Slow Cooker Yogurt

Ingredients

• 1.89 litres (8 cups)whole milk
• 120 ml (½ cup)plain yoghurt with active cultures
• to servefresh fruit of your choice
• to servegranola
• to tastehoney

Instructions

1. 1

   Warm the milk

   Pour the milk into the slow cooker and cook on low for 3 hours. Turn off the slow cooker and leave it undisturbed for another 3 hours.

2. 2

   Add the starter

   Stir in the yoghurt, cover the slow cooker and wrap it in two towels to insulate it. Leave for 10–12 hours or overnight.

3. 3

   Chill and serve

   Transfer the yoghurt to a 1.9-litre (½-gallon) container and refrigerate until chilled. Serve with fresh fruit, granola and honey.

4. 4

   Save a starter

   To make another batch, reserve 120 ml (½ cup) of this yoghurt and use it to prepare the next batch in the same way.

What is slow cooker yoghurt?

Yoghurt is made when live cultures ferment milk, giving it a gently tangy flavour and a thicker texture. This hands-off home method uses a slow cooker to warm the milk, then relies on an insulated rest while the cultures work.

The recipe keeps the yoghurt plain and unsweetened, so it can be paired with fruit, granola or honey just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 8g protein, 12g carbs, 8g fat.

The milk supplies most of the carbohydrates, protein and fat, while the starter yoghurt contributes a smaller amount. Fruit, granola and honey add more carbohydrates, and granola may also add fat; their amounts are not specified here. For a balanced breakfast, serve a portion with fruit and choose a measured amount of granola and honey.

The milk and starter

Whole milk: it gives the finished yoghurt a rich, creamy texture. Use plain milk without flavourings or sweeteners.

Live-culture yoghurt: this is the starter that cultures the milk. Choose plain yoghurt that specifies it contains active cultures.

Insulating the slow cooker

Towels: wrapping the covered cooker in two towels helps it retain warmth during the long resting stage. Keep it in place and leave the mixture undisturbed for 10–12 hours or overnight.

Steady rest: the recipe depends on the milk staying warm enough for the cultures to work. Avoid repeatedly lifting the lid or moving the cooker during this period.

Texture and chilling

Before chilling: the yoghurt may still seem loose after its insulated rest. It firms up as it cools, so transfer it to a container and refrigerate until chilled before judging the final texture.

Serving: once cold, stir gently if needed and add your chosen toppings. The recipe does not include a straining step, so expect a spoonable yoghurt rather than a very thick strained style.

Timing the batch

Warm-up and rest: the method calls for 3 hours on low, followed by 3 hours with the cooker switched off. The insulated fermentation stage takes another 10–12 hours or overnight.

Plan ahead: most of the time is unattended, but allow extra time for the yoghurt to chill before serving.

Choosing toppings

Fruit: fresh fruit adds colour and a juicy contrast to the mild yoghurt. Cut larger fruit into bite-sized pieces so it is easy to scoop up.

Granola and honey: add granola just before eating to keep its crunch, then drizzle over honey to taste. You can also serve the plain yoghurt on its own.

Recipe notes & tips

• Use plain yoghurt that clearly states it contains active cultures.
• Make sure the slow cooker is switched off before leaving the milk to rest for 3 hours.
• Wrap the covered cooker in two towels for the fermentation stage.
• Leave the cooker undisturbed while the yoghurt cultures.
• Chill the yoghurt before serving for a firmer texture.
• Reserve 120 ml (½ cup) from the batch if you plan to make another.

Variations

• Fresh berries: top the chilled yoghurt with berries just before serving.
• Stone fruit: add sliced peaches or plums for a juicy topping.
• Crunchy topping: sprinkle granola on at the table to keep it crisp.
• Honey drizzle: add a little honey to taste for extra sweetness.
• Plain serving: leave off all toppings for an unsweetened bowl.

Common mistakes to avoid

• Using flavoured yoghurt: choose plain yoghurt with active cultures so it can act as the starter.
• Disturbing the resting milk: keep the cooker still during the 3-hour rest and the insulated fermentation.
• Skipping the towels: wrap the covered cooker in two towels to help insulate it.
• Serving before chilling: refrigerate the yoghurt until cold so it has time to firm up.
• Adding granola too early: sprinkle it on just before serving to preserve its crunch.

How to store

Keep the yoghurt covered in a clean container in the refrigerator and use within about a week. Serve it cold; if it separates slightly, stir it gently before eating. Reserve the next-batch starter from the fresh batch and refrigerate it promptly.

Frequently asked questions