Homemade Yogurt In The Crock-Pot Or Intant Pot

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Homemade Yogurt is super simple, tasty and full of healthy probiotics. It’s the perfect snack to grab and go, plus this recipe only takes two ingredients and a Crock-Pot or an Instant Pot.

homemade yogurt in a teal bowl with frozen blueberries and honey sprinkled on top

Food from scratch is really a passion of mine.

So many people think cooking and eating from scratch is hard. That making healthy traditional foods like homemade bone broth, sourdough, etc. is so time consuming and not practical in our busy lifestyle today.

Not true. So many of these recipes take no time to put together and then you wait and let it do it’s magic, like this recipe.

The best thing about this homemade yogurt recipe is it seriously takes two minutes hands on time and you get to control the quality of the ingredients that go into it.

No more high fructose corn syrup. If its a little bland for your liking, try adding a little bit of honey to it or some fresh strawberries. Those are definitely good options.

Homemade yogurt is not only easy but it is sooooo much cheaper than buying yogurt at the store.

The first round costs the most since you have to buy the starter yogurt. After that the yogurt only cost $2-3 for about a half gallon all depending on how expensive your milk is.

Is that a deal or what?

Now the prep time is great. It only takes 2 minutes to get everything together. But the hardest part is being patient for your yummy yogurt to make itself but after you try this recipe, I am positive it will be worth the wait. 

Ok, back to the yogurt!

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Tips For Making Homemade Yogurt

  • Feel free to use whole milk for a thicker and tastier yogurt, but stay away from UHT milk because it is processed at such a high heat that none of the good bacteria remains.
  • If you want more flavor add honey, fruit, granola, sugar to add more to your homemade yogurt.
  • Remember that you need to allow your yogurt to culture, meaning it needs to have good bacteria to protect against the bad.
  • To make a thicker consistency get a bowl, strainer, and coffee filters (or cheese cloth).
    • Put the coffee filters in the strainer and place over the bowl (make sure the strainer isn’t close to touching bottom of bowl).
    • Add yogurt a cup or 2 at a time and wait for the whey to come out. Be careful not to leave it to long because it can become the consistency of cottage cheese
    • Now you will have thicker yogurt and whey!* 
  • If you are using the Instant Pot, use a new silicon ring or totally omit it. The silicon can harbor smells and possibly make the yogurt taste like however your ring smells. 
  • You can use homemade yogurt as a starter for the next batch of yogurt. I would suggest getting a new starter after a few batches to make sure the culture stays prolific.

Ingredients And Tools You May Need:

1/2 gallon of milk – I use whole -the fattier the milk the better the thicker and more delicious this recipe turns out.

1/2 cup yogurt – you could also use a yogurt starter culture.

Crock Pot or Instant Pot – a 2 quart size or larger.

Measuring cups

Half gallon mason jar for storage.

Fix-ins such as honey, vanilla, fruit, granola, etc.

What milk should you use to make homemade yogurt?

You can definitely use non-fat, 2% or whole milk for this recipe but remember that a higher fat content will give your homemade yogurt a thicker and creamer taste.

I always try to get organic grass-fed milk whenever possible because it has more omega-3s. If you want to use raw milk, try making it with this tutorial instead.

Try them all if you’d like or whatever you prefer.

I will say, avoid milk that has been Ultra High temperature pasteurized because UHT tends to break down the proteins needed to set the milk into the yogurt. 

homemade yogurt in a teal bowl with honey drizzled on top. A copper table spoon with honey is in the background

Is yogurt good for you?

Absolutely. Yogurt is rich in nutrients that your body may need. It can also boost your health when you consume it on a regular basis.

Since it is full of good bacteria, it can benefit your digestive system and help with weight control. It has even been shown to reduce your risk for type 2 diabetes (source).

To make yogurt healthier, sweeten a natural sweetener like honey or maple syrup. Better yet, eat it plain or add fruit.

Why is my homemade yogurt is watery?

If you culture your yogurt for too long, a high temperature or with an unreliable starter, it can cause your yogurt to separate or turn really clumpy. Obviously, something you don’t want.

But fear not! if it turns lumpy, strain the yogurt to remove the whey and then beat the yogurt solids until it becomes smooth. 

