How to Make Yogurt in an Instant Pot
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Yes, you can make yogurt at home! It’s cheaper and 100x creamier! You’ll never want to buy store-bought yogurt again!
What? Yogurt in an Instant Pot?! Um, yes, 10000 times yes!
The process sounds like it’ll take for-ever, but really, this recipe is so stinking easy with like 4 minutes of hands-on time (legit, 4-5 minutes) – it’s basically effortless. And fool-proof.
Now why bother making homemade yogurt? Well, for starters, it’s 100000x better than store-bought. Seriously. It’s creamier and substantially less tangy. With zero-sweetener.
Plus, you know once you go homemade, you can NEVER go back to the store-bought version. NEVER EVER EVER.
And for that, I’m truly sorry.
Well, not really.
How to Make Yogurt in an Instant Pot
Ingredients
- 8 cups whole milk*
- ¼ cup plain whole milk yogurt
Instructions
- Add milk to a 6-qt Instant Pot®; close and lock the lid. Select yogurt setting; adjust pressure to boil. This can take up to 1 hour.
- Working carefully, cool the Instant Pot® insert in a bowl of ice water, stirring occasionally, until the milk reaches 100 to 110 degrees F, about 15- 20 minutes; set aside 1 cup milk.
- In a medium bowl, whisk together yogurt and reserved 1 cup milk. Stir into remaining milk, being careful not to scrape the bottom of the insert.
- Return insert into the Instant Pot®. Select yogurt setting, set automatically at 8 hours.
- Transfer to storage containers; cover and chill until cold, about 6-8 hours, or up to 10 days.
Notes
Did you make this recipe?
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I had no idea this was possible! We go through a lot of yogurt and it would be awesome to make it on our own.
This turns out perfect every time. I have it with a half cup of homemade granola and a handful of berries for breakfast. It’s thick and creamy, but not tart so it doesn’t need added sweetener when serving. Thank you for the recipe!
This was a flawless recipe. My instant pot came to a boil in 35 minutes. I set the timer for the yogurt cycle at 9 hours 30 minutes. Perfectly creamy, barely tart. Excellent job. Thank you.
I’m dying to try your yoghurt in my AIO but don’t have any starter yoghurt…can I use Yogo starter instead
All the other recipes I have seen and the one I usually use, say to cool uncovered to room temp (about 2hrs) then refrigerate at least 6hours. Do not stir, just put the pot in the fridge. I cover it with plastic I put it in so it does not pick up any odors that may be in fridge from other foods. I usually refrigerate it overnight because it is easier for me.
I’ve used this recipe many times and it’s always been good, except the first time. My InstantPot doesn’t get the milk anywhere near hot enough on the BOIL setting. It should get to 180, but mine was barely reaching 140. I now heat it on a manual setting and the end product is firm and creamy.
Thank you for your instructions! My yogurt was chunky before and I couldn’t figure out why. It’s because I was scraping the bottom after the milk boiled, and just mixing my starter yogurt straight into the pot. After finding your recipe and instructions, my yogurt turns out excellent! I let it sit on the low yogurt mode for 24 hours because we love it tangy. Thank you again!!
i tried this in my instapot but the yogurt came out clumpy and with some liquid after 8 hours. If I put it back in for another hour will this ruin it?
Can I do this with almond milk? I am not a fan of regular milk but I would love to try this. it looks very yummy
Question:
Once the timing of the 9+ hours end, do you stir the yogurt, or do you just start filling up the jars without stirring?
Would like to try this, but want to add flavors, like lemon. When would I do that and what should I use?
You do not say how much yogurt to use when you whisk it with the cup of reserved milk?
1/4 cup plain, unsweetened yogurt
Is it possible to make a half batch, just to see if I like it? I have an Instant Pot DUO60.
What recipe and instructions would I follow?
Thank you!
Very happy with this. Took me a few tries, but if you’re using 2% milk, just add extra yogurt (I added an extra tablespoon), and it works great. Otherwise, it ends up too soupy for yogurt.
Soupy can be good when using to make smoothies
It is not as smooth as I wanted it to be. I strained the yogurt to make it like Greek yogurt. Can I freeze the leftover whey and use it in making more yogurt?
Yes, you can use the whey as a starter to make more yogurt. You can freeze it too, if you want to save it for future batches.
I love cold brew coffee yogurt. Any idea how I would incorporate the cold brew so that it’s not watery?
If you make your own cold brew with ground coffee/espresso, I would adjust for amount and time of boil, add at that stage, then strain before you move on to the 8 hour cycle. Same concept as earlier post asking about using vanilla beans. Figure out your addition in the first step. Be sure and consider the long boil time. You want a milder taste, not a strong/bitter taste. I would think maybe 1/4 cup of fresh ground coffee might possibly do the trick? Or, better yet, what about steeping it during the first cooling period? That way you could control the strength and hopefully not allow the bitterness from boiling it for an hour.Anyone else have an idea or experience for this?
About the cold brew – it’s best to make a very strong batch of cold brew and stir it in before consuming the yogurt, not to prepare it in batches. Coffee gets rancid when sitting in dairy for long periods of time (12 hours or more) and this can give it an off-putting taste. Conversely you can use a concentrated coffee syrup or flavoring, which won’t expire when blended in !!
Why not just use instant espresso?
The yogurt cycle on my Instant Pot Duo runs at 95F, but everything I’ve ever seen recommends about 110F. I would love to know what temperature anyone else’s pot maintains during the yogurt cycle.
Mine does too, 95 to 100 degree, always wonder if that is high enough, yogurt is always a bit on the runny side, incubated about 12 to 16 hrs. Would the MORE settings give u a higher temperature? Or would this be too high?
Perfect yogurt every time! Use high quality milk and a high quality yogurt brand to get the best homemade yogurt. It makes a huge difference, and is so worth it. Never buying yogurt again!
What brand do you use? Or where do you get it from
I have a Instant pot IP-Duo and you need to push the yogurt button 3 times for it to read boil.
I’ve noticed when I set the yogurt setting to 12-14hrs and on normal ( not low) it turns out less runny for those with runny yogurt issues.
Yougurt DOES NOT need to be drained. Draining will make it very thick, like greek yogurt, and decreases the total volume of yogurt. I carefully scoop the yogurt into jars, after cooling, and each jar has some whey. Stir a few times very gently before using , and the whey will be incorporated. The bonus is MORE yogurt per batch. Plus it is not as solid and heavy as greek style yogurt – easier to mix with fruit and cereal, as you, and I, like it. 🙂
Can I make this yogurt if I only have non-fat Greek yogurt as a starter? I always buy full fat but it’s all the store had for my quarantine delivery!!
