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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 81.4
  • Total Fat: 0.0 g
  • Cholesterol: 3.1 mg
  • Sodium: 114.5 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.3 g

View full nutritional breakdown of Homemade Slow Cooker Yogurt calories by ingredient
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Homemade Slow Cooker Yogurt

Submitted by: LILSTARLET
Homemade Slow Cooker Yogurt

Number of Servings: 12

Ingredients

    1/2 gallon - Milk, Fat Free, Skim you can use higher fat milk if you prefer, just adjust the nutrition values)
    1 cup - Instant Nonfat Dry Milk
    1 tsp - Granulated Sugar
    1/2 cup - Plain Yogurt (musthave with active live cultures. I used Fage - 0%)

Directions

1) Plug in your crockpot and turn to low. Add the entire half gallon of milk, powdered milk, and sugar. Stir to cmbine. Cover and cook on low for 2 1/2 hours.

2) Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

3) 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 crockpot. Stir to combine.

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


5) Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

6) 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.

7) to make a thicker (Greek Style) yogrt, place a coffee fliter in a collander, place over a bowl, and pour yogurt into collander. Place in fridge for about 6-8 hours. This will seperate some ofthe whe (watelike liquid), and make thicker, creamier yogurt.

If yo'd like, blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.

1 Serving = 1/2 cup
Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user LILSTARLET.






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Member Ratings For This Recipe

  • very creamy, I let mine drip out the whey in smaller strainers to speed it up - 10/19/13

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  • Very good. Thanks for sharing - 7/10/13

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  • Is the dry milk regular powered milk or is it a milk powder? I saw on a blog that these were 2 different things. Thanks. - 5/17/12

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  • I love yogurt. Plain yogurt. I have to admit I did not love this though. It had an odd taste and it sits in my fridge waiting for me to figure out what to do with it. A smoothie is probably the route I'll take. I don't know if it was the sugar or the dry milk, but not what I'm used to. Sorry.
    - 4/18/12

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  • Hubby doesn't care for any yogurt, but my teen/tween girls and I love it. We add fruit/sweetener individually, or use it plain in place of sour cream. I save the whey in a jar and keep it in the fridge for making smoothies or pancakes. I like Chobani for my starter. - 3/11/12

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  • Very easy to make, I used the "thicker" style and was very surprised at just how much liquid came out of the mix! Very good. thanks for sharing. - 12/23/10

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  • This was extremely easy to make. - 8/9/10

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