Learn How to Make Homemade Yogurt in your Instant Pot and save money and containers
Hey there, friends! Today I’m sharing something I’ve been doing that saves us money and keeps us a little healthier—making our own homemade yogurt in the Instant Pot! It’s easy, budget-friendly, and honestly tastes better than store-bought. If you’re trying to eat cleaner or cut back on processed food (or just tired of throwing all those plastic yogurt cups in the trash), this is for you.
This method uses whole milk and a little bit of your favorite plain yogurt as a starter. That’s it. No fancy ingredients. No hidden sugars. Just creamy, delicious goodness straight from your kitchen.
As a mom who’s always looking to simplify while staying healthy, this recipe is a winner. Let’s get started!
🛒 What You’ll Need
- 1/2 gallon of whole milk (the higher the fat, the creamier the yogurt)
- 2 tablespoons of plain yogurt with live cultures (from a previous batch or store-bought)
- Instant Pot with a yogurt setting
- Whisk and thermometer (optional, but helpful)
Optional Add-ons:
- Vanilla extract or honey (for flavoring after it sets)
- Cheesecloth or fine mesh strainer (if you like thick, Greek-style yogurt)
🥣 Instructions
Step 1: Pour & Heat
Pour your milk into the Instant Pot insert. Close the lid (vent doesn’t matter for this setting) and hit the “Yogurt” button until it reads “Boil.” This heats the milk to kill off any unwanted bacteria.
It’ll take about 30-45 minutes. When it’s done, open the lid and check that the temp reached 180°F. If not, use the “Sauté” function and whisk until it does.
Step 2: Cool Down
Let the milk cool down to 110°F. You can leave the insert out on the counter or put it in an ice bath to speed things up. This temp is important—too hot and you’ll kill the good cultures.
Step 3: Add the Starter
In a small bowl, whisk your 2 tablespoons of plain yogurt with a bit of the cooled milk to temper it. Then whisk it into the whole pot of milk. This helps evenly distribute those good bacteria.
Step 4: Incubate
Put the insert back in the Instant Pot. Press the “Yogurt” button again and set the time to 8–10 hours, depending on how tangy you like it. I usually go 17 hours because it’s always overnight when I’m sleeping and it always turns out delicious. So, don’t let timing ruin this. The longer you go the more greek like the yogurt is.
No need to stir or peek—just let the Instant Pot do its thing while you go about your day (or sleep if you’re doing it overnight).
Step 5: Chill & Store
After incubation, your yogurt should be set and jiggly. Transfer it to jars or containers and refrigerate for at least 4 hours to thicken up.
If you like Greek yogurt, strain it through cheesecloth for 2–4 hours in the fridge. We usually just eat it just like it is.
Making Yogurt in your Instant Pot
Ingredients
Equipment
Method
- Pour milk into your Instant Pot. I use the smallest Instant Pot and that goes to the max fill line.
- Set to boil by hitting yogurt button more than once
- When Instant Pot beeps the yogurt is done cooking. Pull liner out and put on counter for about 45 minutes to an hour. Check that temp has dropped to around 110*.
- Add starter to a bowl and then add in two spoonfuls of the cooked milk and whisk it together. Add back to Instant Pot. Set it to yogurt for the amount of time you want it to set for. Some do 8-10. I usually do 12-17 hours if it's overnight. It's been great every time so do not worry if it takes you longer or shorter time!
- After done add yogurt to canning jars and put lid on and place into fridge to set (up to four hours). Then eat as you like. I add blueberries and granola to mine and it's just lovely.
💡 Tips From My Kitchen
- Starter matters: The better the yogurt you start with, the better your batch. Look for one with “live and active cultures.”
- Save some: Always keep a few tablespoons of each batch to start your next one. This is what I always do now. If in a pinch and you forgot just buy one at the store with live active yogurt cultures.
- Double the batch: Once you get the hang of it, you can make more and strain some for Greek-style, and keep the rest as-is.
🌿 Why Make Your Own Yogurt?
As someone who’s been slowly transitioning our family toward a more simple, intentional lifestyle, this is one of those small swaps that just makes sense. Not only do we save money, but I know exactly what’s going into our food—and it’s so satisfying to make it myself. Plus, no plastic waste!
So if you’ve been thinking about giving homemade yogurt a try, this is your sign. Don’t overthink it—it’s truly that easy. Don’t have an Instant Pot, no problem, make it in your slow cooker yogurt with my recipe here!
Let me know in the comments if you make it or tag me if you share it. I’d love to cheer you on!
Until next time,
❤️ Dina
Making home a little sweeter, one simple habit at a time.
Thank you so much for stopping by! I’d love to see you over on our youtube or tiktok channel! Have a great week!
Here’s some other great recipes you may want to make.
Leave a Reply