Best Bites: Slow-Cooker Yogurt
By Donna Erickson
Make Delicious Slow-Cooker Yogurt
We're a yogurt-loving family! We wake up to it topped with crunchy granola and fruit, or it gets whirled with other good stuff in the blender for energy-packed, to-go smoothies! It's an easy-to-pack car travel snack and the basic ingredient in homemade popsicles. Everyone around the dinner table enjoys rich, lemony-flavored yogurt over summer berries for dessert.
PHOTO CREDIT: Donna Erickson
No wonder my ears perked up when a friend said she makes yogurt in her slow cooker! "Hmm," I thought. "Why add yogurt-making to my already busy schedule when I can just pick it up at the store?" Then, when curiosity took over, I did some research to test it out.
Much to my amazement, after a couple of easy steps in two timed intervals in the afternoon, I woke up the following morning to perfect, creamy, organic yogurt. Lots of it! Astounded, I ladled the more-than-we-could-use bounty into mason jars and shared the creamy deliciousness with my neighbors. Now they're hooked!
Lesson learned: The next time around, I halved my original recipe and got a yield of 7 cups. Give it a try with your kids. It's cost-effective and nutrient-rich, and it also provides a memorable experience in kitchen science!
SLOW-COOKER YOGURT
Makes 7 cups
8 cups whole milk (I use organic)
Food thermometer for testing milk temperature
1/2 cup whole-milk, unflavored (plain) yogurt with live/active cultures for starter
Thick bath or beach towel
Storage containers with lids
Midafternoon, pour milk into your slow cooker and turn setting to low. Cover. Set a timer for 2 1/2 hours.
At 2 1/2 hours, use a kitchen thermometer to check that milk has reached 180-185 F.
Turn off, unplug, cover, and let the milk temp drop to around 115 F. Skim any milk film off the top of the milk with a spoon.
Remove 1 cup of the warmed milk and combine with room temperature yogurt in a small bowl. Gently stir.
Pour the mixture into the slow cooker and stir with a couple of strokes.
Cover and wrap the towel all around the slow cooker to help insulate. Culture 8-12 hours overnight.
In the morning, stir yogurt and ladle into storage containers. Refrigerate at least 4 hours before eating. Save 1/2 cup to use as a starter for your next batch.
Cook's Note: For variety, make Greek-style yogurt. Spoon 2 cups of the slow-cooker yogurt into a strainer lined with cheesecloth or coffee filters. Let the liquid (whey) drip through for about 30 minutes. Makes 1 1/4 cups of yummy, thick yogurt. Delicious!
Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2026 Donna Erickson
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