Homemade Yogurt


  • ½ gallon organic 1% milk
  • 2 Tbsp. purchased plain yogurt, preferable organic (You only have to buy this the first time. After that, you can just save out 2 Tbsps. of the yogurt you have already made for the next batch.


  1. Heat the milk on low in the crock pot for 2½ to 3 hours or until it registers between 180 and 190 degrees.
  2. Turn the crock pot off and let cool for about 3 hours or until it has cooled to 110 degrees.
  3. Remove 1 cup of the milk and stir the purchased yogurt into it.
  4. Pour the milk/yogurt mixture back into the crock pot and stir with a wisk until it is completely combined.
  5. Wrap the crock pot in a towel and put it in your oven with the light on (DO NOT TURN THE OVEN ON) for 8 to 10 hours.
  6. When you remove it from the oven, there may be a bit of water on top. Just pour it off. Store in an air tight container in the refrigerator for about 1 week.
  7. If you want thicker or Greek yogurt, line a fine mesh sieve with paper towels, coffee filters, or cheese cloth. Set the sieve inside a bowl to catch the extra fluid. Pour the yogurt into the lined sieve. Refrigerate and allow to drain until desired thickness. To get really thick Greek yogurt, this usually takes about two hours
  8. Note: that the warm yogurt before refrigeration is really good, so you should have some.