Homemade Freezable Yogurt in the Slow Cooker
10
Servings
3
Ingredients
91
Comments
Making some foods at home can be intimidating, I sure was over making yogurt. I needn't be though, it was so simple!
10
Servings
3
Ingredients
91
Comments
Ingredients
- 8 cups Whole Milk
- 4 ounces Yogurt, Plain
- ½ cups Honey
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Pour the milk into the slow cooker.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Pour the milk into the slow cooker.
- Turn the slow cooker on LOW, put the lid on, and heat the milk for 2.5 hours.
- After that time, turn your slow cooker off, unplug it, and let it sit, covered, for 2.5 – 3 hours.
- To the slow cooker add the plain yogurt (your starter) and honey and whisk together.
- Cover the slow cooker and wrap it in a thick towel to insulate it. Now you let the yogurt culture by letting it stand like this for 8+ hours. In this case, overnight.
- Take a strainer, line it with a coffee filter, and place it over a bowl.
- Then ladle your yogurt into the strainer.
- Place the bowl/strainer combo into the fridge where your yogurt can cool. After several hours, the whey will strain out of your yogurt, leaving it nice and thick!
- Scrape the yogurt out of the coffee filter and into a container.
Nutrition Facts
- Servings Per Recipe
- 10 Servings
- Serving Size
- about 1/2 cup Amount Per Serving
- Calories
- 169
- Total Fat
- 6g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 18mg
- Sodium
- 87mg
- Total Carbohydrates
- 24g
- Fiber
- 0g
- Sugar
- 22g
- Protein
- 6g
- WW Freestyle
- 8
91 Comments
Join the discussionIf you make it plain, no sweetener, you can save done back to make more, but I’m pretty sure freezing it kills the cultures, so if that’s your plan it wouldn’t work so well. I’ve ben making my yogurt this way for months with great success.
You can freeze plain yogurt with active cultures to use as a starter for homemade yogurt. I freeze mine in ice cube trays, bag the cubes up, and thaw a couple when I am ready to make yogurt. Since the cultures are still active enough after freezing to propagate in a new batch, I would think that yogurt would still contain the cultures after freezing. I don’t have a reference, but that is my experience. 🙂
What do you do with the whey?
I freeze it to make lemon meringue pies.
Aboutyogurt.com says, “The freezing process does not kill any significant amount of the cultures—in fact, during the freezing process the cultures go into a dormant state, but when eaten and returned to a warm temperature within the body, they again become active and are capable of providing all the benefits of cultures in a refrigerated yogurt product.” 🙂
What do you do with the whey?
Use the whey to sour milk, ferment veggies, add to shakes (ever heard of “whey” protein this is where they get it from!)
I want to try garlic in whey. Am I crazy?
This looks awesome. I’ve done yougurt on the stove and then insulated it in coolers, but this looks much simpler! Thanks for the great idea!
How long is this good for in the fridge?
When you mention to save the whey, what do you do with it?
I’m not up on using whey just yet but Alicia has some great ideas in her post: http://www.aliciashomemaking.c…
What a neat idea. I can’t wait to try this method.
I made my yogurt like this last month but I didn’t save my whey. What are some uses for the whey?
I’m not up on using whey, perhaps Kelly can fill us in. In the meantime, Alicia had some good ideas in her post: http://www.aliciashomemaking.c…
Can’t view her uses for using whey. When I try to go to her site, using your link and by typing her address into my browser, I get prompted to add apps to my browser that are blocked by my security software. Her site won’t let me on. So far, with 5 tries each way, I have been prompted to add 8 different apps to my browser!
Hi Lyn, Unfortunately with this being an outside source it does appear that it is no longer a valid link. We apologize for the confusion.
wow great idea! I would love to make my own yogurt. And this is easier than those fancy yogurt makers out there!
Not easier; the steps are the same… The advantage would be it takes you less counter space but it isn’t easier! With yogurt maker you dont need to insulate it and your yogurt isnt runny ni need to stir it up. No need to drain it. The spoon stands up inside it!
We make our own yogurt. It’s the best!
Yay for homemade yogurt! This is similar to the recipe I have used. Something else I have done is keeping the towel-wrapped slow cooker in the oven with the light on for the 8-ish hours. It helps to keep everything warm. Just be sure to not preheat the oven for something else 😉
That’s a great idea for conserving counter space!
How much does this actually make? And is the consistancy thicker or runny?
It worked!! I’m so, SO excited since we eat yogurt daily! I used a little lemon extract since i was out of vanilla, and it is delicious! Just the right amount of sweetness (for me, at least! I don’t like it super sweet). Thanks for the recipe! Mine is super thick, which I love; I guess since i let it drain overnight….but if you add back in some whey, you can thin it to your desired consistency.
I’m off to see what to do with the whey!! 🙂 thanks again!!
If anyone is looking for ideas to use whey, there are a bunch here and even more in the comments: http://www.theprairiehomestead…
I’ve been making my yogurt this way or a few months and we love it! Thanks so much for posting this recipe. Just wondering if I double the amount I want to make do I need to add any extra time at any of the steps?
