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Apr 9, 2010 07:30 PM

Homemade Crockpot Yogurt

Has anyone tried this yet? I have heard it works very well and is one of the simplest methods for large quantities, however I wanted to hear from my fellow chow experts on the matter. I am eager to try this soon so any tips are appreciated!! Thank you!
Here is the site I first discovered this on:


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  1. Use a thermometer to make sure the milk heats up to a sterilizing temperature - about 180 degrees. Crockpots heat at different rates. If competing bacteria are alive in the milk, the yogurt culture may not take.

    The yogurt will be more liquidy than the custard style yogurts sold in grocery stores. You can thicken it by adding nonfat milk powder to the milk before you heat it.

    If you plan to use homemade yogurt as the starter for other batches, make sure the container that will store the yogurt is sterilized. Any bacteria in the container could contaminate the yogurt and reduce its effectiveness as a starter.

    3 Replies
    1. re: icecone

      Most newer slow cookers have a range of 200* on low and 300* on high. Check your model's specs.

      The recipe link author used raw milk for her yogurt and sterilized it at 200* for 2 1/2 hours. If using pasteurized milk, just bring it up to 185*. Use a thermometer, as icecone suggests. It may take a few hours for the milk in the slow cooker to reach that temperature anyway. Pitch the culture, shut off the slow cooker and rest.

      1. re: bushwickgirl

        My large one is a true Crockpot and the instructions don't mention a temperature range. (I say "true" Crockpot as a reference to the brand, not the generic product).

        When I bake in it, the low setting can push the temperature higher than 200F. With liquid though, if half full at least, it may not exceed 200F. I have to test this. On the other hand, the boiling temp of water is 212F, so in theory, a crock full of water on high shouldn't go over 212F either.

        1. re: icecone

          I got the temperature information for mine at the manufacturer's website, and I made a typo, it's NOT 200* to 300*, rather 170* on low to 200* on high, for a popular brand. The operating temps for many slow cookers depends on a few factors. This is what one manufacturer had to say:

          "We can not specify temperature ranges for the "High" or "Low" settings. Our slow cookers differentiate "High" and "Low" by wattage. These wattages are set to ensure that a standard food load (as described in AHAM spec SC-1-1979* ) will reach a safe internal temperature within approximately four hours (generally accepted to be 165*.) The wattage required to do this is different for different models, and many variables are involved; (start temperature, food load, room temperature, etc.). Eventually slow cookers will reach a maximum temperature, however the temperature will be different for different environmental conditions and different food loads. Given enough time most food loads will reach the same maximum temperature on both "Low" and "High." "

          The AHAM* spec is from the Association of Home Appliance Manufacturers.

          That temperature range I quoted above makes complete sense. I've found that degrees of solid vs liquid effect the slow cooker temperature plateau. Mine gets very hot on high, but certainly is not boiling, a good simmer, though, with a large amount (more than half full, as recommended by the manufacturer) of liquid in it.

          The warm setting on the slow cooker would be too hot to culture yogurt, as yogurt needs a steady approximately 110* for that step. Heating pad, or wrap the slow cooker insert in a towel, are two good ways, or use LauraGrace's ingenious cooler method, described below, to keep a steady warm temp. Best thing to do to be sure of proper temp-- use a thermometer.

    2. to build on icecone's reply, you can also thicken the finished product by straining out some of the whey, either through cheesecloth or coffee filters...but don't throw out the drained whey, it's nutritious and can be used in many ways.

      1. DD, haven't done it myself (yet) and am hesitant because I cook for my son and myself and he's not a yogurt-eater. So, sounds like it would make way too much for me to eat alone but this blogger has also done it successfully...she has over 300 comments on it too, so FWIW, this might also help you:

        2 Replies
        1. re: Val

          The crockpot365 and the passionatehomemaking site put a blanket around the crock while the yogurt ferments. I wonder if setting the crock to WARM is as good as a blanket.

          1. re: icecone

            I think the warm setting is too hot.

        2. I did this method a few times and I have to say that I strongly prefer other methods. I found the crockpot to be annoyingly inaccurate temperature-wise (I'm not a germophobe but I do get veeerrry grouchy if I waste good milk because the stuff didn't get hot enough to kill the bad bacteria and I end up with rotten milk instead of yogurt), and I honestly don't want to faff around with it all day long.

          I make a half-gallon of yogurt at a time -- just heat the milk in a pot on the stove, then put the whole pot down in a sink full of ice and water and stir until it's cooled, add powdered milk and the starter, pour into mason jars and incubate overnight in a small cooler filled halfway with hot water. Works perfectly, takes about 30 minutes of hands-on time.

          3 Replies
          1. re: LauraGrace

            That small cooler idea is brilliant, I've never seen it mentioned before. How much powdered milk to 2 qt liquid milk? How much starter? Thanks!

            1. re: buttertart

              You can add up to 1 cup of powdered milk. I use about 1/2-2/3 cup per 2 quarts milk. Obviously the more you add of powdered milk the thicker the final product will be. I use a 6 oz container of full-fat plain yogurt to start, but you can do as little as 2 tablespoons.

            2. I also found the crockpot method to be unacceptable - well, at least the part about wrapping the crockpot in a towel for the incubation period. The incubation period needs a temp of around 100 - 110 degrees and there's just no way a turned-off crockpot wrapped in a towel can maintain that sort of temperature range. What I ended up with was sort of a tangy, liquidy milk - not even nearly as thick as kefir.

              What worked much better for me was a heating pad inside a cooler - although even then I needed to add a bowl of hot water to obtain and maintain the correct temperature. With that method, I ended up with a fine, smooth, custardy yogurt.