Sourdough & Sawdust

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Life’s busy. Between work, family, and everything else, it’s easy to grab whatever’s quick and convenient. But every once in a while, I like to slow things down and make something from scratch. Lately, that’s been yogurt. It’s simple, healthy, and a great way to keep our fridge stocked with something real.

With four kids and a job in IT, my days are full. But taking a little time to make food from scratch—whether it’s bread, kefir, or yogurt—feels like a way to ground myself in something steady and straightforward. Plus, it’s a healthier option than a lot of what’s on the shelves, and I like knowing exactly what’s going into the food we eat.

Making Yogurt: Simple Steps

Making yogurt doesn’t have to be complicated. With an Instant Pot, it’s straightforward and doesn’t need much active time. Here’s the basic process:

Skip to recipe for detailed instructions.

1. Heat the Milk – Pour 1 gallon of whole milk into the Instant Pot and set it to “Yogurt” mode on boil. This takes about 20–30 minutes.

2. Cool & Add the Starter – Once heated, cool it down, mix in a few spoonfuls of plain yogurt, and it’s good to go.

3. Ferment – The Instant Pot does most of the work here. Set it for 8–24 hours, depending on how tangy you like it.

4. Strain for Greek Yogurt – If you like it thicker, strain it to make Greek-style yogurt, which we use for breakfast bowls or smoothies.

Benefits of 24-Hour Yogurt

1. Higher Probiotic Content

• Longer fermentation increases beneficial bacteria (Lactobacillus, Bifidobacterium).

• Supports gut health, digestion, and immune function.

2. Reduced Lactose Content

• Extended fermentation breaks down more lactose into lactic acid.

• Easier to digest, especially for those with lactose intolerance.

3. Enhanced Nutrient Bioavailability

• Prolonged fermentation increases enzyme activity, improving nutrient absorption.

• May boost levels of certain vitamins, like B12.

4. Lower Sugar and Carbohydrate Levels

• More lactose is consumed during fermentation, resulting in lower sugar content.

• A better choice for individuals monitoring carbohydrate or sugar intake.

5. Improved Digestibility

• Contains higher levels of probiotics and reduced sugars, making it gentler on the stomach.

• May help neutralize stomach acidity.

6. Tangy Flavor with Healthier Composition

• Tangier taste due to lactic acid, but packed with more health benefits compared to shorter-fermented yogurt.

By choosing 24-hour yogurt, you’re opting for a nutrient-dense, probiotic-rich, and gut-friendly food that delivers more benefits than standard 8-hour yogurt, but even 8 hours is great.

The great part is that you can set it to 24, but if life gets in the way, you can end it anytime after 8 hours depending on your schedule. You may lose out on some benefits, but anything over 8 is great! Find the time that tastes best to you and go with that!

Why Make Yogurt?

Store-bought yogurt works fine, but making it yourself has its benefits. It’s cost-effective, free from unnecessary additives, and you can control the flavor and thickness. It also saves a few bucks over time, which adds up when you go through as much yogurt as our family does.

Tools I Use

• Instant Pot Duo Plus

Check it out here – This is the key to making yogurt quickly and easily, with a built-in yogurt setting that takes care of most of the work.

• Instant Pot Tempered Glass Lid

Available here – Ideal for monitoring your yogurt while it ferments.

• Digital Thermometer

Alpha Grillers Digital Thermometer – An instant-read thermometer is essential for ensuring your milk cools to the correct temperature before adding the starter.

• Yogurt Strainer

Bear Greeks 1 Gallon Yogurt Strainer – Perfect for making Greek-style yogurt with a smooth and thick consistency.

• 8oz Wide Mouth Mason Jars

Find them here – Great for portioning yogurt into individual servings.

• Plastic Mason Jar Lids

AOZITA Wide Mouth Mason Jar Lids – Durable and reusable lids for storing your yogurt in the fridge.

Tips for Perfect Yogurt

🥛 Use whole milk for a creamier texture!

🌡️ Longer fermenting = tangier yogurt!

✨ The glass lid works well during yogurt-making in the Instant Pot, as it is easier to check the temperature.

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Homemade Yogurt Recipe

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Instructions:

1. Prep the Milk

Pour 1 gallon of milk into your Instant Pot and set it to “Yogurt” mode on boil. Place the lid on. If using the standard lid, do not seal. I like to stir it every 5-10 minutes until it beeps (20–30 mins). The milk should reach over 180°F, ideally around 182–183°F. If needed, use the “Sauté” setting with the lid off and stir until it reaches the 180°.

2. Cool Down

Turn off the Instant Pot and place the pot in a cold-water bath in the sink. (Make sure to use potholders as it will be hot.) Stir occasionally until the temperature cools to 100–110°F. Aim for around 105°F for the best results.

3. Add Starter Culture

In a large measuring cup, combine 2–3 tbsp of your yogurt starter (whey or yogurt from a previous batch or store bought) with 1–2 ladles of warm milk. Whisk to mix, then pour it back into the Instant Pot and whisk until fully combined.

4. Set the Yogurt Time

Dry the pot and place back in the Instant Pot with the lid on. Set the yogurt timer for 8–24 hours. (I’m a proponent of 24 hours – see section above!)

5. Chill & Enjoy

Once done, remove the pot and place it in the fridge to cool for 4–5 hours.

6. Optional Greek Yogurt

For thicker, Greek-style yogurt, transfer to a yogurt strainer (you can use a strainer like I have linked above or just cheese cloth in a strainer bowl) and strain to your preferred consistency.

Enjoy the process and the result—homemade yogurt is worth the (minimal) effort!