Homemade Cup-Set Yogurt (With Mild Rose Variation)

An easy, reliable recipe for creamy cup-set yogurt in your Instant Pot—customizable, beginner-friendly, and full of possibilities.

Why I Make Cup-Set Yogurt

I didn’t set out thinking I’d be the kind of person who made yogurt at home. I imagined yogurt making as something that required fancy equipment, endless precision, or some hidden level of skill I didn’t have.

But one day I decided to try, and I haven’t looked back. Cup-set yogurt became one of those small kitchen projects that makes me feel capable, like I’ve done something good for myself and my family. What I love most? I know exactly what goes into it. No hidden thickeners, no mystery ingredients—just simple goodness.

Cup-set yogurt sets right in the jar you’ll eat it from. No straining, no scooping from a big pot. It’s easy to portion, customize, and store. And surprisingly forgiving: once, I forgot it overnight. I panicked at first, but after checking that it smelled fresh and looked fine, I learned a valuable lesson—yogurt is sturdier than I gave it credit for.

🌿 What Is Cup-Set Yogurt?

Cup-set yogurt is yogurt that cultures and thickens directly in small jars or cups. You heat your milk, add a little starter, pour it into jars, and let it do its thing. The result? A custard-like texture that feels smooth, fresh, and satisfying.

📝 Rooted N Red Cup-Set Yogurt Recipe

This is my go-to recipe. I use whole milk as it gives a creamier result, but you could use 2% if that’s your preference.

Ingredients:

• 4 cups whole milk

• 1 cup heavy whipping cream

• 3 tbsp dry milk powder (for added thickness)

• 3 tbsp Fage 2% plain Greek yogurt (as your starter)

Instructions:

1️⃣ Pour the milk and cream into a sauce pan. Whisk in the dry milk powder until smooth.

2️⃣ Heat the milk to about 180°F, maintain for 15 minutes. This helps create a thicker yogurt.

3️⃣ Let the milk cool down to around 110°F.

4️⃣ Gently whisk in the yogurt starter to a small amount of milk taken from your sauce pan—you want it well mixed but not overworked.

5️⃣ Pour into small glass jars or cups. Arrange them on the rack or trivet inside your Instant Pot.

6️⃣ Set to the yogurt function for 6½ to 7 hours.

✅ Tip: If you forget it and leave it longer (ask me how I know), don’t panic. Check the smell and look—if it smells tangy and fresh, you’re still good to go.

🌸 Mild Rose Variation

Want to try a gentle floral twist? Add one of these to your milk before culturing:

• ½ tsp rose water

• ½ tsp homemade rose vodka infusion

• 1 tsp very finely crushed dried rose petals

🌹 The rose flavor stays soft and subtle—not perfume-y. It’s more of a hint than a statement.

🍯 Serving Ideas

• A drizzle of honey

• A dollop of lemon curd (one of my favorites!)

• A spoonful of berry jam

• Fresh fruit

• A pinch of cinnamon or cardamom

💡 What I’ve Learned (So Far)

🌟 It’s okay to mess up a little. Yogurt-making felt intimidating at first, but I’ve learned it’s more forgiving than I expected.

🌟 Adjust to your taste. If you like thicker yogurt, using whole milk or adding an extra spoon of dry milk powder helps.

🌟 Start simple, then play. Try the plain version first, then experiment with flavors like rose, vanilla, or citrus zest.

🌟 Label your jars. If you’re adding different flavors, a little masking tape and a marker go a long way.

🌼 Rooted N Red Tips

• Let the jars cool before sealing and refrigerating.

• Cup-set yogurt is meant to stay in its jar—no straining needed.

• Always save a bit from your batch as a starter for next time.