I am not exactly sure from experience, but I would guess yes. If you experiment, let us know!
I used 12 cups instead of 8 and it didn’t change the amount of time at any steps! It came out great and now I’ve got more yogurt. 🙂
I was wondering did you use anymore yogurt starter? or did you leave that the same too?
Thanks!
I just used the indicated amount of yogurt starter.
I’m wondering if cheesecloth would work in place of the coffee filters as that is what I have? Any thoughts before I attempt this awesomely easy looking recipe? 😉
Yes, cheesecloth will work! I just chose coffee filters because most people have coffee filters on hand.
Still searching for your slow cooker yogurt making directions in your categories but haven’t found it under either slow cooker or yogurt. I had to do a google search to find it. Would be nice to add to the list! Thanks:)
Hmm, I will look into that. Thanks.
I have been making yogurt for quite some time now. I found that straining the whey was losing a good amount of my yogurt and a lot of the “good” protein. Instead, I add one cup of nonfat milk powder to the cold milk at the start of the process. Also, I’ve found if left to culture for closer to 10+ hours the yogurt comes out with a much thicker consistency. I hope that this helps.
Has anyone tried this with soy yogurt and soymilk?
After some googling to make sure, I saw that yes, it will make yogurt, but without stabilizers, it will be much runnier than the dairy version. I’m not sure how it would be affected by straining. Here’s the best post I’ve found on it. http://www.bryannaclarkgrogan….
Thank you for looking into it.. I’ll see what I can come up with!
I accidentally cooked the milk on high instead of low. Is it ruined? Not sure if I should proceed or scrap it and start over?
I don’t typically have coffee filters at my house, but I’ve got cheesecloth. Has anyone had success using cheesecloth to strain out the whey? I wanted to ask before I tried it and came up with an accidental mess!
Yes Amanda! I did this for my last batch, just fold it a few times over to get that extra filter 🙂
yes, you can use cheesecloth. It is highly recommended. 🙂
If you have any of those thin cotton dishtowels (I think they’re often called bar towels), I find they work even better than cheesecloth. Cheesecloth does work fine if you use several layers, but it doesn’t really come clean again easily so it’s generally one time use. The dishtowels can be rinsed and then washed in the laundry and then they’re perfectly fine to use again.
can you use this just made yogurt for the starter of the next batch?
Yes!
I drink the ” whey” straight as do youghurtmakers in Europe and middle east. It is extremely healthy, fat free and tasty. Pour into empty jars and drink cold.
Has anyone made greek style yoghurt? I would love to make my own!
Amie I use this recipe and strain it through the coffee filters twice and it gives me that greek style. 🙂
How much “Greek style” yogurt do you get after 2 strainings? We go through a Costco size tub of Fage every week! This could save me $$!!
I’d say about 4 cups with this recipe, but I double it 🙂 It’ll save you for sure.
I have been using this recipe and love it! It is super easy and definitely saves us money! My question is that I’ve noticed that it seems to have gotten a little sour or something. It seems to have bubbles and maybe be a bit fermented? Is this because I keep using the same yogurt over and over as a starter? (I’ve repeated the process maybe 4 times now). Or is this taste/bubbles normal and ok? Thanks so much for this great recipe! I appreciate what you do!
Alicia I would maybe try a new starter and just see I think sometimes you do need a little boost.
Thanks! I realized after I wrote this that I let it sit too long in one part of the process. Maybe that made it do something it wasn’t supposed to! =) Thanks again!
I’m so ready to try this… can you use almond milk?
Yep, you sure can! Here’s a how-to if you’re going totally vegan on it, or you can use a regular yogurt starter if not. http://renegadehealth.com/blog/2010/04/07/how-to-make-almond-milk-yogurt
Thanks! I’m off to the store now… not totally going vegan with it just much prefer alternative milks:)Thanks again,
Cat
I’m thinking of making this for my little dude (7 months old) but I’m unsure of the using the sugar or vanilla. Has anyone made this without adding the extra sweetness? How did it come out?
Marissa I have used honey (can’t with your little one) and I have used maple syrup in past and they have tasted great. The vanilla doesn’t add sweetness it’s more for a flavor and to help with the tang.
I make it for my kids without vanilla or any sweetener all the time. They love it!
Thanks Ladies!
I have been making homemade yogurt for a long time. I used to use a conventional yogurt maker, then tried the crockpot method like in this post, tried a few other methods, but I finally found the easiest and best method for me:I dissolve 2 cups of non-instant powdered milk into 2 quarts (not more than 110 degrees) warm water. Then I stir in 1/2 cup of plain yogurt (make sure the brand you use has the live cultures) I pour/ladle this int pint jars. I bought some of the white Kerr lids and use them to cover the jars.I have a small cooler chest so I place a bath towel in the cooler, then place these jars around inside. I also fill 1 or 2 quart jars with hot tap water and place them between some of the jars. This helps “incubate” the cultures. I cover all of them with the rest of the towel and close the lid. 8-10 hours later I have the nicest yogurt ever!If it is too runny, I just keep it in the cooler for a little while longer. Or, you can add more powdered milk at the beginning for thicker yogurt.I found that it is not necessary to do the “scalding” to kill bacteria when using powdered milk.
