How To Make Homemade Yogurt (An Instant Pot Love Story)

How to Make Homemade Yogurt with an Instant Pot

  1. Half-gallon (8 cups) of milk. Whole and 2% are terrific. You can also make yogurt with goat’s milk, sheep’s milk, and other types of milk.
  2. Approximately 2 tablespoons of plain yogurt. I prefer using my favorite brand of Greek yogurt to achieve a similar texture and flavor. You can also buy a yogurt starter culture. You might want a yogurt starter if you are looking to make a vegan yogurt with a plant-based milk or if you are interested in a specific style of yogurt that you can’t find in the grocery store.
  1. Instant Pot
  2. Food thermometer for measuring the temperature of the milk. A digital food thermometer is best because, as you’ll see below, temperature accuracy is fairly important to the process.
  3. Cheesecloth, bowl, and colander or fine-mesh strainer for straining or separating some of the whey from the yogurt. I recommend investing in reusable cheesecloth with a grade of 90. It has a nice tight weave. The cheesecloth available at the grocery store commonly has too loose of a weave. You want the yogurt to remain in the cheesecloth, not drain through the cloth along with the whey.
  4. Containers for your finished yogurt. I like to use 8-oz. canning jars because they’re easy to pack in my lunch and allow me to leave a little room for adding maple syrup, fruit, and nuts. You can use anything that allows you to refrigerate your finished yogurt and protect it from refrigerator odors.

The Process of Making Homemade Yogurt

Making Homemade Yogurt Can Seem Complicated Until You Try It



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Sheryl M. Davis

Sheryl M. Davis

Homesteading and gardening blogger and chief homestead officer at Cedar Swamp Homestead |