Uploaded January 2020 | Updated September 2026, 3 weeks ago
Today I am showing you my method for making yogurt at home. Although it is optional to make yogurt, I am using an instant pot to make yogurt. It's great because you can make large quantities of yogurt very cheap. Before I started making yogurt myself, I never knew how easy it was. It seemed like one of those super daunting impossible things, but in the end it couldn’t be easier. Once you know how to do it, you can make vast batches of it, really cheaply especially compared to the cost of Greek yogurt in the store. In fact as it turns out the only difference between Greek yogurt and regular yogurt is the fact that is has been strained so it’s a little thicker, so with the method I am going to show today, you can control the thickness and consistency of your final product.
The primary thing we have to do to inoculate some milk with a live culture and hold our inoculated milk at a warm but not hot temperature steady over a long period of time. There are a couple of different options, you can attempt to use your oven, you could build a temperature controller as I did in the past for sous-vide, but by far the easiest solution would be to use an instant pot. These things are really well calibrated and should be able to hold our yogurt at a specific temperature to enable the yogurt bacteria to reproduce easily.
Today I am showing you my method for making yogurt at home. Although it is optional to make yogurt, I am using an instant pot to make yogurt. It's great because you can make large quantities of yogurt very cheap. Before I started making yogurt myself, I never knew how easy it was. It seemed like one of those super daunting impossible things, but in the end it couldn’t be easier. Once you know how to do it, you can make vast batches of it, really cheaply especially compared to the cost of Greek yogurt in the store. In fact as it turns out the only difference between Greek yogurt and regular yogurt is the fact that is has been strained so it’s a little thicker, so with the method I am going to show today, you can control the thickness and consistency of your final product.
The primary thing we have to do to inoculate some milk with a live culture and hold our inoculated milk at a warm but not hot temperature steady over a long period of time. There are a couple of different options, you can attempt to use your oven, you could build a temperature controller as I did in the past for sous-vide, but by far the easiest solution would be to use an instant pot. These things are really well calibrated and should be able to hold our yogurt at a specific temperature to enable the yogurt bacteria to reproduce easily.
