Why You’ll Love This Recipe

I love making yogurt in the Instant Pot because the appliance provides a convenient environment for incubation. Once I’ve prepared the milk and added the starter, most of the remaining process is hands-off.

I also like being able to control the flavor and consistency. I can incubate the yogurt longer when I want a tangier flavor, and I can strain it afterward when I want a thicker, Greek-style texture.

Another reason I make homemade yogurt is its versatility. I eat it for breakfast, add it to smoothies, use it in sauces and dressings, or substitute it for sour cream in many savory dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole milk
Plain yogurt with live and active cultures

Optional Add-Ins for Serving

Honey or maple syrup
Vanilla extract
Fresh berries
Fresh fruit
Granola
Jam or preserves
Chopped nuts

Directions

1. Clean the Instant Pot

I start with a thoroughly cleaned inner pot, lid, whisk, thermometer, and any utensils that will touch the milk or yogurt.

I make sure there isn’t any lingering savory food residue in the pot that could affect the flavor of my yogurt.

2. Heat the Milk

I pour the milk into the Instant Pot. Using the Yogurt program’s boil or pasteurize function, when available on my model, I heat the milk to approximately 180°F (82°C).

I check the temperature with a clean food thermometer rather than relying only on the program indicator.

3. Cool the Milk

Once the milk reaches the target temperature, I remove the inner pot and let the milk cool to approximately 110°F (43°C).

I stir it occasionally with a clean utensil to help it cool evenly. If a skin forms on top, I remove it.

4. Prepare the Starter

I place a small amount of the cooled milk in a clean bowl and whisk in the plain yogurt starter until smooth.

I use yogurt that contains live and active cultures because those cultures are what ferment my fresh batch.

5. Add the Starter

I gently whisk the starter mixture back into the remaining warm milk.

I avoid adding the starter while the milk is still too hot because excessive heat can damage the cultures needed for fermentation.

6. Incubate the Yogurt

I return the inner pot to the Instant Pot and select the Yogurt function.

I incubate the mixture at around 110°F (43°C), following my Instant Pot model’s yogurt-program instructions, for approximately 8–12 hours.

I avoid stirring or moving the yogurt unnecessarily while it incubates.

7. Check the Yogurt

After about 8 hours, I check the consistency and flavor. If I want a tangier yogurt, I continue incubating it for a few additional hours.

Once I’m satisfied with the flavor, I stop the incubation.

8. Chill

I transfer the yogurt to clean containers and refrigerate it promptly.

I chill it for at least 4 hours before stirring or serving. The yogurt usually becomes thicker as it cools.

9. Serve

Once chilled, I stir the yogurt gently until creamy.

I serve it plain or add honey, fruit, granola, vanilla, nuts, or jam.

Servings and Timing

The yield depends primarily on how much milk I use and whether I strain the finished yogurt. With ½ gallon (8 cups) of milk, I get roughly 8 cups of regular yogurt before straining.

Yield: approximately 8 cups
Servings: about 8
Prep time: 10 minutes
Heating and cooling time: approximately 1–2 hours
Incubation time: 8–12 hours
Chilling time: at least 4 hours
Total time: approximately 13–18 hours

Most of this time is inactive while my yogurt incubates and chills.

Variations

Vanilla Instant Pot Yogurt

I stir vanilla extract into my yogurt after fermentation and chilling. I add sweetener to taste rather than adding it before incubation.

Honey Yogurt

I drizzle honey into individual servings or stir it into the finished chilled yogurt. This gives me control over how sweet I want each serving.

Greek-Style Yogurt

I line a fine-mesh strainer with cheesecloth or a suitable clean straining cloth and place it over a bowl.

I strain my chilled yogurt in the refrigerator until it reaches the thickness I want. The longer I strain it, the thicker it becomes.

Fruit Yogurt

I stir fresh fruit, fruit purée, jam, or preserves into the finished yogurt after it has fermented and chilled.

I prefer adding fruit afterward so I can keep the fermentation process simple and consistent.

Low-Fat Yogurt

I can use lower-fat milk, although I expect the final yogurt to be less rich and potentially thinner than yogurt made with whole milk.

Storage/Reheating

I store homemade Instant Pot yogurt in clean, airtight containers in the refrigerator at 40°F (4°C) or colder. I generally aim to use it within about 1–2 weeks while the flavor and texture are at their best.

I always use a clean spoon when removing yogurt from the container. If I notice mold, an unpleasant or unusual odor, unexpected discoloration, or other clear signs of spoilage, I discard it.

I don’t reheat homemade yogurt because high temperatures can affect its texture and live cultures. I serve it chilled or allow my portion to sit briefly at room temperature before eating.

If I want to use some of my homemade yogurt as the starter for another batch, I reserve a clean portion before adding sweeteners, fruit, or other flavorings.

FAQs

What kind of milk should I use for Instant Pot yogurt?

I prefer whole dairy milk because it gives me a naturally rich and creamy yogurt. I can use lower-fat dairy milk, but the finished yogurt may be thinner. Different types of milk can require different yogurt-making methods, so I don’t automatically substitute plant-based milk using the same process.

How much yogurt starter do I need?

For ½ gallon, or 8 cups, of milk, I generally use about 2 tablespoons of plain yogurt containing live and active cultures. I don’t add excessive starter because more isn’t necessarily better for the final texture.

Why is my Instant Pot yogurt runny?

My yogurt can turn out thin if the starter cultures weren’t active, the milk was too hot when I added the starter, or the incubation conditions weren’t suitable. I also remember that freshly incubated yogurt firms up considerably after several hours in the refrigerator.

How long should I incubate Instant Pot yogurt?

I usually incubate it for about 8–12 hours. A shorter incubation generally gives me a milder yogurt, while a longer incubation produces a tangier flavor. I make sure my particular Instant Pot model maintains an appropriate yogurt-incubation temperature.

Can I make Greek yogurt in the Instant Pot?

Yes. I first prepare regular yogurt, chill it, and then strain it in the refrigerator. I let the whey drain until the yogurt reaches the thick, creamy consistency I want. Straining reduces the final volume, so I expect less Greek-style yogurt than the amount of regular yogurt I started with.

Conclusion

Instant Pot yogurt gives me a convenient way to turn milk and a small amount of starter into creamy homemade yogurt. The most important steps for me are heating the milk properly, cooling it before adding the live cultures, maintaining an appropriate incubation temperature, and chilling the finished yogurt thoroughly

Why You’ll Love This Recipe

Ingredients

Optional Add-Ins for Serving

Directions

1. Clean the Instant Pot

2. Heat the Milk

3. Cool the Milk

4. Prepare the Starter

5. Add the Starter

6. Incubate the Yogurt

7. Check the Yogurt

8. Chill

9. Serve

Servings and Timing

Variations

Vanilla Instant Pot Yogurt

Honey Yogurt

Greek-Style Yogurt

Fruit Yogurt

Low-Fat Yogurt

Storage/Reheating

FAQs

What kind of milk should I use for Instant Pot yogurt?

How much yogurt starter do I need?

Why is my Instant Pot yogurt runny?

How long should I incubate Instant Pot yogurt?

Can I make Greek yogurt in the Instant Pot?

Conclusion

Instant Pot Yogurt

Ingredients

Instructions

Notes

Nutrition