how to make yogurt in the crockpot
  • 8 cups whole milk
  • 1 T unflavored gelatin
  • 2 T yogurt from previous batch or fresh yogurt
  • 1½ cups of hot water.
  1. 1. Put the whole milk and unflavored gelatin into the crockpot and turn on low for 2.5 hours.
  2. 2. Turn off the crockpot and unplug. Allow the milk to cool in the crockpot with the lid on for 3 hours.
  3. 3. About 10 minutes before the cooling period is finished, set up the Yogourmet yogurt maker on the counter in a place where it can remain undisturbed for 4 to 6 hours.
  4. 4. Warm up the water for the yogurt maker. I warm mine in the microwave on the Express setting for 2 minutes. You can also warm it on the stove to almost boiling. The yogurt maker will keep the water warm during the incubation time. When the water is ready, put it in the yogurt maker.
  5. 5. In the batch jar, put the yogurt starter along with ½ cup of the warmed milk and whisk together. Add in the remaining warmed milk and whisk thoroughly.
  6. 6. After securing the lid on the batch jar, place it in the yogurt maker. The water level should rise up to be above the milk inside the batch jar. Place the yogurt maker cover on top, and let the yogurt incubate for 4 to 6 hours.
  7. 7. When the incubation period is finished, place the yogurt batch jar in the fridge to cool. It will need about 12 hours to cool.
If the yogurt is a little runny, add more unflavored gelatin. If it's too solid at the bottom, then you didn't whisk the warmed milk long enough, and the gelatin settled in the bottom.

If you use raw milk for this method, you'll find specks of cream at the top of the final yogurt product.
Recipe by A Life in Balance by Barb Hoyer at