This homemade yogurt recipe produces a creamy, delicious yogurt using just a few simple ingredients and straightforward steps. It’s perfect for breakfast, a snack, or as an ingredient in other recipes.
Yogurt is a timeless, versatile food that works well in so many meals. Making it at home is easier and more rewarding than you might think. Homemade yogurt is cost-effective, customizable, and allows you to control ingredients and texture. If you usually buy tubs from the store, consider trying a batch at home—you may prefer the fresh flavor and simplicity.
For more breakfast ideas, try my Homemade Cinnamon Rolls, Suman Malagkit, or Moist Chocolate Chip Banana Bread.
Why You Should Make Homemade Yogurt (And How to Do It)
I wasn’t always a yogurt fan—store-bought products often tasted too sour or too sweet to me. After learning to make yogurt from scratch, I now make it weekly. My version uses just three ingredients and an Instant Pot, and it’s simple enough that you’ll likely start experimenting with flavors and textures once you try it.
- Simpler Than You Think – Homemade yogurt isn’t a science experiment. It needs only milk and a starter (plain yogurt with live cultures or yogurt powder) plus patience while it sets. The process is mostly hands-off and yields creamy, tangy yogurt you can enjoy plain or flavored.
- Control over Ingredients – Making yogurt at home means you choose what goes into it. Many commercial yogurts contain added sugars, preservatives, or artificial flavors. Homemade yogurt lets you skip additives, adjust sweetness, and use different milks—dairy or plant-based—while also reducing plastic waste.
- Health Benefits – Homemade yogurt contains live probiotic cultures that support digestion and immune health. When you make it yourself, you can ensure your yogurt contains active cultures rather than relying on store labels that may be inconsistent.
- More Affordable – Regularly buying yogurt can add up. A gallon of milk can make multiple batches, and the starter cost is small. Over time, homemade yogurt is more economical than store-bought options.
- Endless Flavor Options – Homemade yogurt is a great base for flavor experiments. Add honey, vanilla, fruit purées, or spices like cinnamon and cardamom. You can also control thickness by adjusting fermentation time or straining the finished yogurt for Greek-style texture.
- The Satisfaction of Making It – There’s something gratifying about transforming milk into yogurt. The fermentation process connects you to a long culinary tradition, and the first spoonful of your own creation is always rewarding.
How to Make Yogurt at Home
Ingredients for this Homemade Yogurt Recipe
- Pasteurized milk (Fairlife recommended)
- Sweetened condensed milk
- Yogurt powder (or plain yogurt with live cultures as a starter)
Directions
- Pour the milk into the Instant Pot inner pot. Because the milk is pasteurized, there’s no need to pre-boil it for this method.
- Add the condensed milk and the yogurt powder (or starter). Mix thoroughly until well combined; vigorous mixing helps incorporate the ingredients and introduces some air.
- Either transfer the mixture to containers or leave it in the inner pot. You can divide it into individual jars after it has set.
- Cover with the Instant Pot lid, select the yogurt function, and set the time for 6 to 8 hours. If the yogurt hasn’t set after six hours, extend the incubation by up to two more hours until you reach the desired thickness.
How to Store
Once the yogurt has set, transfer it to jars or containers for easy serving and storage. Refrigerate for up to one week. If you want thicker, Greek-style yogurt, strain the chilled yogurt through a cheesecloth or fine mesh to remove whey until you reach your preferred consistency.
Homemade Yogurt Recipe
Equipment
- Small containers with lids (multiple)
- Instant Pot (8-quart recommended)
- Spatula for mixing
Ingredients
- 4 cups Fairlife milk (or other pasteurized milk)
- 2 sachets yogurt powder (or 1/4 cup plain yogurt with live cultures)
- 1/2 cup sweetened condensed milk
Instructions
- Pour the milk into the Instant Pot inner pot. Because the milk is pasteurized, you do not need to pre-boil it for this method.
- Add the condensed milk and the yogurt powder (or starter). Mix thoroughly until fully incorporated and slightly aerated.
- Transfer the mixture to containers or leave it in the inner pot. You can divide it into jars after it sets.
- Cover with the Instant Pot lid, select the yogurt function, and set the time for 6–8 hours. If it hasn’t set after 6 hours, extend the incubation by up to 2 hours until you reach the desired thickness.
How to make yogurt using leftover yogurt as starter
- Pour 4 cups of milk into a pot, add 1/4 cup leftover yogurt and the condensed milk, and mix thoroughly. Continue with the same steps above.
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Nutrition
Carbohydrates: 8 g |
Protein: 1 g