Making Instant Pot yogurt is SUPER SIMPLE. It may seem intimidating and time-consuming, but is seriously very easy to make and the only thing that takes time is incubating (which is just waiting). This yummy and delicious recipe has only 3 ingredients and once you taste this yogurt, you’ll never want to buy store-bought yogurt again.
I previously posted about Instant Pot yogurt, but since then I have learned some new tips and tricks that I wanted to update you on, and I filmed a video. If you’re like me, a visual tutorial is always helpful.
This recipe does not have any sweeteners added. If you prefer a sweeter yogurt, you can add a sweetener after processing. The benefit of not adding sweetener is that you can use the yogurt for a sour cream substitute, and some just prefer a less sweet taste (like me).
How to Eat Instant Pot Yogurt
- Sour cream substitute
- Breakfast parfait (add some granola, nuts & fruit, flax seeds, maple syrup or honey)
- Healthy snack
- Dips & salad dressing recipes
What Kind of Milk is Best to Use?
Let’s chat real quickly about all the “milk” options. I like to use organic milk, and when possible grass-fed. But this is not necessary, just what you prefer. Sometimes I use whole milk and other times just 2% or even 1 % milk can be used and all turn out creamy. I also hear goat milk works great too.
There are a lot of folks who like to use “Fairlife” milk because not only is it ultra-pasteurized, but it is also ultra-filtered which creates a product with a little more protein. Right now, I prefer to use organic when I can.
Whatever milk you do choose to use, make sure it is ULTRA-PASTEURIZED.
I know you can make yogurt from coconut and nut milk, but this recipe is for cow’s milk.milk
Instant Pot Yogurt Ingredients:
- 1/2 gallon of milk
- 2 Tablespoons starter yogurt (The “starter yogurt” is simply already made PLAIN Greek yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high-quality container of yogurt containing milk and live active cultures; nothing more. I like the FAGE brand Greek yogurt.
- 1-2 Tablespoon pure vanilla extract (optional)
This Instant Pot Yogurt makes approximately 5-6 cups of yogurt.
RECIPE CAN BE DOUBLED WITH GOOD RESULTS!
To Strain or Not to Strain Instant Pot Yogurt
If you like a thicker consistency (GREEK YOGURT), you’ll want to strain the yogurt. Unstrained yogurt will be runnier. It just depends on the texture you want. The longer you strain the thicker it gets.
In the video tutorial, the batch I made up I strained a long time and came it came out with a texture and taste of ricotta cheese. It was delicious and I kept the video, because I wanted you to be able to see the different textures that are possible.
The nut bag method is what I instructed previously, but it can be very messy and almost requires someone else to assist in pouring the yogurt into the bag.
I found this mesh yogurt strainer and I’m in love. It is so much easier and less messy! So if you can invest in one of these, it is well worth it.
If using coffee filters to strain the yogurt, you can find a video tutorial here, and a blog post about it here.
NOTE: If you are processing a full gallon of milk, you will have to strain it in two batches, unless you have a big strainer.
I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put them in a zip bag in the freezer.
Processing (Incubating) Instant Pot Yogurt
In order for the yogurt to ferment, you need to incubate it. You do this by setting it in a warm place for 8 to 24 hours undisturbed. The beauty of using the Instant Pot is that there is a pre-set timer just for making yogurt that allows the milk to maintain a constant temperature to allow the yogurt to ferment. The time can vary depending upon the size of the inoculation culture, temperature, lactose content of the milk, and/or the freshness (vitality) of the yogurt starter used.
****For those of you who have digestive issues, a few of my readers have left feedback regarding how long processing helps with the digestion of lactose.
Just an FYI for anyone, like myself, who has to deal with chronic digestive issues: Long fermented yogurt is particularly helpful. I cook mine for a full 24 hours. I was amused when I got my Instant Pot to find out that 24 hours is one of the default yogurt settings. When we got our two cats, the little girl kitten begged for yogurt so pitifully that I did some research. Cows milk isn’t good for kitties but guess what. Home made, long fermented yogurt is. Score!!!! She gets her tablespoon every morning without fail.
You might not need the Lactaid milk–the bacteria in yogurt digest the lactose and homemade yogurt that has been fermented for hours (the longer the better for lactose issues) has little lactose left. You might need to experiment to see how long you need to ferment it for your body to tolerate it. Good luck from another lactose-intolerant person.
Instant Pot Yogurt Items and Materials Needed:
- Instant Pot
- Staining Tools –Yogurt Strainer, coffee filters or Nut Milk Bag
- Digital Thermometer
- Small Bowl
- Whisk
- Glass jars for storing
- Instant Pot Glass Lid or Plate (optional)
Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”. I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.
Instant Pot Yogurt Instructions
1-Pour the cold milk into a COLD Instant Pot pan
Place the lid on the pot. YOU CAN USE THE INSTANT POT LID, A GLASS INSTANT POT LID, OR JUST A PLATE.
*****You want to make sure if you do use the Instant Pot lid, that it doesn’t have an aroma. You don’t want a yogurt that tastes like roasted chicken or curry!!!!!! If it does smell, just use a plate.
I like this glass lid that you can get for the Instant pot. It’s nice to help keep dishes warm when serving.
