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Homemade Yogurt Recipe

Homemade Yogurt Recipe

I got this recipe from my friend Tannen. I think it’s best when made with raw milk, but you can also use store-bought whole milk.  This recipe does require a “starter” (a little bit of yogurt), but in the end it saves you money if you’re a big yogurt eating family!


Makes 1 gallon yogurt


1 gallon milk

1 cup plain yogurt

Directions: Pour milk into slow-cooker and cook on high for 3.5 hours. Turn off and let cool 3 hours. Take one cup of the warm milk out and mix with 1 cup plain yogurt. Add back in to rest of milk. Stir. Wrap crockpot with blanket or towel and let sit out 8-12 hours. Refrigerate and enjoy!

Notes: Yogurt will thicken in fridge. We like to top our yogurt with granola or fruit. You can also add some honey or maple syrup if you like yours a little sweeter. The consistency is more runny than store bought yogurt. You can also make a breakfast drink, smoothie, or popsicles out of it! Lots of options!


Photo: @peterhershey

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.


  1. Virginia

    How long is the yogurt good for in the fridge! I have been wanting to make my own for a long time and freeze some in cubes for smoothies and popsicles

    • Derick & Jill

      I’m not exactly sure. Probably depends on the expiration on the milk and yogurt. Freezing it will help it keep longer for sure though!

  2. Denise C

    Is there a way to get it a bit thicker?
    We’d be using it strickly to eat as yogurt and not as a drink or popcicles. I’d like it thicker. Any thoughts?

    • Derick & Jill

      I’ve heard you can add a little bit of gelatin, but I’ve never done that. Anyone else have thoughts?

      • Janessa

        You can add a 1/4 or 1/2 cup of whole milk powder to thicken it up a bit.
        Or, to make greek style yogurt, you would need to strain the whey out of it by hanging it in cheesecloth over a bowl for a few hours or until it’s to your liking. It would lower your overall yield, though, so you may need to start with a doubled recipe of yogurt so that you end up with a decent amount!

  3. tejka

    you can simplify. I take raw milk, cook it until almost boiling (not 3h, more like 10 to 20 min), let it cool. I just try with a finger, around body temperature, put it in a jar, add yoghurt, stirr, leave it for half a day (or at least 4 hours). You put it in the fridge when you kile the taste of it. The quality depends on the milk and the yoghurt you add. Enjoying it for years.

    • Derick & Jill

      Thanks for the tips! 🙂


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