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This Is The Easiest Way To Make Delicious Homemade Yogurt

How To Make Homemade Yogurt - homemade yogurt in a glass, topped with granola and fresh berries, with sliced fresh peach and fresh blackberries nearby

Make Healthy Homemade Yogurt In Your Instant Pot

Making homemade yogurt is a topic I’ve covered here on my blog in the past (see the link below for more on that!) But even though I’d already proved I could do it, it wasn’t something I did regularly. The crockpot method wasn’t necessarily difficult, but it was a bit of a production and tended to take over my kitchen.

Related: Foolproof Crockpot Greek Yogurt

So my interest was immediately piqued when I first learned you could make homemade yogurt in the Instant Pot. The Instant Pot is one of the most versatile small kitchen appliances money can buy, in my opinion, and I’m still discovering new and exciting ways to use mine!

How To Make Homemade Yogurt - drizzling honey onto a glass of homemade yogurt topped with granola and fresh berries

One of the best things about making yogurt with this method is that you can do every step each step in your Instant Pot, which saves a lot of countertop space and means fewer dishes to wash afterward. If you’re interested in making your own healthy homemade yogurt and want to keep the effort and mess to a minimum, give this method a try! I think you’ll like this DIY yogurt as much as I do! :-)

Related: How to Make Coconut Milk Yogurt

How To Make Homemade Yogurt - carton of whole milk and a jar of high-end yogurt for a starter

How To Make Easy Instant Pot Yogurt

Ingredients:

  • 1/2 gallon organic whole milk
  • 2 Tbsp plain yogurt*
How To Make Homemade Yogurt - label on starter yogurt that says live active cultures

Note: It may seem odd to use yogurt to make more yogurt, but starting with active bacterial cultures is the easiest way to make more of them! The yogurt you use will affect the taste and texture of your finished yogurt, so it’s worth it to spend a bit more on a high-quality yogurt for this project.

How To Make Homemade Yogurt - instant pot, silicone spatula, measuring spoons, measuring cup, wire instant pot rack

Supplies:

Directions:

Step 1 – Prep Your Tools

It’s important to start your yogurt-making process with clean and sterilized equipment to keep unhealthy bacteria out of your finished product. Luckily, there’s a super quick and easy way to do it right in your Instant Pot!

Place the metal trivet into the bottom of your Instant Pot, then place your glass measuring cup, tablespoon, and spatula on the trivet. Add 2 cups of water to the pot, select Manual or Pressure Cook, then cook on high pressure for 3 minutes. Allow the pressure to release naturally for 5 minutes, then hit the quick release and transfer your supplies to a clean work surface.

(Isn’t that a nifty trick? I have a sneaking suspicion we’re just scratching the surface here of the potential cleaning/sterilizing power of the Instant Pot! But that’s a post for another day.) ;-)

How To Make Homemade Yogurt - pouring whole milk into instant pot; setting instant pot to

Step 2 – Heat The Milk

Pour 1/2 gallon of organic whole milk into your Instant Pot. Press the “Yogurt” button, then the “Adjust” button. The display should read “boil.”

Let the milk sit in the pot for about 40 minutes until your Instant Pot beeps. The display will change from “boil” to “yogt.” Check the temperature of your milk at this point – it should be 180°F.

How To Make Homemade Yogurt - setting instant pot to cook for 25 minutes; taking temperature of the yogurt mixture

(If it isn’t quite up to temperature yet, no need to fret! Simply replace the lid and hit the “Slow Cook” button. Continue checking the temperature of the milk every 5-10 minutes until it reaches 180°F.)

How To Make Homemade Yogurt - instant pot liner pot in a bowl of ice and water while a woman stirs the yogurt and takes a temp on it

Step 2 – Cool The Milk

Now you need to cool the milk back down, which you can do in a couple different ways. The first method is to simply leave the inner pot out on your countertop until the milk cools to 110°F.

But if you’re impatient like me, you can speed things up a bit by placing the inner pot in a large bowl of ice water. Stir the milk and keep checking the temperature until it reaches 110°F.

(Some of the milk may be stuck to the sides or bottom of the pot at this point, and that’s okay! Just leave it where it is rather than trying to scrape it off or mix it in to the rest of the milk.)

