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This homemade, Instant Pot Yogurt is lusciously creamy, thick, and delicious. You’ll never buy store bought again, because this recipe is made in just one pot, with only 2 ingredients!
Making his Instant Pot Yogurt is easy on your pocketbook and definitely tastes better than store bought. Best of all, it only requires 2 ingredients. I have to admit I’m a bit of a yogurt snob, and am totally hooked on this homemade version. If you love yogurt as much as I do, give it a try!
Why Make This Instant Pot Yogurt
- Only 2 ingredients
- Cheaper than store bought
- Healthy
- Tastes way better than store bought
- Good source of probiotics
Yogurt is so versatile and this instant pot recipe is easier than ever! There’s nothing like saving money, all while enjoying something that’s homemade and good for you.
This homemade yogurt is incredibly creamy and delicious and you can make it as tangy as you like. Although it may be a bit overwhelming when you thing about making your own yogurt, just give it a try. It may be time consuming, but quite easy.
Ingredient Notes
- Whole Milk – I use pasteurized, full fat cow milk. See additional notes in the FAQs section.
- Plain Greek Yogurt – Use any plain yogurt from the store, but it MUST have active bacterial cultures for use as a yogurt starter.
How To Make Instant Pot Yogurt?
- Add Milk: Add milk to the Instant Pot. Secure the lid but ensure the valve is on SEAL.
- Boil Milk: Push the yogurt button until the screen reads BOIL. Let the cycle complete- this could take up to an hour. Quick release the pressure and remove the lid. Use a thermometer to test the temperature. It should read 180°F-200°F. Repeat the boil cycle if the milk is lower than 180°F.
- Read Temperature: Fill your sink or a large bowl with cold water. Remove the insert, with the milk, from your Instant Pot and place it in the cold water. Stir, while taking the temperature, until it reaches 110°F-115°F.
- Add Yogurt Starter: Ladle about ½ a cup of the milk into a bowl, add the yogurt, and mix well to combine. Add the mixture back into the pot with the rest of the milk and stir.
- Make Yogurt: Add the insert back into the Instant Pot. Secure the lid and click the yogurt button, then set the time for 8-12 hours. 8 hours for a more mild tasting yogurt and up to 12 hours for a tangier flavor.
- Bottle Yogurt: After this process, remove the lid. There will be no pressure to release. Transfer the yogurt to a large container or smaller individual containers and refrigerate for 4-5 hours to set.
FAQ’s and Expert Tips
FAQs
Frequently Asked Questions
What Kind Of Milk Can I Use?
I recommend using homogenized whole milk rather than skim to produce thicker, creamier yogurt. Also, use dairy milk if you’re going to make regular yogurt. However, having said that you can still make this with low-fat milk or non-dairy milk. If using a lower fat milk, you will require a thickening ingredient such as heavy cream or half-and-half.
What Kind of Starter Yogurt Should I Use?
Use plain yogurt with active bacterial cultures, since this is required as a yogurt starter.
Why Didn’t My Instant Pot Yogurt Thicken?
Try sterilizing your pot first and wash it thoroughly after every use.
Is Homemade Yogurt Better Than Store Bought?
I’ve said it before and I’ll say it again, homemade is ALWAYS better! Yogurt is a good source of probiotics, which are beneficial bacteria. In addition, you stay in control of the ingredients you use by making your own at home. Plus, this homemade yogurt is so much creamier and tastier than store bought.
Tips
- Clean the Instant Pot first, don’t just simply wash it, make sure you sanitize the inner pot by pouring boiling water in it, then discarding it. This will help with the flavor of the yogurt.
- All equipment and storage jars, if using, should also be thoroughly washed or sterilized.
- It’s a good idea to save 2-4 tbsp of finished yogurt, because this can be used as a yogurt starter for your next batch.
- I recommend freezing your starter immediately after fresh yogurt is made. Use an ice cube tray, for ease of use. When ready to use, thaw yogurt cubes in the fridge to keep cultures intact.
- The longer you incubate your yogurt, the more tart it will be. See Step 5 in recipe.
- You can turn this into a Greek yogurt, by straining it in a cheesecloth over a large mixing bowl overnight. This will result in a thick Greek yogurt.
Storing
Homemade Instant Pot yogurt will last about 10-14 days in the refrigerator. The fresher the milk, the better the taste.
Freezing
Yogurt will keep in the freezer for up to 2 months. However, since the texture will change, I don’t normally recommend it.
More Great Recipes To Try
Instant Pot Yogurt
Ingredients
- 8 ½ cups whole milk 2 litres, 1/2 gallon
- 2 tablespoon plain Greek yogurt must contain active bacterial cultures
Instructions
- Add Milk: Add milk to the Instant Pot. Secure the lid but ensure the valve is on SEAL.
- Boil Milk: Push the yogurt button until the screen reads BOIL. Let the cycle complete- this could take up to an hour. Quick release the pressure and remove the lid. Use a thermometer to test the temperature. It should read 180°F-200°F. Repeat the boil cycle if the milk is lower than 180°F.
- Read Temperature: Fill your sink or a large bowl with cold water. Remove the insert, with the milk, from your Instant Pot and place it in the cold water. Stir, while taking the temperature, until it reaches 110°F-115°F.
- Add Yogurt Starter: Ladle about ½ a cup of the milk into a bowl, add the yogurt, and mix well to combine. Add the mixture back into the pot with the rest of the milk and stir.
- Make Yogurt: Add the insert back into the Instant Pot. Secure the lid and click the yogurt button, then set the time for 8-12 hours. 8 hours for a more mild tasting yogurt and up to 12 hours for a tangier flavor.
- Bottle Yogurt: After this process, remove the lid. There will be no pressure to release. Transfer the yogurt to a large container or smaller individual containers and refrigerate for 4-5 hours to set.
Tips & Notes:
- Clean the Instant Pot first, don’t just simply wash it, make sure you sanitize the inner pot by pouring boiling water in it, then discarding it. This will help with the flavor of the yogurt.
- All equipment and storage jars, if using, should also be thoroughly washed or sterilized.
- I recommend freezing your starter immediately after fresh yogurt is made. Use an ice cube tray, for ease of use. When ready to use, thaw yogurt cubes in the fridge to keep cultures intact.
- The longer you incubate your yogurt, the more tart it will be. See Step 5 in recipe.
- You can turn this into a Greek yogurt, by straining it in a cheesecloth over a large mixing bowl overnight. This will result in a thick Greek yogurt.
- Freeze 2 tbsp from this batch of yogurt so that you can use it to make more yogurt in the future.
- Nutritional information is per ½ cup of yogurt.
- Homemade Instant Pot yogurt will last about 10-14 days in the refrigerator. The fresher the milk, the better the taste.
- Yogurt will keep in the freezer for up to 2 months. However, since the texture will change, I don’t normally recommend it.
