Instant Pot Yogurt

Why You Should Make Yogurt in the Instant Pot

First of all, why bother making yogurt in the Instant Pot when you can just grab a container from the store? It's a valid question! Besides the fact that homemade always the way to go, in my opinion, here are some other great reasons!

• You control the ingredients. No more added sugars, preservatives, or unnecessary thickeners. You decide what goes into your yogurt, no one else.
• Save money. A half gallon of milk costs less than buying multiple tubs of yogurt, so it’s economical in the long run.
• Customize the flavor. Whether you like your yogurt thick and tangy or mild and creamy, you can make it just the way you prefer.
• Less waste. Make the exact amount you need and no need to worry about those little yogurt cups ending up in the trash.

Plus, the Instant Pot takes the guesswork out of the process by keeping a consistent temperature for culturing yogurt.

Ingredients to Gather

• Milk. Whole milk works best for a creamy texture, but you can use 2% or even skim milk if you prefer. I love using grass-fed whole milk in all of my baked goods and it's really all I buy these days.
• Plain yogurt. It must have live, active cultures. Just like in a sourdough starter, the yogurt acts as the “starter” to get your yogurt going.

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

How To Make Instant Pot Yogurt

One thing to note before we begin, make sure the insert and any tools you’re using (spoons, whisks) are clean and dry. You don't want any rouge bacteria ending up in your yogurt.

Step 1: Pour a half gallon of milk into the Instant Pot. Press the "Yogurt" button, then press "Adjust" until the display reads "Boil." This step heats the milk to 180°F, which kills any unwanted bacteria.

Step 2: Once the Instant Pot beeps, use a thermometer to check the temperature. When I made the yogurt the first time, it didn't come to temperature fully. Hit "sauté mode" and keep cooking until it reaches 180°F.

Step 3: Remove the insert and let the milk cool to about 110°F. I like to grab a really big bowl, fill it with ice, and then put the insert into the cold ice bath. This helps cool the milk down quickly.

Step 4: Whisk 2 tablespoons of your plain yogurt with live cultures into the cooled milk. Make sure to stir well so the yogurt is distributed throughout the entire Instant Pot.

Step 5: Return the insert to the Instant Pot. Press the "Yogurt" button again, and set the time for 8–12 hours, depending on how tangy you like your yogurt. The longer it incubates, the tangier it gets.

Step 6: Once the time is up, transfer the yogurt to jars or a large container, cover, and refrigerate for at least 4 hours to set.

What is Incubation?

Incubating yogurt in the Instant Pot means maintaining the milk and yogurt starter mixture at a consistent, warm temperature to allow the live cultures to ferment and thicken the milk into yogurt.

During this incubation period, usually 8 to 12 hours, the Instant Pot keeps the mixture at an ideal temperature of around 110°F. This temperature helps the good bacteria in the yogurt starter to grow, which turns the milk's natural sugars into lactic acid, giving yogurt its tangy flavor and creamy texture.

How Do You Know When the Yogurt is Done?

When your yogurt has finished incubating, it should be thick and creamy. You’ll know it’s done if it pulls away from the side of the pot and has a smooth, custard-like texture.

How To Flavor the Yogurt

Flavoring your Instant Pot yogurt is super easy, and the best part is you can customize it exactly the way you like! Once your yogurt is done and chilled, you can start mixing in all kinds of goodies.

For a classic flavor, stir in a bit of vanilla extract or a touch of honey. If you’re craving something fruity, mash up fresh berries, or mix in your favorite fruit preserves. For an extra treat, try adding a swirl of Nutella or a spoonful of peanut butter (trust me, it's delicious!). You can also play around with spices. I love adding cinnamon or pumpkin pie spice during the Fall for warm, cozy flavors.

Keep in mind, the key is to flavor your yogurt after it's made, so the live cultures work their magic without interference.

How To Make Instant Pot Greek Yogurt

To make Greek yogurt from Instant Pot yogurt, you'll need to strain the regular yogurt to remove excess liquid (called the whey), which thickens it and gives it that creamy, rich texture.

1. Line a strainer. Place a fine-mesh strainer or colander over a large bowl and line it with a few layers of cheesecloth, a nut milk bag, coffee filters, or a clean kitchen towel.
2. Pour the yogurt. Carefully pour your Instant Pot yogurt into the lined strainer.
3. Strain the yogurt. Let the yogurt strain for 2 to 4 hours, depending on how thick you want your Greek yogurt. The longer it strains, the thicker it will become.
4. Check the thickness. Once the yogurt is thick enough, transfer it to a storage container and refrigerate.

Storage Info

Homemade yogurt should be stored in airtight containers in the fridge. It will keep fresh for up to two weeks. Just be sure to save a little of this batch to use as a starter for your next round of yogurt-making!

Yes, you can freeze yogurt, but keep in mind that the texture might change slightly when thawed. It won’t be as smooth, but it’s still perfect for adding to smoothies or using in baking.

I recommend freezing the yogurt in small portions (like in ice cube trays), so you can defrost only what you need.

Troubleshooting Instant Pot Yogurt

If your yogurt didn’t turn out quite right, here are some common issues and fixes:

• Yogurt is runny. This could happen if the milk didn’t heat to the proper temperature initially. Next time, double-check the temperature during the boiling stage. You can also strain the yogurt to thicken it.
• Yogurt didn’t set. Make sure you used yogurt with live active cultures as your starter. Also, make sure your milk cooled to the right temperature before adding the starter, as hot milk can kill the cultures. You'll want to mix the yogurt into the milk really well too, otherwise the culture won't be distributed throughout the yogurt well enough.
• Yogurt is too sour. Incubating the yogurt for too long will give the yogurt a really tangy flavor. Next time, try reducing the incubation time by an hour or two.
• Yogurt is grainy. This could happen if the milk was cooled too much before adding the starter or whisked too vigorously. Try to keep the stirring gentle.

Frequently Asked Questions

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