Some natural separation of whey after yogurt has been in the fridge for awhile is normal. It happens with the store-bought stuff as well. If it is just slightly watery, drain off the liquid or mix it in. If it is very watery it could be the reasons above or you can find how to thicken your yogurt below.

How long does yogurt last?

Homemade yogurt is good for about 2 weeks if you store it in the refrigerator. If you desire to re-culture, make sure to use the yogurt within a 7 day period. 

How do you make yogurt from fresh milk?

When you use raw milk, heat one cup of it to 112 F. Then mix 1.5 – 2 teaspoons of starter culture to the milk. Once its mix continue with the milk recipe below. You can find the whole tutorial here.

How do you make homemade yogurt thicker?

A fun tip is to add gelatin. A little bit of gelatin really adds a surprisingly creamy and thick. Don’t add too much and you will have yogurt jello!

Start by adding one teaspoon per quart of milk to a little bit of milk in a bowl and let it bloom. Then add the mixture to the heated milk in the crock pot or instant pot. 

You can also strain out some of the whey using cheesecloth or a coffee filter to make it thicker. Don’t allow it to go tpo long or you will have something that resembles more of cheese than yogurt.

yogurt in a bowl with honey and blueberries on top. Thawed blueberries are sprinkled to the left and a spoonful of honey behind

How To Make Yogurt

How To Make Yogurt In The Crock Pot

  1. Pour 1/2 gallon of milk in the Crock Pot and heat on low for 2.5 hours
  2. After 2.5 hours have elapsed turn off Crock Pot and leave it with the lid on for 2.5-3 hours
  3. After that take out 1-2 cups of milk out and place in a small bowl.women adding yogurt starter to milk in a pyrex measuring cup to make homemade yogurt
  4. Add yogurt and mix well.
  5. Add yogurt milk mixture back in the crock pot and stir. women in a red sweating pouring milk yogurt mixture into a crock-pot to make homemade yogurt
  6. Cover with lid, and cover with a couple thick towels for 8 to 12 hours.crock-pot covered with towels to make homemade yogurt

This seems like long time to let milk sit out. No worries the yogurt needs to culture and the good bacteria in yogurt protects the milk from bad bacteria.

How To Make Yogurt In The Instant Pot

  1. Add Milk to a 6 quart Instant Pot, close and lock lid (make sure to remove the silicon seal or use a new one as it can harbor smells).
  2. Select Yogurt setting and adjust the pressure to boil. This process can take up to an hour. Or you could set the Instant Pot to sautés and bring the milk up to 180 degrees.
  3. After, carefully cool the Instant Pot insert in a bowl of ice water or on the counter. Next, make sure to stir occasionally, until the milk reaches 105-110 degrees F. You don’t want it to get any cooler than this or that good bacteria may not culture well.
    • This should take 15-20 minutes in ice water or about an hour on the counter.
    • If it get’s too cool you can pop it back into the Instant Pot and place it on sauté until it reaches the correct temperature.
  4. Set aside 1 cup of milk.
  5. In a medium bowl, whisk together the yogurt and the reserved cup of milk.
  6. Stir the mixture back into the the milk in the insert.
  7. Return the insert into the Instant Pot. Select the yogurt setting again and it will automatically set the time for 8-12 hours.
  8. Finally, transfer to storage containers, cover and chill the yogurt until its cold which can take 6 -8 hours or up to 10 days.

You have yogurt! At this point you will have to see if you like the consistency or not, because it can be kinda runny.

The Best Fix- Ins

It is really up to you and what your mind can imagine up!

Find More Delicious and Simple Recipes:

Homemade Yogurt Recipe

If you try this recipe and love it, I would love if you could come back, commented on the post, and give it 5 stars! Please and thank you.

homemade yogurt in a bowl with blueberries and honey

Homemade Yogurt In The Crock-Pot Or Instant Pot

Learn how to make yogurt in the Crock-Pot or The Instant Pot
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Author: Amy
Prep Time: 5 minutes
Cook Time: 20 hours
Servings: 8

Equipment

  • Crock Pot
  • Small Bowl
  • Measuring cup
  • Whisk

Ingredients

Ingredients

  • 1/2 Gallon Milk
  • 1/2 Cup Yogurt

Instructions

In the Crock Pot

  • Pour 1/2 gallon of milk in the crock and turn the heat on low for 2.5 hours
  • After, turn off the crock pot and leave the lid on for another 2.5 - 3 hours.
  • Take out 1 -2 cups of milk and place in a small bowl
  • Add yogurt in the bowl and milk well
  • Add the yogurt mix into the crock pot, cover with the lid and cover with thick towels for 8 - 12 hours.

