk, sugar, vanilla and the live cultures. That’s it! No artificial ingredients in this homemade yogurt.
You may be in disbelief but give it a try. It takes some time but the effort and supplies involved couldn’t be simpler. I read dozen of recipes and combined a couple of them to come up with this recipe. The main reason being that I wanted vanilla yogurt and almost all the recipes I found were for plain yogurt. Also, I didn’t want to mess with a thermometer if I didn’t have to so this is how to make vanilla yogurt from plain yogurt.
With this slow cooker method, homemade yogurt in a crockpot is truly a make it and forget it recipe. This is my homemade yogurt recipe.
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Vanilla Yogurt Ingredients:
1/2 gallon milk (I used 2%. Most recommend whole milk for thicker yogurt but 2% works fine.)
1/2 cup yogurt starter (Any yogurt with live cultures works. I’d recommend plain or vanilla. Once you make your first batch, simply save 1/2 cup of the yogurt to use as starter for your next batch.)
1/2 cup sugar (I’ve read that honey works too. I stick with a simple sugar. You can add more or less to taste. This amount was just about perfect for us.)
1 tablespoon pure vanilla extract (I use my pure Mexican vanilla which I love! We buy ours at El Mercado in San Antonio but you can Cheesecloth and colander (Optional and explained below.)
Directions for How to Make Vanilla Yogurt:
Pour 1/2 gallon of milk into your crock pot and turn it on low. Let it sit for 2 hours and 45 minutes. Set a timer and walk away from the crock pot at this point.
When the timer dings, turn the crock pot off and unplug it. Whisk in sugar and vanilla. Let the yogurt sit for 3 hours. Again, set your timer and resume your regular activities.
After the 3 hours are up, spoon 1 cup of the milk into a small mixing bowl. Whisk in your yogurt starter. Add this mixture back to the crock pot and whisk it all together.
Put the lid back on the crock pot and wrap the entire crock pot in one or two beach towels. I wrap one around the outside and cover the top with another towel. The reason being is that it allows the temperature of your yogurt to slowly cool and culture.
Let your wrapped crock pot sit for 8 to 12 hours while the yogurt cultures. The longer the yogurt cultures, the tangier the taste. 8 to 9 hours is what I generally do.
When you unwrap your crock pot, you will now have yogurt! See how simple?
The yogurt is delicious but my yogurt turned out slightly thinner than store bought yogurt. It tasted fine and can be eaten as is. Simply spoon into jars and store your homemade yogurt in the fridge. If you prefer, you can add one more step as I now do to thicken the yogurt.
After the 8 hours are up, I line my colander with 2 or 3 squares of cheesecloth . I place the colander on top of a metal bowl and pour all my yogurt into the cheese-lined colander. I carefully place the bowl in the refrigerator for a couple hours. After trial and error, I believe 3 hours is the right length of time for this straining. You can check the thickness of your yogurt by stirring it. Whenever you think it is ready, scoop the yogurt out of the colander and put it in glass jars or storage containers.
The cheesecloth step is not necessary and a matter of preference. It will reduce the amount of yogurt you get from your milk but I think it nice to have a slightly thicker yogurt. When you lift the colander out from the metal bowl, you will notice a clear, yellow liquid. This is whey. You can save your whey in the refrigerator for up to 6 months. Whey can be used in place of buttermilk in recipes. That is next on my list of projects, once I collect enough whey.
Additional Notes:
I think vanilla yogurt is the perfect flavor for the addition of fruit or granola. If you don’t want vanilla yogurt, simply omit the sugar and vanilla in this recipe to make plain yogurt.
1/2 gallon is 8 cups. If you don’t strain the yogurt, you will end up with 8 cups of yogurt. When I am done straining it, I end up with around 4 cups of yogurt. If you strain out too much whey and the yogurt is too thick for your liking, it is easy to stir some whey back in to make your yogurt thinner.
I found my cheesecloth at Meijer. You can also buy it on Amazon here. I have heard that coffee filters work too. Since I plan to continue making my own yogurt, I spent the couple dollars and invested in cheesecloth. This is a similar model to the slow cooker I use, for those who are curious.
Due to the amount of time it takes, I have decided it is best to start the yogurt 6 hours before I want to go to bed. I put the yogurt into my slow cooker around 4pm so that it can culture overnight. Then, first thing in the morning, I put the yogurt into cheesecloth to strain and my yogurt is ready for a late breakfast.
If you find a good deal on milk, remember that milk freezes really well so you could buy your milk and freeze it until you are ready to make yogurt. There are so many foods you can freeze, like milk! Just pour a little bit of milk out before freezing so the jug can expand. I buy a whole gallon of 2% milk to make yogurt. I use half of the milk to make yogurt and freeze the other half until I’m ready to make another batch.
