This Crock-Pot Greek Yogurt recipe is easy to make, so creamy, and very economical. The batch costs $3.63 to make 24 servings. That's just 15¢ per serving!
Prep Time5 minutesmins
Cook Time3 hourshrs
SITTING TIME15 hourshrs
Total Time18 hourshrs5 minutesmins
Course: Breakfast, Snack
Cuisine: Greek
Keyword: dairy, yogurt
Servings: 24people
Calories: 101kcal
Cost: $3.63
Equipment
Crock-Pot
instant-read thermometer
Cheesecloth
Large fine-mesh strainer or larger colander
Ingredients
1gallonmilk whole milk
1cupplain Greek yogurtat room temperature (this will be the starter culture)
Pour the milk into the Crock-Pot insert, cover, and heat over HIGH heat for 2 ½ - 3 hours, or until the milk registers 180 degrees F on an instant-read thermometer.
Turn off the slow cooker, cover, and let the milk sit until it has cooled to 110 degrees F. This will take about 2-3 hours.
Add the room-temperature Greek yogurt to the milk and gently whisk it into the milk.
Unplug the slow cooker and wrap it with a bath towel. Let the mixture sit for 10-12 hours (when you open the lid you’ll see that the milk be a little chunky and it will have separated some from the whey).
Place a large fine-mesh strainer or colander over a large bowl. Line the strainer or colander with cheesecloth.
Pour the milk mixture into the strainer or colander. Let the mixture strain for 2-4 hours. The longer you let it strain, the thicker the yogurt will be. I like to strain mine for 2 hours and I end up with 12 cups of yogurt and just over 4 cups of whey.
Transfer the yogurt to an air-tight container and keep it in the refrigerator. The yogurt will keep for 1 ½ - 2 weeks.
When you’re running low on yogurt, use 1 cup of this batch as your starter culture to make your next batch.
Notes
The longer you let it the yogurt strain, the thicker the yogurt will be. This will also vary the yield of this recipe. I usually let my yogurt strain for about 2 hours and I get about 12 cups of yogurt.