Elyssa,
Did you try the recipe with non-fat yogurt? I am going to try this today. I will let you know if it is successful.
I ended up using nonfat siggis, so it was thicker at least than nonfat Greek yogurt. It came out great, and I am going to make round 2 today using my own yogurt!
I just have a question. Do we leave the vent open or closed (or does it not matter) while boiling the milk?
My new instapot does not have yogert button. How do I do it
This makes great yogurt, but one crucial step is missing: after the yogurt is finished, it needs to have the whey drained off (it can be substituted for buttwrmilk in any recipe calling for buttermilk. Makes great Pancakes and biscuits!) To drain: Line a large colander with a double layer of cheesecloth, with ends extending over sides, and place over a large mixing bowl. Pour yogurt in, and lightly lay the ends of the cheesecloth on top to cover. Place in the fridge and drain for at least 4 hours, and up to 8 hours for Greek yogurt. (I then place the drained yogurt into my stand mixer and beat it until its smooth and creamy – luscious!, but this is an optional step.) Then scoop it into containers to store in the fridge.
Just to be clear, attaining is necessary regardless what “style” yogurt you like? I prefer a looser style better for mixing with fruit and cereal and find Greek style to be too cloying.
Yougurt DOES NOT need to be drained. Draining will make it very thick, like greek yogurt, and decreases the total volume of yogurt. I carefully scoop the yogurt into jars, after cooling, and each jar has some whey. Stir a few times very gently before using , and the whey will be incorporated. The bonus is MORE yogurt per batch. Plus it is not as solid and heavy as greek style yogurt – easier to mix with fruit and cereal, as you, and I, like it. 🙂
Hello,
This recipe is terrific! I have used it a bunch of times now! Always delicious! Thanks!
BUT, I just made a mistake. after combining the starter (yogurt) with the milk, I realized that I accidentally bought vanilla yogurt instead of plain…Will it still work? Thanks 🙂
As long as your yogurt container says live cultures, you should be ok. I usually just check to see which strains of bacteria is in the yogurt to choose what I use as a starter, if I don’t have leftover yogurt from a past batch. I personally like using stiggis since for me it constantly produces a thicker yogurt, even before draining whey.
You might want to mention to make sure the cup of milk you remove has cooled before adding the yogurt starter.
I am making your recipe for the first time. I find I need more than one hour to reach boil, 180. Is is common? Also, the instructions could be “dummy-downed” for newbies. I will let you know how this comes out.
Heat the milk in a pot on the stove. Stir frequently so not to burn the milk. Remove from heat once you hit 180 Fahrenheit, if you don’t have a thermometer then remove from heat when milk starts to foam/froth. Cool to about 110 Fahrenheit (or when lukewarm to the touch when tested on wrist), add starter (easier to incorporate when mixed into a cup/8oz of milk first). Make and enjoy yogurt.
I usually strain all the whey I can from the yogurt making labneh, saving the whey which can be used in place of water, buttermilk, milk. Also whey stores better than yogurt if you remove the milk solids.
Last note, yogurt can replace most dairy products in recipes. Cream cheese, mayonnaise, sour cream, etc. can be replaced with yogurt. And labneh can have it’s constituency adjusted be adding whey.
Cody, I followed your simple rules using full fat milk… et voilà: perfect yoghurt! Thank you!
I wanted it tart so set the timer for 16 hours and I like the result. (Unfortunately my partner prefers a less sour tasting yoghurt – so slight problem there…)
I strained half of it and the thickened product – I think I’m halfway between Greek yoghurt and labneh now – is excellent.
does the yogurt “set up” in the fridge or should it be able to hold a spoon upright after the 8 hour incubation?
thanks !
My first try was unsuccessful I believe as the milk was just as thin after the 8 hour incubation as it as it was when I started.
I’m trying again !
I usually do it for at least 14hrs and make sure the pressure setting thing ( note sure what it’s called ) is at normal and not low.
So tasty and really easy to make. Got it right the 1st time!
Your simple instruction, which is great, needs another simple step: Skim the milk when it cools down. You can use the skim in sandwiches (add some salt)
, and by skimming you improve the texture of the finished product.
You can’t boil milk on the yogurt setting you have to put it on sauté to boil milk.
You can if you press the adjust button beside the pressure button. Just select the yogurt setting, then push the adjust button and it will automatically se to boil. It’ll say boil on the screen and it’ll tell you when it’s finished, then proceed to next step
I have the InstaPot Duo which does not have the “Adjust” button. I had to use “Saute” and press it once to scroll to the “More” setting which, from what I’ve read online, heats to the 170-210 F range.
I press the Yogurt button twice on my Instant Pot Due Nova and it will say boil. It will quit when it is supposed to and then you just press Yogurt once when you are wanting to do the 8 hour cook. (after you cool it down and add the starter with the cooled yogurt).
Bless you for being the only person on the interwebs to explain pushing the ‘Yogurt” button twice in order to achieve “Boil”.
You are the first person to use the instruction “Press the yogurt button twice.” I have been looking in the recipe books that came with my Instant Pot, the Instant Pot Facebook community, other recipes I found online, and even this recipe but I felt there was something missing. Please add this instruction where you are saying to adjust the pressure. Otherwise, the instructions are clear.
Thank you for this great tip!!! I was befuddled until I read this comment!
Thank you! Thank you! I have been searching for this answer. We are making for online school science project. You saved us.
Thank you for letting me know push button twice!
This is so helpful! I pushed the yoghurt button twice on my instant pot duo, then the screen said ‘boil’, and automatically changed the heat setting to ‘more’! Thank you, Carol L.!
Bless your heart!!!!!! Finally! The answer !
It is not as smooth as I wanted it to be. I strained the yogurt to make it like Greek yogurt. Can I freeze the leftover whey and use it in making more yogurt?
THANK YOU, JOHN! I needed this information.
Do you think you could put a vanilla bean in during the cooking process to flavor it instead of adding vanilla extract at the end?
Why not put the vanilla bean in during the boiling…. It shouldn’t disturb the yogurt but will definitely give you vanilla bean yogurt.
Thank you for this tutorial! I’ve been making my own yogurt for years in canning jars and a water cooler–not the most precise method, but it always worked. I’ve toyed with the idea of a yogurt maker for years, but so glad I waited for this. I’m pleased to announce that this yogurt has set far better than my previous method and even worked with my (very old) starter I had in the fridge from (too) long ago. So excited! Thanks!
