Yogurt is one of those comforting foods that can smoothly marry breakfast, snack time, or even dessert. Making it at home might seem scary, but the process is delightfully simple—especially when you let your slow cooker do nearly all the work. This recipe delivers a gently sweet, creamy creation that you’ll want to spoon up again and again.
Ingredients
- 8 cups whole milk (preferably organic)
- ½ cup plain yogurt with live, active cultures
- 3 tablespoons honey (plus more to taste)
- 1 teaspoon vanilla extract
Instructions
Start by pouring the milk into your slow cooker and setting the heat to low. Let the milk warm gently for about 2½ hours until it’s hot but not boiling—around 180°F is ideal. Turn off the slow cooker and leave the lid partially ajar so the milk can cool for about another 2 hours, reaching roughly 110°F.
Once the milk is at the right temperature, whisk a cup of warm milk with the plain yogurt until smooth, then stir this mixture back into the slow cooker. Replace the lid, wrap the entire slow cooker in a large towel or two to keep in the heat, and let it sit undisturbed for at least 8 hours or overnight. You’ll wake up to a tangy, softly set yogurt!
Next, gently stir in the honey and vanilla extract. Taste, and if you like it sweeter, add an extra drizzle of honey. Transfer your yogurt into jars or containers and chill it in the refrigerator to fully thicken.
Whether you enjoy your Honey-Vanilla Bliss Slow Cooker Yogurt plain or add toppings like fresh berries, granola, or a dusting of cinnamon, you’ll love how silky and comforting it feels. This recipe is especially handy if you’re trying to avoid extra additives in store-bought versions. It’s easy on the wallet, and you can tweak the sweetness, creaminess, or even use non-dairy milks if you’re vegan or lactose-sensitive (though the texture may differ). Your kitchen will smell delightful, and you’ll end up with a healthy, homemade treat you can savor all week long.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
