Easily make a homemade yogurt in your instant pot with only two ingredients! Not only is this a cheaper alternative to store bought yogurt, but it is also healthier! If you have a yogurt lover in your house, this is a MUST to put on your to-do list!
Is it worth it to make yogurt in an Instant Pot?
This totally depends on your goals and what season of life you are in right now. Honestly, it is not very much effort, for a great reward.
Not only is it much cheaper than buying store bout yogurt. It is so much healthier too! You get to control all the variables of your yogurt. What type of milk you use, what flavor, how it is sweetened, etc. You can even decided how long it incubates which will control how sour it is but will also begin to break down the lactose which is perfect for those who might be sensitive to lactose or dairy.
Instant pot homemade yogurt is FULL of gut healthy probiotics! There are so many benefits to consuming probiotics regularly in your diet.
How to make yogurt in my instant pot:
Making yogurt in an Instant Pot is a pretty straightforward process that only requires a few simple steps.
Find a printable recipe card at the end of this post!
Ingredients:
- 8 cups of milk (whole milk works best for thicker yogurt)
- 1/2 cup of plain yogurt with live active cultures (like plain chobani)
Equipment:
- Instant Pot
- Food thermometer
- Whisk or spoon
- Glass jars or containers for storing yogurt
Instructions:
Prepare Your Instant Pot:
Make sure your Instant Pot is clean and ready to use. You don’t want any bacteria that might compete with the good bacteria in the yogurt.
Heat the Milk:
Pour the milk into the instant pot and select sauté. You will want to whisk periodically to prevent burning. Allow the milk to heat up until it reaches a temperature of around 180°F. This helps to kill any unwanted bacteria. Be sure not to allow the milk to boil.
Cool the Milk:
As soon as the the milk has reached the desired temperature, carefully remove the inner pot from the Instant Pot and allow it to cool until it has reached a temperature of about 110°F.
Add Starter Culture:
Once the milk reaches 110°F, whisk in the 1/2 cup of plain yogurt into the cooled milk until it is thoroughly incorporated.
Incubate the Yogurt:
Place the inner pot back into the Instant Pot. Close the lid without the sealing ring, or use an instant pot glass lid. Check the lids you already own, one of my lids from a regular stove pot fits perfectly!
Select the “Yogurt” function and set the time to the desired incubation period. Generally, 8-12 hours is recommended for incubation, depending on your desired yogurt thickness and tanginess.
Check for Doneness:
After the incubation period, check the yogurt. It should have thickened and set. The longer you incubate, the thicker and tangier the yogurt will become.
Refrigerate and Chill:
Carefully remove the inner pot from the Instant Pot and place it in the refrigerator to chill. I typically let it chill for about 8 hours or overnight.
Transfer and Store:
Once the yogurt is fully chilled, transfer it to glass jars or containers for storage. Save about 1/2 cup of yogurt to use in your next batch of homemade yogurt! Flavor and sweeten your yogurt using a variety of ingredients.
What else do I need to know?
Why isn’t my instant pot yogurt smooth?
Try a few stirs with a whisk. This should help smooth it out.
How long will my instant pot yogurt last?
Typically, two weeks is a safe time period for consuming plain homemade yogurt.
Why didn’t my instant pot yogurt thicken?
There are a variety of factors. It could be that you didn’t use a yogurt with live cultures. It’s important to make sure you heated sand cooled to correct temperatures. You also might need to lengthen your incubation time if you didn’t incubate for at least 8 hours.
Can I sweeten or flavor the yogurt before incubation?
It’s best to sweeten or flavor the yogurt after incubation and chilling to avoid interfering with the fermentation process.
Why is my instant pot yogurt sour?
Plain yogurt is sour in nature. However, the longer it incubates, the more sour it will become. Try a shorter incubation time and then use natural sweeteners like honey or dates to make the final product less sour.
What type of milk is best for making yogurt in an instant pot?
We prefer to use whole milk. Whole milk tends to produce creamier yogurt, but you can use 2% or even skim milk if you prefer.
Can I reuse some of my homemade yogurt as a starter for the next batch?
Yes, you can use some of your homemade yogurt as a starter for the next batch. You can even freeze it to use for later, but it might be necessary to use double the amount since it will not be as potent after it has been frozen for a while.
Do I need a special type of yogurt starter?
You certainly can by a packet of yogurt starter culture, but you don’t need to! You can use store-bought plain yogurt with live active cultures as a starter for your homemade yogurt. Look for yogurt with “live and active cultures” listed in the ingredients.
Can I use flavored yogurt as a starter?
It’s best to use plain, unflavored yogurt as a starter to ensure consistent results. Flavored yogurts may contain additives or flavorings that could affect the fermentation process.
What is the liquid on the top of my yogurt?
This is whey. Whey is extremely healthy. I mix it back into my yogurt. If you choose to strain it off find another way to use the whey so you don’t waste the good nutrients.
Can I make Greek yogurt in an Instant Pot?
Yes, you can make Greek yogurt by straining the yogurt after incubation to remove the excess whey. This will result in a thicker, creamier yogurt. Don’t throw away the whey, this liquid is full of probiotics.
My favorite ways to use homemade yogurt:
Homemade Yogurt Drink for Kids
YoYo Pops (Yogurt popsicles)
Yogurt parfait
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Homemade Instant Pot Yogurt
Equipment
- Instant Pot
- Food thermometer
- Whisk or spoon
- Glass jars or containers for storing yogurt
Ingredients
- 8 cups of milk whole milk works best for thicker yogurt
- 1/2 cup of plain yogurt with live active cultures like plain chobani
Instructions
- Prepare Your Instant Pot: Make sure your Instant Pot is clean and ready to use. You don't want any bacteria that might compete with the good bacteria in the yogurt.
- Heat the Milk: Pour the milk into the instant pot and select sauté. You will want to whisk periodically to prevent burning. Allow the milk to heat up until it reaches a temperature of around 180°F. This helps to kill any unwanted bacteria. Be sure not to allow the milk to boil.
- Cool the Milk: As soon as the the milk has reached the desired temperature, carefully remove the inner pot from the Instant Pot and allow it to cool until it has reached a temperature of about 110°F.
- Add Starter Culture: Once the milk reaches 110°F, whisk in the 1/2 cup of plain yogurt into the cooled milk until it is thoroughly incorporated.
- Incubate the Yogurt: Place the inner pot back into the Instant Pot. Close the lid without the sealing ring, or use an instant pot glass lid. Check the lids you already own, one of my lids from a regular stove pot fits perfectly! Select the "Yogurt" function and set the time to the desired incubation period. Generally, 8-12 hours is recommended for incubation, depending on your desired yogurt thickness and tanginess.
- Check for Doneness: After the incubation period, check the yogurt. It should have thickened and set. The longer you incubate, the thicker and tangier the yogurt will become.
- Refrigerate and Chill: Carefully remove the inner pot from the Instant Pot and place it in the refrigerator to chill. I typically let it chill for about 8 hours or overnight.
- Transfer and Store: Once the yogurt is fully chilled, transfer it to glass jars or containers for storage. Save about 1/2 cup of yogurt to use in your next batch of homemade yogurt! Flavor and sweeten your yogurt using a variety of ingredients
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Thanks so much! Glad you found the information helpful!