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Thick Homemade Crock Pot Yogurt

Joette Calabrese, HMC, PHom M

January 27th, 2011  |  6 Comments

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Did you know that making delicious, nutritious yogurt could be as easy as prepping a few ingredients and leaving them in your crock pot for several hours? Here is my easy to follow method for making crock pot yogurt.

  • Start your crock pot to get it a bit warm for about 10 minutes.

  • Pour 1-2 quarts of whole, raw milk in your crock pot and keep it at the low setting for 3 hours.

  • Turn it off and allow the milk to sit for 2 hours or longer.

  • Add 1 (2 if you’re making 2 quarts) cup of whole, plain yogurt into a bowl and add an equal amount of the warmed milk.

  • This should be mixed well and when added to the pot, mixed well again.

  • Wrap the crock pot in a beach towel and put aside in the warmest corner of your kitchen until the following day.

Now it is ready to be eaten or put in the refrigerator where it will thicken even further.

Please note: some crock pots do not have a low enough setting to keep the milk warmed without actually cooking it.  If your crock pot has a “warm” setting, that setting would probably work well for making this yogurt.


I am a homeopath with a worldwide practice working with families and individuals via Zoom. I'm also a teacher and most importantly, a mom who raised my now-adult children depending on homeopathy over the last 31 years. I lived decades of my life with food intolerances, allergies, and chemical sensitivities until I was cured with homeopathy, so I understand pain, anxiety, and suffering. You may feel that your issues are more severe or different than anyone else’s, but I have seen it all in my practice and in my work in India. My opinion is that nothing has come close to the reproducible, safe and effective results that my clients, students and I have achieved with homeopathy.

Call today and learn how homeopathy might just be the missing piece in your health strategy.

Joette is not a physician and the relationship between Joette and her clients is not of prescriber and patient, but as educator and client. It is fully the client's choice whether or not to take advantage of the information Joette presents. Homeopathy doesn't "treat" an illness; it addresses the entire person as a matter of wholeness that is an educational process, not a medical one. Joette believes that the advice and diagnosis of a physician is often in order.

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The Author disclaims all liability for any loss or risk, personal or otherwise incurred as a consequence of use of any material in this article. This information is not a substitute for professional medical advice, diagnosis or treatment.


6 thoughts on “Thick Homemade Crock Pot Yogurt”

  1. Pam says:

    Hurray! This looks not too complicated and something I might give a try. As I ponder, though, a few questions come to mind and am wondering if anyone has a good answer. I’ve read various instructions but not yet tried making yogurt.

    At this point, I still do not have raw milk.

    1) Will other milk work?

    2) Since the size and warmth of kitchens vary, what about putting the wrapped crock pot in a cooler for the resting time?

    3) There’s a lot of variation in when during a given day that one might start the process and at what point the next day it would be attended to. (I’m assuming, possibly put in smaller containers and refrigerated. Or consumed.)

    a) Is there an optimal number of hours that it should “rest” (or be left) in the wrapped crockpot?

    b) Is there a test for the look and/or consistency to know when it is ready?

    Thanks, Pam

  2. Elizabeth Thompson says:

    I love our homemade yogurt and, personally, put mine in a cooler wrapped in towels to keep warm while culturing. I just don’t have a really warm spot in my kitchen in the winter!

  3. Audrey says:

    Yessss! I am so excited you’ve posted homemade yogurt! Can’t wait to try this out : )

  4. kris laroche says:

    i’m so glad to read about this because i’ve been trying to make the raw yogurt and not having much luck, so ending up doing it the conventional way. thanks so much, joette.

  5. Amy Santarelli says:

    Will the yogurt I make from this recipe be okay to then use in the next batch as the starter? When I made yogurt years ago, I had to periodically get some from the store to use or it seemed to lose its “ummph.” Thanks!

    1. Yes, it should be fine to use as a starter. Good luck!

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