Have you ever wondered how to make yogurt that’s thick, creamy, and bursting with tangy flavor? My homemade Greek yogurt is so velvety and rich, it puts anything from the store to shame.

Pinterest pin of a yogurt parfait made with homemade yogurt, granola and strawberries- text overlay reads, "Easy Homemade Yogurt with 2 ingredients."

And the best part? It costs just a fraction of what you’d pay at the store. By the end of this post, you’ll see how a few simple ingredients can turn into yogurt so delicious, you might never go back to store-bought again.

My family could polish off a tub of Greek yogurt every week. When I saw our grocery bill creeping up, I finally decided to give homemade yogurt a try in the Instant Pot.

To my surprise, my very first batch turned out amazing—denser and tangier than anything we’d ever bought. Now it’s a staple in our kitchen. Let me show you exactly how to make yogurt, step by step.

I use the Instant Pot with the yogurt button, which makes things super simple and hands-off. No Instant Pot? No problem! You can use a crockpot on low, a yogurt maker, or even a covered bowl set on a heating pad (just make sure it stays on).

What Are The Main Ingredients Of Yogurt

You only need a couple of things—promise!

Whole milk is the secret to that dreamy, creamy texture. It gives your yogurt all the richness you want.
Plain yogurt with active cultures (or a yogurt starter) is what transforms plain milk into that tangy, thick yogurt we all love.

Quick tip: If you’re picking up plain yogurt from the store to use as your starter, check the label for ‘active bacterial cultures.’ If it doesn’t say ‘active,’ it might not work for making yogurt at home.

This recipe is part of my Quick and Easy Family Recipes collection. Featuring simple recipes for busy families. You’ll find it with the breakfasts.

How To Make Yogurt Step By Step

Ready to learn how to make yogurt? You’ll be amazed at how easy it is.

First things first: make sure your Instant Pot is squeaky clean. Any residue can mess with the yogurt cultures.

Pour a gallon of whole milk into the pot, pop on the lid, and press the yogurt button until the screen says ‘boil.’ Let it run—this step heats the milk enough to eliminate any unwanted bacteria and prepare it for culturing.

When the Instant Pot makes that helpful beep, take off the lid and grab your thermometer. You want the milk to be between 180 and 200 degrees Fahrenheit. If it’s not quite there, use the sauté button for a minute or two and check again.

Now let the milk cool down to 110–115 degrees Fahrenheit. This can take a while—sometimes up to two hours. If you’re in a hurry, set the pot in a bowl of ice water for about ten to fifteen minutes. Keep an eye on the temperature, and just skim off any skin that forms on top.

Once your milk has cooled, it’s time to add the starter. Scoop out a ladleful of warm milk, whisk in 1/4 cup of yogurt or starter until it’s nice and smooth, then pour it back in and give everything a good whisk to mix the cultures in well.

Pop the inner pot back into the Instant Pot and lock the lid. Don’t worry about the vent for this part. Press the yogurt button and set the timer for twelve hours. Now just let it do its thing—no peeking!

When the timer beeps, take a look! Your yogurt should be thick and just a little jiggly when you gently shake the pot.

If you want that classic thick Greek yogurt, line a fine-mesh strainer with cheesecloth and pour your yogurt into it. Let it strain for at least two hours—the longer you let it go, the thicker it gets.

Spoon your finished yogurt into big mason jars. If you see a skin on top, don’t stress—just blend it with an immersion blender until it’s smooth and creamy.

Tips For Making Yogurt

Now you know how to make yogurt, here are some tips to ensure the best results.

Whole milk gives you that rich, creamy yogurt. You can use lower-fat milk, but your yogurt will turn out a bit thinner.
Try to avoid ultra-pasteurized milk if you can—it sometimes makes yogurt that’s thinner than regular pasteurized milk.
A good instant-read thermometer is your friend here. Getting the temperature right really helps your yogurt set up perfectly.
Try not to peek while your yogurt is incubating. Opening the lid lets out heat and can slow things down.
The longer you let your yogurt culture, the tangier and thicker it gets. Feel free to adjust the time to suit your taste.
Always use a fresh starter with active cultures. Older yogurt can lose its oomph over time.
Strain your yogurt longer for that thick, Greek-style texture, or just a little if you like it more pourable.
Don’t forget to save a few spoonfuls of your finished yogurt to use as a starter for your next batch.

How Does Milk Turn Into Yogurt?

Yogurt comes to life through a friendly partnership with bacteria. When you whisk that yogurt starter into your warm milk, you are introducing living lactic acid bacteria that feed on the natural sugar in milk, called lactose.

As these bacteria eat, they produce lactic acid as a byproduct. That acid is what gives yogurt its signature tang and gradually causes the milk proteins to thicken and set into that smooth, creamy texture you are after. The longer the bacteria are left to work, the more lactic acid builds up, which is why a longer culturing time leads to a tangier, thicker batch of yogurt.

Learn more about the science of great yogurt.

Is It Cheaper To Make Your Own Yogurt?

Generally, yes. One gallon of milk makes about 14 cups of regular yogurt or 8 cups of Greek yogurt.

To see the savings for yourself, compare the price of a gallon of milk to a tub of yogurt at your local grocery store.

Where I live, store-bought regular yogurt costs about $1.91 per cup, and Greek yogurt runs about $1.84 per cup.

Homemade yogurt works out to about $0.48 per cup for regular yogurt and $0.84 per cup for Greek yogurt.

That makes homemade yogurt considerably cheaper than store-bought, cup for cup.

Making your own Greek yogurt at home is easier (and cheaper!) than you might think. Now that you know how to make yogurt with just two ingredients and your Instant Pot, give it a try! Print out the recipe for your kitchen and pin this post, so you can find it anytime.

Instant Pot Yogurt (Regular and Greek )

Homemade yogurt tastes much better than store bought and only needs two ingredients. Learn how to make both regular and Greek yogurt.

Prep Time2

incubation time12

Total Time14

Yield: 14 cups

Ingredients

1 gallon whole milk
1/4 cup yogurt with active cultures or yogurt starter

Instructions

Make sure your Instant Pot and seal are clean before starting.
Pour the milk into the Instant Pot, secure the lid, press the yogurt button, and press until you see the word “boil” on the screen.
When the Instant Pot makes that helpful beep, remove the lid and check the temperature with a thermometer. It should read between 180 and 200 degrees Fahrenheit.
Let the milk cool to 110 to 115 degrees Fahrenheit. This takes 1 to 2 hours on its own, or you can speed it up by setting the pot in a bowl of ice water for 10 to 15 minutes. Check the temperature often, and spoon off any skin that forms on top.
Ladle out a small amount of the warm milk into a bowl and whisk in the yogurt starter. Pour the mixture back into the pot and whisk to combine.
Place the inner pot back into the Instant Pot and secure the lid. Press the yogurt button until the screen reads 12 hours.
Once the time is up, check the yogurt. It should be thickened and jiggle just slightly.

To Make Greek Yogurt

Set cheesecloth over a fine-mesh strainer and pour the yogurt in. Let it strain for at least 2 hours.
Ladle the yogurt into large mason jars. If a milk skin has formed, use an immersion blender to break it up and blend until smooth.

Notes

Whole milk gives you that rich, creamy yogurt. You can use lower-fat milk, but your yogurt will turn out a bit thinner.
The longer you let your yogurt culture, the tangier and thicker it gets. Feel free to adjust the time to suit your taste.

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