Who knew this classically creamy, probiotic yogurt could be made from scratch in a Crock-Pot?
Yogurt is one of my favorite treats, but it can be expensive, especially since I often buy two tubs at a time. Luckily, a big batch of Crock-Pot yogurt comes in handy when I need more servings than what one costly container can offer. If this is a struggle for you too, then I suggest trying Crock-Pot yogurt for yourself.
Yep, you read that right—you can make yogurt in a Crock-Pot. It’s not a quick process, but it’s worth the wait for the amount of high-quality, homemade yogurt it yields. With only two ingredients and a whole lot of room for flavor experimentation, Crock-Pot yogurt is an affordable, simple way to skip shopping and start incubating.
Incubation happens when active yogurt cultures are mixed with cooked milk and left to sit for a few hours. The result is a creamy concoction that can be enjoyed sweet or savory, depending on your preference and the meal at hand. I usually enjoy my yogurt with a helping of fruit and granola, but you could also turn it into a dip for veggie sticks or chips.
The Chemistry Behind Crock-Pot Yogurt
When it comes to temperature control, Crock-Pots were made to be exact. For yogurt, the milk first needs to be heated to 185°F, and then cooled to 110°F. After this, active cultures are mixed in, and then the whole mixture is covered to sit overnight. Yogurt culture can either come in powdered form, or, as in the case with this recipe, it can come from yogurt that has already been made.
Once the active cultures mix with milk, they begin to ferment the lactose, which turns it into lactic acid. This thickens the milk, turning it into tangy, luscious yogurt. Since the Crock-Pot is large and has such handy features, it’s the perfect appliance to help you stretch out your yogurt stores.
How do I store leftovers?
If stored properly in an airtight container in the fridge, Crock-Pot yogurt can be kept for up to 2 weeks. However, if you’d like to store it for longer, you can transfer it to a freezer-safe container and freeze it for up to 3 months. Let it thaw in the fridge overnight before serving. Keep in mind that this might change the texture slightly, so you may want to whip it up with a whisk or mixer to refresh the fluffy, velvety texture.
Serving Suggestions
For breakfast or brunch, dish out Crock-Pot yogurt with some hearty Protein Granola and Chocolate-Covered Blueberries. You might also savor it in a Healthy Smoothie or stirred into a tropical Açai Bowl.
For a more savory snack or condiment, incorporate it into some aromatic Greek Yogurt Dip, Cucumber Dip, or Healthy Spinach Dip (as a replacement for sour cream). With such a versatile little dish, you’d be surprised by the variety of ways it can be served.
Ingredients
- 1/2 gallon whole milk
- 1/2 cup plain yogurt with live active cultures
Instructions
- Pour 1/2 gallon of whole milk into the Crock-Pot. Cover and set to LOW for 2.5 hours or until milk reaches 185°F.
- Turn off the Crock-Pot and unplug it. Let the milk sit undisturbed with the lid on to cool to 110°F, about 3 hours.
- Stir 1/2 cup of plain yogurt with live active cultures into the cooled milk. Mix thoroughly to ensure even distribution of the yogurt culture.
- Cover the Crock-Pot again, wrap it with a thick towel to maintain a warm environment, and let it sit for 8-12 hours or overnight.
- After the incubation period, store it in the refrigerator to cool and set for at least 4 hours before stirring and serving it.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Thank you for sharing this recipe
You’re welcome. Glad you enjoyed it!