Let me just say, wow. Homemade yogurt is delicious. Especially when flavored with homemade jam. I made mine using this recipe, but I thought you all might enjoy some pictures of the process.

Milk In Crockpot

Pour 1/2 gallon of milk into your Crockpot. I used skim, but I think next time I’ll use whole. Turn the Crockpot on low for 2 1/2 hours. If you have a big Crockpot like this one (4 quart versus 2 quart), add an extra 15 minutes. Once done, unplug and let sit on the counter for 3 hours.


Next, take 1/2 cup of yogurt with live cultures and whisk with 2 cups from the Crockpot. Pour the mixture back into the Crockpot, put the cover back on, and wrap a towel around the Crockpot. Let sit overnight.


When you wake up in the morning, voila! You have yogurt! If you like your yogurt this consistency, you’re done. If you want it to be thicker (greek-style), keep reading.

Before Straining

Take a thin kitchen towel and line a strainer. Place over a bowl. Put your yogurt into the strainer, and place the entire setup into your fridge.

After Straining

Twelve hours later, this is what you have. Rich, creamy, thick and tangy yogurt.

Greek Yogurt

Yum. (mouth watering)


This is what is left in the bottom of the bowl – whey. You can use this to bake with, mix into smoothies, add to your pet’s food, water your roses with… It’s full of protein, so don’t let it go to waste!

Homemade Greek Yogurt

Congratulations! You’ve made your own homemade Crockpot yogurt. Now put some in a bowl and add a little homemade strawberry jam. Mmmmm. I’m heading for the fridge right now.