Instant Pot Yogurt Recipe (Greek or Regular)
Making yogurt at home might seem tricky, but with the Instant Pot, it’s a breeze! Whether you enjoy yogurt for breakfast, in smoothies, or as a snack, this homemade version is creamier, fresher, and so simple to whip up!
Servings: 10 Servings
Calories: 115kcal
Ingredients
- ½ Gallon Milk Whole Milk
- 2 tablespoon Plain Yogurt
Instructions
- Before we start, make sure the insert and tools (spoons, whisks) are clean and dry to avoid unwanted bacteria.
- Pour the milk into the Instant Pot. Press "Yogurt," then "Adjust" until "Boil" appears. This heats the milk to 180°F to kill bacteria.
- Once the Instant Pot beeps, use a thermometer to ensure the milk is at 180°F. If not, use "Sauté" and whisk until it reaches the correct temperature.
- Remove the insert and let the milk cool to 110°F, either naturally or quickly by placing the insert into an ice bath.
- Whisk 2 tablespoons of plain yogurt with live cultures into the cooled milk. Make sure to whisk the yogurt into the yogurt really well.
- Place the insert back into the Instant Pot, press "Yogurt," and set the time for 8–12 hours, depending on how tangy you want it.
- Once the yogurt is done, transfer the yogurt to containers and refrigerate for at least 4 hours to set.
Notes
- Make sure the yogurt that you are picking has ACTIVE and LIVE probiotics in it. You'll want a plain yogurt, no fruit or sugar added.
- Use your favorite milk. I like to use grass-fed milk but use whatever kind of whole milk you would like.
Nutrition
Calories: 115kcal | Carbohydrates: 9g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 73mg | Potassium: 288mg | Sugar: 9g | Vitamin A: 307IU | Calcium: 236mg | Iron: 0.002mg