Homemade Greek Yogurt In Your Slow Cooker – a delicious recipe with gallon milk, active cultures, cheesecloth. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour milk into a slow cooker. Cover and cook on Low until hot, 2 1/2 to 3 hours.
2
Unplug slow cooker; keep lid on. Wrap slow cooker completely in a large, thick beach towel for insulation. Let sit for 3 to 4 hours.
3
Whisk plain yogurt together with 1 cup of hot milk from the slow cooker in a bowl. Return mixture to the slow cooker and stir to combine. Rewrap slow cooker with the towel. Allow to sit at least 8 hours to overnight.
4
Line a large colander with 4 layers of cheesecloth and place over a bowl. Ladle yogurt into the colander; let whey drain into the bowl below. Let sit for 30 minutes, so the yogurt comes out quite dry. Store yogurt in a covered container in the refrigerator for 7 to 10 days.
15
kcal
Calories
1
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1/2 gallon milk, 1/2 (8 ounce) container plain yogurt with active cultures, cheesecloth.
Yes, Homemade Greek Yogurt In Your Slow Cooker falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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