Making yogurt from scratch may sound daunting, but it is actually very easy to do. I started making yogurt years ago when I was on the Specific Carbohydrate Diet. Back then, I used the Yogourmet yogurt maker, but now that the Instant Pot has a yogurt setting, making it is even easier.
Homemade probiotic yogurt is the cornerstone of the SCD. When made from scratch, you can increase the fermentation time to allow for more beneficial bacteria to be produced and all the lactose from the milk to be digested. This yogurt is fermented for 24 hours whereas commercially produced yogurt is typically only fermented for 8-10 hours. Most store bought yogurts contain a lot of sugars, artificial sweeteners, and colors. Making your own gives you control over sweetening it as well. You pick the sweetener and the amount you want to add. This lactose-free, high probiotic yogurt is wonderful for helping to restore or maintain balance in the gut.
Half gallon whole milk (for Keto use half and half or heavy cream)
½ cup good quality plain commercial yogurt with active cultures
OR
10 grams of freeze dried yogurt starter
The yogurt is now ready to eat and will keep for up to 2 weeks in the refrigerator.
Use as you would plain store bought yogurt.
Enjoy!
Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…
That’s wonderful! You are welcome!
Hi! I use Yogourmet brand yogurt starter.:)
Hello Janene. I am so happy to hear that my instructions works for you! As for Step 7, I let it cook for 2-5 minutes after it reads 180 when using the instant pot to be sure all of the milk reaches that temp. I hope this helps!
Your instructions worked perfectly. Thank you. I’m just curious why step 7 is needed, the extra 5 minutes of hearing time.
Thanks for the recipe. I have just started making yogurt in my IP, with intermittent succesd by using commercial yogurt for the starter. I would be interested to hear what brand of freeze-dried starter you use, or would recommend? Thanks in advance.
Absoultey wonderful!! Last week I made yogurt using the 10 hour function and then strained to make Greek yog–delish! However the 24 hour method is even better!! I used a gallon of milk and had already purchased the strainer/cheese cloth/etc. in essence I made 12-18 servings for under $4 TOTAL! I used Fa-Ge greek as my original starter. This would have cost me about 15-18 in the store. I know what’s in it, I know it’s gluten free (most important to me) and It’s healthy top it off that it tastes good and you’re on a roll. Thank you again for the recipe!!!!!!
Hi! I increase the fermentation time to allow for more beneficial bacteria to be produced and all the lactose from the milk to be digested. This is the recipe I used when I was on The Specific Carbohydrate Diet and couldn’t have lactose. I still make kit this way today.
In this recipe the yogurt is fermented for 24 hours so more good bacteria is produced creating more probiotics than commercially produced yogurt which is fermented for 8-10 hours.
The title says ‘Probiotic’. What makes it probiotic? Don’t you need some special kind of starter culture to make it probiotic?
Hi,
I’m looking at different recipes to make yogurt in the Instant Pot and noticed that your recipe says it takes 24 hours after the initial boil. Other recipes say only 8 hours. Why is there such a difference?
Hi! Yes, you still need to heat the milk to 180 degrees.
I bought an organic grass feed milk and ultra pasteurized – grain free diet .
Can I skip the boiling step with this pasteurized milk ? Thank you.
Hi Dixie.
You should be able to press the + and – buttons to adjust the time. I hope that helps!
Hi Emily, I have the Instant Pot Ultra and I do not know how to set the timer for 24 hours. Can you tell me how to do this?
Hi Deborah.
Does your Instant Pot have a plus button and minus button on it? If so you can use those to adjust up and down.
Hi Lynn. I am sorry that your yogurt turned out runny and kind of chunky. I am wondering if your Instant Pot temperature was too hot during the fermentation. It should maintain a temperature between 108 and 112 degrees. It could also be the starter you used. If you want to email me at emily@emilysfreshkitchen.com we can message back and forth and hopefully get to the bottom of it. Thank you!
I followed the directions but my yogurt came out runny, kind of chunky. Definitely not the consistency that I was expecting. Any thoughts to either fix or what I did wrong?
Thank you Donna!
Hi Deborah, The Instant Pot should read boil.Try pushing the yogurt button 2 times as Donna suggested or the + button. I hope this helps!
To get the Instant Pot to say “Boil,” you push the Yogurt button 2 times.
Hi Emily, I have the 8qt IP Duo and am making yogurt for the first time. I put in the 1/2 gal whole milk and pushed the yogurt button and it said 8:00. I don’t have an “adjust” button. Do I just leave it to cook as is and is it going to be 8 hours before it gets to 180 degrees?
Hi Linda, I have the 8qt IP Duo and am making yogurt for the first time. I put in the 1/2 gal whole milk and pushed the yogurt button and it said 8:00. I don’t have an “adjust” button. Do I just leave it to cook as is and is it going to be 8 hours before it gets to 180 degrees?
Hi Linda. I like grass fed yogurt by Stoneyfield Farm, Organic Valley, or Nancy’s.
Can you give me a suggestion of what yogurt to buy that isbif good quality with active ingredients please. Y
Hello Miriam, I have the 6 qt size and that works great.
Hi! What size instant pot would I need to buy for a half gallon of milk?
Hi Maria! I am sorry but I haven’t made yogurt in an Instant Pot without the yogurt function. I wish I could be of more help!
Hi! Thanks for the amazing recipe! I’ve just bought an instant pot but mine (IP lux) does not have the yogurt function. Do you know if I can substitute the yogurt function for another one? Thanks!