Slow Cooker Homemade Yogurt

Pour milk into your crock pot and set it to high. Check the temperature frequently while the milk heats to at least 180 degrees Fahrenheit (we’ve sometimes let it get hotter on accident). Depending on your crockpot it should take 1-2 hours.

Once it reaches 180 degrees F, take the crock out and let it cool. It needs to cool to 110-112 degrees F. That should take about an hour and a half, depending on how cold your kitchen is! While it’s cooling, measure out your plain yogurt and let it come to room temperature.

When the yogurt has cooled to the right temperature, take a ladleful of milk and mix it with your measured yogurt. Take the thinned yogurt and mix it back into the rest of the milk. Replace the lid on the crock.

Turn your oven light on (or if you have a gas stove, the pilot light being on should be enough) and place the crock in the oven. You need the oven to help maintain the temperature the yogurt is at to incubate, but it shouldn’t be too hot. Some people also have good luck at turning on the oven briefly. You might need to experiment the first couple of times to find the right temperature.

Leave the milk and yogurt to do its thing for at least 6 hours or up to 8 (or more). Once it hits a certain point, it doesn’t get any thicker, just tangier the longer it is in there. We’ve found that 7 hours is our preferred time frame for the right amount of tang.

Place the crock in the refrigerator for several hours. Then mix it up and admire how handy you are before putting it into containers. We use two quart canning jars.

To eat, add honey, jam or frozen fruit!