Best 3 Slow Cooker Yogurt Recipes

Yogurt, a delectable fermented dairy product, has captured the hearts of people worldwide with its creamy texture, refreshing tang, and abundant health benefits. Originating from ancient civilizations, yogurt has evolved into a culinary staple, gracing breakfast tables, topping desserts, and enriching savory dishes. In this comprehensive guide, we present a diverse collection of slow-cooker yogurt recipes, ranging from classic plain yogurt to tantalizing flavored variations and even unique savory yogurt creations. Whether you seek a simple and nutritious breakfast option, a versatile ingredient for your culinary adventures, or a creative way to incorporate yogurt into your daily diet, this assemblage of recipes will surely satisfy your cravings.

Let's cook with our recipes!

SLOW COOKER YOGURT

Slow Cooker Yogurt image

Making yogurt in a slow cooker is foolproof and since it works just as well as a yogurt maker, it takes away the need for yet another gadget in your house! Yogurt usually keeps in the fridge for up to 2 weeks.

Provided by Diana Moutsopoulos

Categories 100+ Everyday Cooking Recipes

Time 6h20m

Yield 4

Number Of Ingredients 3

Ingredients

4 cups whole milk
¼ cup powdered milk
¼ cup plain yogurt with active cultures, at room temperature

Steps:

Place four 10-ounce jars in a slow cooker. Fill slow cooker with water up to 1/3 inch of the jar rims. Remove jars and set aside.
Cover slow cooker and preheat on High while you prepare the yogurt for about 20 minutes.
Pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature has dropped to 114 degrees F (46 degrees C). Lift pan out of the ice water.
Measure about 1 cup of milk and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to the pan of milk. Pour milk mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
Check the temperature of the water in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover slow cooker again, and allow to come to temperature. If it is too hot, uncover and turn off slow cooker.
Set jars in the warm water; the water level should be up to the level of the yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid. Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb the yogurt. If the water is lower than 114 degrees F (46 degrees C), turn slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke the yogurt at all during this time.
Check the yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Top with clean lids and place in the refrigerator.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 15.2 g, Cholesterol 33.1 mg, Fat 10.3 g, Protein 10.8 g, SaturatedFat 6 g, Sodium 138 mg, Sugar 15.2 g

HOMEMADE GREEK YOGURT IN YOUR SLOW COOKER

Homemade Greek Yogurt In Your Slow Cooker image

You don't need a dedicated yogurt maker to make homemade Greek yogurt. If you've got a slow cooker, you're all set! The fat content of the milk doesn't matter. Use your personal preference, but make sure it is not ultra-pasteurized.

Provided by Peggy McCormack

Categories 100+ Everyday Cooking Recipes

Time 14h5m

Yield 4

Number Of Ingredients 3

Ingredients

½ gallon milk
½ cup plain yogurt with active cultures
cheesecloth

Steps:

Pour milk into a slow cooker. Cover and cook on Low until hot, 2 1/2 to 3 hours.
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.
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.
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.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 24.9 g, Cholesterol 40.6 mg, Fat 10 g, Protein 17.6 g, SaturatedFat 6.4 g, Sodium 220.3 mg, Sugar 24.9 g

SLOW COOKER SHREDDED CHICKEN IN YOGURT SAUCE

Slow Cooker Shredded Chicken in Yogurt Sauce image

A super simple slow cooker recipe for shredded chicken in a tomato-yogurt-curry sauce.

Provided by Jeannine Cauthen

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 18m

Yield 3

Number Of Ingredients 9

Ingredients

½ cup fat-free Greek yogurt
1 (6 ounce) can tomato paste
1 onion, chopped
4 cloves garlic
2 tablespoons curry powder
1 tablespoon grated fresh ginger root
1 ½ pounds skinless chicken breasts
salt and freshly ground black pepper to taste
1 teaspoon sriracha sauce, or to taste

Steps:

Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 19.6 g, Cholesterol 136.7 mg, Fat 9.7 g, Fiber 4.5 g, Protein 52.8 g, SaturatedFat 3.4 g, Sodium 679.1 mg, Sugar 10 g

Tips:

Use whole milk or 2% milk for a richer, creamier yogurt.
Make sure the milk is not ultra-pasteurized, as this can prevent the yogurt from culturing properly.
Heat the milk to 180°F (82°C) before adding the yogurt starter. This will help to kill any harmful bacteria and ensure that the yogurt cultures thrive.
Use a slow cooker with a low setting. The ideal temperature for culturing yogurt is between 100°F (38°C) and 110°F (43°C).
Let the yogurt culture for at least 8 hours, or up to 12 hours. The longer the yogurt cultures, the thicker and tangier it will become.
Once the yogurt is cultured, let it cool slightly before refrigerating. This will help to prevent the yogurt from becoming too thick.
Store the yogurt in the refrigerator for up to 2 weeks.

Conclusion:

Making yogurt in a slow cooker is a simple and easy way to make delicious, healthy yogurt at home. With just a few simple ingredients and a little time, you can enjoy fresh, homemade yogurt whenever you want. So, why not give it a try? You may be surprised at how easy it is to make your own yogurt!