1. Turn crock pot to low and pour in ½ gallon of milk.
  2. Heat on low for 2½ hours.
  3. Turn crock pot off and unplug it. Cool milk in the crock with the lid on for 3 hours, down to 110º unless otherwise indicated in the directions of your specific starter.
  4. After 3 hours, remove 1-2 cups of warmed milk and place in a bowl. To that milk, add a direct-set starter culture or starter yogurt, according to the culture's instructions.

NOTE: For reusable (heirloom) yogurt starters, please activate the starter first, according to the instructions included with your starter.

  1. Thoroughly combine the milk and starter, mixing very well.
  2. Pour the starter-milk mixture back into the crock pot with the rest of the milk and whisk thoroughly.
  3. Place the cover back on the crock and wrap the entire crock pot in a thick bath towel or two.
  4. Culture 8-12 hours or overnight.
  5. After the culturing period, store in glass quart jars in refrigerator.
  6. For optimum texture, refrigerate for at least 6 hours before using.


  • If your crock pot reaches temperatures greater than 115°F it will pasteurize raw milk, killing the raw milk's ambient bacteria. For more instructions on making raw milk yogurt, visit our tutorial: How to Make Raw Milk Yogurt.
  • If your crock pot does not maintain a consistent temperature, results may vary.
  • Homemade yogurt sometimes turns out thinner than store-bought yogurt, which often contains additives and thickeners. If you'd like to enhance the texture and consistency of your homemade yogurt, try one of the thickener suggestions in our tutorial: Thickening Homemade Yogurt.


Making homemade yogurt gives you control over the ingredients that go into it. But yogurt isn't the only cultured dairy product you can make at home. Browse our collections of expert advice on making milk kefir and homemade cheese for more project ideas. We are here to support you along the way!