Comments on: Crock Pot or Slow Cooker Yogurt

By: Maranda

Maranda — Thu, 02 Jan 2025 19:26:05 +0000

I made this recipe after failing to produce yogurt with the stove top method. Followed all of the steps and checked the crock pot in the morning and had perfectly creamy yogurt! I used Stonyfield Organic probiotic plain whole milk yogurt. I highly recommend this recipe, it’s foolproof!

By: Carla Kursell

Carla Kursell — Sat, 16 Nov 2024 15:53:36 +0000

It worked really well. Only difficult part was figuring out how hot our crockpot got. Once we figured it out everything else was easy. This homemade yogurt is delicious! Nice thickness and smooth without the sour taste.

By: Melissa

Melissa — Thu, 03 Oct 2024 22:32:50 +0000

In reply to Lesley. It last as long as most other yogurt, a week or so. And yes, freezing some for other batches works great!

By: Lesley

Lesley — Thu, 03 Oct 2024 09:06:49 +0000

Once it’s in the fridge complete, how long can it be kept for?
Just want to make sure I use the saved portion before it goes off.
Can the saved portion be frozen for the next batch??

By: Kathy

Kathy — Tue, 01 Oct 2024 19:48:03 +0000

Second time making yogurt with your recipe. Simple easy and delicious! Thank you. I am going to drain it a few hours this time, but it was nice and thick last time, half way between regular and Greek style.

By: Melissa

Melissa — Fri, 27 Sep 2024 21:29:10 +0000

In reply to Joanna. Did you scald you milk before? Raw milk, because it hasn't been pasteurized has a different protein structure than pasteurized store milk. I have made this with raw milk before but did have to get it hot enough first. And that being said, you can also always reinoculated the milk and try again if it didn't set the first time. Especially if you pasteurize it again first.

By: Joanna

Joanna — Fri, 27 Sep 2024 15:30:17 +0000

I wasted a whole gallon of raw milk on this . Ppl say not to cry over spilled milk . But I could’ve cried over this . It did not set up well at all . I was skeptical of a crockpot yogurt , but I couldn’t find my normal recipe and decided to give it a shot . Very disappointed. Gave it to our dog .

By: Melissa

Melissa — Wed, 14 Aug 2024 20:09:21 +0000

In reply to Lauren. Heating up the milk higher than that doesn't something to the milk proteins and I have found the yogurt will be thicker than if you skip that heating step.

By: Kathy

Kathy — Mon, 12 Aug 2024 00:02:40 +0000

This recipe is WONDERFUL, I wasn’t expecting it to come out as well as it did. I have been using a yogurt maker for years, but wanted to make a bigger batch and try using my crockpot. This turned out great and so so much easier than heating the milk in a pan, cooling, pouring into small containers, etc.
Thank you for sharing!

By: Lauren

Lauren — Tue, 06 Aug 2024 15:25:51 +0000

If I’m using milk that is already pasteurized, do I still have to scald my milk, or can I just heat it up to 115-110 degrees, mix in my start culture, and then cover it overnight?