Homemade Yogurt

Homemade yogurt is low in sugar and high in probiotics!  Live yogurt cultures/probiotics are fantastic for gut health!   And good gut health is essential to overall health!


  • 4 cups of milk
  • 3-4 Tbsp of yogurt from previous batch, store bought, plain, high quality yogurt or, if it's your first batch, use a starter culture (see below) and follow directions for activation
  • Raw honey or agave to taste


  • 3-4 Tbsps powdered goat's milk (or cow's milk) -- this makes the yogurt a bit thicker like Greek yogurt without the need to strain it.
  • a sprinkling of vanilla bean powder -- I order mine from Mt Rose Herbs; see link below

Directions if using Instant Pot:

  1. Pour milk into Instant Pot and secure lid
  2. Press "yogurt" and then "adjust" so that the display says "boil."  When Instant Pot beeps, turn off and
  3. Let cool to 110 degrees or to the touch -- taking it out of the Instant Pot casing helps it to cool faster.  
  4. When cool, add reserved yogurt from previous batch
  5. Add powdered goat milk, if using, and gently mix well
  6. Secure lid and press "yogurt"
  7. Let it do it's thing for 5-8 hours, the longer it sits, the thicker and more tart it will become
  8. Reserve a cup for your next batch
  9. Using an immersion blender (see below), add vanilla beans and honey or agave to taste and blend until smooth
  10. Pour yogurt into several small jars for individual servings or into one larger container
  11. Put in the fridge for several hours to set

Will keep, refrigerated, for up to 2 weeks.


Serve:  Plain, topped with granola, trail mix, fruit, jam,... OR make this into frozen yogurt (watch for next week's post :0)

Order items here:

Or Order Powdered milk here:  Vita Cost

Order Vanilla Bean Powder here:

Mountain Rose Herbs

Directions if not using Instant Pot:

    Attach a candy thermometer to a large pot and add milk.

    Place the pot over medium heat and heat 'til it reaches at least 180°F or boils.   

    Remove the milk from the heat and allow to cool to 110°F or to the touch.  

    When cool, add reserved or store bought yogurt or starter culture and powdered milk, if using.   

    Place in a covered glass dish or stainless steel pot and put in the oven with the light on and door closed for at least 5 hours or overnight.   

    Continue with step 8 above

    ENJOY!!! :0)