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  • Writer's pictureMelisha Meredith

Homemade Yogurt Recipe - 2 Ways


Two quart jars of homemade yogurt placed on a countertop by an InstaPot. The caption of the image reads "Homemade Yogurt Recipe - 2 ways!"


In this post, I’ll give you options for making yogurt in your slow cooker or pressure cooker. And I’ll tell you what my preference is!


Yogurt can have a lot of health benefits. It is a fermented food with lots of probiotics (even more so when you make it yourself)! Probiotics help you have better gut health. It’s also full of protein and healthy fat. The problem with store bought yogurt is that sometimes the probiotics are lower. The milk is not good quality. And it can be down right expensive!


Cost comparison between homemade and store bought yogurt:

It would cost me $9-12 dollars a week for 2 quarts of decent quality yogurt, depending on brand and sales. When I make mine at home, it costs me $3.50 a week for 2 quarts. Made with great quality dairy! That’s a savings of $22-34 a month! On just yogurt! Making yogurt at home is NOT hard! But it does take time. You have to start it, check it in a few hours, add a starter and then let it sit.


I made mine in a slow cooker for several years. But I switched to the Instant Pot pressure cooker because it keeps the temperature much more stable. Doing it in the slow cooker was hard when the temps of my kitchen fluctuated a good deal. But either can work. If it’s not perfect the first time, try it again! You’ll get the hang of it.


I give instructions for flavoring your homemade plain yogurt after the recipes. Though we tend to keep ours plain and just add honey and fruit as we eat it. It’s also wonderful in smoothies. Enjoy!


Instant Pot Yogurt Recipe


Equipment needed:

  • Instant Pot (a different pressure cooker might work, but you’ll need to see if the settings are similar to what I describe here), big enough to fit a ½ gallon of milk*

  • Cheese cloth (optional for turning your yogurt into a Greek style yogurt)

  • Jars for storing


Ingredients:

  • ½ gallon of milk

  • ¼ c. -½ c. plain yogurt (or yogurt starter)


Instructions:

Step 1: Heat milk to 180-200 degree

Add milk to the instant pot and place the lid on it (it doesn’t matter if the vent is sealed or not). Press the “yogurt” button and then press “adjust” until the screen says “BOIL”

After some time, the Instant Pot will beep letting you know the milk is ready. (If you want, you can check the temperature with a thermometer to make sure it has reached 180-200 degrees F)


Step 2: Allow milk to cool

Cool down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Optional: Spoon off any milk skin that has formed on top.


Step 3: Add yogurt starter

Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.


Step 4: Set yogurt timer

Place the inner pot back in the instant pot and secure the lid (again, it doesn’t matter if the vent is sealed or not). Press the “Yogurt” button and adjust until it reads 8:00 or 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt).


Step 5: Finish

When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello. (After refrigerating for a few hours it will set up even more.) Whisk to get a smooth consistency.


Refrigerate. Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.

Store in containers in the fridge and enjoy within 10 days.


Slow Cooker Yogurt


Equipment needed:


Ingredients:

  • ½ gallon of milk

  • ¼ c. - ½ c. plain yogurt (or yogurt starter)


Instructions:

Step 1: Heat milk to 180-200 degree

Plug in your slow cooker and turn to low. Add entire half gallon of milk. Cover and cook on low for 2 1/2 hours.

(Check the temperature with a thermometer to make sure it has reached 180-200 degrees F)


Step 2: Allow milk to cool

Unplug the slow cooker, but leave lid on. Cool down to 110°F -115°F degrees F. This will take around 2 hours (depending on how cold your kitchen is). Check periodically with a thermometer. Optional: Spoon off any milk skin that has formed on top.


Step 3: Add yogurt starter

When milk is at the right temp, remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.


Step 4: Wrap and let sit.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.

Go to bed, or let it sit for 8 hours.


Step 5: Finish

When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello. (After refrigerating for a few hours it will set up even more.) Whisk to get a smooth consistency. If it’s not as thick as you are used to or you like, try again and watch your temps. But it’s still usable! Add it into smoothies.

Refrigerate. Remove the yogurt to a container and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.

Store in containers in the fridge and enjoy within 10 days.


NOTES


GREEK YOGURT

If you want your yogurt to be thicker, more like a Greek yogurt, you can strain the yogurt through a cheesecloth to remove some of the liquid.


FLAVORING

After the yogurt is finished, you can add any flavors or sweeteners you would like.


STARTER

You need to have a starter. Once you have made your own yogurt, you can use that as a starter.


Any questions about making yogurt? Send them my way! I’d love to hear from you if you make this!


Wishing you abundant health,


Melisha





AFFILIATES: Some products I mention may be affiliate links, which means I may receive a small commission if you decide to make a purchase through one of my links. Our family greatly appreciates your support, it helps us keep creating the free resources we make for you all!


DISCLAIMER: The content produced by Daily Wellness Community is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or qualified healthcare provider with any questions you may have. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or on my website


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