DIY High Protein Yogurt in This Economy? Yes, Hunayyyy!

Moody Eater Makes… Yogurt and Cream Cheese gworl.

Let’s talk yogurt. It’s creamy, dreamy, and somehow costs as much as a full meal these days. Like, what is happening? Are the cows unionizing? Are we importing the milk from Mars? Whatever the reason, I decided to take matters into my own hands (and my Instant Pot) and make yogurt from scratch.

Spoiler alert: it’s ridiculously easy, ridiculously cheap, and ridiculously delicious.

Here’s the thing: making yogurt at home isn’t just about saving money (though in this economy, that’s motivation enough). It’s about taking control, feeling like a homesteading goddess (not THAT one), and maybe even impressing yourself a little. All you need are two ingredients: milk and a small container of yogurt. That’s it! No fancy gadgets (beyond the Instant Pot), no mystery additives, and no breaking the bank.

The Magic Formula:

1. Start with milk. Use whatever you’ve got—whole milk makes it richer, but any milk works. we used a high protein lactose-free milk for this recipe.
2. Add your starter. This is just a small container of store-bought plain yogurt. Make sure it says “live and active cultures” on the label. (Pro tip: once you’ve made your first batch, save a little to use as the starter for the next one.)
3. Let your Instant Pot do its thing. Seriously, it’s like a magic cauldron. Just hit the “Yogurt” setting and let it work its creamy wizardry for 8–12 hours.

That’s it. When it’s done, you’ll have a whole batch of fresh, tangy, perfect yogurt that you can jazz up any way you like. Add honey and fruit for breakfast, toss it into smoothies, or use it as a base for savory dips. The possibilities are endless, and the price? A fraction of what you’d pay at the store.

Why You Should Try It:

First, the savings. A gallon of milk costs less than a big tub of yogurt, and you’re turning that gallon into pure dairy gold. Second, the taste. Store-bought yogurt has nothing on the homemade stuff—it’s creamier, fresher, and customizable. And can we talk about how much sugar is in store bought yogs?!? Making yogurt at home, we’re saving ourselves from losing a limb or two. Finally, the smug satisfaction of knowing you’re beating the system. Inflation who is she?

So, in this economy, we’re not just surviving; we’re thriving. Grab your Instant Pot, your milk, and your starter, and let’s show Big Yogurt who’s boss. You’ve got this, and your wallet will thank you. Snaps for homemade yogurt and keeping it cute on a budget! 🥣✨

FYI: if you don’t have an Instant Pot, make it in a dutch oven instead. Follow all the same steps. When you get to the 8 Hours it needs to cure, store it in the oven covered for that time. You’ll have yogurt in the morning!

✰✰✰✰✰ stars for Perfect, healthy neutral yogurt you can use in anything.

To make cream cheese:

Reserve about 1.5 cups of the yogurt from your batch. Place yogurt in a cheese cloth and hang it from your the inside of your fridge for 24 hours. Place a bowl underneath to capture the excess liquid.

Next day, you will have cream cheese (farmer’s cheese). Place in an air tight container and use within 10 days.

Get creative by adding chives, garlic or hot honey to your spread. It will be delicious!