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yogurt in a serving jar with a spoon standing garnished with mint and berries.
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4.75 from 8 votes

Instant Pot Yogurt

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!
Prep Time5 minutes
Cook Time9 hours
Total Time9 hours 5 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 156kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 8 ½ cups whole milk 2 litres, 1/2 gallon
  • 2 tablespoon plain Greek yogurt must contain active bacterial cultures
US Customary - Metric

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.

Notes

  1. 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.
  2. All equipment and storage jars, if using, should also be thoroughly washed or sterilized.
  3. 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.
  4. The longer you incubate your yogurt, the more tart it will be. See Step 5 in recipe.
  5. 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.
  6. Freeze 2 tbsp from this batch of yogurt so that you can use it to make more yogurt in the future.
  7. Nutritional information is per ½ cup of yogurt.
  8. Homemade Instant Pot yogurt will last about 10-14 days in the refrigerator. The fresher the milk, the better the taste.
  9. Yogurt will keep in the freezer for up to 2 months. However, since the texture will change, I don't normally recommend it.

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 110mg | Potassium: 332mg | Sugar: 13g | Vitamin A: 407IU | Calcium: 288mg | Iron: 1mg