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5 from 1 vote

Slow Cooker Maple Vanilla Bean Yogurt

Maple syrup & vanilla bean paste add delicious flavor to thick yogurt. Drizzle w/ maple syrup and top with walnuts.
Prep Time 13 hours 30 minutes
Cook Time 2 hours 30 minutes
Total Time 16 hours
Servings 3
Author Allie Taylor


  • 8 cups milk 1%, 2% or whole
  • 4 ounces plain yogurt
  • 1/2 cup pure maple syrup
  • 2 tablespoons vanilla bean paste
  • Optional: 1/8 teaspoon natural maple flavor extract or more


  • Cook milk in slow cooker, covered, for 2 and a half hours on low.
  • Turn off slow cooker.
  • Let sit, with the cover on, for 2 1/2 - 3 hours.
  • Separately in a small mixing bowl, whisk together yogurt, maple syrup and vanilla bean paste.
  • Stir yogurt mixture into the milk in the crockpot.
  • Cover, wrap slow cooker in a thick towel to insulate.
  • Leave for 8+ hours to let the yogurt culture. (Overnight is fine.)
  • Line a strainer with double paper towels or coffee filters and place over a significantly larger bowl.
  • Add yogurt to strainer.
  • Place in the refrigerator so yogurt can cool.
  • The protein whey will strain out of the yogurt over several hours leaving a thick yogurt.
  • Spoon yogurt into a container.
  • Save the remaining protein whey in the bottom bowl for another use. (Smoothie.)
  • Serve or refrigerate.


For a special treat serve with a maple syrup drizzle and broken walnuts.
If you like it sweeter, add a bit more maple syrup. (I won't tell.)