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!
Essential Instant Pot Yogurt supplies
A large spoon
Something to strain the yogurt into (a tall bowl or Tupperware works well)
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!
- 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.