Instant Pot Yogurt
Homemade yogurt made in the Instant Pot using milk and a yogurt starter (yogurt with active cultures).
Servings: 16 servings
Ingredients
Ingredients
- 1 gallonmilk*
- 1/4 cupyogurt with active cultures or yogurt starter*
Instructions
Instructions
- Clean or sterilize the Instant Pot inner pot. Either wash the inner pot thoroughly with soap and water and dry it, or sterilize by adding 2 cups cold water to the inner pot, closing the lid, sealing the vent, selecting High Pressure for 3 minutes, and allowing a natural release. Discard the sterilizing water and dry the inner pot completely.
- Pour 1 gallon milk into the inner pot.
- Place the lid on the Instant Pot (vent position does not matter). Press the "Yogurt" button, then press "Adjust" until the display reads "BOIL." The Instant Pot will heat the milk to boiling.
- When the Instant Pot beeps to signal the end of the BOIL cycle, remove the lid and check the milk temperature with a thermometer. The milk should be between 180°F and 200°F. If it has not reached at least 180°F, repeat the "Yogurt" → "BOIL" cycle and check again.
- Allow the milk to cool to between 110°F and 115°F. This can take 1–2 hours at room temperature, or about 10–15 minutes faster by placing the inner pot in a bowl of ice water. Check the temperature often with a thermometer.
- If a skin has formed on top of the cooled milk, gently spoon it off and discard it.
- Temper the starter: scoop a ladleful of the warm milk into a small bowl, add the 1/4 cup yogurt with active cultures, and whisk until smooth.
- Pour the tempered yogurt-milk mixture back into the inner pot and whisk gently but thoroughly to combine with the rest of the milk.
- Return the inner pot to the Instant Pot and secure the lid (vent position does not matter). Press the "Yogurt" button and adjust the time to between 8:00 and 12:00 hours—choose less time (around 8 hours) for looser, milder yogurt and more time (up to 12 hours) for thicker, tangier yogurt.
- When the incubation time ends, check that the yogurt has thickened and jiggles slightly. It will firm up more after cooling.
- Transfer the yogurt to containers or cover the inner pot and refrigerate for at least 4 hours or overnight before serving. Stir gently before serving.
- Store yogurt in the refrigerator and use within 10 days.
Equipment
- Instant Pot (6 or 8 Quart)
- Instant-read digital thermometer.
- Cheesecloth(Optional): to strain the yogurt for Greek yogurt/thicker yogurt, if desired. You can buy cheesecloth at most grocery stores in the baking or kitchen gadget section.
- Fine Mesh Strainer
Notes
Skim milk(non-fat): If using skim milk, add 6 tablespoons of yogurt starter instead of ¼ cup and incubate for 10 hours. You may notice a layer of liquid on top when it’s finished incubating--just spoon it off and discard it.
Raw milk: I have not tested this recipe with raw milk, but I’ve read that the results can be inconsistent based on the microbes in the raw milk competing with the yogurt starter. Let me know if you try it with raw milk! Sheep milk and Goat milk could be also used but the yogurt will take on those respective flavors.
Dairy-free yogurt: Try these recipes forSoy milkyogurt orcoconut milkyogurt.
Every 1 quart (4 cups) of milk need 1 Tablespoon of yogurt starter. If using more than 1 gallon of milk, you will need an 8 quart instant pot. To halve the recipe, use ½ gallon of milk and 2 tablespoons yogurt starter.
Raw milk: I have not tested this recipe with raw milk, but I’ve read that the results can be inconsistent based on the microbes in the raw milk competing with the yogurt starter. Let me know if you try it with raw milk! Sheep milk and Goat milk could be also used but the yogurt will take on those respective flavors.
Dairy-free yogurt: Try these recipes forSoy milkyogurt orcoconut milkyogurt.
Every 1 quart (4 cups) of milk need 1 Tablespoon of yogurt starter. If using more than 1 gallon of milk, you will need an 8 quart instant pot. To halve the recipe, use ½ gallon of milk and 2 tablespoons yogurt starter.