How to Make Yogurt
Creamy, tangy, and endlessly customizable—this homemade yogurt recipe is a simple, budget-friendly way to enjoy fresh yogurt made from store-bought or raw milk. Whether you use an Instant Pot or stovetop method, you'll get thick, probiotic-rich yogurt perfect for breakfasts, smoothies, or snacking. Adjust the tanginess to your taste and strain it if you prefer thick Greek-style yogurt.
Equipment
- Instant Pot optional
- Medium Pot
- Glass Containers
Ingredients
- 2 quarts whole milk raw or store-bought
- 2 tbsp yogurt from a previous batch or store-bought, whey from a previous batch will also work
Instructions
- Heat milk to 180°-185ºF for about 10 minutes, but do not let it boil (212ºF), then cool to about 110ºF.
- Mix 1-2 tablespoons of plain yogurt (from a previous batch or store-bought plain yogurt) with some of the milk, then stir it into the rest of the milk.
- Instant Pot: Use “Yogurt” function for 8–12 hours. Make sure the yogurt reaches and stays between 110º-115ºF. Some Instant Pots don't stay warm enough.
- Without Instant Pot: Use oven light, cooler with warm water, dehydrator, or warm spot. Ensure the yogurt stays between 110º-115ºF.
- Chill in the fridge for 6+ hours (or overnight). Strain the yogurt using a cheesecloth while refrigerating if you want Greek (thicker) yogurt.
- Stir and store in airtight glass containers or jars.