Instant Pot Yogurt Recipe
Make creamy, delicious homemade yogurt with just 2 ingredients using your Instant Pot. This foolproof method yields thick, tangy yogurt that's more affordable than store-bought and can be customized to your preferred consistency.
Ingredients
- ½ gallon 8 cups milk (whole, 2%, 1%, or skim)
- 2 tablespoons plain yogurt with active cultures must contain Lactobacillus bulgaricus or Streptococcus thermophilus
Instructions
- Clean and sterilize your Instant Pot insert
- Pour milk into Instant Pot insert
- Close lid and press 'Yogurt' button, then 'Adjust' until display shows 'BOIL'
- When boiling cycle completes, check temperature (should be 180-200°F)
- Remove insert and cool milk to 110-115°F (1-2 hours or 10-15 minutes in ice bath)
- Remove skin from top of milk
- Whisk yogurt starter with 1 cup of warm milk in separate bowl
- Pour mixture back into pot and whisk gently
- Return insert to Instant Pot
- Press 'Yogurt' button and set time (8-12 hours)
- Once complete, refrigerate for minimum 4 hours
- Whisk before serving
Notes
- For Greek-style yogurt, strain through cheesecloth for 2-6 hours after chilling
- Save 2 tablespoons of your homemade yogurt to use as a starter for next batch
- Higher-fat milk produces thicker yogurt
- If using skim milk, add 1 extra tablespoon of starter per quart
- Keep starter yogurt at room temperature for 30 minutes before using
- Do not disturb the pot during incubation
- Yogurt will thicken further upon chilling
- Store in an airtight container for up to 10 days
- Natural separation is normal; simply stir before serving