Make Homemade Yogurt for the Cost of a Gallon of Milk
Instant Pot yogurt happens here every week, and our kitchen buzzes with the delightful routine of transforming a gallon of farm-fresh milk into creamy homemade yogurt. At just $5 a gallon, it’s a budget-friendly way to ensure our family enjoys wholesome yogurt without breaking the bank. We start with yogurt containing live cultures if our homemade stash runs low, which gives the probiotics a great start!
Our homemade yogurt isn’t just a breakfast treat; it’s a versatile kitchen staple. We use it as a healthy swap for sour cream, adding creamy richness to everything from tacos to baked potatoes. It also thickens soups beautifully and pairs perfectly with crunchy granola and fresh fruits for a satisfying snack or breakfast option.
Beyond the savings, making yogurt from scratch aligns with our homesteading values. It’s about knowing exactly what goes into our food and enjoying the process of creating something nutritious and delicious from simple ingredients. Each batch is a reminder of the joy and satisfaction that comes from homemade goodness, nourishing both our bodies and our budget.
What are the benefits of of making yogurt at home that's long fermented?
Long-fermented homemade yogurt offers a range of benefits that go far beyond what you’ll typically find in store-bought options. When yogurt is fermented for a longer period—often 24 hours or more—it allows the beneficial bacteria to fully develop and thrive, leading to a higher probiotic count. These probiotics can support gut health, aid digestion, and strengthen the immune system. Because you’re controlling the entire process at home, you also avoid unwanted additives, thickeners, or excess sugars that are common in many commercial yogurts.
Another major benefit of long-fermented yogurt is that it becomes naturally lower in lactose. During the extended fermentation process, the live cultures break down more of the lactose in the milk, making the final product easier to digest—especially for those who are lactose sensitive. This makes it a great choice for people looking to reduce their intake of dairy sugars without giving up on the creamy, tangy flavor and nutritional benefits of yogurt.
Lastly, making long-fermented yogurt at home allows you to start with high-quality ingredients, whether that’s organic milk, raw milk, or a preferred dairy-free option. The result is a rich, thick, and flavorful yogurt that’s not only better for your body but also incredibly versatile in your kitchen. From smoothies to sauces to simple breakfasts with fruit and honey, long-fermented yogurt is a wholesome, probiotic-rich staple that supports both health and flavor.
Watch our Video on How to Make Instant Pot Yogurt
We’re excited to share our step-by-step guide to making Instant Pot yogurt on our YouTube channel! In this video, we walk you through the simple process of transforming milk into creamy yogurt using your Instant Pot, perfect for busy homesteading moms looking to add a homemade touch to their kitchen skills. Click on the video below to learn how easy and rewarding it can be to whip up a batch of yogurt in your own home, saving both time and money while enjoying the benefits of fresh, probiotic-rich yogurt.
Our tutorial covers everything from setting up your Instant Pot to preparing the milk and adding the live cultures needed to kickstart fermentation. Whether you’re new to yogurt-making or looking to streamline your process, our video provides clear instructions and helpful tips to ensure your yogurt turns out perfectly every time.
Instant Pot Yogurt
Equipment
- 1 Instant Pot (I use my 6 quart Instant Pot, which perfectly holds 1 gallon of milk)
- 1 Thermometer
- 1 Spatula or Wooden Spoon
- 1 Bowl for Cold Water (This is optional, but it does help cool down the yogurt faster)
Ingredients
- 1 Gallon Milk (Whole fresh non-homogenized works best. You can use 2%, but it may not be as thick)
- 1 Cup Yogurt with Live Cultures (Pull a cup each time you make yogurt to save for the next batch. You can buy a cup of yogurt from the store to get started as long as it has live active cultures and is unflavored)
- Cold Water (Helps cool yogurt faster)
Instructions
- Heat 1 gallon of milk to 180 degrees in the Instant Pot on the Saute setting. This typically takes about 30 minutes. Stir every 5-10 minutes to prevent scorching. Use your thermometer to check the temp.
- Cool the milk to 110 degrees. You can either let the pot sit on the counter to cool naturally, or you can speed up this process by sitting the pot in a bowl of cold water and stirring constantly to remove the heat. Use your thermometer to check the temp.
- Stir in 1 cup of yogurt with live active cultures.
- Secure the lid on your Instant Pot, turn the steam valve on top to "Sealing," and hit the Yogurt button. If you don't have a yogurt button, simply use the Keep Warm button. I let yogurt incubate for 10 hours, but you can do anywhere from 6-10 hours, depending on your preference for tang.
- *OPTIONAL* Strain yogurt through a flour sack towel or thin towel to remove some whey. Use the whey to make mashed potatoes, feed the garden, etc!