Instant Pot Yogurt

Creamy, tangy, and unbelievably easy to make this homemade Instant Pot Yogurt recipe requires just two ingredients and a little patience. No special equipment needed beyond your Instant Pot, and the result is fresh, rich yogurt that’s better (and cheaper!) than store-bought.

---

Ingredients

• 1 gallon milk* (whole milk for creamier yogurt, or 2% for lighter texture)
• ¼ cup yogurt with active cultures (or yogurt starter)

---

Instructions

1. Clean and Prep the Instant Pot:
   Wash your Instant Pot insert and lid thoroughly with soap and hot water. To sterilize, add 2 cups of cold water, close the lid, and set to High Pressure for 3 minutes, then allow a natural release. Discard the water and dry completely.
2. Heat the Milk:
   Pour the milk into the Instant Pot. Secure the lid (vent position doesn’t matter). Press the Yogurt button, then Adjust until the display reads BOIL.
   When the Instant Pot beeps, check that the milk has reached 180–200°F (82–93°C) using a kitchen thermometer. If it hasn’t, use the Sauté function briefly until it does.
3. Cool the Milk:
   Remove the inner pot and let the milk cool to 110–115°F (43–46°C). This usually takes about 1–2 hours at room temperature or 10–15 minutes if you set the pot in an ice bath.
   Skim off any milk skin that forms on top.
4. Add the Yogurt Starter:
   In a small bowl, mix a ladleful of the warm milk with the ¼ cup yogurt starter until smooth. Pour this mixture back into the pot and whisk gently to combine.
5. Incubate the Yogurt:
   Place the pot back into the Instant Pot and secure the lid (the vent position still doesn’t matter).
   Press the Yogurt button and adjust the time to 8–12 hours — shorter for a mild, looser yogurt and longer for a thicker, tangier flavor.
6. Check and Chill:
   When the timer ends, the yogurt should be thick and jiggle slightly like Jell-O.
   Transfer the yogurt to a container (or keep it in the Instant Pot bowl), cover, and refrigerate for at least 4 hours or overnight to firm up and chill.
7. Serve and Store:
   Stir well before serving. Store in airtight containers in the fridge for up to 10 days.

---

Why You’ll Love This Recipe

• Only two simple ingredients and no preservatives.
• The Instant Pot does all the work — no babysitting required.
• Save money compared to store-bought yogurt.
• Customizable thickness and tanginess.
• A fun, beginner-friendly homemade dairy project.

---

Tips

• Use milk with higher fat content for creamier yogurt. Whole milk works best.
• Always ensure your starter yogurt has live active cultures listed on the label.
• For extra-thick “Greek-style” yogurt, strain it through a cheesecloth for 1–2 hours after chilling.
• Don’t skip the cooling step — adding the starter to hot milk will kill the cultures.
• A longer incubation time = tangier yogurt.

---

Variations and Substitutions

• Dairy-Free Version: Use full-fat canned coconut milk and a dairy-free starter with active cultures.
• Sweetened Yogurt: Stir in honey, maple syrup, or vanilla extract after chilling.
• Flavored Yogurt: Mix in pureed fruit, jam, or cocoa powder once the yogurt has set.
• Thicker Texture: Strain the yogurt using a nut milk bag or cheesecloth for Greek yogurt consistency.

---

FAQs

Can I use ultra-pasteurized milk?
Yes, but it may yield slightly thinner yogurt. For best results, use regular pasteurized milk.

Do I need a thermometer?
While helpful for accuracy, it’s not mandatory. Just ensure the milk is very warm before cooling, and lukewarm (not hot) when adding the starter.

Can I reuse this yogurt as a starter?
Yes! Save ¼ cup from your homemade batch to start your next one. Use it within 7–10 days for best results.

How long does it last?
Store refrigerated in sealed containers for up to 10 days.

---

Serving and Suggestions

• Enjoy plain or drizzle with honey, maple syrup, or agave.
• Top with fresh fruit, granola, or chia seeds for a healthy breakfast.
• Use it as a base for smoothies, parfaits, or salad dressings.
• Substitute it for sour cream in baking or savory dishes.
• Freeze portions for smoothies or frozen yogurt treats.