How to Make Yoghurt in the Slow Cooker


Servings 12
Time Needed Prep
Ingredients 3
Difficulty Easy

Rating (click to rate)

3.4 based on 51 ratings.


  • 8 cups Milk whole
  • 1/2 cup Natural Yoghurt live/active culture plain yoghurt (you need to have a starter. Once you have made your own, you can use it.
  • 1/2 cups Fruit Or Nuts Of Your Choice For Flavour

Nutrition Information

Qty per
38g serve
Qty per
Energy 11.933333333333kcalcal 31.091010030107kcalcal
Protein 0.77166666666667gg 2.0104940843491gg
Fat (total) 0.41gg 1.0682106798054gg
 - saturated 0.22833333333333gg 0.59489781761518gg
Carbohydrate 1.23gg 3.2046320394161gg
 - sugars 1.1733333333333gg 3.0569931649715gg
Dietary Fibre 0gg 0gg
Sodium 11.383333333333mgmg 29.658044484027mgmg

Nutritional information does not include the following ingredients: Fruit or nuts of your choice for flavour

Please Note - Nutritional information is provided as a guide only and may not be accurate.

How to Make Yoghurt in the Slow Cooker

This recipe on how to make yoghurt at home in your slow cooker allows you to make delicious home made yoghurt overnight, easily. Good if you have kids and want to control the amount of sugar in their diet. Please note, the cooking time says 2 1/2 hours, be aware though, there are a few hours you have to leave it sit to set properly.

When it comes to flavouring your homemade yoghurt, only add the flavours just before serving.  We have some suggestions on flavouring below:

  • Any in season fresh fruit
  • Jam is great for flavoring yoghurt as it is fruit cooked with sugar – the perfect base for yoghurt!
  • Nuts
  • Honey
  • Golden Syrup

If you don’t want to use your slow cooker to make yoghurt, there are a number of fantastic home yogurt makers.  If you are making yoghurt at home all the time – it might be a good investment!

Home Yoghurt Maker | Stay at Home Mum


  1. Make your yoghurt on the weekend or a day when you are home to monitor it.

  2. Plug in your slow cooker and turn to low. Add all of the milk.

  3. Cover and cook on low for 2 1/2 hours.

  4. Unplug your slow cooker . Leave the cover on, and let it sit for 3 hours. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl.

  5. Whisk in 1/2 cup of store-bought live/active culture yoghurt.

  6. Pour the bowl contents back into the slow cooker. Stir to combine.

  7. Put the lid back on your slow cooker. Keep it unplugged, and wrap a heavy bath towel all the way around the pot for insulation.

  8. Go to bed, or let it sit for 8 hours. In the morning, the yoghurt will have thickened---it's not as thick as store-bought yoghurt, but has the consistency of low-fat plain yoghurt.

  9. Blend in batches with your favourite fruit like mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.

  10. Chill in a plastic container(s) in the refrigerator. Your fresh yoghurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

Recipe Hints and Tips:

  • Slow Cooker Yoghurt is not suitable to freeze.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar