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Edith's avatarEdith

Easy Slow Cooker Greek Yogurt- Thick, Creamy, and Half the Price of Fage

Easy, thick, and creamy Greek yogurt made right in your slow cooker and using only two ingredients!
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 gallon Whole milk (or 2%, skim, etc.—whole gives creamier results)
  • 1/2 cup plain store-bought yogurt with live active cultures

Equipment

  • 1 Slow cooker (at least 6-quart to comfortably hold a gallon)
  • 1 Instant-read thermometer (highly recommended for accuracy)
  • 1 Whisk or spoon
  • 1 Large colander or strainer
  • 1 Cheesecloth or flour sack towel
  • 1 Large bowl (to catch whey during straining)
  • 1 Jars or containers for storage

Method
 

  1. Heat the milk.
    Pour the full gallon of milk into your slow cooker. Cover and set to HIGH. Heat until the milk reaches 180–185°F (82–85°C). This scalds the milk and helps with thickening later. Check periodically with your thermometer (stir gently to get an accurate reading). It typically takes 2½–4 hours depending on your slow cooker. Do not let it boil over.
  2. Cool the milk.
    Turn off and unplug the slow cooker. Remove the lid (or leave slightly ajar) and let the milk cool to 110–115°F (43–46°C). This usually takes 2–3 hours. Stir occasionally to prevent a skin from forming. (Tip: To speed cooling, place the insert in an ice bath or sink filled with cool water.)
  3. Add the starter.
    Place your ½ cup of plain yogurt in a small bowl. Whisk in about 1–2 cups of the warm (110–115°F) milk from the slow cooker to temper/dilute it—this prevents curdling. Pour this mixture back into the slow cooker with the rest of the milk. Whisk gently but thoroughly to distribute the cultures evenly.
  4. Incubate.
    Put the lid back on. Wrap the entire slow cooker in a large towel or blanket to retain heat (this helps maintain the ideal 100–110°F range without power).Let it sit undisturbed for 8–12 hours (or up to 24 hours for tangier yogurt). Overnight is perfect—start in the evening for morning yogurt. The longer it incubates, the thicker and more tart it becomes. Don't peek too often, as it drops the temperature.
  5. Check and chill.
    After incubation, the mixture should be set like custard (it may look separated—that's normal). Give it a gentle stir.
  6. Strain for Greek yogurt.
    Line a large colander/strainer with several layers of cheesecloth or flour sack towel. Place it over a deep bowl to catch the whey. Pour or ladle the chilled yogurt into the lined strainer. Let it drain in the refrigerator for 4–12 hours (or overnight), depending on desired thickness:
    4–6 hours → creamy Greek-style
    8+ hours → very thick, almost like cream cheese
    Stir occasionally if needed. You'll lose about half the volume to whey (save the whey for smoothies, baking, or soups—it's nutritious!).The final yield from 1 gallon is usually 6–8 cups of thick Greek yogurt.
  7. Store.
    Transfer to clean jars or containers. Refrigerate for up to 2 weeks. Save ½–1 cup of this batch as starter for your next one.

Notes

 

Tips for Success

  • Thickness variations: Whole milk yields creamier results. For even thicker yogurt without extra straining, some add ½–1 cup powdered milk when heating (optional).
  • First time: Use a strong starter like Fage or Chobani plain Greek. After that, reuse your homemade.
  • Troubleshooting: If it doesn't set, the temperature may have been off (too hot kills cultures; too cool slows them). Or the starter wasn't active.
  • Flavor: It's plain—add honey, vanilla, or fruit after straining. I like to top mine with some homemade granola!