I have read that you can easily double this recipe but I have not tried that yet. Please let me know if and when you do! I hope this answers many of the questions you might have. If you have others, ask them in the comments below and I’ll do my best to answer them. It might seem intimidating but if you eat a lot of yogurt and are looking to save money, give this a try!
What do you think? Will you try making your own yogurt?
If you’re interested in making homemade vanilla Greek yogurt in your slow cooker, check out this blog post that shows how to adapt this recipe. It’s still simple but just takes a bit longer.
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How to Make Vanilla Yogurt in Your Crock Pot
Once you try this recipe for making homemade yogurt in your slow cooker, you’ll be amazed at simple and delicious it is.
Ingredients
- 1/2 gallon milk
- 1/2 cup yogurt starter
- 1/2 cup sugar
- 1 tablespoon pure vanilla extract
- Cheesecloth and colander (Optional)
Instructions
- Pour 1/2 gallon of milk into crock pot and turn it on low. Let it sit for 2 hours and 45 minutes. Set a timer and walk away from the crock pot at this point.
- When the timer dings, turn the crock pot off and unplug it. Whisk in sugar and vanilla. Let the yogurt sit for 3 hours. Again, set your timer and resume your regular activities.
- After the 3 hours are up, spoon 1 cup of the milk into a small mixing bowl. Whisk in your yogurt starter. Add this mixture back to the crock pot and whisk it all together.
- Put the lid back on the crock pot and wrap the entire crock pot in one or two beach towels. I wrap one around the outside and cover the top with another towel. (The reason being is that it allows the temperature of your yogurt to slowly cool and culture.)
- Let your wrapped crock pot sit for 8 to 12 hours while the yogurt cultures. The longer the yogurt cultures, the tangier the taste.
- After the 8 hours are up, enjoy your yogurt – or strain for a thicker yogurt. If you want it thicker, line a colander with 2 or 3 squares of cheesecloth. Place the colander on top of a metal bowl and pour the yogurt into the cheese-lined colander. Carefully place the bowl in the refrigerator for a couple hours. After trial and error, I believe 3 hours is the right length of time for this straining. You can check the thickness of your yogurt by stirring it. Whenever you think it is ready, scoop the yogurt out of the colander and put it in glass jars or storage containers.
- Enjoy your delicious yogurt…saving a half a cup for the starter in your next batch!
Nutrition
- Serving Size: 1
I make a double batch most of the time – no problems.
I only use whole milk. The consistency is a bit thinner than what you buy from the store, so I use mine in smoothies, with frozen fruit and juice, or add frozen berries and homemade granola.
I have had homemade yogurt for up to 2 1/2 weeks. It does separate a bit, but you just need to re-mix it.
If you like a thicker yogurt, you can add 1 to 1 1/2 cups powdered milk at the beginning. It’s thick like Greek yogurt and you don’t have to strain anything at the end. I can’t wait to add the sugar and vanilla to it next time!
I love this yogurt. It is so easy to make. It turned out perfect the on the first try. Not thick enough but very good so I strained it and it turned in to a wonderful greek yogurt. Now, with my 2nd batch I decided to check the temperature of the milk at 90 mins, well it was around 140 so I decided it would not reach 180 in 2hr and 45 mins so I flipped it to high for the last 90 mins. (MISTAKE #1) Added the sugar and vanilla and let it cool 3 hours. I checked the temp at the end of the time and it was about 135 put the started in anyway, (MISTAKE # 2)
Wrapped it up and went to bed. In the morning I had yogurt, but very grainy yogurt lol. That’s what happens when you mess with a tried and true recipe.
Can I just saw how much I love this recipe! I’ve made it multiple times now and love that it always turns out. I really am tempted though to try almond milk with some agar agar added in to achieve a dairy free milk.
Thank you, Emily! If you do try it with almond milk, please let me know how it turns out! I’d love to know!
I’m new to making you garter not slow cooker before you wrap it in towels do you remove the pot out of the base of the slow cooker or do I just leave it in and wrap towels around the base and all
Just wrap the towels around the base! That’s what I do! 🙂
Last night was the first time I’ve made yogurt and it turned out delicious! My daughter has had tummy issues since she was 2 wks old and the only thing that seems to help is Greek yogurt every day. That gets a little expensive on a single income so my chiropractor suggested I try making my own. I spent just under $2 for a gallon of whole milk and probably $.25 for the sugar and vanilla. This recipe was perfect for a beginner but I’m sure it’ll be the recipe I keep coming back to also! Thank you so much for sharing it!
Wow!! I made this yummy yogurt in my slow cooker yesterday! Am now enjoying a late breakfast, so easy. I wonder if it can be frozen to make yogurt popsicles?
I’ll be making this again! Thank you for sharing this yummy healthy treat. Kay
From what I know, the heating and cooling of the milk are both necessary steps for the fermentation process to work, which is what turns the milk to yogurt. I’m no expert on the process, but just know that this recipe works with the heating and cooling as it is.
