This guest blog contribution comes from Dana of Cycle Cook Repeat. Dana’s always impressed us with all the cooking content she posts.

Several years ago I got tired of buying container after container of yogurt. Not that I don’t like buying…it’s just that I couldn’t find any that were, well, good. You see I’m a dairy farmer’s daughter and while maybe the farm didn’t “spoil” me, I really learned the difference from mass-produced, processed dairy, and the good stuff.

The stuff that’s made at home with love and hard work. Yeah, it takes a bit more effort, time, and not nearly as easy as just buying that plastic container at the store.  Maybe that’s why it’s so much better? 🤷🏻‍♀️ BUT that cream top milk is better just for the fun factor of having cream you can scoop off the top sometimes!

Honestly for me personally, I support big or little farmers.

I started to look up ways to make my own in a large batch. Plus as an added bonus, I can know exactly what is in my yogurt! 🙂

I came across a slow-cooker blog that shared how to use a crock-pot to make yogurt and figured I had to give it a try.

After the first batch, I was hooked! I haven’t bought a large container of yogurt for myself in years and have been making a new batch at least every 2 weeks for over 2 years.

Using a slow-cooker to make yogurt may take extra time, but it is primarily hands-off. That’s why I like it!

Yogurt is good in so many forms! It’s especially fun when you know where the milk you made it with comes from, too!

I like it for breakfast in my concoction I call, “Spin-Yo.” It is also good as an alternative for sour cream or cream cheese.

Enjoying a spicy Indian dish? Top it with yogurt to soothe the fire in your mouth! Add it to smoothies or enjoy it as a dessert with fresh fruit or lemon curd. Sweet or savory, yogurt is just sooooo good!


1/2 gallon Milk (I prefer whole, but have used skim and 2% before with success)

1/2 cup plain yogurt with live/active cultures (I prefer full fat, but have used non-fat with success)

***Your first batch you’ll need to buy the plain yogurt from the store. Once you’ve made your own, you can use that as your starter.


1. Pour milk into slow cooker.

2. Turn to low, cover with lid and set a timer for 2 1/2 hours.

3. Turn off slow-cooker, unplug machine and set a timer for 3 hours.

4. Check temp of milk. If temp is around 110-115 degrees, proceed to step 5. If it is not yet cool enough, keep checking every 10-20 minutes until it is cool enough. **If your milk has a layer of scalded milk on top, you can remove that if you want. I sometimes toss it, but sometimes leave it. It won’t alter the taste of the yogurt, just maybe the texture.

5. Remove 2 cups of the warm milk and put in a separate bowl.

6. Whisk 1/2 cup starter into the 2 cups warm milk. No need to beat, but whisking it lightly is best to ensure all the yogurt is incorporated into the milk.

7. Pour starter + warm milk back into the slow cooker and put the lid back on.

8. Wrap the entire crock-pot/slow-cooker with a heavy towel or blanket and set aside for 10-12 hours.

9. In the morning, check your yogurt! It should be done and ready for the fridge!

10. If you like Greek yogurt, use cheese cloth with a strainer and allow the whey to drain away from the yogurt. Use this in smoothies, soups or as a marinade.  Or drink it straight!

Original Recipe Cred: