Crock Pot Greek Yogurt

30 May


Yogurt!! Ahhh creamy, velvety deliciousness! We go through a lot of yogurt in our house. My kids eat it every day for snack and almost daily for lunch. I make a lot of recipes using greek yogurt, that are sooo delicious. It is expensive to buy yogurt constantly, but I think I found a solution – CROCK POT GREEK YOGURT!!! I was so excited when I found this recipe over at A year of slowcooking.

Here are some reasons why I love Greek yogurt!

  • It fills you up.
  • It has luxurious texture.
  • It’s thicker and creamier than regular yogurt.
  • My kids love it.
  • It is full of calcium and protein.
  • It’s good for the digestive system, because it has tons of probiotics.

9 Reasons why making it yourself is a great idea.

  • You can throw it in the crock pot at night and it is ready in the morning for breakfast or snacks.
  • It’s A LOT cheaper – a Greek yogurt from the grocery store is 1.59 each, this method is only .30 per yogurt.
  • You help our planet, by using glass or plastic reusable containers.
  • You can flavor it to your liking with fresh fruit, Agave Syrup, cinnamon, granola, sugar free Jam, pure maple syrup etc.
  • Because you’re growing your own cultures, you know they are active and what the length of the shelf-life is about 7 days from when you make it.
  • It will have a lot less Sugar:  Most yogurts have 5 teaspoons of sugar in a 6 oz. yogurt!  Flavoring yogurt yourself allows you to control the amount of sugar you add.
  • No Strange ingredients: Pectin, Artificial coloring/flavors, modified corn starch, high fructose corn syrup, Aspartame, gelatin, citric acid, and many other additives can be found on yogurt labels in your local grocery store.
  • You can choose a local organic milk source that you trust.
  • It’s VERY easy to make and the kids think it is cool!!


Homemade Greek Yogurt

Creamy delicious Crock Pot Greek Yogurt!

Crock Pot Greek Yogurt



Makes about 4 cups


  • 8 cups (half-gallon) of whole, 1%, 2% or skim Pasteurized Milk, but do NOT use ultra-pasteurized it won’t work.
  • 1/2 cup store-bought natural plain yogurt, you can use Dannon, Chobani, Fage etc.  (Once you have made your own, you can use that as a starter)
  • You can also use 1 gallon of milk and 1 cup of yogurt, just heat the milk for 3 hours instead of 2 1/2  on step 2. The rest of the steps are the same.

Cooking tools

  • 4 quart Crock pot
  • Wisk
  • Measuring cup
  • Paper towels or cheese cloth ( I prefer the paper towel method)
  • Ladle
  • Containers to put yogurt in
  • thick bath towel
  • a timer



1. Make your yogurt on a weekend day when you are home to monitor.

2. Plug in your crock pot and turn to low. Add a half gallon of milk. Cover and cook on low for 2 1/2 hours.

3. Unplug your crock pot. Leave the cover on, and let it sit for 3 hours.

4. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crock pot. Wisk to combine.

5. Put the lid back on your crock pot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation

6. Go to bed or let it sit for 8 hours.

7. In the morning, the yogurt will have thickened to the consistency of low-fat plain yogurt.

8. Place Cheese cloth or paper towels into a colander and ladle the yogurt into it, place the colander into a big bowl or in the sink.


9. Let it sit for 1 hr until thick and creamy.


10. Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.


I use these containers for everything! They are BPA free and hold 1/2 cup of yogurt or 4 oz.

11. Flavor to fit your taste, you can also use this in place of sour cream.


Nutritional Info:

(if made with skim milk)

Nutritional Stats per 6 ounce serving: (2 points +)

  • Calories 90
  • Total Fat 0
  • Cholesterol 0
  • Sodium 65 mg
  • Carbohydrates 7 g
  • Fiber 0 g
  • Sugars 7 g
  • Protein 15 g
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  • Marisa @ Loser for Life

    This is brilliant, Shannon!  I can’t wait to try it!

    • Anonymous

      It is really good!!

  • Maria@mywaistlossjourney

    love this, will it work with skim milk?

    • Anonymous


  • noelskitchen

    Shannon, This looks like a fabulous recipe for busy moms. I’ll definitely give it a try and write a post about my kitchen adventures making it. Might have the kids help too!


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  • Kat

    Tastes just like store bought and could not be easier!! I think I have just bought my last yogurt ever!

  • Sallytomata

    Using paper towels to strain the yogurt is a questionable idea. Unless you are using paper that has NOT been manufactured using CHLORINE, FORMALDEHYDE, DYES, etc., you are potentially adding the chemicals (and many others) to your yogurt. Not good. 

  • Carole

    I tried to make the gallon version, but it didn’t seem to set.  I cooked it on low for 3 hrs & then let it sit for 3 hrs.  I then added 12 oz of greek starter & let it sit overnight.  This morning it was still very liquidity.  Any tips of what I did wrong?

    • amomma

      I had a similar result with the half gallon version…my first time making it. I suspect the cultures in my yogurt might not have been “live and active” enough, because I followed the recipe to a “t”, and it still turned out very runny…I used fat free milk, pasteurized and homogenized…I’m bummed! I was hoping to pass this recipe on to my family, we’re all big greek yogurt fans.

  • Sarah

    Has anyone tried making this with almond, rice or coconut milk?

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  • Sarah Hofhine

    Next time you make it just whisk the start straight in the crock.  It works great and will save time and water (don’t have to wash that extra dish!)

  • Keden

    I made this yesterday and last night…   :(    I didn’t make.

    • sdemispalady

      Oh no I wonder what happened?

  • Shannon

    Does anybody know how much yogurt this makes?

    • sdemispalady

      Hi, It makes about 3-4 cups! :) Enjoy!

  • Kimma1784

    has anyone tried to make this flavored from the begining?

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  • Sharon

    Hi, I am seeing variations on this on many sites. I tried and mine is rather runny. Since I planned to go for the greek style anyway, it was not a big deal. Straining it seems to be a long process. Using a strainer and coffee filters, is taking for ever and I’m losing yogurt in the filter as it tears when I squeeze it out. I was wondering what your experience is with the cheesecloth and why you prefer the paper towels?

    Thank you!

  • Anjellefyre

    I tried to make this, and all I got was slightly thick milk. Definitely no whee near thick enough to be yogurt. Does the time in step 6 make a difference?

    • sdemispalady

      Hi, I think you need to let it sit at least 6 hrs in the crockpot or it will not have time to turn to yogurt. Make sure you wisk in the starter and let it sit long enough and when it is regular yogurt consistency, you can use it that way or strain it with paper towels until it is nice and thick. :)