Easy Homemade Yogurt in the Crock Pot

Homemade yogurt recipe that you can make in the crock pot! Super easy and the yogurt turns out so thick and creamy like Greek yogurt!

Years ago I never even considered making my own yogurt. I had NO idea yogurt was something people could even make at home.

Even when I began eating healthier, homemade yogurt was just something I didn’t think I could do. It was too intimidating. Plus, it sounded like something only “weird crunchy people” do. Well, apparently I am now a “weird crunchy person” because I LOVE making homemade yogurt!

One thing I never realized – homemade yogurt is easy. Easier than making bread. Easier than baking a cake. Yes, it is crazy how easy it is and I’m tired of it being a big secret!

First of all, you don’t need any fancy equipment! There are many ways to make it, but I prefer to use my crock pot. No need to buy anything special just to make yogurt.

Second of all, you can control the ingredients in homemade yogurt. Take a look at the ingredient list the next time you buy yogurt. I have no idea why they have to add so much unnecessary junk! It is also really hard to find whole milk yogurt at the store (even organic!) which is something we are sticklers about.

Plus, homemade yogurt is also a lot cheaper. Even with our expensive milk, it still works out to half the cost of store-bought yogurt! Definitely worth the 10 minutes of work!

Easy Homemade Yogurt in the Crock Pot

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 24 hours

Yield: 2 Quarts


  • ½ gallon whole milk
  • ½ cup plain yogurt with live and active cultures
  • Supplies:
  • Crock Pot
  • Candy Thermometer
  • Beach Towel
  • Ladle
  • Mason Jars
  • Colander (optional)
  • Cheesecloth (optional)


  1. Pour 1/2 gallon of milk into your crock pot, set it to high, and heat the milk to 180°. My crock pot has a probe that will alert me when it reaches the set temp, but you can just check it occasionally with a candy thermometer. It takes approximately 2 hours.
  2. Turn off crock pot, remove lid, and let the milk cool down to 115°. Do not disturb. This takes approximately 6 hours (varies widely depending on the temperature in your house).
  3. Once the yogurt has cooled down to 115°, stir in ½ cup of plain yogurt. The temperature cannot be above 120° or it will kill the cultures in the yogurt.
  4. Put the lid back on, make sure the crock pot is turned off and unplugged, and wrap the entire crock pot in a large beach towel. Leave out overnight, undisturbed.
  5. The next morning, remove the towel and transfer the crock pot to the refrigerator, do not disturb the yogurt. Chill for about 8 hours.
  6. Optional Step If your yogurt isn’t thick enough for your preference, strain off some of the whey. Line a colander with a cheesecloth and set in the sink or in a large bowl. Pour the yogurt into the cheesecloth, cover, and let it strain until it reaches your preferred consistency.
  7. Ladle the yogurt into mason jars and store in the refrigerator.


Don’t forget to save ½ cup of the yogurt to use as your starter next time!


This is delicious in smoothies or topped with fruit and a little honey!


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  1. I made this for the first time and it had very good flavor but wasnt very thick. I tried straining it with cheese cloth and it helped a little bit. I dont know if it mattered that i used VAT pasturized milk or not. Any other suggestions on how to make it thicker? Could it be he kind of milk?

    • Hm, I don’t think the kind of milk will matter much (unless you were using 2% or fat free). You might just need to strain it a little more.

  2. I have made yogurt in a crockpot several times. it is fantastic! but the recipe I have adds 1 1/2 cups of powdered milk to this recipe and the yogurt is nice and thick.

  3. How long will this last in the fridge? If I want to only make one quart rather than the two, do the times cut in half as well or does everything besides the amounts of milk and yogurt stay the same?

    • I’m not exactly sure how long it lasts – we usually finish it off fairly quickly. I would guess a couple of weeks. The time it takes will stay roughly the same (maybe a little less since it’s a smaller quantity of milk that needs heating/cooling) but you mainly want to focus on the temps.

      • Thanks!
        For some reason in under two hours it got up to 187 degrees, and then in less than one it cooled to 124. Maybe my house is just cold? Kind of ruins the whole letting it sit overnight for me. Oh, well, I’m excited to see how well this works! Thanks for an easy recipe!


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