Sweet Maddie Miller, from our Facebook group, was generous enough to share her recipe for crock pot Greek yogurt. Looks like I will head to the dairy in the morning and grab a few gallons of raw milk. – Enjoy – The Homesteader’s Wife



  • 1/2 gallon of milk, raw or store-bought
  • 1/2 cup yogurt, store-bought or from last batch



Put milk in crock pot, cook on HIGH til it reaches 160 to 180 degrees. Turn off, remove lid and let milk cool to 95 to 105 degrees. Before next step, remove “skin” that forms on top of the milk.



Scoop out 2 cups of milk into separate bowl and whisk in yogurt.

Pour back into pot, whisking well to combine.

Put lid back on, cover with towels and leave 8 hours or overnight.

Chill thoroughly in pot in fridge, about 3 hours.


Line a colander or strainer with cheesecloth and place over large bowl, making sure it doesn’t touch the bottom, you don’t want the yogurt to sit in the whey as it drains.


Pour yogurt into strainer, and chill 1 hour. Drain off whey, and return to fridge to strain another hour for thick Greek yogurt or leave it runny for regular yogurt.

Save 1/2 cup for next batch. Enjoy. This is easy to double, just be sure your strainer is big enough for a gallon’s worth of yogurt, and save 1 cup for next batch. Whey in the container is perfectly fine, just stir it back in.


* last pic shows how my husband couldn’t wait to eat a bowlful!! Lol