How to make homemade yogurt in the slow cooker with the same results as in a yogurt maker

The slow cooker has not only rediscovered us with those "grandmother's dishes" that taste better on a slow fire, it also allows us to recover other preparations that are also very old. And now that the bubble of bread and biscuits has burst, it's the best time to go back to making yogurt at home.

If we have a Crock-Pot or similar, we can perfectly save the yogurt maker. We could actually make yogurt without any special equipment, but these low temperature pots are perfect for making our own yogurt and customizing it in every way we can think of.

Using the traditional method of a lifetime, we always start with a ready-made commercial yogurt that provides us with the necessary ferments to give life to our work. It is perhaps the only difficulty of the whole process: finding a good authentic yogurt in the supermarket, natural, made with whole milk and the live bacteria that the legislation collects.

Thus, it is important to read the labels well and look for a 100% natural yogurt, based on milk and ferments, not a skimmed fermented milk enriched with powdered milk, starches and jellies. If we find authentic Greek yogurt, much better. Specifically, a yogurt must be fermented by Lactobacillus delbrueckii subsp. bulgaricus either by Streptococcus thermophilus. Pasteurized yogurt does not help us, since it does not have live bacteria.

In addition, we will have to use fresh milk, this yes pasteurized, if possible whole. This milk is always marketed refrigerated as it has a shorter shelf life than UHT. The higher the quality of the milk, the richer the yogurt will be.

We have two methods at our fingertips to make yogurt in a slow cooker. As the great expert of these pots explains, yogurt can be made by filling the pot with milk, heating it in the Crock-Pot itself, or fermenting the yogurt already in small glasses. This has been the method that we have done at home, the most comfortable and clean; Our model is quite large, if you have a smaller pot the first system will be more practical.

Crock-Pot AutoStir CSC012X Slow Cooker, 240 W, 5.7 liters, Stainless Steel, Gray Inox

Retail price in El Corte Inglés € 81.00 Today on Amazon for € 134.00


For 10 units
  • Whole fresh pasteurized milk 1.5 l
  • Yogurt (125-150 g) natural and authentic 1

How to Make Yogurt in a Slow Cooker

Difficulty: easy
  • Total time 20 m
  • Elaboration 5m
  • Cooking 15 m
  • Repose 10 h

Fill the slow cooker with several fingers of water, so that we can later insert the glasses or cans without reaching the lids. Close, connect and heat on high power by measuring the temperature with a thermometer, until it reaches 50ºC. Then turn off and disconnect, leaving the lid on.

Heat the milk in a large saucepan, controlling the temperature until it reaches 45º-48ºC; we must ensure that it does not exceed 50ºC. Remove from the heat and add the yogurt. Gently beat with a few rods until completely dissolved.

Distribute in the jars or cups, close with their lids and put these in the pot. If one does not enter the water, it can be piled on top, provided it closes well. Quickly put on a towel, put the lid on the pot and close. Cover the pot with another towel.

Let stand in a warm place in the kitchen overnight, at least 8-10 hours, even better if they are 12. Store in the fridge and consume as desired. We could put in the bottom of the jars a few tablespoons of jam, honey or fruit compote.

Another option is to put the milk in the pot directly, heat on low power for two hours, ensuring that it does not exceed 50ºC. Then mix with the yogurt, stirring well, and cover in the same way by placing a towel under the lid, and covering with another.

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