Did you know you can make yogurt right in your slow cooker? Well, you do now! It’s super easy and it will only be filled with the fresh ingredients you choose to use. No fillers artificial flavors, or sugar (or corn syrup!!) You can control what goes into it, which is a beautiful thing. Once it’s done, you’ll want to save a little bit as a starter for you next batch, so don’t forget!
I love to add in berries, a little honey or maple syrup or even powdered peanut butter on occasions. For an extra delicious treat, I add some dark chocolate chips and sprinkles to my yogurt. If you’re looking for a delicious homemade granola recipe, might I suggest this slow cooker recipe for granola?
This recipe comes from the Fix-It and Forget-It Healthy 5-Ingredient Cookbook, which can be found in store or online, just about anywhere books are sold. If you would like to purchase a copy of it on amazon now, you can click here.
Becky Fixel, Grosse Pointe Farms, MI
Makes 12–14 servings
Prep time: 2 minutes
Cooking Time: 12–14 hours
Ideal slow-cooker size: 6-qt.
1 gallon whole milk
5.3 oz. plain Greek yogurt with cultures
1. Empty the gallon of whole milk into your slow cooker and put it on High heat for 2–4 hours. Length of time depends on your model, but the milk needs to heat to just below boiling point, about 180–200°F.
2. Turn off your slow cooker and let your milk cool down to 110–115°F. Again, this will take 2–4 hours. Set your starter Greek yogurt out so it can reach room temperature during this step.
3. In a small bowl, add about 1 cup of the warm milk and the Greek yogurt and mix together. Pour the mixture into the milk in the slow cooker and mix it in by stirring back and forth. Replace the lid of your slow cooker and wrap the whole thing in a towel. Let sit for 12–14 hours.
4. After 12 hours check on your glorious yogurt!
5. Line a colander with cheesecloth and place in bowl. Scoop your yogurt inside and let it sit for at least 4 hours. This will help separate the extra whey from the yogurt and thicken your final yogurt.