I started making yogurt to save money, but I kept making it because I loved knowing exactly what was in it. There’s more information about this in my Good Stuff Simple Swap:Better Yogurt Options. This 3 ingredient crockpot yogurt is thick, creamy, and incredibly easy. It makes about a gallon, costs a fraction of store bought yogurt, and thanks to one simple trick, there is no straining required.
If you have ever felt intimidated by homemade yogurt, this method is very beginner friendly. If you can heat milk and use a thermometer, you can make this yogurt.
Why I Love This Crockpot Yogurt Recipe
This recipe checks a lot of boxes for me.
- Only 3 simple ingredients
- Thick, Greek style texture without straining
- Budget friendly
- Hands off and forgiving
Ingredients
- 1 gallon milk Whole milk gives the thickest results.
- 2 to 3 cups powdered milk The more you use, the thicker the yogurt will be. I usually use closer to 3 cups for a Greek style texture.
- 1/2 cup plain yogurt with live active cultures This is your starter. Save some from each batch to make the next one.
How to Make Crockpot Yogurt Step by Step
Step 1. Heat the Milk
Pour the gallon of milk into your crockpot. Whisk in the powdered milk until it is fully dissolved.
Turn the crockpot to low and heat the milk to 180 degrees. I like to use a meat thermometer like this for checking temps. Stir occasionally to prevent sticking or scorching.
As the milk heats, a skin layer will form on top. This is completely normal and a good sign that everything is going the way it should.
You can gently stir the skin back in or leave it as is.
Step 2. Cool the Milk
Once the milk reaches 180 degrees, unplug the crockpot.
Allow the milk to cool to between 95 and 115 degrees. This cooling step is important so the yogurt cultures stay alive. If I need it to cool quicker, I take off the lid and stir on occasion to help release the heat.
Step 3. Add the Yogurt Starter
In a small bowl, whisk the 1/2 cup of plain yogurt with a small amount of the warm milk mixture. This tempers the starter and helps it blend smoothly.
Once combined, pour the mixture back into the crockpot and whisk gently but thoroughly.
Step 4. Transfer to Containers
Pour the yogurt mixture into your preferred containers. I like wide mouth mason jars or glass Pyrex containers.
Step 5. Incubate Overnight
Place the filled jars into your oven with the oven light on. Do not turn the oven on.
Let the yogurt incubate for 8 to 12 hours. I usually do this overnight.
The longer it sits, the tangier the yogurt will be.
Step 6. Chill Before Using
Once incubation is complete, move the jars to the refrigerator and allow them to fully chill.
The yogurt will thicken even more as it cools.
Why This Yogurt Is So Thick Without Straining
This recipe does not require straining because the powdered milk increases the protein content. More protein means a thicker, creamier yogurt that is very similar to Greek yogurt without losing any volume.
If you prefer extra thick yogurt, use closer to 3 cups of powdered milk.
Saving Yogurt for Your Next Batch
I always save at least 1/2 cup of yogurt from each batch to use as my starter for the next one.
I also like to freeze extra starters so I always have some on hand.
To freeze yogurt starter:
- Spoon 1/2 cup portions into a muffin tin.
- Freeze until solid
- Pop them out and store in a freezer bag
- When you are ready to make yogurt, thaw one portion in the refrigerator.
How to Turn Plain Yogurt Into Vanilla Yogurt (and Other Easy Flavor Ideas)
One of my favorite things about making plain yogurt at home is being able to turn it into vanilla yogurt without buying a separate tub. Once the yogurt is fully set and chilled, just stir in maple syrup or honey and a splash of vanilla extract. Start small and adjust to taste. You end up with lightly sweetened vanilla yogurt that isn’t overpowering and actually tastes like real vanilla.
From there, it’s easy to change things up depending on what you’re using the yogurt for. A few simple ideas:
- Fruit-sweetened: stir in mashed berries or fruit preserves
- Honey vanilla: honey + vanilla for a classic flavor
- Maple cinnamon: maple syrup and a pinch of cinnamon
- Chocolate: cocoa powder and a little maple syrup
- Parfait-style: layer with granola, fruit, or crushed cookies (We love these No Oreo Cookies & Cream Yogurt Cups!)
This keeps your base yogurt versatile and lets you customize it for breakfast, snacks, or dessert without committing to one flavor.
Frequently Asked Questions
Can I make this dairy free?
I have not personally tried this recipe using dairy free milk/yogurt. If you experiment with it, I would love to hear how it worked for you.
What kind of milk works best?
Whole milk gives the thickest, creamiest results. You can use 2 percent milk, but the yogurt will be slightly thinner.
How long does homemade yogurt last?
Homemade yogurt will last about 2 weeks in the refrigerator as long as clean utensils and containers are used.
Final Thoughts
This 3 ingredient crockpot yogurt has become a staple in my kitchen. It is simple, budget friendly, and reliable. Once you make it a few times, it becomes second nature and you may never go back to store bought yogurt again.
3 Ingredient Crockpot Yogurt (No Straining Required)
This 3-ingredient crockpot yogurt is thick and creamy without the need for straining. Made with simple ingredients and a slow cooker, it’s an easy homemade yogurt option for breakfasts, snacks, and everyday use.
Ingredients
- 1 gallon milk
- 2 to 3 cups powdered milk
- 1/2 cup plain yogurt with live active cultures
Instructions
Step 1. Heat the Milk
Pour the gallon of milk into your crockpot. Whisk in the powdered milk until it is fully dissolved.
Turn the crockpot to low and heat the milk to 180 degrees. Stir occasionally to prevent sticking or scorching.
As the milk heats, a skin layer will form on top. This is completely normal and a good sign that everything is going the way it should.
You can gently stir the skin back in or leave it as is.
Step 2. Cool the Milk
Once the milk reaches 180 degrees, unplug the crockpot.
Allow the milk to cool to between 95 and 115 degrees. This cooling step is important so the yogurt cultures stay alive. If I need it to cool quicker, I take off the lid and stir on occasion to help release the heat.
Step 3. Add the Yogurt Starter
In a small bowl, whisk the 1/2 cup of plain yogurt with a small amount of the warm milk mixture. This tempers the starter and helps it blend smoothly.
Once combined, pour the mixture back into the crockpot and whisk gently but thoroughly.
Step 4. Transfer to Containers
Pour the yogurt mixture into your preferred containers. I like wide mouth mason jars or glass Pyrex containers.
Step 5. Incubate Overnight
Place the filled jars into your oven with the oven light on. Do not turn the oven on.
Let the yogurt incubate for 8 to 12 hours. I usually do this overnight.
The longer it sits, the tangier the yogurt will be.
Step 6. Chill Before Using
Once incubation is complete, move the jars to the refrigerator and allow them to fully chill.
The yogurt will thicken even more as it cools.
Notes
A meat thermometer works great to check the temperatures.
Find more recipes like this at thegoodstuffbakeshop.com
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 42Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 61mgCarbohydrates: 6gSugar: 5gProtein: 4g
Nutrition information is calculated automatically as a courtesy and is an estimate only. Accuracy is not guaranteed as values can vary based on specific brands and preparation methods used.
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