Very easy, as you said! We had some surplus milk and this was a great way to use it. Delicious and we’ll be eating with some fruit and cereal tomorrow!
Preparing my first batch of yogurt now. Fingers crossed 🙂
Well it turned out great, with organic 3.5% milk and 1/4 cup of 3% organic balkan yogurt (can’t remember the name). Should the flavors (vanilla, etc) or fruits be added before or after?
Hi, so how would this work with live probiotic culture, which is why I eat yogurt in the first place. Do they survive the boiling or are they added to yogurt after it’s been pasteurized? Is there enough of them in the yogurt you’re adding to proliferate throughout the new amount? Thanks.
The live cultures are already inside the cup of yogurt you add. That’s why you cool down the mixture to 100-110F so it’s warm enough for the cultures to grow during the 8 hour yogurt making process. Should be plenty of good bacteria in there by the time you’re done!
If you I put the yogurt in over night and it finishes an hour before I am going to wake up well it still be ok or should i get up earlier to pull it out?
hello for the 8 hour stage do you keep the lid on or off for it or would you recommend one way or the other
We recommend covering. Hope that helps, Chuck!
Hello,
I am at the table looking into how to make yoghurt and this page came up. It looks and sounds simple but since I’m a newbie Instant Pot user I’m confused by what you mean in Step 1 when you say ” Select yogurt setting; adjust pressure to boil.”
Also, in Step 3 you say “Stir into remaining milk, being careful not to scrape the bottom of the insert.”. I presume the bottom of the pot has some burned milk now. Is that needed for the yoghurt process since you say not to scrape it.
Thanks, will give this a try once I have these answers. Bye, bye store-bought yoghurt.
For the adjust pressure to boil, just hit the yogurt button twice and the word boil will come up.
Thanks so much for asking and thanks for replying as well! I had the same questions! Just trying to make it now. First time using IP! 🙂
Thank you!! No wonder it wasn’t boiling after an hour a 15 minutes.
Thank you, Brittany. These are the “steps” a newbie needs to know.
Made my first batch and it has the consistency of sour milk which is a of a turn off. Any recommendations?
You can strain it through a cheese cloth (or whatever method you like) to get the excess liquid off. Then it will be nice and creamy!
I have to admit, after reading all of the comments and reviews, I was skeptical how well this would work out. You see, there is a certain brand of organic Greek yogurt that I buy that is impossibly silky and smooth without the use of any stabilizers. It is decadent, but a bit expensive, I’ve only found it at one store that I don’t frequent regularly, and it doesn’t say that the milk comes from grass feed cows. So I bought some of the yogurt to use as a starter and a half gallon of organic whole milk from grass fed cows, then started by research and came across this page.
I wasn’t sure given the ultra pasteurization of I should do the boil step, but erred on the side of caution. I cooled, added the starter and started the instant pot set for 8 hours. Then I crossed my fingers that the milk source didn’t doom me to runny yogurt and went to bed.
I awoke to a disappointment… The yogurt was tasty, but quite runny, and not at all silky smooth. I set aside a bit too see what would happen to it if simply refrigerated, and proceeded to strain the rest in the refrigerator over the course of most of the day, periodically taking a spoonful from the top for a taste/texture test. Each time was a bit of a disappointment on the texture.
Finally I called it the best I was going to get, and began to transfer it for storage. That was when I noticed that the yogurt further down from the surface was much thicker. After transferring, I have it a stir, and was amazed at the thick, luscious result. It isn’t quite as perfectly silky and smooth as the yogurt I had purchased, but it was awfully close! I also find the process of making it fun, and look forward to doing this with my daughter when she is old enough to help!
I think because the milk is ultra pasteurized it can’t grow the good little microbes in there that yogurt has. Maybe just try regular pasteurized and it may help it get thicker
From what I’ve read in other recipes if the milk is ultra pasteurized you can skip the boiling step altogether!
I’ve not tried the IP version of yogurt making… but, I’ve made a lot of yogurt the old-fashioned way (I was looking here for an easier way).
You can’t use ultra-pasteurized milk effectively for yogurt. That high-heat pasteurization denatures some proteins needed for appropriately textured yogurt.
Actually, you WANT the proteins denatured – that’s one of the points of heating it up. I can only buy UP milk where I live, and it works very successfully. Never had a fail, and I use an heirloom starter so this has propagated with only UP milk for years. But there is a difference between refrigerator UP (which I use) and shelf-stable (which I don’t think I have).
Does the recipe need to be adjusted if using an 8-qt machine?
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications. Hope that helps!
Hi,
the yogurt function does not actually use any pressure, it only keeps the temp consistently at 110, the right temp for the milk and yogurt to do their thing. No adjustment for a larger instant pot is needed.
How long will the yogurt last in the fridge?
About 5-10 days, but as I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Dawn!
Thank you so much for posting this recipe! I have made four batches of delicious yogurt! I do prefer to strain it afterwards and get the consistency of the thicker Greek yogurt. I’ve been trying to find ways to use the whey that is left over. Any ideas?
Also, I had a question about timing. I’ve followed the recipe as is and it has come out perfectly. However, I was wondering if I could change it to the 12-hour setting instead of the 8-hour setting. The main reason for wanting to do this is the timing of it when I only have time to make it in the evenings. Please let me know if this is possible.
Thanks again for the great recipe!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
You can set it for up to 24 hours. The longer it incubates, the more tart it will become.
Thank you for the post. In our instant pot duo sv, we found that it is still too thin at 8hours- but makes awesome to-go yoghurt drink (we reuse veganaise mayo jars and it works perfectly for this). The 12hour is a bit thicker, but still not as thick as the original farmers market yoghurt we use as our starter. There is a 24hour setting as well- this is next to try, but I am nervous about it. Has anyone tried the 24hour setting?
I use the whey in place of water in homemade bread. It’s delicious and adds a bit of extra protein to the bread.
Whey can be used in soups, stews, smoothies to add protein. There are a lot of ways to use it!
lots of “wheys” to use it
I see what you did there. lol
Hi, so is yogurt one of the ingredients to make yogurt in an instant pot? I am confused…I thought the whole purpose of making my own yogurt at home is because I do not want store bought yogurt.
Yes, believe it or not, in order to make yogurt in the Instant Pot, the first ingredient you’ll need is yogurt. You need the live, active cultures – the collection of desirable, living bacteria that turns milk into yogurt – and the easiest way to get those cultures is to buy them in yogurt form. Hope that makes sense, Cindy! 🙂
The next batch you make you can use your last homemade yogurt as your starter, but for the first one you need the cultures of the store bought.
