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’m your direction it day after 2 hours and 45 minutes turn off crock pot and unplug it. Let set for 3 hours then add culture. In that 3 hours won’t the crock pot cool off to much since you do not wrap it in towels yet? Do if I’m being dense but this is my first time making yogurt.
Nope! You’re just fine, Kathy! Just let it sit there and go about your day till the timer dings. Because your slow cooker is insalated, it will cool down slowly, just like you want. Happy yogurt making!
This recipe is great. I have been making yogurt several times. I am wondering, can I use this recipe for store bought plain Almond milk? Thanks
Thanks, Michelle! I’ve never tried it with almond milk, but you’re welcome to try! Let me know how it turns out!
Whole milk should make a thicker yogurt due to the fat content. We have made it from fresh raw goat milk. It comes out thinner because goat milk does not have the same fat content as cow milk. Just as nice, we think better.
That is good to know that this recipe still works with goat milk! Thanks for sharing your experience, Linda!
Between your post here, and a few other popular yogurt related ones, I decided to give yogurt making a shot. My wife does the grocery shopping and typically, my two boys, and i fight over each $1 mini yogurt :P.
First try, early this week, came out amazing. Did a test batch doing 1/4 Gallon of milk. That didn’t last the day lol. So, I ordered some proper materials ( good colander, nut bag & plastic ball caps) and have another 1 gal batch in the making.
Any tips for transferring the yogurt from the strainer/nut bag into jars? It’s super messy. First time, I used a coffee filter and I lost probably 1/8th of the end result to the filter.
Thanks for your great info here!
It can be tricky, Bryan! Slow and steady is the way to go. For me, I tend to use a measuring cup and scoop the yogurt into my jar – especially when my strainer is full. Then, it’s easier to pour the remaining bit into the jar. I use a good spatula to scrap the yogurt off my cheesecloth. And if you have a canning funnel (like this – http://amzn.to/2mFt27C), that can be helpful. Glad you found my yogurt recipe helpful! Happy yogurt making – and eating!
Making my first batch now and I’m wondering if I screwed it up by using ultra pasteurized milk? Do you know if that will be a problem?
Hmmm. How did it turn out Emily? I’ve never used ultra pasteurized but I’ve never had a problem with regular pasteurized. Hope it turned out okay for you!
How long does the starter you save from the batch stay good? Can I freeze it or should I just keep it in the fridge? Thanks!
Good question! It should last for a couple weeks in the fridge. I’ve never tried freezer my starter, and would be hesitant to do so, in case it kills the live cultures. But you really should be fine for 2 or 3 weeks in your fridge. Hope this helps!
So, I LOVE this recipe! I’m in the process of making my second batch now. Thanks so much!!
Yay! I’m so glad, Jackie! It’s such an easy and delicious recipe, that I’m happy to share! 🙂
Can you use almond milk?
I don’t know, Lorna. I have never tried. My guess would be yes, as long as you still use a culture that has live and active cultures in it. The consistency will probably change, too, but it might be possible. If you give it a try, let me know how it goes!
I just did this with a full gallon, and the only modification was that I needed to keep it on high for longer in the crock pot to get to the top temperature, snd of course, I added a bit more starter joghurt. Super yum!
I made the plain version since I don’t have vanilla at home now. Would it be possible to add the vanilla later on, so that I don’t have quite that much of the flavored version?
I would think you could, Eva. Just stir in a little bit at a time and see how strong it needs to be. You might need to add a little more since it’s not soaking in the vanilla flavor as it sits, but I think it will work. I’m glad you are enjoying the recipe! It really is so delicious!
I’m currently making yogurt in my slow cooker for the first time! Saw it off ‘the large family table’ YouTube channel, she makes a double batch! Can’t wait to see how it turns out!:)
Yay! I hope you enjoy your homemade yogurt. I need to make another batch myself this week!
I tried this and absolutely loved it. So do my kids. I used double cream plain yoghurt to culture full cream milk. I also added the culture to the warm milk half a hour earlier because it seemed to be cooling to rapidly. Yoghurt turned out thick and delicious with I need to strain.
Yay! I’m so glad you and your kids loved it, Lauren. It really is an easy recipe, and one that I hope you will enjoy for years to come! 🙂
This failed for me. It was just like the consistency of milk? Is it my climate or elevation?
Hmmm. Could be. Do you use a whole or 2% milk to start with? And your yogurt starter had active cultures? You can add powdered milk or strain it to get a thicker yogurt, but it should be thicker than just milk. I’m sorry it didn’t work, Melissa!
Maybe the yogurt was too old (culture), i will try again next week, after i use up this milk in smoothies/milkshakes ?
That’s an option! You know, now that you mention it. I remember a runny batch of yogurt when my culture was too old. I froze it in ice cube trays and used it for smoothies, too. 🙂 I hope your next batch turns out better!
Hi Kristen, SO excited to try making my own yogurt! Here in Australia yogurt is also so over priced and absolutely loaded with sugar and additives. Cannot wait to see how this turns out! Just 2 quick questions, I have a multi cooker which still slow cooks but does a few other things as well as slow cooks on high and low, would you say my cooker would still be sufficient or should I invest in a new one which only slow cooks on high and low? Secondly, when you say to wrap the cooker in 2 towels, do you put the top towel over the lid or underneath the lid? Does condensation affect the consistency at all?
Again can’t wait to try this recipe, thank you!
Hmmm. Good questions, Tarnya! I would say give the recipe a try with your multi cooker on low and see how it turns out. I would think it should be fine! And when I wrap it in towels, I just put one around the base and one over the top of the lid. Condensation doesn’t affect it much, although I do try to drain off the water, if I can! Good luck, and enjoy the yogurt!
After you whisk in the sugar and vanilla, do you turn the crock pot back on?
Nope! Just let it cool and culture, Cathy, and wait for your delicious yogurt!
Wondering if almond milk and lactose free yogurt would work? I love yogurt but have recently had issues with lactose. Has anyone tried it or have any thoughts on it?
Hmmm. I honestly don’t know what to tell you. My GUESS would be that if the lactose free yogurt has live active cultures in it, it should work. Although, I don’t know if it would work with almond milk. Perhaps with lactose free milk? If you give it a try, let me know how it goes. Good luck!