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Homemade Yogurt

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8 cups (1/2 gallon) low-fat milk
1 10 gram Envelope Yogurt Starter or 1/4 cup plain unsweetened yogurt containing active yogurt cultures, at room temperature

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Homemade Yogurt


    Your slow cooker can also function as a yogurt-maker. Enjoy your homemade yogurt plain or dress it up with a variety of mix-ins like fruit, granola, honey, or jam.

    • 35
    • Serves 4
    • Medium


    In a 4-quart saucepan whisk together milk.

    Cook over medium heat until an instant-read thermometer inserted in milk mixture registers 180 degrees F to 185 degrees F, stirring frequently.

    Remove from heat.

    Cool at room temperature until thermometer registers 110 degrees F to 113 degrees F, stirring thoroughly before checking temperature. (The milk can be cooled more rapidly by placing the saucepan in ice water for a few minutes.)

    In a small bowl stir together 1 cup of the warm milk mixture and the starter until smooth.

    While stirring constantly, slowly pour the milk-starter mixture back into the milk mixture in saucepan.

    Ladle mixture into four clean pint canning jars, leaving a 1-inch headspace.

    Adjust lids and screw bands.

    Place filled jars in a 6-quart slow cooker.

    Pour enough lukewarm water (about 108 degrees F) into the cooker to reach just over halfway up sides of jars.

    Cover cooker and cook on high-heat setting for 5 minutes.

    Turn off cooker, wrap with a thick towel, and let stand about 4 hours or until yogurt is thick, turning on cooker to high-heat setting for 5 minutes every hour. (Use a thermometer that can be attached to the cooker so you can monitor the temperature)

    Remove jars from cooker.

    Chill about 4 hours or until yogurt is set.

    Store, tightly covered, in the refrigerator for up to 2 weeks.

    If desired, reserve some of the yogurt for making a future batch.

    Note:  For Greek yogurt, drain yogurt overnight through a strainer lined with cheesecloth.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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