Slow Cooker Yogurt
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Slow Cooker Yogurt
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Slow Cooker Yogurt is an inexpensive way to turn extra milk into homemade yogurt overnight. Try making your own yogurt with this easy recipe!
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Ingredients
- 8 cups whole milk
- 1/2 cup PLAIN yogurt , with live cultures and active cultures
- glass jars and lids , sanitized and dry
- Optional: assorted fruit puree
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Instructions
- Pour milk into a large crockpot.
- Cover with the lid. Cook on low for 2 1/2 hours.
- Turn off crock pot and let it sit for 3 hours.
- After 3 hours, stir in store-bought yogurt.
- Replace the lid and cover with 2 big bath or heavy towels. (Not linen or tea towels)
- Let yogurt mixture rest covered for 8 to 12 hours, or overnight.
- (If using: Place 2 tablespoons fruit puree in bottom of jars before filling with yogurt)
- Divide yogurt between glass jars and cover with lids.
- Refrigerate for 2 hours before serving to thicken and chill.
- To make your next batch of homemade yogurt, reserve 1/2 cup yogurt (plain) and use as starter yogurt within 1 week.
Notes
- To make your next batch of homemade yogurt, reserve 1/2 cup yogurt (plain) and use as starter yogurt within 1 week.
Nutrition Information
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Calories
78kcal
(4%)
Carbohydrates
6g
(2%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Cholesterol
16mg
(5%)
Sodium
50mg
(2%)
Potassium
195mg
(6%)
Sugar
6g
(12%)
Vitamin A
205IU
(4%)
Vitamin C
0.04mg
(0%)
Calcium
159mg
(16%)
Iron
0.004mg
(0%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 50mg | 2% |
| Potassium | 195mg | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 159mg | 16% |
| Iron | 0.004mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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