Yogurt in the Instant Pot

  • Add Milk to a 6 quart Instant Pot, close and lock lid. Select Yogurt setting and adjust the pressure to boil. This process can take up to an hour.
  • After, carefully coll the Instant Pot insert in a bowl of ice water. Make sure to stir occasionally, until the milk reaches 100-110 degrees F. This should take 15-20 minutes. Set aside 1 cup of milk
  • In a medium bowl, whisk together the yogurt and the reserved cup of milk. Stir the mixture into the the milk.
  • Return the insert into the Instant Pot. Select the yogurt setting again and it will automatically set the time for 8 hours.
  • Transfer to storage containers, cover and chill the yogurt until its cold which can take 6 -8 hours or up to 10 days.

Notes

  • Feel free to use whole milk for a thicker and tastier yogurt, but stay away from UHT milk because it is processed at such a high heat that none of the good bacteria remains.
  • If you want more flavor add honey, fruit, granola, or jam.
  • Remember that you need to allow your yogurt to culture, meaning it needs to have good bacteria to protect against the bad.
  • To make a thicker consistency get a bowl, strainer, and coffee filters (or cheese cloth).
    • Strain yogurt with a coffee filter to filter out some of the whey. Be careful not to leave it to long because it can become the consistency of cottage cheese.
    • Or add a little bit of gelatin.
  • If you are using the Instant Pot, use a new silicon ring or totally omit it. The silicon can harbor smells and possibly make the yogurt taste like however your ring smells. 
  • You can use homemade yogurt as a starter for the next batch of yogurt. I would suggest getting a new starter after a few batches to make sure the culture stays prolific.

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 109mg | Potassium: 336mg | Sugar: 13g | Vitamin A: 398IU | Calcium: 286mg | Iron: 1mg
Course: Snack
Cuisine: American
Keyword: Homemade Yogurt
Tried this recipe? Tag me!Mention @ablossominglife or tag #ablossominglife!

This post was originally published in October 2011. Updated January 2020.

14 Comments

  1. To make a thicker (Greek-like) yogurt, simply add a few tablespoons of powdered milk when you add the starter (yogurt with active cultures). Adjust the amount of powdered milk with each batch until you find a consistency you like.

    1. you keep it off.Your suppose to turn it on low for 2.5 hours then turn it off and let it sit for 2.5 to 3 hours off. Then take out a cup full of the milk add the yogurt to it mix and then add the yogurt mixture back to the milk and let it sit for 8 hours off, covered with the lid, and insulated with a towel. Hope that helps!

    2. ha thanks when read it first time must have been really tired never saw the turn off part lol thanks anyway going to try this week cuz i have to be on an antibotic and always give me other infections elsewhere. thank u for all other posts helped me out a lot with other things i did not know.!

    1. You have use yogurt because you need the cultures. Once you buy store bought yogurt and make your own yogurt with it, you can use the yogurt you made to make more. I don’t think milk and whey would work. Sorry!

  2. I am going to have to try this one. I have had a yogurt fail last week using a crockpot recipe. I was able to salvage it and made it into ricotta. I found that using an old receiving blanket worked really well as a cheesecloth.

  3. Found this on the Frugally Sustainable linkup.
    I’ve been itching to try making yogurt and didn’t realize it was as easy as using a slow cooker!

    Can you add your sweetener or fruits/nuts to it while it’s in the slow cooker for a more consistent blend? Or will this mess up the culturing process?

    1. This recipe is seriously easy! I am not sure if it would mess up the process. It also depends on how thick you want it. If you want it really thick I would add the sweetener after you strain out some of the whey. If you don’t care if its really thick you could add it in before you put it in the fridge. I wouldn’t add the nuts until your ready to eat it just so they are not soggy! Hope all that helps and wasn’t to confusing haha 🙂

    1. Its great and so easy. Almost impossible to mess it up. Even though I did once, oops! Have a great day!

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