5 from 3 votes
Crock-Pot Yogurt
Who knew this classically creamy, probiotic yogurt could be made from scratch in a Crock-Pot?
Prep Time
3 hrs
Cook Time
2 hrs 30 mins
Additional Time
12 hrs
Total Time
17 hrs 30 mins
Servings:
8
servings
Calories:
151 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1/2 gallon milk whole
- 1/2 cup PLAIN yogurt with live active cultures
Instructions
- Pour 1/2 gallon of whole milk into the Crock-Pot. Cover and set to LOW for 2.5 hours or until milk reaches 185°F.
- Turn off the Crock-Pot and unplug it. Let the milk sit undisturbed with the lid on to cool to 110°F, about 3 hours.
- Stir 1/2 cup of plain yogurt with live active cultures into the cooled milk. Mix thoroughly to ensure even distribution of the yogurt culture.
- Cover the Crock-Pot again, wrap it with a thick towel to maintain a warm environment, and let it sit for 8-12 hours or overnight.
- After the incubation period, store it in the refrigerator to cool and set for at least 4 hours before stirring and serving it.
Cup of Yum
Nutrition Information
Calories
151kcal
(8%)
Carbohydrates
12g
(4%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Cholesterol
30mg
(10%)
Sodium
97mg
(4%)
Potassium
379mg
(8%)
Sugar
12g
(24%)
Vitamin A
398IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
310mg
(31%)
Iron
0.01mg
(0%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 151
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 97mg | 4% |
| Potassium | 379mg | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 310mg | 31% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.