How To Make Homemade Yogurt - adding the starter yogurt to a measuring cup of milk; pouring the milk and starter into the instant pot

Step 3 – Add The Yogurt

Scoop 1/2 cup of the warm milk into your glass measuring cup, then add 2 tablespoons of high-quality plain yogurt. Stir the mixture gently with your silicone spatula until well-mixed, then pour it back into the Instant Pot with the rest of the milk.

How To Make Homemade Yogurt - instant pot on

Step 4 – Incubate!

Replace the lid on your Instant Pot, then press the “Yogurt” button. Set the timer for 8 hours. Be careful not to move or touch the pot at all while it’s working! Just set it and walk away. ;-)

When the 8 hours is up, give the yogurt a taste. If you like it, then it’s done! If it’s not quite as tangy as you’d like, incubate it for a few more hours (up to 12 hours in total.)

How To Make Homemade Yogurt - dipping a spoonful of thick yogurt out of the instant pot

Step 5 – Finish Up

Place your finished yogurt in your fridge for a few hours to help it set up. If your yogurt is a bit thinner than you’d like, use cheesecloth to strain some of the moisture out. (This will give you more of a greek-style yogurt – yum!)

Use your homemade Instant Pot yogurt in your favorite recipes, or top it with fruit and granola for a delicious breakfast or snack. Or you can make one of my favorite snacks: frozen yogurt dots!

How To Make Homemade Yogurt - spoonful of yogurt with fresh diced peach

If you’re mystified by all this talk of Instant Pots, or are new to pressure cooking in general, I have plenty of Instant Pot posts that can help you get better acquainted with the wonderful world of electric pressure cooking!

Instant Pot Yogurt

Easy Instant Pot Yogurt Recipe

Jill Nystul
Follow these steps to make your own delicious homemade yogurt with minimal effort and mess.
4 from 5 votes
Prep Time 10 minutes
Cook Time 10 hours 40 minutes
Total Time 10 hours 50 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 196 kcal

Ingredients
  

  • 1/2 gallon organic whole milk
  • 2 Tbsp plain yogurt

Instructions
 

Step 1 – Sterilize Your Tools

  • Place the metal trivet into the bottom of your Instant Pot, then place a glass measuring cup, tablespoon, and spatula on the trivet. Add 2 cups of water and pressure cook on high pressure for 3 minutes, then allow the pressure to release naturally for 5 minutes before turning the quick release handle.

Step 2 – Heat The Milk

  • Pour 1/2 gallon of organic whole milk into your Instant Pot, then select Yogurt and press the “Adjust” button. The display should read “boil.”
  • Let the milk sit in the pot for about 40 minutes until your Instant Pot beeps and the display changes from “boil” to “yogt.” The temperature of your milk should read 180°F.
  • If it isn’t quite up to temperature, replace the lid, select Slow Cook, then check the temperature every 5-10 minutes until it reaches 180°F.

Step 3 – Cool The Milk

  • Cool the milk to 110°F, either by letting it sit on your countertop or with the aid of an ice bath.
  • (If some of the milk is stuck to the sides or bottom of the pot, just leave it where it is rather than trying to mix it in to the rest of the milk.)

Step 4 – Add The Yogurt

  • Scoop 1/2 cup of the warm milk into your glass measuring cup and add 2 tablespoons of high-quality plain yogurt. Stir well, then pour it all back into the Instant Pot.

Step 5 – Incubate & Finish

  • Replace the lid on your Instant Pot, select Yogurt, then set the timer for 8 hours.
  • When the 8 hours is up, taste the yogurt. If it’s not quite as tangy as you’d like it to be, incubate it for a few more hours (up to 12 hours in total). If it's too thin, strain some of the liquid out using cheesecloth.
  • Transfer the finished yogurt to an airtight container and refrigerate.

Notes

It may seem odd to use yogurt to make more yogurt, but starting with active bacterial cultures is the easiest way to make more of them! The yogurt you use will affect the taste and texture of your finished yogurt, so it’s worth it to spend a bit more on a high-quality yogurt for this project.

