Instant Pot Yogurt
This Instant Pot Yogurt is SO EASY! Make creamy, fresh yogurt at home with just milk and starter yogurt using your Instant Pot.
Servings: 8 servings
Ingredients
- 1 gallon milk whole milk preferred for creamiest texture
- 1/4 cup yogurt with active cultures acts as starter culture
Instructions
Instant Pot Yogurt: Step-by-Step Guide
- Pour the gallon of milk into the Instant Pot insert. Close the lid (vent can be open) and press the Yogurt button, then select Boil or the “More” setting if available. Heat the milk to about 180°F to prepare for culturing.
- Remove the insert and let the milk cool down to about 110°F. Speed cooling by placing the insert in a cold water bath, stirring occasionally.
- In a small bowl, whisk the 1/4 cup of yogurt with active cultures until smooth. Temper the starter by slowly adding a few tablespoons of the cooled milk, then whisk this mixture back into the entire pot of milk to distribute cultures evenly.
- Return the insert to the Instant Pot and close the lid. Press the Yogurt button again and adjust the time to 8-12 hours depending on desired tanginess and thickness. The Instant Pot will maintain a steady temperature for fermentation.
- After incubation, transfer the yogurt to a container and refrigerate for at least 4 hours to firm up. Enjoy your homemade yogurt plain or in recipes.
Equipment
- Instant Pot with Yogurt Function
- Thermometer
- Whisk
- Glass or stainless steel container
- Cheesecloth or strainer
Notes
- Use whole milk for the creamiest texture or 2%/skim for lighter yogurt.
- For Greek-style yogurt, strain finished yogurt through cheesecloth to remove whey.
- Add sweeteners or flavors like honey or vanilla after incubation for best results.
- Store yogurt in an airtight container in the refrigerator and consume within 1-2 weeks.
- Use leftover whey as a nutritious base for soups, smoothies, or breads.