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Topic: SlowCooker Yogurt

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Subject: SlowCooker Yogurt
Date Posted: 2/19/2010 1:18 PM ET
Member Since: 12/30/2007
Posts: 1,739
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I made slow cooker yogurt yesterday.  I really turned out good, and was extremely easy, as opposed to doing it on the stove, IMO, and very inexpensive !

Date Posted: 2/22/2010 5:04 PM ET
Member Since: 6/11/2006
Posts: 12,826
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wow that great never heard that.

Date Posted: 2/22/2010 8:51 PM ET
Member Since: 6/16/2005
Posts: 86
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Sara, What is your recipe?

Date Posted: 2/23/2010 12:00 PM ET
Member Since: 12/30/2007
Posts: 1,739
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I will post the recipe I used to a few days.  My computer was hacked last night, so needless to say my computer is out of commision right now.  There are some slowcooker ones I found on the web.

Date Posted: 2/23/2010 5:34 PM ET
Member Since: 5/17/2006
Posts: 50
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The slow cooker recipe here is very good and ridiculously easy.

Last Edited on: 2/23/10 5:36 PM ET - Total times edited: 1
Date Posted: 3/15/2010 2:11 PM ET
Member Since: 11/16/2007
Posts: 745
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I wish you could make ice cream in a crockpot. :(

Subject: Homemade Greek Yogurt
Date Posted: 6/29/2010 11:35 AM ET
Member Since: 11/23/2008
Posts: 453
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I've been making this yogurt for the past month and it is wonderful. Yes! I know it is higher fat....but having lost over 100 pounds I will tell you that sometimes a little less of something decadent is worth more than a lot of something so-so.


I do make large batches. So cut recipe in 1/2 if you won't eat so much.

You MUST have a thermometer!!! I have a wonderful digital model that cost $14.


1 gallon whole milk

1 cup plain yogurt (live bacteria) I like Mountain High. You will only need this the first time. Afterwards you will save some of your own batch for the next time.

2 cups 1/2 and 1/2 or cream

Put into large pot on med-high to high

Stir constantly while checking the temperture.

Watch like a hawk and when the temperature gets to 180 F Pull off stove.

Put pot into large bowl/sink with ice and cool to 120 F

Pull immediately from the ice water and stir in the starter for several minutes.

Pour milk/cream/starter mixture into container with lid and put into cooler. Fill with water (again keep the temperature at between 110 and 120) till it is 1-2 inches below the level of your yogurt container.

Close your cooler and leave for 4-12 hours. I like to do this in the evening and have it work over night.

In the morning you will need to remove your yogurt. If the bacteria have done their wonderful job it will be a thicker texture than before.

You will need a bowl, a large strainer and a piece of clean white t-shirt. Lay the cotton in the strainer and pour yogurt into strainer. leave for at least two and up to four hours. The thickness you like your yogurt is a personal thing. Just remember that you can add back in some whey if you have left it to drain too long.

Save out your starter for the next time. Then add flavorings.

Vanilla/Honey...by far the most favorite of the house. 1 tablespoon vanilla (real) and 1 cup honey

Strawberry...1 jar homemade (hopefully) jam

Maple ....1 1/2 cups Maple syrup (I like grade b the best....but you can just use the fake stuff we put on pancakes and it tastes wonderful)

Cinnamon Sugar- I'm still working out the amounts on this one. But I'm guessing 1 cup sugar and 1 tablespoon cinnamon.


Please let me know if anyone tries this and if you come up with any wonderful flavorings.  By the way, one of the best desserts on this earth is a parfait made with honey vanilla yogurt and angel food cake and raspberries or strawberries layered! MMmmm Good!!!



Date Posted: 7/16/2010 11:33 AM ET
Member Since: 1/21/2006
Posts: 125
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Confratulations on your weight loss!!! What an accomplishment!