How to Make Greek Yogurt in Your Crockpot

Homemade Greek Yogurt in a Crock Pot

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Greek Yogurt


I had a pretty incredible transformation having lost 123 lbs…and one of the things I ate every single day is greek yogurt! After eating so much of it I found it cheaper to just make my own. I was so surprised how easy it was to make it, too!! You read that right…you can make this at home…but even better yet, here’s a great recipe for making homemade Greek yogurt…in your crockpot!

The best greek yogurt you’ll ever have!

Servings: 4 cups

Note:  (whole, 1%, 2% or skim Pasteurized Milk, but do NOT use ultra-pasteurized because it won’t work.) You can also use 1 gallon of milk and 1 cup of yogurt, just heat the milk for 3 hours instead of 2 1/2  on step 2. The rest of the steps are the same.

Cooking Tools:

  • 4-Quart Crock pot

  • Whisk

  • Measuring cup

  • Paper towels or cheese cloth ( I agree with Shannon and prefer the paper towel method.)

  • Ladle

  • Containers to put yogurt in

  • Thick bath towel

  • Timer

You can use the leftover whey in shakes – don’t throw it out!

How to Make Greek Yogurt in Your Crockpot

Homemade Greek Yogurt in a Crock Pot

Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Additional Time: 12 hours
Total Time: 14 hours 35 minutes

Ironically, Greek Yogurt doesn't actually originate in Greece! It is actually Turkish. Here's how you can make Greek Yogurt at home - right in your crock pot!


  • 8 cups milk (whole, 1%, 2%, or skim pasteurized milk, do not use ultra-pasteurized as it won't work)
  • 1/2 cup store-bought natural plain yogurt (once you've made your own, you can use that as a starter)


  1. Make your yogurt on a weekend day when you are home to monitor. (After the 3 hour mark, you can go to bed.)
  2. Plug in your crock pot and turn to low. Add a half gallon of milk. Cover and cook on low for 2 1/2 hours.
  3. Unplug your crock pot. Leave the cover on, and let it sit for 3 hours.
  4. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crock pot. Whisk to combine.
  5. Put the lid back on your crock pot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
  6. Go to bed or let it sit for 8 hours.
  7. In the morning, the yogurt will have thickened to the consistency of low-fat plain yogurt.
  8. Place Cheese cloth or paper towels into a colander and ladle the yogurt into it, place the colander into a big bowl or in the sink.
  9. Let it sit for 1 hr until thick and creamy.
  10. Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
  11. Flavor to fit your taste, you can also use this in place of sour cream.

How do you usually eat your greek yogurt? Do you prefer yours plain, mixed in smoothies, or in other recipes? I enjoy making what I call power bowls…these usually consist of greek yogurt, chia seeds, a little bit of honey, a cut up peach, and a few walnuts. Early on in my weight loss journey I ate these just about every single day!


Kathy Haan

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6 thoughts on “Homemade Greek Yogurt in a Crock Pot”

  1. Pingback: Healthy Sweet Potato, Kale, & Sausage Bake w/ High Protein Cheese Sauce | Idyllic PursuitIdyllic Pursuit

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  3. I am going to make yogurt using your recipe but am boycotting paper towels. Instead, my household is using flour sack calotype towels. That should work for straining, correct? I’m going to give it a try. Thanks so much.

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