Home Made Yogurt

Hey guys,

If you want an awesome homemade yogurt that is really delicious and very easy to make then this one is for you. With only four ingredients (one of which is optional) It is super simple to make. The most tedious part is the waiting. So if you are ready to make some yummy yogurt then let’s get started.IMG_1790.JPG



2 quarts of full-fat milk (or 1 gallon) I use Fairlife (ultra-pasteurized)
2 cups heavy cream
4 tbsp yogurt (With live active cultures)
1/2 tsp stevia (optional)


  • Now before we start I just want to say that you can make this in an instant pot (with no yogurt setting or on the stovetop on low heat)

2. In your instant pot or a heavy pot over low heat combine the milk and the heavy cream. Whisk until you reach 180*.

3. Turn the heat off and let the mixture cool until it reaches 110*. Whisk until the temperature is reached.

4. Add in the yogurt and stevia (if using) and whisk until mixed.

5. Cover with plastic wrap tightly and cover the entire pan with a beach towel.

6. Place in the oven (with the oven off)

7. Turn the oven light on and let the yogurt culture for 10 hours.

8. When the 10 hours is up, uncover the yogurt from the towel and keep the plastic on and place in the fridge for 4 to 6 hours. This depends on you. ( I left mine in the fridge overnight for 8 hours That is because I had to go to bed to get my daughter up for school)

9. When the yogurt is nice and cultured, remove from the fridge and pour the yogurt into a nut milk bag or a colander lined with coffee filters and cheesecloth. (the colander should be set inside a larger bowl to catch the whey that is released.)

10. Place the plastic wrap back over the top of the colander. Place the yogurt back into the fridge until the yogurt is strained until your desired thickness.

11. Now you can spoon out the mixture into your favorite containers and place them in the fridge until you are ready to eat them.


  • This yogurt is non-sweetend so you can add whatever topping you like.
  • If you like a Keifer like consistency you can strain for about 15 to 30 minutes. This will let some of the whey out so it will be just a few carbs less. You do not have to strain this mixture if you do not wish to. This is completely up to you.
  • The longer you strain the yogurt the thicker it will be.
  • You can freeze 4 tbsp of the mixture to use later if you wish to make another batch. I would only recommend saving only 2 to 3 starter cultures from this batch. Then you will have to start completely over with a new batch.
  • You do not have to use fair life. You can use whole milk. Whichever you prefer. This is completely up to use as I have made this with both types of milk.




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