The milk needs to be scalded (around 120 degrees) to change the chemical signature of the milk. Then it needs to be cooled to around 100 degrees for the culture to their work. It’s kinda like yeast – if it’s too hot the culture will be killed. I use an instant pot with a yogurt setting. It heats the milk to the proper temperature, then I set the pot in a basin of cold water and ice, add the saved yogurt and put it back into the instant pot for 8 hours. Pour into a large strainer lined with a linen towel over a large pot and refrigerate for 12 hours (others may strain for less time, but I like really thick yogurt). Enjoy!
Hmm. Interesting. I don’t know, but if it is thin, you can always strain the whey (excess liquid) off with a colander and cheesecloth or coffee filters to thicken it up. I do that when some of my batches turn out thinner!
Hi, two questions…is the cheesecloth reusable? And can the yogurt be made with skim milk? Thanks much, looking forward to trying your recipe 😊
Hi, Karen. 2 answers for you! 🙂 The cheesecloth is completely reusable. Just rinse well with water and let it dry before reusing. I don’t use soap on it very often at all, just a good thorough rinse under hot water. And yes, the yogurt can be made with skim milk but you will see much better results if you use 1 percent or higher. I am a skim milk person all the way but use 1 or 2 percent to make my yogurt. It will thicken much better with a higher fat content in your milk. If you use skim milk, you will definitely want to add dried milk powder to thicken it up. Hope that helps, and happy yogurt making!
I made yogurt!!! I used a whole gallon of whole milk. (I got a frre gallon from Kroger and since i just use milk to cook with i decided to make yogurt with it!)
I bottled it up and flavored half of the bottles.
In 3 small baby food size bottles i put 1t chia seeds and 1/2 t raw honey.
In one pint size jar i added a trader joes coffee stick—I’ll do more of these next time—yum
In another pint jar i added 1t cocoa mixed with 15 drops of stevia
2 pt jars i added vanilla and stevia to taste.
The rest i just left plain. I refrigerated the whey, ill figure out what to do with that later!!
I do have a question!! How long will this homemade yogurt last in my fridge??
Oh, I love this idea of flavoring them in small jars! We go through yogurt quickly, but from my experience, it lasts a week and perhaps up to 2 – but ours is always gone long before then! 🙂 I’m so happy you found success with this recipe. Enjoy the yogurt making!
OH MY GOSH!!! I LOVE THIS YOGURT!! For the past goodness 4,5, 6 months now this is the only yogurt ive been eating! Ive passed it on to other people!! I have switched the sugar for honey and it is the best!! I have found out that i like the whole milk better than the 2%!! Still havnt figured out what to do with all the whey left over but ill figure something out!!
I will be attempting a dairy free version next round using silk unsweetened almond milk. Saw something on tv thats making me want to get away from milk…. and im kinda sad. Anyways im going to do everything the same. Fingers crossed!! Ill let you know how it turns out!!
Thank you so so so much for this wonderful super easy recipe
Oh, Kasey, yay! You made my day! 🙂 I’m still playing around with whey recipes, too, but I’m glad you love the recipe. Let me know how it turns out with the almond milk. I am very curious!
How long does the yogurt stay good for in the fridge?
The yogurt will stay good for a week or two, but ours is typically eaten within the week. Hope that helps, Whitney! 🙂
I was wondering how many generations or batches you’ve been able to carry on from yogurt you’ve previously made? I had read somewhere that after the second generation or so it doesn’t turn out the same so they needed use a new starter every few batches. Have you experienced that at all? By the way I’m trying your method tonight and I am so excited! Thank you for sharing your technique and recipe!
Hi, Lisa! I’ve used the same started for 4 batches before I start to notice a difference. Sometimes longer, but I think it’s definitely safe to say you can go longer than two batches. Worse case, the yogurt turns out a bit thin and you strain it and use a new starter next time! 🙂 I hope you are enjoying your homemade yogurt!
In my experience, you can use each batch as a starter for the next batch for at least 10 or 20 generations. We lived in Africa and had a great batch going that we made every few days for months on end since we could only buy yogurt 3 days from where we lived and had to transport it back to our house frozen in a cooler. We were, however, using a completely different recipe – whole milk powder, boiling water, room temp water, & yogurt mixed and set overnight in a vacuum-sealed rice warmer (basically a low, wide thermos).
That is good to know, Brent. I just keep using the starter until I have a batch that doesn’t thicken as much. Then I know it’s time to buy a new starter! 🙂
Thanks for the recipe. I have used a half cup skim milk powder with the milk to make a thicker yogurt.
Hi, I’ve done this twice now, after my daughter sent me the recipe. The first time it was terrific, although on the sweet side for us. The second time, I noticed that my husband had used the second half of the gallon of milk I had bought, so I supplemented with almond milk, then used agave to sweeten, using the same greek yogurt starter that I had used the first time. This morning it’s milk. So I don’t know about using almond milk.
But it’s great in a smoothie!
Bonnie