Instant Pot Yogurt

Make your own batch of yogurt at home with this easy Instant Pot recipe. Perfectly rich and creamy, this is so much better than store bought, just let your pressure cooker do all of the hard work.

📝 Ingredients

• 1/2 gallon whole milk
• 32 grams plain Greek yogurt with active bacterial cultures (or yogurt starter , 2 tablespoons & 1 teaspoon yogurt)

👨‍🍳 Instructions

1. 1Heat milk to 180 F – 200 F. Pour the milk into the Instant Pot’s insert and close the lid. Press the “Yogurt” button and then press “Adjust” until the display says “BOIL”. It will take about 30 minutes to bring the milk to 180 F. (this will kill all undesirable microorganisms) When done, the Instant Pot will beep and the display will say “YOGT”.
2. 2Note: If you want a little bit thicker yogurt, you can keep the lid closed for another 5 minutes.
3. 3Remove the lid, and check that the temperature is between 180 – 200 F.
4. 4Cool milk to 112 F – 115 F. Lift out the Instant Pot insert with the hot milk and place aside. Put a food thermometer in the milk and wait until it reaches 112 – 115 F. This can take about an hour.
5. 5Alternatively, you can place the insert with the hot milk in a bath of ice water and don’t forget to stir the milk as the bottom will cool quicker than the milk on top. Be careful to watch the thermometer closely because the temperature will drop in about 5 minutes. And again, make sure you stir the milk.
6. 6Note: If the temperature drops below 110 F, you will have to warm up the milk again in the Instant Pot. Press “Yogurt”, then “Adjust” and monitor until temperature is in the right range.
7. 7Temper the yogurt starter. Place the yogurt starter in a medium bowl, add about ½ cup of the warm milk. Whisk until smooth, then pour into the insert with warm milk and whisk until well combined.
8. 8Incubate the yogurt. Set the insert with yogurt milk mixture back in the Instant Pot and close the lid. Press the “Yogurt” button and adjust the time to 8:00 hours. Once the incubation time is over, the display will read “Yogt”.
9. 9Don’t move the Instant Pot too much, don’t open the lid to check the yogurt until at least 6 hours have passed.
10. 10Note: You can increase the time up to 12 hours if your like your yogurt tangier. (longer incubation time = tangier yogurt)
11. 11Check the yogurt. Open the lid carefully and check if the yogurt is set. (It is set if it doesn’t run if you tip the pot a little bit)
12. 12Chill the yogurt at room temperature. Remove the insert with the yogurt and place on a cooling rack on the counter to cool for a couple of hours.
13. 13Note: Placing it immediately in the refrigerator can thin your yogurt because of the drastic temperature change.
14. 14Chill the yogurt in the fridge. You can now place it in the refrigerator and chill it for at least 6 hours.
15. 15Store it in the refrigerator. Once the yogurt is chilled, you can transfer it to little jars and store it for up to 2 weeks in the refrigerator.