I usually put 1/2 cup “blobs” on waxed paper and quick freeze them, then I bag them for my starters.The whole prep time is usually about 10-15 minutes. You can add your sweetener and/or flavorings when you serve it. I use this in my green drinks every morning, and it adds a nice flavor and texture.It doesn’t get much simpler than that! Enjoy!
Can this be done with fat free milk and fat free Greek yogurt for the starter?
Yes sure can
I just tried this and I’m trying to figure out what I did wrong. I followed the instructions and used my collander lined with coffee filters, but most of the liquid drained right through. When it was done sitting, I only got 2 small containers of thick yoghurt, the rest drained through. I will still use what was underneath, but it is runny of course. I used 1% milk. Would using whole milk work better? Do I need a smaller strainer? Any thoughts? Thanks so much!
Bummer! Yes I use whole milk most of the time because you do get more out of it. However you could strain it through twice and see?
Thanks! I will try that next time. My family LOVES this yoghurt so I’ll be making more this week. 🙂
I made this yesterday with 1% yogurt. I used honey and vanilla, and it is delicious! 🙂 THANK YOU!!
Excuse my ignorance, but do you add the yogurt after the 2.5 to 3 hours are over?
Not ignorant! Yes you add it after the first 2.5 to 3 hours. Then let it all sit overnight.
It says to wrap a towel around the cooled off crock to ‘insulate’ – which confuses me. It doesn’t not instruct to turn crockpot back on and after being off for several hours, there is nothing to insulate. Help! I’m so confused.
This is to help keep the heat that is still in the crock pot.
Has anyone used raw milk to make theirs? We buy raw cow milk from a local farmer and I was wondering if it would work since it’s not homogenized.Thanks!
Heather
Heather – Yes! It works the same and tastes delicious!
Great idea. Years ago I had a yogurt culture some friends had brought from India, their family’s culture. The biggest trick was heating the milk just warm enough to kill off the bacteria, etc, but not too hot to kill the culture. This would do the trick no doubt. Just warm enough. Leave out the sugar, or honey. Simply not needed plus then you get the twang of real yogurt that has been eaten plain for eons.
Just made this for the first time. Seems to have turned out ok. My question is that I read in a few comments about not putting in the sweetener and vanilla so you can save some back for a starter. So once the sweetener (honey) and vanilla is in it, will it not work as a starter for another batch?
Correct. The starter needs to be a plain yogurt, free of any sweeteners or flavorings. Here is a great post about the ins and outs of making your own yogurt as well. http://www.salad-in-a-jar.com/…
I didnt read far enough down the thread,I was ignorant as well, I added my starter yogurt, sugar and vanilla before the 2-3 hour wait time. Have I ruined it?
How much protein is in each serving? Do you have the nutrition fact for this yogurt? Thanks so much. I just made this and it was great!
Chrystal – here is the nutritional calculator that we use http://caloriecount.about.com/…
How can this be homemade if you use a prepared yogurt?
The prepared yogurt is used as a culture starter to introduce the beneficial bacteria to what will become your homemade yogurt. If you make a batch of plain yogurt you can save and freeze some for future batches to use as the starter instead of a store bought variety.
You may want to check the link to Alicia’s site. It is taking me to a horrible porn site instead. Thanks for the recipe. . . We are straining the whey out of our yogurt now!
Yikes, Laura! Thank you for telling us, we really appreciate it! We have removed that link for now.
Hi! I’m not sure if I over looked it. I saw there was 10 servings but what is the serving size?
Each serving would be approximately 14 ounces, so about 2/3 cup.
Hi, After putting a scoop into the coffee filter it is literally draining at the pace of a snail. I let it sit overnight without heat. Was it supposed to have heat during that time?
Hi Adam- the strain can take a while. You can always skip the filter and skim the liquid off with a spoon, but it will yield a thinner yogurt in the end. There’s no need for heat if you already done the initial 8+ hours in the insulated slow cooker. How did it turn out?
use old clean plain white t shirts, 0$, works like a dream
I know I am very late to the game and this post has been up a while, but I am going to ask anyway in the hopes that someone might see it and be able to help. I made this yogurt and it turned out wonderful. Great flavor, exactly what I hoped. However, I froze half of it and ones I thawed it, it was very grainy and super thin, like milk. I ended up straining it again to thicken it up but the texture was so grainy I ended up throwing it and trying a new batch. Is there a trick to freezing that I am missing?
Typically the key to thawing dairy products is to do so gradually. In the case of something like yogurt, there may be a little separation and need to whisk the parts back together some. Here are some more details on freezing and thawing dairy: https://onceamonthmeals.com/blog/series/kitchen-tips/how-to-freeze-dairy-products/
Hope that helps!
What do you guys use the whey for? (The liquid) I was thinking of freezing that and using it for pasta or stew water???