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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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. 🙂