Once you make your own yogurt, you can use your own as a starter instead of store bought. But you have to start with live cultures from somewhere.
You can also buy powdered yogurt culture from cheesemaking sites but it is much easier and cheaper to use a good single-size yogurt from the grocery store to get you started. After that first batch you can use some of your own to start the next batch, as someone else mentioned.
If you use a regular probitic, you can also open the capsule and use that. That’s how my mom has done it for awhile. That way, you can tailor it to the specific strains you’re looking for or occasionally add in different strains. After your first batch, you can use some of that for your starter. I believe you can also freeze your starter if you’re not going to use it right away.
I am new to US. Where could one buy UHT milk? I tried few places but it seems to be quite difficult to find it…
You can’t get that here. Just go for the milk in the dairy section of your store. If you can afford it the oberweis is fantastic and the organic milks are good too, but your yogurt will come out just as wonderful with any of the regular milk as well.
Most organic milk in the US is UHT because historically it took longer to sell and UHT gives it much longer shelf life.
Disregard the comment from Audster, it is completely incorrect. Yes, you *CAN* get it in the US — even the Dollar Tree sells it.
I am eager to make yogurt I’n my instant pot. But I’d like to make a half batch due to I am the only person that eats yogurt. Would the 8 hour cook time be the same?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
My Instant Pot doesn’t have
a yogurt setting. Is there
another way to make it? I bought some vanilla yogurt, tasted it and it tasted like chemicals. Yuck!
Hi Pamela! We actually have not tried making this without the use of the “YOGURT” function but here is a great resource you can check out. Good luck!
https://www.sparklestosprinkles.com/how-to-make-instant-pot-yogurt-without-the-yogurt-button/
After a lot of trial and error, I found two things made the most difference in obtaining a thick yogurt. Do not use ultrapasteurized milk. I used regular old half and half (for a lower carb count). Ultra pasteurized milks will create runnier yogurt in my experience. Also, the culture made a difference, The only thick batch was one using Siggi’s yogurt as the starter. I did drain it a little (as I did with all my batches). I divided the yogurt into two jelly bags and then let them hang above a bowl to release some of the whey. Right before bottling in pint bottles, I took each bag and twisted it tightly, creating pressure on the yogurt, releasing more whey. Then I bottled in pint bottles. It made 3 1/2 bottles. I ended up with about 2+ cups of whey. I do whisk in 1 Tbs vanilla extract and 24 drops of EZSweet (sucralose) when yogurt cycle is done. Then I bottle.
Thank you for sharing your experience with us, Melody!
I followed this recipe except for one thing: after I had called the warm yogurt down in an ice bath, to help it get a little bit lower faster, I added about a fourth of a cup of cold heavy whipping cream. This made totally fabulous thick creamy mild and delicious yogurt. I filtered it through two dishcloths because my cheese cloth was way too open weave and didn’t work well
This recipe really is DAMN delicious (and I don’t curse lightly)! I made it for my dairy-loving family and BOOM it was a hit. So simple BUT time-intensive. True, you don’t have to “babysit” the process much, but still, it does take time. Still, worth it for the delicious yogurt. Thanks!
Hella commented about trying to refill Gogurt containers. Whether serious or not, you can buy Zipcicles that would work for making your own Gogurt.
Note! Was very hard to fill my own re-salvaged Gogurt packs. The consistency was inadequate, must have been the inoculation process.
Is straining the finished yogurt necessary? Or is this step only if you want Greek style yogurt.
Yes, Melissa, that is correct. You are only required to strain the yogurt for Greek-style yogurt.
I totally agree, Instant Pot yogurt is so much better than store bought. I’ll never go back to buying it, when it so easy to make it yourself at home!!
I loved this recipe. My yogurt was perfect. I would like to make it a little on the tart side but I think that has something to do with the inoculation process. Anyway it’s Damdelicious. Thank you
What kind of milk do you use? Can I use just regular great value or other store brand milk?
Irma, any brand of whole milk should work just fine.
Use pasteurized milk and not ultra-pasteurized/UHT labeled milk, unless you’re using a direct-set yogurt starter purchased specifically for yogurt-making (i.e., not store-bought yogurt.) UHT milk is pasteurized at higher temperatures to give it a longer shelf life by killing off beneficial bacteria; those good bacteria are what help in curdling/thickening milk product during yogurt-butter-cheese-making. If you’re using store-bought yogurt as your starter the odds for success are much, much better when using good old fashioned pasteurized milk. Good luck!
This is not true. You absolutely can use UHT milk.
1. Yogurt making does not rely on milk-native bacteria to thicken or curdle the milk.
2. This recipe asks you to “boil” the milk before fermentation, which will kill all native bacteria anyway.
Whoa I could really use UHT milk to make yogurt with my instant pot? I moved to a country where unfortunately fresh milk isn’t commonly found and UHT is all most superettes carry.
incorrect!
Not all milks are made equal. For starters, I find milk stored in plastic bottles have a sour taste, it also depends on how the cows are treated and what they are feed. Try a few store brands like Horizons, Green Valley, decide which you like better. It appears that picking ultra pasturized milk gives s more runny yogurt, so that is also worth considering
It is a lot of yogurt… Can it be frozen?
Also, I didn’t know what the pot would do when it was ready after the boil part. It beeps and you are alerted.
Thank you! That was so easy!
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
You technically can freeze yogurt but it will not be palatable when it’s unfrozen. It’s still good to cook with but the whey separates out and it looks chunky and weird. So if you’re going to cook with it, go for it. If you want to eat with it, just make less.
Will this recipe work with fat free milk?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Hi, silly question but do you leave the pressure valve opened or close it?
The pressure valve should be closed.
Open or closed. Doesn’t matter. I read this on another site and now I’ve tried it both ways. Milk still reaches boil with valve open and yogurt still does its thing with open valve.
I have never used fat free milk but we use 1% milk. Turns out nice and thick.
My cheesemaking book states that yogurt can be made with full fat or skimmed milk. I haven’t tried it myself but the book says it is so!
I LOVE making yogurt in my 6 quart Ultra. I first tried 2% milk, but my fav is whole milk. I boil one gallon for one hour and then let it cool in cold water in the sink – it takes less than 10 minutes to get it to 110 deg F. I add the culture and let it incubate on the Yogurt setting, medium, for 8 hours. I then move the stainless pot to the fridge to let it get nice and cold. I like to Greek it, so I strain it using cheesecloth inside a colander over a big bowl. 2-3 hours works for me. I plop it out of the cheese cloth to another bowl — add honey and vanilla. I whip it up with a hand mixer and then pour into pint size mason jars. It is so creamy and delicious… I am curious about the results with Ultra Pasteurized milk – not boiling, etc. I’ll give it a try as well.
