Instant Pot Yogurt
Make homemade yogurt in the Instant Pot using milk and a yogurt starter; incubate 8–12 hours for desired thickness and tang.
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
Ingredients
Ingredients
- 1 gallonmilk*
- 1/4 cupyogurt with active cultures or yogurt starter*
Instructions
Instructions
- Clean the Instant Pot insert and lid with soap and water. Or sterilize the empty cooker by adding 2 cups cold water to the inner pot, closing the lid, sealing the vent, selecting High Pressure for 3 minutes, then allowing a natural release. Empty and dry the inner pot.
- Pour 1 gallon milk into the clean inner pot and place the inner pot into the Instant Pot housing. Put the lid on (vent position does not matter).
- Press the “Yogurt” button, then press “Adjust” until the display reads “BOIL.” When the Instant Pot beeps, remove the lid and check the milk temperature with a thermometer. The milk should be 180–200°F.
- If the milk has not reached 180–200°F, repeat the “Yogurt” → “BOIL” cycle and recheck until it reaches 180–200°F. If it is within range, proceed.
- Allow the milk to cool to 110–115°F. This will take about 1–2 hours at room temperature, or you can speed it up by placing the inner pot in a bowl of ice water for about 10–15 minutes. Check the temperature often. Spoon off any milk skin that forms on top.
- In a small bowl, combine 1/4 cup yogurt with active cultures (or yogurt starter) with a ladleful of the cooled 110–115°F milk and whisk until smooth. Pour this starter mixture back into the inner pot and whisk gently to distribute evenly.
- Return the inner pot to the Instant Pot housing, secure the lid (vent position does not matter), press the “Yogurt” button and set the incubation time to 8:00–12:00 hours (choose 8 hours for looser, milder yogurt; up to 12 hours for thicker, tangier yogurt).
- When the incubation time ends, check that the yogurt has thickened and jiggles only slightly. The yogurt will firm up more after refrigeration.
- Transfer the yogurt to containers, or cover the inner pot, and refrigerate for at least 4 hours or overnight before serving. Stir before serving.
- Store yogurt in the refrigerator and use within 10 days.
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.