Instant Pot Yogurt
User Reviews
5
Instant Pot Yogurt
Description
This recipe details making yogurt by heating milk in an Instant Pot to 180–200°F to prepare it for culturing, then cooling to 110–115°F for adding active yogurt cultures. The heating step sterilizes the milk and alters proteins to promote thickening. The culturing process is done using the Instant Pot's yogurt function, which incubates the mixture to allow bacterial fermentation, turning milk into yogurt.
The finished yogurt will have a creamy consistency and can be thickened further by straining to produce Greek-style yogurt. The recipe mentions suitability of various milk types, including whole, low-fat, skim, and alternative milks, with adjustments to fermentation times or starter amounts accordingly. Refrigeration preserves the yogurt, and freezing is possible for extended storage or later use as a starter.
Additional guidance covers sterilization of the pot, checking temperatures, removing milk skin formed during cooling, and options for flavoring after culturing. Homemade yogurt from this method typically lasts up to 7–10 days refrigerated.
Ingredients
- 1 gallon milk
- 1/4 cup yogurt with active cultures or yogurt starter
Instructions
- Before starting, clean your 6 or 8 Quart Instant Pot really well with soap and water, or sterilize it by adding 2 cups of cold water, closing the lid and sealing the vent, and setting it to high pressure for 3 minutes, with a natural release.
- Heat milk to 180-200 degrees. Add milk to the instant pot and place the lid on it (it doesn’t matter if the vent is sealed or not). Press the “yogurt” button and then press “adjust” until the screen says “BOIL”.
- When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F.
- Allow milk to cool to down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Spoon off any milk skin that has formed on top.
- Add Yogurt Starter. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.
- Set Yogurt Timer: Place the inner pot back in the instant pot and secure the lid (again, it doesn’t matter if the vent is sealed or not). Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt).
- When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello. (After refrigerating for a few hours it will set up even more.)
- Refrigerate. Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.
- Store in containers in the fridge and enjoy within 10 days.
Notes
- Use plain yogurt with active cultures (Lactobacillus bulgaricus or Streptococcus thermophilus) as starter; avoid flavored yogurt.
- Whole milk produces creamier yogurt; low-fat and skim require adjustments in starter amount and incubation time.
- Strain yogurt with cheesecloth for Greek-style yogurt; strain from 2 to 6 hours depending on desired thickness.
- Homemade yogurt keeps 7–10 days refrigerated and freezes up to one month; frozen yogurt can be used as future starter.
- Clean or sterilize the Instant Pot before starting to avoid contamination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 112mg | 5% |
| Potassium | 331mg | 7% |
| Sugar | 12g | 24% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 286mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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