Yogurt, Kid-made in the Slow Cooker

Geri K

Active Member
Prep time: 30 mins
Cook time: 4 hours
Total time: 4 hours 30 mins
Serves: 6
This is a recipe for the only kind of yogurt you can’t buy in the store – naturally sweet, elastic and runny. It’s totally drinkable and can even go into a thermos. It’s cultured just the bare minimum amount of time – 4 hours. We mix it with a fruit compote and there you have it – breakfast:)
  • ½ Gallon Whole Organic Milk
  • ½ Cup Plain Yogurt
  1. A half gallon of milk goes into your slow cooker.
  2. Insert a cooking thermometer into the cooker and tie it up, so it doesn’t slip inside.
  3. Click “boil” on the slow cooker and stir the milk to prevent it from scalding as the liquid heats.
  4. Watch the temperature. When it reaches 200 degrees, turn the slow cooker off.
  5. Then scoop an unmeasured cup of the milk from the slow cooker and pour it into a medium sized mixing bowl. As a half cup of pre-made plain yogurt and stir the two together.
  6. Wait until the milk returns to 112 degrees. Then pour the milk/yogurt mixture back into the slow cooker and whisk it all until well combined.
  7. Cover the slow cooker, pile on some blankets and wait.
  8. Four hours later, your yogurt is ready to transfer to the refrigerator. You can pour it into a jar and place in the cold. As it chills, it will set.
Tip: you can tweak the yogurt just to your liking. If you enjoy it a bit thicker and prefer a tarter taste, let the bacteria culture longer – wait 5 or 6 hours before putting it into the refrigerator.