How to Make Crock Pot Vanilla Yogurt

Learn how to make a delicious vanilla yogurt in your crock pot or slow cooker.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword yogurt

Prep Time 4

Cook Time 12

Draining Time and Cooling Time 5

Total Time 21

Servings servings

Calories 88kcal

Author Jen Farr

Start by pouring 8 cups of whole milk into the crockpot. Turn the crockpot on low and allow the milk to reach 180F. This will take approximately 2 ½ to 3 hours. Check the temperature by popping your kitchen thermometer into the milk.
Once the milk has reached 180F, you need to turn the crockpot off, remove the lid, and wait for the milk to cool to 110F. This will take approximately 1 hour.
When the milk reaches 110F whisk in the yogurt, honey, and seeds from the vanilla bean. To remove the seeds from the bean cut the bean in half (lengthwise). Run the back of a knife along the inside of the bean, scooping out the seeds. Scrape both sides of the bean
When the ingredients are incorporated, place the lid on the crockpot and wrap the crockpot in a towel or warm blanket. Let the pot sit for 8 - 12 hours. Some recipes advise that you place the crockpot in your oven, ours worked fine when I simply left the slow cooker on the counter overnight.
After 8 - 12 hours open the crockpot. Line a strainer with 3-4 layers of cheesecloth and place the strainer over a large bowl.
Scoop the yogurt out of the crockpot and into the cheesecloth-lined strainer. Place the bowl into the refrigerator for 2-3 hours. This will allow the yogurt to thicken, straining off the excess whey (clear liquid).
After 2-3 hours the yogurt will be thick and is done. Scoop into a resealable storage container and enjoy.
Serve with whatever you like; granola, strawberries, blueberries, maple syrup, peaches, parfait, etc.

Please note that the timing is approximate and will depend on the size of your slow cooker.

As well, the nutritional information may depend on the products you are using.