Instant Pot Yogurt
Ingredients
- 1 gallonmilk
- ¼ cyogurt with active cultures
or yogurt starter
Directions
- 1
Before starting, clean your 6 or 8 Quart Instant Pot really well with soap and water, or sterilize it by adding 2 cups of cold water, closing the lid and sealing the vent, and setting it to high pressure for 3 minutes, with a natural release.
- 2
Heat milk to 180-200 degrees. Add milk to the instant pot and place the lid on it (it doesn’t matter if the vent is sealed or not). Press the “yogurt” button and then press “adjust” until the screen says “BOIL”.
- 3
When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F.
- 4
Allow milk to cool to down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Spoon off any milk skin that has formed on top.
- 5
Add Yogurt Starter. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.
- 6
Set Yogurt Timer: Place the inner pot back in the instant pot and secure the lid (again, it doesn’t matter if the vent is sealed or not). Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt).
- 7
When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello. (After refrigerating for a few hours it will set up even more.)
- 8
Refrigerate. Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.
- 9
Store in containers in the fridge and enjoy within 10 days.
Instant Pot Yogurt
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Based on 287 ratings
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About this Recipe
Imagine waking up to fresh, creamy yogurt you made yourself, for a fraction of the store-bought price. This Instant Pot Yogurt recipe makes that a simple reality, with just two ingredients.
The magic of the Instant Pot simplifies yogurt making, transforming a gallon of milk into deliciousness with minimal effort. This method takes the guesswork out, ensuring consistent results every time, far surpassing the often-soggy or overly tart results of traditional stovetop methods.
Prepare for incredibly rich and tangy yogurt, with a velvety smooth texture that’s perfect for breakfast or a healthy snack. Each of the 16 generous servings offers a satisfying 120 calories, making it an excellent base for your favorite toppings. While the process involves an extended 'cook' time, it's almost entirely hands-off, allowing your Instant Pot to do all the work.
You can easily customize your homemade yogurt by choosing different types of milk—whole milk yields a richer, creamier result, while lower-fat options offer a lighter yogurt. The key is ensuring your yogurt starter or the quarter cup of yogurt you use contains live active cultures for proper fermentation.
Enjoy this homemade Instant Pot Yogurt as a foundational breakfast, topped with fresh fruit, crunchy granola, or a drizzle of honey. It's also fantastic in smoothies or as a healthy substitute in recipes.