Nutrition

Calories: 196kcalCarbohydrates: 15gProtein: 10gFat: 10gSaturated Fat: 6gCholesterol: 32mgSodium: 138mgPotassium: 426mgSugar: 16gVitamin A: 510IUCalcium: 365mgIron: 0.1mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • If you can’t do dairy and/or if you’re vegan, you can make plant-based yogurt in the Instant Pot as well. You just need 1 cup of cashews, 1 cup water, 1 Tablespoon plant-based yogurt (the kind that has the good probiotics in it I usually use Kitehill Greek Style Plant Based Yogurt.) Just blend the cashews, water and salt in a high speed blender until very smooth. Add the 1 Tablespoon yogurt and mix really well. Pour the mixture into Mason jars. Put the Mason jars directly into the Instant Pot (Do not add any water to the pot.) Place a glass lid on the Instant Pot. (You will not be pressure cooking so no need to use the lid that came with the pot. You just want to have a lid over the pot to keep the contents at a constant temperature. It isn’t necessary to pasteurize plant-based milk.)  
    Choose Ferment setting for 14 hours at High temperature.  At the end of the 14 hours, pop lids on the jar(s) and stick them in the fridge. Now you have unsweetened plant based yogurt. You can add just a bit of maple syrup and a few drops of vanilla to sweeten it up after it’s done fermenting. So good!

  • I have a very simple way to make yoghurt in my instant pot. In a one quart pyrex measuring cup, pour in 32 oz room temperature milk (I use soy milk) and stir in 2 tablespoons active culture starter yoghurt thoroughly. Place cup in microwave for 75 seconds. Restir and pour evenly into 5 mason jars that fit in the instant pot. I use 4- 12 oz jars and one 8 oz jar without lids. Place jars into instant pot with no water or trivet needed. This whole process takes about 5 minutes. Seal and press yoghurt button and set for 14 hours. It’s perfect every time and you have 5 individual servings. I do this in the evening and it’s ready in the morning. Chill until cool and just add your favorite sweetener, fruit, walnuts and even a tablespoon of crunchy cereal for a nice texture.

  • Add about a half cup of powdered milk to the whole milk and yogurt mixture before putting it in the instant pot. It’ll keep it from being runny.

  • What size of IP are your recipes based off of? I’m getting ready to purchase my first one and want to make sure I don’t buy too small of one (the main use for starters will be for making yogurt.)

    • Yes, wish I’d read the comments before attempting the recipe! Total fail because I did not know to press the “Adjust” button. Do you think you could update the directions to say “press the “Yogurt” button. Press “Adjust” to set the timer for 8 hours.” It seems like an obvious thing, but for brand-spankin’ new IP users, that step written out is critical. :) Otherwise super directions. I’ll try again tomorrow and hopefully it will work!

  • As usual, a great help, Jillee!! About the culture, you always start with a small fresh container of yogurt that you buy at the store the day you buy your organic milk? You do NOT use your current DIY yogurt batch to get your culture for your next pot of DIY IP yogurt?

  • Hi, this recipe sounds terrific! I do have a question though. We drink and use raw milk here. Would the directions be the same? I am really hoping that you will be able to help with this. Thanks!

  • Good Morning, Jillee!

    A few days ago I read the other posted Greek Yogurt recipe on your sight. This morning I read this yogurt recipe. Since I’m fairly new at this, which recipe do you believe would be best for me to begin with? I always buy Greek Yogurt w/black cherries, my favorite! Advise please.

    Too, which Instant Pot would you recommend for me to purchase? My kitchen is small. Can this yogurt be frozen?

    Thank you, Patsy

    • Yes, the yogurt can be frozen! Here’s a post all about Instant Pots, it should help you make your decision :-)

      As for which recipe to try, I would make the Instant Pot version if you have an Instant Pot, because it’s just so much easier! :-) If you don’t have one, the Greek Yogurt recipe is delicious too.

  • I respectfully disagree with the statement that this is the easiest method. I have been making yogurt for the past 30+ years (OMG!) in the same, reliable Salton yogurt maker (that was the best $20 I ever spent). It seems to make fewer dishes than this and take less counter space. But if this get people to eat more yogurt, that is absolutely wonderful! In France we eat yogurt with jam, but I much prefer with US/Canadian maple syrup. It is like a symphony of tastes!

  • Killed, will this work with 2% organic milk? I don’t even try whole milk yogurt any more.

    I eat Greek yogurt daily and this would be quite a money saver and fun for experiments! Thank you, again, as always.

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