Thanks so much for sharing with us, Mary!
Sounds great! My only qualm is the fact that I keep seeing similar recipes, all claiming that I will never have to buy yogurt in the store again, but the main ingredients in the recipe are milk and, wait for it… yogurt!
Sooo… I do have to buy yogurt. To make yogurt??
You can buy yogurt starter fermenter at any high end food store. You will need two packets for the recipe above. I also added 7 tb of powdered milk and 1 pack of gelatin
You could buy and use a yogurt starter or like the recipes say, a store-bought container of plain, whole milk yogurt; then, when you’ve made your first batch of yogurt, save aside some for your next batch. At that point, you don’t need to buy anymore store-bought. Your starter batch can be safely frozen until ready to use or just kept in the fridge. On yogurt making day, set your starter out to thaw and come to room temperature. Hope this helps!
Good to know! I’ve been making yogurt in my slow cooker – takes 3 hours to come up to 185°,and about 3 hours to come back down to 110°, plus 8 hours of “gestation”, so the Instant Pot will save about 5 hours! I have been using a starter batch from each batch I make (remember Friendship Bread, anyone?), but I didn’t know I could freeze it. Thanks for the tip.
Laura~ I remember Friendship Bread! I still have a batch going from a starter I started back in 1991 when my first child was born. Over the years I’ve frozen, and now dehydrated the starter so when I get tired of it, or bored *gasp* I can take a break.
1. Cleaning with boiling water definitely is a good idea. Then dry the inner pot thoroughly before putting it into the Instant Pot.
2. I like making larger batches, so I use a gallon of milk—any where from skim to whole according to your taste.
3. Put 2-3 tablespoons of cultured yoghurt (you can use your own from a previous batch, but this is the only use I have for store-bought yoghurt) into a bowl when you start the process; you want it to be at room temperature when you need it.
4. Cooling the milk is THE most critical part of the whole process—if the temperature is too high or too low, your yoghurt will not set. A candy thermometer works well, but be sure to test multiple locations and depths to ensure you are in the 105 – 110º range.
5. Ice in a large bowl into which you then place the inner pot does really help cool the milk down quickly.
6. Stir a cup of the 105 – 110º into the now room temperature yoghurt.
7. Put the mixture back into the rest of the milk and whisk for a minute.
8. Replace the inner pot into the Instant Pot.
9. On the Instant Pot, make sure the setting still is on yoghurt (or you can cancel and reset). Set the temperature to medium—you do this by pushing in the dial and turning it. The screen will alternate between time and temperature. Set the time for 10 – 10½ hours; it adjusts in ½ hour increments.
10. Don’t worry if you are not around (or asleep) when the time is done; if your yoghurt, it is content just to sit in the pot a while.
11. This is the critical point where you know whether your yoghurt has set or not. If not, start again. There is nothing you can do to fix it.
12. Wipe the outer surface of the inner pot dry and place it in the fridge for a few hours or overnight.
13. If you want thick and creamy Greek yoghurt (you can tell what I prefer), strain the chilled yoghurt through a cheesecloth into a fresh container.
14. The longer you let it sit, the thicker your yoghurt will get—I usually end up with 3-4 pints.
15. You can use the whey that sifts through the cheesecloth for other purposes.
16. Use a wooden spatula or spoon carefully to scrape the yoghurt into a container(s).
17. I eat it with a little bit of dark honey and maybe 1/3 cup of berries. This is my daily breakfast and sometimes my lunch as well. It is filling, healthy, low calorie and just really tasty. I never eat store bought yoghurt any more.
David, you mention “cultured yogurt”, and this is missing from the list of ingredients. It is important to get a yogurt that says it has “active, live cultures”, to use for the stir-in starter.
I have been making yogurt for some years now, and doing it by the most parts as your methode.
I prefer thick creamy yogurt, and have been straining my yogurt to get there. I decided to test out the Americas Test Kitchen recipe on Greek Style Yogurt from the “Diy.cookbook” – and that recipe was a game-changer… just by adding 1/4 cup of milk powder per 4 cups of milk is producing a creamy ,thick and really nice yogurt.
I take a cup of the boiling milk and whisk in the milk powder, and adding it back into the pot of boiling milk, cook it with the milk some seconds and take it off the heat and cool it to 45degr, C . I have used both whole milk powder and skimmed milk powder and it’s producing the same thickness in the end product of the finished yogurt.
After adding the 3 tbs of natural yogurt (= starter) to the 44-45 degr.C/112-113F milk, – I install the Yogurt setting on the Instant Pot to “more” and fermenting time to 20-24 hour. This makes a thick and mild tangy yogurt with no need to strain.
It’ s thick straight out of the slightly warm Intant Pot or another device if using, and it’s getting thicker when transferred to jars and cooled.
In the recipe the Americas Test Kitchen is adding yogurt to the cooled milk by 110-112 F and using a ferment time 5-7 hours, and is straining the yogurt afterwards to get it thick enough, – but made as I describe (adding yogurt starter to 44-45 degr.C /112-113F and with longer ferment time) there is absolutely no need to strain to get a wonderful thick and creamy yogurt.
Can you do 1 gallon in the 6qt instant pot?
Hi! Can anyone comment on what happens to the texture when you transfer it from the instant pot to the containers? Does it break causing more liquid to separate out? Thanks!
At first, it looked like it was ‘breaking’ but then it poured smoothly into my container and it set up perfectly without any type of separation.
Can I use coconut/Almond milk?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I tried this recipe for the first time today using 2% milk & lowfat yogurt. All went well and it tastes fine but the consistency is off – it has a lumpy, separated, almost tapioca consistency. Thoughts? Has anyone else experienced this? TIA
Regina, it is best to use plain whole milk yogurt rather than lowfat yogurt.
I had this happen once, and I beat it with my Kitchenaid mixer, and it was silky smooth.
Letting the yogurt incubate more than 10 hours will cause it to get lumpy.
You can actually whisk it and get back to a smoother consistency.
The longer you let it incubate, the less lactose it has, the more tangy the taste, and the lumpier the consistency.
For someone that is lactose-intolerant, 12-24 hour incubation might be better.
I found out that if I made a batch of sour dough or any bread on the same day as making yogurt that this lump cottage cheesey issue happened. Air born yeast can be the culprit. I try not to prepare both on the same days anymore.
