Making silky-smooth homemade yogurt has never been easier than with your Instant Pot. This 10-hour process requires just 5 minutes of hands-on prep time, resulting in creamy, protein-rich yogurt that’s both nutritious and versatile.
With 8 grams of protein per serving and packed with essential nutrients like calcium and potassium, this DIY yogurt lets you control the ingredients while saving money. Perfect for breakfast parfaits, smoothies, or as a wholesome snack, this recipe delivers restaurant-quality results right in your kitchen.
Ingredients
- Milk (1 gallon): Use whole or 2% milk for best results and creamier texture
- Active Yogurt (1/4 cup): Choose plain yogurt with live cultures for successful fermentation
Instructions
- Prepare Instant Pot: Thoroughly clean your 6-8 quart Instant Pot or sterilize using 2 cups water on high pressure for 3 minutes
- Initial Heating: Pour milk, cover with lid, press “yogurt” button and adjust to “BOIL” setting
- Temperature Check: Verify milk reaches 180-200°F using a thermometer
- Cooling Phase: Let milk cool to 110-115°F (1-2 hours naturally, or 10-15 minutes in ice bath)
- Starter Addition: Mix yogurt starter with a small portion of warm milk, then whisk into the main pot
- Fermentation: Set yogurt timer for 8-12 hours (shorter time for mild taste, longer for tangier results)
- Consistency Check: Yogurt should jiggle slightly like jello when ready
- Final Setting: Refrigerate for at least 4 hours or overnight to achieve perfect thickness
- Storage: Keep in sealed containers and enjoy within 10 days
Milk Selection & Temperature Tips
The type of milk you choose makes a big difference! Whole milk creates the creamiest, richest yogurt, while 2% makes a lighter version. Ultra-filtered milk works great too – it makes super thick, protein-rich yogurt.
The key to perfect yogurt is hitting those temperature marks: 180°F makes the proteins work their magic for thick yogurt, and 110°F is just right for the friendly bacteria to grow and do their job.
Yogurt Starter Know-How
For your starter culture, grab a plain yogurt with “live active cultures” listed on the label. Some great brands are Fage, Chobani, or Oikos. Just skip any flavored varieties – the plain ones work best! Pro tip: once you make your first batch, save a little to start your next one. Your very own yogurt can be the starter for up to 3 more batches.
Serving Ideas
Your homemade yogurt shines in so many ways! Mix in fresh berries, a drizzle of honey, or a sprinkle of granola for breakfast. Make a cooling cucumber-yogurt dip, or use it in smoothies. For extra thick, Greek-style yogurt, strain it through cheesecloth for 2-4 hours in the fridge. The longer you strain, the thicker it gets!
Storage Tips
Your yogurt will stay fresh for up to 10 days in the fridge. Keep it in clean glass jars or containers with tight-fitting lids. A little liquid on top is totally normal – just stir it back in! If you see any pink or odd colors, that means it’s time to say goodbye to that batch. The fresher your milk when you start, the longer your yogurt will last.
Instant Pot Yogurt
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 gallon milk
- 1/4 cup yogurt with active cultures or yogurt starter
Instructions
- Before starting, clean your 6 or 8 Quart Instant Pot really well with soap and water, or sterilize it by adding 2 cups of cold water, closing the lid and sealing the vent, and setting it to high pressure for 3 minutes, with a natural release.
- Heat milk to 180-200 degrees. Add milk to the instant pot and place the lid on it (it doesn’t matter if the vent is sealed or not). Press the “yogurt” button and then press “adjust” until the screen says “BOIL”.
- When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F.
- Allow milk to cool to down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Spoon off any milk skin that has formed on top.
- Add Yogurt Starter. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.
- Set Yogurt Timer: Place the inner pot back in the instant pot and secure the lid. Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours.
- When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello.
- Refrigerate. Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving.
- Store in containers in the fridge and enjoy within 10 days.
