Slow Cooker Vanilla Yogurt

Transform this homemade yogurt into Greek yogurt or flavored yogurt using our recipe variations.

Slow Cooker Vanilla Yogurt
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
8 hrs 30 mins
4 pints


  • 8 cup (1/2 gallon) whole milk

  • 1 tablespoon vanilla bean paste or vanilla

  • ¼ cup plain unsweetened yogurt labeled with "live and active cultures," at room temperature


  1. In a 4-quart saucepan cook milk over medium until an instant-read thermometer registers 180°F to 185°F, stirring frequently. Let cool until 110°F to 113°F. Stir in vanilla bean paste.

  2. In a small bowl stir together 1 cup of the milk and the 1/4 cup yogurt until smooth. Stirring constantly, slowly pour the mixture back into the milk in the saucepan. Ladle mixture into four clean pint canning jars. (You may have a little extra.) Top with lids and fasten screw bands.

  3. Place jars in a 6-quart slow cooker. Pour enough lukewarm water into the cooker to reach just over halfway up the sides of jars. Cover and cook on high 5 minutes. Turn off cooker, wrap cooker sides with a thick towel (for extra insulation), and let stand 4 hours or until yogurt is thick, turning on cooker to high for 5 minutes every hour.

  4. Chill jars about 4 hours or until yogurt is set. Store in the refrigerator up to 2 weeks. If desired, reserve some yogurt for making the next batch. Makes 8 cups.

Greek Yogurt:

After chilling the yogurt, transfer it to a strainer lined with a double layer of cheesecloth and set the strainer over a bowl. Drain the yogurt until it reaches desired consistency. You can use the whey liquid in the bowl for smoothies, baking, or whatever you like.

Flavored Yogurt:

Before adding the starter, stir 1 tablespoon vanilla or coffee extract into the cooled milk mixture.Nutrition per serving: 79 calories, 4 g protein, 6g carbohydrate, 4 g total fat (2 g sat. fat), 13 mg cholesterol, 0g fiber, 6 g total sugar, 4% Vitamin A, 0% Vitamin C, 54 mg sodium, 11% calcium, 0% iron

Fruited Yogurt:

Before chilling the yogurt, stir 2 tablespoons mashed ripe fruit, such as blueberries, raspberries, peaches, or mango, into each jar.Nutrition per serving: 79 calories, 4 g protein, 7 g carbohydrate, 4 g total fat (2 g sat. fat), 13 mg cholesterol, 0 g fiber, 7 g total sugar, 4% Vitamin A, 1% Vitamin C, 54 mg sodium, 11% calcium, 0% iron

Nutrition Facts (per serving)

77 Calories
4g Fat
6g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 77
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 54mg 2%
Total Carbohydrate 6g 2%
Total Sugars 6g
Protein 4g
Calcium 142mg 11%
Potassium 167mg 4%
Folate, total 6.4mcg
Vitamin B-12 0.6mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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