I’m new to using an Insta pot, and very intrigued about making yogurt. Does anyone know anything about adding flavors to the yogurt made in the Insta pot? Something like lemon? Thanks for your help and great recipes!
I used to add flavoring to my yogurt. I made one batch using chocolate milk.
I would add a tablespoon of jam, or Nestle’s chocolate, or various flavors.
Maple syrup, blueberry syrup, different fruit nectars.
But, then I was deciding what the family got to eat.
Now, its all plain, and they can add what they want. My son usually adds either honey or granola.
My wife usually adds honey.
I might add jam, or honey, or granola. Chocolate or Cocoa powder work.
A tablespoon of Country Time Lemonade powder tastes like lemon chiffon.
Kool-Aid punch flavor is good.
Would it work to add a little citric acid for a lemon flavor? Or would that cause curdling?
Hi Chungah,
I’ve made yogurt in my Instant Pot before but my last several batches have had other flavors (from previously cooking things like carnitas and chili…things that don’t go well with yogurt) leach into my yogurt. Even after thorough cleaning, it seems like the lid, or at least the silicon seal that goes around the lid, has become saturated with these other flavors so I was wondering if you have had this problem before and/or know how to fix it?
Thanks for the help!
Oh no – I haven’t had this problem! Perhaps you can call the Instant Pot customer service line for possible troubleshooting? I’m sorry I can’t be of more help. 🙁
Chungah, I had this problem after making chili! I now put a box of baking soda (refrigerator box) in the instant pot afterward. I close the lid and put it away. Now, there is no lingering odor. Hope this helps.
What a helpful tip! Thank you so much for sharing with us, Keely! 🙂
The best solution to that problem is to purchase a separate silicone seal that is used only for things like yogurt and other “sweet” items. I never use the silicone seal I’ve used for meats, vegetables, and poultry when I make yogurt. They are cheap and well worth the cost of even one batch of ruined yogurt.
Just buy an extra sealing ring for your Instant pot. Keep one for savory dishes and one for sweet dishes…
I had the same issue too. Buy a separate silicone ring just for making yogurt. That’s what I did and it solved all the problems.
Takes too long in Instant Pot for yogurt. I bring milk to 180 degrees in stainless steel pot on stove burner (10 minutes), then cool it down to 110 degrees, (another 10-15 minutes), stir in the 1/4 cup of yogurt culture. Then I have poured it into my Instate pot & cooked it for 8 hrs on “Yogurt” setting & made good yogurt after 8 hours. Also I have poured another batch of it into a $3 styrofoam gallon beverage thermos after the mixing in of the yogurt culture. After 8 hours, it made good yogurt. I would not buy the Instantt solely because it “makes yogurt” as it’s not worth it. Buy it for the other uses and use it for making yogurt if you dont have a styro thermos to incubate your yogurt mixture. Either way, save yourself the 1-3hours for 1st step & make it on stove top in 10 mins.
You can use any lid that fits your size pot. Since you are not pressurizing when you make yogurt. Instant pot makes a glass lid but any cookware lid will work, that way you avoid a smelly gasket issue.
Soak the silicone ring in white vinegar and the smells will come out. Just wash with soap and water after to get the vinegar smell out. It worked great for me.
Hi- you can order additional silicone seal rings from amazon. I have different colors that I use for different things so that my yogurt doesn’t smell/taste like garlic . White = yogurt, blue = meats, etc.
My husband makes curry in our pot and despite steaming for one minute with 2 drops of lemon essential oil, the silicon ring still smelled slightly of curry. However, that flavor/smell did not transmit to the yogurt.
You can use any lid that covers the pot, and you can put the instant pot lid on without the sealing ring as well. I have a glass lid for another pot that fits and use that instead.
I have been making soy yogurt for many years and it comes out great. The trick is to use the ones with the highest fat content like EDENSOY extra and the unsweetened PACIFIC brands. A combination of the 2 brands gives the best flavor Try to get as close to 5g or more of fat content as possible . You don’t need to boil it because it is already pasteurized. I find that 6 hours is a good incubation time.
I just purchased the instant pot duo but have not tried it yet
What do you mean by “adjust the pressure to boil”?
I’m a first time instapot user and I’m confused!
Thanks so much!
Carla
Happy to help! So when you’re selecting the yogurt setting, it will allow you to adjust the pressure to “boil”.
I was wondering about this also. I pressed the “yogurt” button twice and “boiL” showed up on the screen
Thank you!!
On my pot, there is a button that says ‘adjust’ just to the left of the yogurt button. Pressing it will change it to boil or to 8 hours.
You are the instant-pot master! Never knew you could make yogurt in these. Really excited to give it a try! Thanks for sharing.
Just need a little clarification between steps 1 and 2: natural release or quick release?
This does not apply here as the vent can be sealed or not sealed in this function. 🙂
My machine doesn’t have a yogurt button. Do you by chance have instructions for those that don’t?
Hi Randi! This recipe has only been tested using an Instant Pot brand. I cannot advise the use of other pressure cookers without further recipe testing. Sorry!
I tried making the yogurt yesterday in my new 7-1 Instantpot and was really encouraged after making a terrific mushroom spinach risotto, but I must have done something wrong because after a night in the fridge I can still pour it and that’s not a consistency that could replace store bought. I used 2% milk if that made a difference. I’d appreciate suggestions because I really want this to work. Thanks.
Barbara, you can try for a thicker Greek-style yogurt by straining the yogurt using a kitchen towel, coffee filter, or cheesecloth, allowing the yogurt to drain in the refrigerator for at least 2 hours and up to overnight. Hope that helps!
With my Instant Pot Duo, the yogurt button has three settings.
“Yogurt” function: up to 99 hours 30 minutes. “Normal” mode for making yogurt: 36 ~ 43°
C (96.8 ~ 109.4°F); “Less” mode for making Jiu Niang (fermented glutinous rice): 30 ~ 34°C
(86 ~ 93.2°F); “More” for pasteurizing milk: 71~83°C (160~180°F).
If you only pressed it once, your incubation temperature would be too low, and the consistency will be like last week’s milk, not yogurt at all. If you press it twice, the “normal” light will be on, and it should incubate properly.
I followed it 100% and it tasted even better than the yogurt I have bought. Thanks for sharing this recipe!
Amazing! 🙂
I LOVE your recipes – thank you!!! I just tried the Instant Pot Yogurt and while it worked and tastes great, I have a few questions.
1. I’d like it to set up a bit more….how do I do this? It sat in the fridge for 9 hours before I ate it, so I know more chill time is not the answer.
