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Saturday, February 6, 2016

Crock Pot Greek Yogurt

I'm at a bit of an advantage here - since I have access to free milk...but even with buying the milk at the store, this recipe is sure to save you some money on your next grocery bill. Our family of 6 goes through a LOT of yogurt, and I was sick of spending $20-$30 on yogurt, so we started making our own. It's nice to know exactly what your family is eating, and the whey can be used for lacto-fermenting vegetables, taking baths, softening skin, hair conditioner, etc...

Here's the scoop:

You will need:

8 C (that's 1/2 gallon) of 2% or whole milk

1/2 C original yogurt (non flavored and any brand will do) .... or once you make yogurt, hold 1/2 cup back and use as starter for the next batch

a nut bag (if you do this often, it's worth it to have one...otherwise try a cheese cloth...or if need be, line a plastic noodle strainer with coffee filters)

a crock pot with "low" setting

a candy thermometer

an oven

a timer (I use the timer on my oven)

a towel

Step 1) plug in your crock pot and set it to low

Step 2) pour 8 cups milk into the crockpot and cover

Step 3) set timer for 3 hours and let milk 'cook' on low until the timer goes off

Step 4) check the temperature of the milk - if it's 180F you're good to go, if not...cover and check again in 10 minutes

Step 5) unplug crock pot

Step 6) set timer for 90 minutes

Step 7) at the end of 90 minutes, take temperature again - if it's 105F you're good to go, if not...cover and check again in 20 minutes

Step 8) remove crock from electrical portion of crock pot

Step 9) add 1/2 cup original yogurt and using a plastic or bamboo whisk, combine it with the warm milk **do not use metal on your yogurt

Step 10) put cover back on the milk mixture and wrap the crock in a towel

Step 11) place towel covered crock in your oven and turn on the oven light - close oven door and let mixture sit in the oven overnight (10-12 hours)

Step 12) remove mixture from the oven - it should look like regular yogurt and if you don't like greek yogurt, you can be done here - just call it "regular yogurt" and toss it in the fridge

keep going if you like greek yogurt

Step 13) uncover crock and place it in the fridge for 2-3 hours

Step 14) remove crock from fridge, wet your  cloth or nut bag just to the point of being damp and then line a large strainer with several layers of the cheese cloth or put yogurt in the nut bag and then put the bag in the strainer. Place a large bowl under the strainer to catch the whey. Place the bowl and strainer in the fridge for 4-6 hours allowing the whey to separate from the yogurt.

Step 15) place the whey in containers to use later (stays nice in the fridge for a few weeks, or in the freezer for several months)

Step 16) take 1/2 cup of the yogurt and set aside as starter for the next batch

Step 17) stir in whatever flavors you would like (ie: honey, vanilla, strawberry, cherry, etc...) and call in the family

Step 18) sit back joyfully watching your family enjoy this tasty treat!


May your paths be abundantly filled with lemons, sugar, sunshine, and large pans of crunchy homemade goodies to share with those you love!

Crystal is a church musician, babywearing mama (aka crunchy mama), business owner, active journaler, writer and blogger, Blog Tour Manager with WOW! Women on Writing, Publicist with Dream of Things Publishing, as well as a dairy farmer. She lives in Manitowoc County, Wisconsin with her husband, four young children (Carmen 8, Andre 7, Breccan 2, and Delphine 11 months), two dogs, two rabbits, four little piggies, a handful of cats and kittens, and over 230 Holsteins.

You can find Crystal riding unicorns, blogging and reviewing books, baby carriers, cloth diapers, and all sorts of other stuff at: and here:


  1. So question: is the only difference between regular yogurt and greek yogurt the fact that you strain it?