When my 4 kids started gobbling up yogurt like it was dessert, the homesteader in me thought, “I need to learn to make this myself.” With the aid of an Instant Pot, making homemade yogurt is surprisingly easy and there’s something incredibly satisfying about making your own yogurt from scratch.
“Once you make it the first time, you’ll wonder why you ever bought yogurt at the store!”
It requires very little hands-on time, costs a fraction of store-bought yogurt, and gives you complete control over the ingredients. Whether you’re feeding a large family, stocking your refrigerator with healthy snacks, or looking for a way to use fresh milk, homemade yogurt is a simple skill that’s well worth learning.
Why Make Homemade Yogurt?
What You’ll Need
Step-by-Step Instructions
Sanitize your Instant Pot. Pour 3 cups water into your Instant Pot insert. Press the Steam function and allow it to run for 5 minutes to sanitize your insert. Afterward, pour out the water and allow the insert to cool completely.
Heat the milk. Pour the milk into your Instant Pot insert. If your Instant Pot has a Boil setting on the Yogurt function, use it. Otherwise, heat the milk on the sauté setting until it reaches 180°F (82°C). Heating the milk changes the milk proteins, helping create a thicker, creamier yogurt.
Cool the milk. Allow the milk to cool to about 110–115°F (43–46°C). To speed things up, place the inner pot into a sink filled with cold water and stir occasionally.
Add the starter. Place the plain yogurt in a small bowl. Whisk in about one cup of the cooled milk until smooth, then pour the mixture back into the Instant Pot and gently stir. This helps distribute the beneficial bacteria evenly throughout the milk.
Incubate. Place the lid on the Instant Pot, press the Yogurt button, and set the time for 8 hours for a milder flavor, or 10–12 hours for a tangier yogurt. Avoid opening the lid during incubation.
Chill. When incubation is complete, transfer the yogurt to the refrigerator for at least 6 hours, preferably overnight. The yogurt will continue to firm up as it chills.
Make it Greek (optional, but so worth it). For thicker, protein-rich Greek yogurt, line a fine mesh strainer with cheesecloth or a clean flour sack towel. Pour the chilled yogurt into the strainer and let it drain in the refrigerator for 2–12 hours — the longer it drains, the thicker it becomes. Don’t throw away the liquid whey! It can be added to smoothies, used in baking, or fed to chickens if you have a backyard flock. (My pigs love it when I add it to their feed.)
How to Store Homemade Yogurt
Store yogurt in airtight containers in the refrigerator for up to two weeks. Before eating it all, remember to save about ¼ cup to use as the starter for your next batch.
Ways to Enjoy Homemade Yogurt
Homemade yogurt is incredibly versatile. Try serving it:
Frequently Asked Questions
Can I use 2% or other milk?
Yes. Whole milk makes the creamiest yogurt, but 2% milk also works well if that’s what you have on hand.
Do I need a special starter culture?
No — a ¼ cup of any plain yogurt with live active cultures works as your starter. After your first batch, just save ¼ cup to start the next one.
Why is my yogurt runny?
Runny yogurt is usually fixed by straining it into Greek yogurt — the longer it drains, the thicker it gets. Chilling it fully overnight before straining also helps it firm up.
What do I do with the leftover whey?
Don’t throw it away! Add it to smoothies, use it in baking, or feed it to chickens or pigs if you keep a backyard flock or herd.
Final Thoughts
Making yogurt in the Instant Pot is one of the easiest ways to create a wholesome staple right in your own kitchen. With just milk, a little starter, and some patience, you’ll have rich, creamy yogurt that’s delicious, nutritious, and budget-friendly.
If you’re working toward a more homemade lifestyle, yogurt is a wonderful place to start. It’s a simple tradition that nourishes your family while helping you rely a little less on the grocery store — one batch at a time.