2. In step 4 what temp should I use? I chose medium, but I’m thinking this answer might also help with my first question!
3. Lastly, is it possible to flavor it somehow? I love plain yogurt, but my kids would be thrilled with strawberry or something fruity.
Thank you!!
1. For a thicker Greek-style yogurt, you can strain the yogurt using a kitchen towel, coffee filter, or cheesecloth, allowing the yogurt to drain in the refrigerator for at least 2 hours and up to overnight.
2. When using the “yogurt” setting, it should be automatically set.
3. Yes, absolutely – I have seen tons of flavored yogurt recipes online! 🙂
Hi, tried to post before, but did not go through. You can also make yogurt in the IPOT WITHOUT having to boil the milk first. Be sure you buy the UltraPasturized milk. The name of the best brand for this starts with an L and has 8 letters. I have tried several and this comes out the creamiest. Just pick a yogurt start you like, or buy one that you like the flavor and its level of tartness and be sure it says live or active cultures on the package. Also that there is no fruit, you want just plain. You only need about 1/4 to 1/2 Cup. I prefer whole fat and no sugar.
Straight from the fridge pour in the amount of milk, the starter, and hit the Yogurt button. If defaults to 2o hours. Put some kind of a lid on. Ultra users be sure to press the Start button! ( Don’t ask me how I know this!)
When 20 hours are up Ta-DAH! Perfect yogurt. You can strain if you want to make Greek, but it is great just as it is either cold or still warm. Lot less hassle!
I have been wanting to do DIY yogurt for ages! I need to try this asap!
Paige
http://thehappyflammily.com
Let us know how it goes!
I need an Instant Pot! Mine doesn’t have yogurt button. I will have a look at the instructions and see if I can make the recipe work for me.
Can I use each consecutive batch of yogurt as the starter or can you only use the first batch as the starter?
Yes. I just hold some aside if I’m adding any flavorings like vanilla because I want plain for the starter. Then I just use it within a week. If it will be longer, I freeze it.
Hi there, I’ve always been intrigued by the yogurt function but I wanted a little more information before I start. Is it possible to make a smaller batch? Or do I have to make 6 cups? Also in step three you mention be careful not to scrap the bottom of the pot, what happens if I do?
Thabk you for the recipe, cant wait to try it!
Caitlin, I’m sure you can make a smaller batch but without further recipe testing, I cannot say with certainty. It is also best not to scrape the bottom of the insert as there have been reviews/comments that you can incorporate some “metal” taste to the yogurt.
Thanks for sharing amazing recipe.
Left this same comment on fb but not sure if you respond there…. I’ve tried making yogurt in the instant pot but its never as thick as I like it. Not like greek yogurt thick but just like a regular yogurt. I’ve noticed commercial yogurt uses pectin. What’s the consistency of this yogurt like?
The consistency is similar to store-bought yogurt, but even a little bit creamier the longer it sits. 🙂
I am hoping that if any of your commenters tries this recipe in a dairy-free form they will share their results. My husband is lactose intolerant but can drink goat milk. Just not sure whether dairy-free yogurt would work in place of cow’s milk yogurt.
I don’t know about goat milk, but it doesn’t work with the non-dairy ‘nut milks like almond, coconut, cashew, etc. I tried with SILK brand coconut milk. Stayed the same consistency as the original coconut ‘milk’, even with live culture of regular Greek yogurt. I am also lactose intolerant but have no problem with any yogurts. I would think that goat milk is too expensive to experiment with this recipe.
There are recipes online for making coconut milk yogurt in the instant pot. Most say to use the full fat canned coconut milk or coconut cream, along with a couple of other things you need to add to make it work.
Also recipes online for making a soy milk yogurt.
HTH someone that might be looking for an answer as to how to make a dairy-free yogurt.
Any “animal” milk works fine. If you use other milks such as coconut, soy, almond etc you need to buy a powdered “vegan” starter instead of using the regular live culture milk yogurt. You can buy it on Amazon https://www.amazon.com/Cultures-Health-Starter-delicious-nutrient-dense/dp/B012PNMB7O/ref=sr_1_1_sspa?s=grocery&ie=UTF8&qid=1539568455&sr=1-1-spons&keywords=vegan%2Byogurt%2Bstarter&th=1
My wife is lactose intolerant, but can eat my yogurt. The longer you incubate, the less lactose there is.
I always incubate 12 hours, sometimes longer. That was difficult to maintain temperature with the slow cooker method, but with the Instant Pot, it’s just a matter of adjusting the time.
Can this recipe be made with goats milk?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Yes! It’s amazing and thick and creamy with goats milk!
Do you have a recipe for reduced fat or nonfat yogurt in the Instant Pot?
Yes, you can substitute 2% milk for the whole milk. 🙂
Can I use vanilla soy milk to make the yogurt?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Does not work with non-dairy product. T tried with SILK brand coconut milk, but used the live culture as required with regular Greek yogurt. Consistency stayed the same as regular coconut milk. FYI.
To make yogurt with alternative “milks” like almond or coconut you need a different “vegan”
culture. I ordered mind off of Amazon https://www.amazon.com/Cultures-Health-Starter-delicious-nutrient-dense/dp/B012PNMB7O/ref=sr_1_1_sspa?s=grocery&ie=UTF8&qid=1539568455&sr=1-1-spons&keywords=vegan%2Byogurt%2Bstarter&th=1
I think there may be information missing between steps 4 and 5. I understand that the yogurt setting will automatically go for 8 hours but after 8 hours, then what? Remove pressure lid? Cover with plastic wrap? Keep in insert in fridge until chilled then, can the chilled yogurt be put in another container so I can use my Instant pot for other things? Seems confusing at the end. Love your recipes and want to try this one too.
LuAnn, you can transfer the yogurt to a container(s) (of your choice) to chill, covered, or you can use the Instant Pot insert to chill if you prefer. It’s what works for you! 🙂
I have the bigger 8 qt Instant pot.
How would I adjust the recipe ?
Thanks
Anna
The 8qt Instant Pot will take longer to come to pressure but cooking time should stay relatively the same.
This can be even easier it you use a milk like Fairlife whole milk. It is specially pasturized. I have used just ultra-pasturized in other brands of milk, but Fairlife gives the creamiest. No need to boil milk first! Just pour in a quart or half gallon, add 2-3 T. of a plain whole-fa, live-“active” cultured, non-added sugar yogurt and stir well. Put lid on, set to vent or set lid ajar, or use the Instant Pot glass lid or any you have that fits, and hit Yogurt function. Ultra owners don’t forget to hit “start” as well. Ta-dah! Done, no fuss, no mess, no waiting or testing! You can let it drain afterwards for Greek yogurt, or it is very good just as it is. Be sure you like the taste of the starter you add first because that is the “tartness” when it will have finishes. You can also save some of your own homemade yogurt for your next batch, no more buying it!
