Instant Pot Thick & Creamy Yogurt
Prep Time
10 mins
Cook Time
8 hrs
Scalding Milk
30 mins
Total Time
8 hrs 10 mins
 

This is seriously the best yogurt ever. There are only TWO ingredients, THREE if you want to add a little vanilla flavoring.

Course: Breakfast, Dessert, Snack
Keyword: Instant Pot, yogurt
Servings: 5 cups
Author: Jan
Ingredients
  • 1/2 gallon of milk I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too.
  • 2 Tablespoons starter yogurt The “starter yogurt” is simply already made 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.
  • 1/2 - 1 Tablespoon pure vanilla extract optional
Instructions
  1. Pour the cold milk into a COLD Instant Pot pan

    Place the lid on the pot.

  2. Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil"
  3. 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.

  4. 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).

  5. 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

  6. 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.

  7. Place the cooking pot back into the Instant Pot.

    If you had it in the sink with water, make sure you dry off the pot before placing it back in the Instant Pot.

  8. Push the Yogurt Button, the display will show 8:00

    (This is 8 hours). If you prefer a tarter yogurt, adjust the time to 10:00 hours. I usually set mine at 9 or 10. Yogurt can be processed up to 24 hours. Longer processing is shown to be easier for those with lactose intolerance to digest. 

    Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. Make sure you get it to the right time setting

    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.

  9. Pour the yogurt into a strainer or Nut Bag

    I like to use a nut milk bag. You can just use a metal mesh strainer if you like. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

  10. 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 left over.

  11. 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).

Recipe Notes

What you will need:

We use this yogurt in place of sour cream too. It makes a great chip dip as well.