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Slow Cooker Citrus Beef & Veggie Stir-Fry
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**Slow Cooker Creamy Yogurt

Slow Cooker Creamy Yogurt

  • Cooking Time:

    8 hours
  • Servings:



1 Gal­lon Milk, any kind.
1 c. Plain yogurt with live cul­tures
1/2 c. pow­dered milk.

Yogurt in your slow cook­er?!  Oh yeah, baby!  Cost-effec­tive and eas­i­ly dou­bled, this recipe is sim­ple and tasty.  Divide yogurt into mason jars over fruit of choice to have an acces­si­ble, healthy snack!

  1. Pour milk in slow cook­er.  Cov­er and Crock on HIGH for 2 1/2 hours.
  2. Unplug slow cook­er and cool for 3 hours.
  3. Mean­while, mix togeth­er plain yogurt and pow­dered milk.
  4. When milk has cooled for three hours, add in yogurt mix­ture and stir well.
  5. Replace lid, wrap slow cook­er in a thick tow­el or blan­ket.  Let it sit for 8 hours to thick­en.
  6. Remove lid and strain liq­uid (whey) on top, or just mix it into the yogurt.  Chill in con­tain­ers until cold and serve with fresh fruit.

Note:  Eas­i­ly made Veg­an by sub­sti­tut­ing coconut milk, coconut milk yogurt, and agar agar flakes.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Slow Cooker yogurt nut.


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlKIMconnieBeverlyDena Recent comment authors
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Tara Miller
Tara Miller

How long will it keep in fridge? Can u pre­serve it longer? How would u make it fla­vored (ie. Straw­ber­ry banana)?

Tara Miller
Tara Miller

What are the dif­fer­ences between strain­ing whey or not?


I made this once in the crock pot, and it came out fine. The sec­ond time I tried, it remained a liq­uid, it nev­er firmed up. Could it be because it’s win­ter and my house is cold? I read some­where else to turn the oven light on and leave the yogurt in the oven, that the heat from the light is a good tem­per­a­ture. I’m not sure what else could have gone wrong. I used new milk (2%) and new store-bought yogurt, both organ­ic. I used a ther­mome­ter to mea­sure the tem­per­a­tures. I’m a lit­tle ner­vous to try again. The… Read more »


Dena, I’ve read that organ­ic dairy goes through a longer or hot­ter pas­teur­iza­tion process than reg­u­lar milk. If that’s true and there is no bac­te­ria present in the organ­ic milk prod­ucts then that would explain the lack of fer­men­ta­tion. Sup­pos­ed­ly that is why organ­ic milk will out­last reg­u­lar milk.


If I want to make the veg­an ver­sion, how much agar agar do I need, and do I sub­sti­tute the coconut milk and coconut milk yogurt 1 to 1?


Could you break open an aci­dophilus cap­sules and add to the yogurt for more ben­e­fi­cial bac­te­ria?


I like a very thick, sweet, whole milk yogurt. Can I add sug­ar to this recipe? If so, when and how much. I used to buy Lib­erte Vanil­la, but they quit sell­ing it in my area. Any oth­er sug­ges­tions would be great. I am a very new cook/baker. Basi­cal­ly I am help­less in the kitchen and require detailed instruc­tions. LOL Thanks.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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