I just got my first instant pot and tried making yogurt following the no-boil method with Fairlife 2% milk and Oikos plain yogurt. Put it in the pot at 11pm, went to bed, had great yogurt by 8am. Easy peasy. Thanks for sharing the tip about using ultra pasteurized milk! For comparison, I will also try the boil method, but I’m a fan of easy so I’ll see if the cost savings of boiling less expensive milk over Fairlife outweighs the time saving benefits.
The down side to Fairlife is the cost. For me, it is $4 for 52 oz ($10.25/gallon), compared to Clover (not quite Organic, but close) at $5.59 per gallon.
I totally agree with you, I have not purchased yogurt since I started making it in my Instant Pot a couple of years ago. I just wanted to mention that I purchased an extra Instant Pot – stainless steel inner cooking pot, glass lid (for cooking) and silicone lid (for cooling) and only use them when I make yogurt. This way everything is super spotless and ready to go when I want to make yogurt, which is usually about once a week. Plus, when the yogurt is cooling I can still use my Instant Pot to cook something else. Prior to that, I used to sanitize it through the steam cycle but, that takes time and I still didn’t like that stinky gasket around the perfectly fresh yogurt. Happy yogurt making!!!!! Maybe we can discuss flavoring yogurt in the future!!!
Thank you, Mary Beth – love your feedback!
I made yogurt today with an easier method than this, ( sorry, I don’t mean to be rude to you!) Using a Thermos flask.
It’s so easy you’ll wonder why you’ve not been making yogurt this way for ever.
Here’s how.
500ml of any milk, I used skimmed milk.
Place in a saucepan & bring up to 85c
Add 25g milk powder (Optional. I add it because the powder thickens the yogurt & makes it lovely & creamy)stirring occasionally.
Once up to 85c, take it off the heat & let it cool down to 45c.
Meanwhile warm a thermos flask.
Add 3tbsps natural yogurt to the milk & stir in then pour into the warmed flask & secure the lid tightly.
Leave alone for 8hrs.
You have now made natural yogurt!
Pour into a suitable container & refrigerate.
At this stage, fruit can be added if preferred.
I find it keeps fresh for 5 days refrigerated.
Don’t forget to keep back 3tbsps of the natural yogurt for the next batch.
Enjoy!
I’m off to make one of Chungah’s delicious receives for dinner.
Doesn’t the yogurt you add need to have live cultures?
Yes, that is correct. What makes yogurt actually “yogurt” are the live cultures and the simplest way to get those active cultures is to buy them in yogurt form (like the 1/4 cup plain whole milk yogurt that the recipe calls for). You can, of course, use a yogurt starter instead if you prefer!
I am going to try this but do you think it would also work with other ‘milks’, like coconut milk, almond milk, cashew milk, etc.? I might try doing this to experiment. I love all your recipes!!
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I didn’t think my post had gone through, so I sent a second one, which you can obviously ignore. LOL If I try it with another ‘milk’, I’ll let you know the results.
Please do! 🙂
I tried this with SILK brand coconut milk. It did not work, so most likely won’t work with any non-dairy product (soy, almond, cashew, etc. ‘milks’) I did add the required culture of Greek yogurt as required in recipe. Followed the instructions but it was just the same liquid at end of process, no thickening at all. Obviously needs a dairy product only. I will definitely try it with milk. I just wanted to let you know the results.
I know a lot of readers were wondering if this would work with a non-dairy milk so thank you for sharing your experience with us, Bev!
Bev, you probably need to try the canned coconut milk as it is much thicker. And adding in some of the probiotics. You can check out a recipe here that might be more helpful for what you’re trying to achieve: https://detoxinista.com/how-to-make-vegan-coconut-milk-yogurt/
Downsiftology.com has a recipe using canned coconut milk. To get the thickness, she uses gellatin.
Would you be able to do the same thing with non-dairy milk? Such a great and easy thing to do!
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
For soy milk yogurt, you have to make sure your soy milk only contains soy beans & water. Absolutely no sweeteners or gums, or it won’t work. There are several recipes online explaining it all.
Coconut milk yogurt requires either full fat coconut milk or coconut cream, or a combination of the two, plus a few other ingredients to make it work. Also some recipes online for that.
HTH
Hi, I love your recipes. Especially the Asian inspired ones. We really don’t buy Chinese takeout anymore because of them.
I am a long time cook, and making yogurt in my InstaPot is intriguing. I’m finding the instructions a little spare. Between Step 1 and Step 2, does the milk come to a boil? Is the lid on or off? How long should it boil?
Maybe I’m just missing something. Thanks for any help. I’d love to try it, but I don’t want to waste 8 c. of milk.
Thanks for all the great recipes!
Kristl
Great questions! The lid should definitely be used and locked. The milk will come to a boil, and this can take up to 1 hour. The Instant Pot will beep, notifying you that it is done. You can double check that the milk has been boiled as it should reach 180 degrees F. Hope that helps!
Actually, I heat my milk using the saute setting and a digital thermometer to monitor it. It can be covered with any lid. It takes about 15 minutes to heat 1/2 gallon of milk to 185°(turn pot off at this pointl. … and about 10-15 mibutes to cool to 110° (monitoring with a digital thermometer)when starter is tempered and added to warm milk. Return pot to outter pot and reset for yogurt to your desired time of incubation. I cover with a kitchen towel and a glass lid.
I have used the saute-less setting, but I scorch some milk on the bottom of the pot.
Using the slow-cook setting might not do that. I haven’t tried.
I am disappointed with the “boil” setting on the Instant Pot, with a temperature range of 160-180°F. I don’t think that’s hot enough.
I absolutely love your recipes and use them all the time. I have two electric pressure cookers but don’t have an Instant Pot. My electric pressure cookers do not have a “Yogurt” setting so what can I put it on to make yogurt? My cooker has Pressure Cooker, Slow Cook, Brown, Steam and Rice.
Linda, this recipe has only been tested using the Instant Pot DUO60 6qt so I cannot say with certainty. As always, please use your best judgment when using an electric pressure cooker.
How do I do this with the Lux model without a yogurt setting?
Susie, this recipe has only been tested using the Instant Pot DUO60 6qt so I cannot say with certainty. However, there are many Instant Pot Lux yogurt recipes available online that may be more helpful. 🙂