2-Press the Yogurt button on the Instant Pot Pressure Cooker and then click the “Adjust” button until the display says “boil”
When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”
*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.
3- Stir the milk and using a digital thermometer, check the temperature of the milk.
You are trying to get the temperature of the milk up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up really well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If it is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.
(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).
*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F°).
It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).
4-Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°
Set the pot on a cooling rack where air can circulate around it.
If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.
When the temperature reaches 110 degrees or less you are ready to add your yogurt starter.
5-Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well.
Pour this mixture back into the pot. If you want to add sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.
6-Place the pot back into the Instant Pot.
Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.
7- Push the Yogurt Button; the display will default to 8:00 or 24:00 hours. Click the “adjust” button to increase or decrease time if you prefer.
If you like a tarter yogurt, adjust the time anywhere from 10:00 – 24 hours. I usually set mine at 10 hours.
A few things to note:
- Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.
- The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.
- After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt-making around 8:00. That gives me time for heating and cooling. It works out wonderful.
8- Straining the Yogurt
When the yogurt has finished processing, and you want a thicker consistency, it’s time to strain in. There are several different methods that I show below.
Nut Bag Instructions
This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.
The other method of straining using a bowl strainer and coffee filters can be found here.
Mesh Strainer Instructions
Simply pour the yogurt into the strainer bowl. Let strain to your liking of thickness and texture. (Anywhere from 1-4 hours).
9- What do you do with the yellow liquid (whey)?
You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.
Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey leftover.
10-Storing Instant Pot Yogurt
Place the yogurt into single one-cup jars, or other glass containers
I like using these 2 cup glass jars with plastic lids.
These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc.)
You can also recycle these Oui yogurt glass jars. You can order little lids to fit these jars. LOVE THEM!
Or for a little better deal, you can order some jars and the lids for about the same price.
OR YOU CAN JUST STORE YOUR INSTANT POT YOGURT IN PINT-SIZE MASON JARS.
Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”. I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.
I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put them in a zip bag in the freezer.
How long does this yogurt stay good?
Your homemade yogurt is generally good for eating for up to 2 weeks when stored in the refrigerator.
If you ever want a little sweetness, you can add a smidgen of, honey or maple syrup.
For a nutritional breakfast or snack add:
- Frozen berries
- Nuts
- Flaked coconut
- Flax seeds
- Bananas
- Fruit preserves
Here are some other Instant Pot Recipes you may be interested in.
Instant Pot Chicken Philly: A Tender Delicious Sandwich
Instant Pot Greek Yogurt – Straining & Storing
Instant Pot Shredded
Chicken Taco Bowls
Instant Pot Applesauce – Simple & Yummy – No Sugar Needed
Jan Howell
Super Simple Instant Pot Yogurt | 3 Ingredients
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Making Instant Pot yogurt is SUPER SIMPLE. This yummy and delicious recipe has only 3 ingredients and once you taste this yogurt, you’ll never want to buy store-bought yogurt again.
- Prep Time10 min
- Cook Time8 min
- Total Time18 min
- Ready in8-24 hours
- Yield6 Servings
- Serving Size1 cup
Ingredients
- 1/2 gallon of milk
- 2 Tablespoons starter yogurt (The “starter yogurt” is simply already made PLAIN Greek yogurt. The yogurt that you use for the starter is very important. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more. I like the FAGE brand Greek yogurt.
- 1-2 Tablespoon pure vanilla extract (optional)
INSTUCTIONS
Pour the cold milk into a COLD Instant Pot pan
Place the lid on the pot. YOU CAN USE THE INSTANT POT LID, A GLASS INSTANT POT LID, OR JUST A PLATE.
*****You want to make sure if you do use the Instant Pot lid, that it doesn’t have an aroma. You don’t want a yogurt that tastes like roasted chicken or curry!!!!!! If it does smell, just use a plate. I like this glass lid that you can get for the Instant pot. It’s nice to help keep dishes warm when serving.
Press the Yogurt button on the Instant Pot Pressure Cooker and then click the “Adjust” button until the display says “boil”
When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”
*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.
Stir the milk and using a digital thermometer, check the temperature of the milk.
You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.
(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).
*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F°).
It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).
Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°
Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.
When the temperature reaches 110 degrees, you are ready to add your yogurt starter.
Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot
If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.
Place the pot back into the Instant Pot.
Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.
Push the Yogurt Button; the display will default to 8:00 or 24:00 hours. Click the “adjust” button to increase or decrease time if you prefer.
If you like a tarter yogurt, adjust the time anywhere from 10:00 – 24 hours. I usually set mine at 10 hours.
A few things to note:
Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.
The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.
After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt making around 8:00 p.m. That gives me time for heating and cooling. It works out wonderful.
When I wake up it is ready to strain. If you like a thinner consistency, you won’t need to strain it.
Pour the yogurt into a strainer or Nut Bag
Nut Bag Instructions
This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.
The other method of straining using a bowl strainer and coffee filters can be found here.
Mesh Strainer Instructions
Simply pour the yogurt into the strainer bowl. Let strain to your liking of thickness and texture. (Anywhere from 1-4 hours).
Place the yogurt into single one cup jars, or other glass containers
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
2 Comments
Do you know the nutritional facts for this recipe?
I’m sorry I don’t. I should be pretty simple, depending on what type of milk you use.