How to Make Instant pot Yogurt in Jars
Making instant pot yogurt in jars instead of straight in the stainless steel pot, is a game changer! This is a homemade swap that you can easily make that is healthier and cheaper than the store-bought yogurt. Now with this jar hack, it's even easier and you'll soon be wondering why you haven't made your own yogurt before today!
Equipment
- 8 quart instant pot
- 3 quart size mason jars
- Instant pot trivet
- Glass lid for the instant pot (optional) 6 qt. lid, 8 qt. lid
- Thermometer
Ingredients
- 12 cups whole milk
- 6 tablespoons plain yogurt with live active cultures this will be your yogurt culture
Instructions
- Pour the milk into the mason jars, dividing it evenly. Place the jars in the Instant Pot insert and add about 1 cup of water to the bottom of the pot (not in the jars).
- Select the ‘Saute’ function, press until the 'more' is selected. Heat the milk to 180°F, stirring occasionally with a clean spoon. Use a kitchen thermometer to monitor the temperature.
- Once the milk reaches 180°F, turn off the Instant Pot and carefully remove the jars. Let them cool to about 110°F. You want to be sure you allow it to cool to this temperature before adding the culture. Occasionally stir and monitor the temperature. you will notice a bit of film developing on top of the milk. This is fine, just stir it back in each time you check the temperature of the milk.
- In each of the jars add the correct amount of starter culture for the amount of milk in the jar. For a quart size jar, you will mix 2 tablespoons of plain yogurt into the milk. Do this for each jar. Stir until incorporated. (if using different size jars see notes)
- Place the jars back into the inner pot, making sure you have a least 1 cup of water at the bottom under the trivet.
- Close the instant pot lid (it doesn’t need to be sealed), and select the ‘Yogurt’ setting. Set the incubation time for 8-10 hours, depending on how tangy you like your yogurt. I have gone as long as 20 hours, but it does get more tangy the longer you leave it incubating.
- Once the incubation is complete, carefully remove the jars from the instant pot. You will notice a bit of liquid on the top, this is the whey, you do not have to strain this. It is extremely good for you. You can strain it for greek yogurt, but save the whey for other uses.
- Cover the jars with lids and refrigerate for at least 4 hours to allow the yogurt to set fully.
- After the yogurt has set, enjoy plain or with your favorite mix-ins like honey, fresh berries, or granola!
Notes
Here is a breakdown for some different ratios:
1 1/2 teaspoons of yogurt culture per 1 cup of milk.
1 Tablespoons for 2 cups of milk
2 Tablespoons for 4 cups of milk (1 quart)
If this was your first time making yogurt, you had to buy a yogurt culture. From now on, you won't have to buy it again, unless you forget to save some from your previous batch. Be sure to save enough yogurt from this batch for next time. I have saved some in the freezer if I don't plan to make more yogurt right away after finishing the current batch. It can last in the freeze for a few months. I allow it to thaw in the fridge before using.
Tips for the Best Homemade Yogurt
Use high-quality milk – Whole milk makes the creamiest yogurt, but 2% also works well. Choose a good starter yogurt – Look for plain yogurt with multiple live active cultures for the best results.
Longer incubation = tangier yogurt – If you prefer a milder taste, incubate for 8 hours; for a stronger tang, go for 10 hours or longer.
Strain for Greek-style yogurt – Use a cheesecloth or fine-mesh strainer to remove excess whey and make thicker yogurt.
Sweeten after incubation – Add honey, maple syrup, or vanilla extract after chilling to avoid interfering with fermentation.