Yogurt (Instant Pot or Stovetop)

If you've ever wanted to make your own yogurt at home but assumed it was complicated, this recipe is about to change your mind completely. This homemade vegan yogurt is one of the easiest things you can make in your kitchen — and once you start, you may never go back to store bought again.

The process couldn't be simpler. You mix your ingredients, set it, and let time do all the work. Depending on how thick and tangy you like your yogurt, you're looking at just 6 to 12 hours of hands-off fermentation time. That's it. No complicated techniques, no special equipment required, and no standing over the stove watching a pot.

At its core, this recipe is just three simple ingredients — plant milk, an unflavored plant-based protein powder (optional but highly recommended for texture and nutrition), and a store-bought vegan yogurt with live cultures to act as your starter. If you'd prefer, you can also use 3 probiotic capsules in place of the starter yogurt — either works beautifully.

And here's the best part: once you've made your first batch, you never need to buy a starter again. Simply reserve a portion of your previous batch and use it to culture your next one. That means one purchase of starter yogurt gives you endless homemade yogurt for life. Talk about a game changer.

This recipe gives you two easy methods depending on what you have available. The stovetop method involves heating your milk to the right temperature, adding your starter, and then letting it ferment in a warm spot for 6 to 12 hours. It's simple and effective, and works great if you don't have an Instant Pot.

That said, our personal favorite is the Instant Pot method. Why? Because it takes all the guesswork out of fermentation. The Instant Pot regulates the temperature for you, so you don't have to worry about the mixture getting too cold to ferment properly. You set it, forget it, and come back to perfectly cultured yogurt a few hours later. It's truly the most effortless way to make yogurt at home.

Once your yogurt has reached your ideal level of tanginess, you have two options. Refrigerate it as-is for a smooth, silky, creamy yogurt that's perfect for smoothies, sauces, and everyday use. Or, strain it through a cheesecloth or nut milk bag for a thicker, richer Greek-style yogurt that's incredible for dipping, spreading, or eating straight from the bowl. Honestly, we love both depending on how we're planning to use it — and you might find yourself making it both ways too.

Each batch makes about 8 servings of ½ cup each, giving you plenty to enjoy throughout the week. Top it with granola, fresh fruit, and nuts for a wholesome breakfast, use it as a base for dressings and dips, or swap it into any recipe that calls for yogurt — like our Sour Cream recipe and so much more. Once you see how versatile and easy this homemade vegan yogurt is, it's going to become a permanent staple in your fridge.