Homemade Instant Pot Yogurt
For the cost of a 1/2 gallon of milk, enjoy a week’s worth of smooth and creamy yogurt, straight from your Instant Pot!
Servings Prep Time
8servings 20minutes
Cook Time
8hours
Servings Prep Time
8servings 20minutes
Cook Time
8hours
Ingredients
Instructions
  1. 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.
  2. While the Instant Pot is heating, fill the sink with a few inches of cold water.
  3. The Instant Pot will beep when it reaches 180 degrees. Let it sit at this temperature for five minutes or so.
  4. 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.
  5. 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.
  6. 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.
  7. 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.)
  8. Finally, move the strained yogurt into sealed storage containers. Store in the fridge overnight, and then enjoy!