All the tips and tricks you need to know to make smooth and creamy homemade Instant Pot yogurt.
Making your own yogurt might seem like a daunting task, but with an Instant Pot, it’s incredibly easy! It’s taken me a little research and a few rounds of practice, but I’ve finally found a method for making yogurt at home that matches the flavor and texture of my favorite Greek yogurt brands at the store.
And with eight servings coming from a single half-gallon of milk, it costs pennies in comparison with the store-bought stuff!
Looking to learn more about homestyle cooking, growing your own food, or old-fashioned skills? Join me in becoming a homesteader, no matter where you live, with The Apartment Homesteading Project!
Essential Instant Pot Yogurt supplies
An Instant Pot with a yogurt setting
A large spoon
Helpful Supplies
Something to strain the yogurt into (a tall bowl or Tupperware works well)
Individual storage containers (I like these glass anchor containers, regular half pint mason jars, and especially these wide mouth half pint jars)
Prep
Clean the bowl of your instant pot and then rinse thoroughly with hot water, even if it looks clean. Since yogurt is made at a medium temperature to encourage probiotic growth, that also means it’s an ideal growing environment for less-desirable bacteria. Any food residue or left from previous recipes can result in off-tasting yogurt. For great tips on cleaning your Instant Pot, check out these instructions from the company.
If you don’t have a glass lid for your Instant Pot, you can use the regular lid, but be sure to remove the rubber inner seal first. It can collect odors and flavors from things you’ve previously cooked. You don’t want your homemade Instant Pot yogurt tasting like pork tenderloin!
Tips
- Use whole fat milk, especially if you prefer Greek yogurt! Skim milk will result in runny yogurt.
- Don’t be tempted to add more yogurt as a starter than is called for in the recipe. Too much will throw off the consistency of the final product and make it too tangy. I learned this the hard way by initially throwing a whole serving of chobani into my Instant Pot, thinking I didn’t want to waste the extra. Trust me, it tastes much better with just a couple of spoonfuls.
- For your starter, choose a yogurt brand you really like. Your homemade yogurt will taste like whatever you use as a starter.
- NEVER USE FLAVORED YOGURT AS A STARTER! It will not work.
- Check the expiration date on the yogurt you’re using as a starter. Older yogurt may result in lumpy yogurt that is too tart.
- Start with eight hour yogurt. If after trying it you think you’d like something more tangy, you can leave it on the yogurt setting for a longer period of time.
- I recommend dividing the yogurt into individual servings in small pyrex containers right away. You’ll be more likely to eat it if you have grab and go servings ready in the refrigerator.
- Want a simple way to flavor your yogurt? Mix in a tablespoon or two of jam or other preserves to add a little sweetness. You can also add fresh fruit (below, I combined lemon curd and fresh raspberries – yum!). If you’re prepping all your individual servings, add the jam before the yogurt, and you’ll get a “fruit on the bottom” look.
Homemade Instant Pot Yogurt Recipe
| Prep Time | 20 minutes |
| Cook Time | 8 hours |
| Servings |
servings
|
- 1/2 gallon whole fat milk
- 3 tablespoons plain, whole fat yogurt
Ingredients
|
|
- Pour the milk into the bowl of your Instant Pot. Put the lid back on and twist it to lock. Press the yogurt button until the screen reads BOIL. It does not matter if the vent is sealed or unsealed.
- While the Instant Pot is heating, fill the sink with a few inches of cold water.
- The Instant Pot will beep when it reaches 180 degrees. Let it sit at this temperature for five minutes or so.
- Move the Instant Pot bowl to the water, making sure not to let the water spill into the bowl. Allow the milk to cool to between 108 and 112 degrees, stirring continuously.
- As soon as the milk has cooled to under 112 degrees, remove the Instant Pot bowl from the sink, dry the outside, and place it back in the Instant Pot. Skim the milk with a spoon to remove the "skin" that forms on the surface. Add the starter yogurt, and whisk it in thoroughly.
- Secure the lid on the instant pot, and hit the Yogurt button until it gives a time reading. Adjust the time to 8 hours (or longer, if desired), if it isn't already set to that.
- Once the 8 hours or desired incubation time has been reached, turn off the Instant Pot. If the yogurt is lumpy, whisk it until all lumps disappear. For thicker, Greek style yogurt, strain some or all of the yogurt through a tea-towel into another container, but remember that the yogurt will thicken more in the fridge. (I strain about half and then mix it back into the rest of the yogurt.)
- Finally, move the strained yogurt into sealed storage containers. Store in the fridge overnight, and then enjoy!