Instant Pot Yogurt Recipe (Step-By-Step)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 hrs
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Total Time
10 hrs 10 mins
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Servings
8 servings
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Calories
149 kcal
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Cuisine
Mediterranean, American
Instant Pot Yogurt Recipe (Step-By-Step)
Description
The Instant Pot Yogurt Recipe guides you through heating whole milk to near boiling inside the Instant Pot to sterilize it, then cooling it to an optimal temperature for culturing. Adding a small portion of plain yogurt introduces live cultures, and incubating at controlled heat produces thickened yogurt. The timing and temperature control in this method help develop a consistent texture and flavor.
The final yogurt can be eaten as is or strained through cheesecloth to make Greek-style yogurt by removing whey, resulting in a denser, creamier product. The recipe notes recommend whole or 2% milk for best texture, and warn against skim milk which yields runny results. Sweeteners such as honey or maple syrup can be added before serving to taste.
Ingredients
- ½ gallon milk see notes, whole
- ¼ cup PLAIN yogurt
Instructions
- Make sure your instant pot (the inner pot, the lid and the ring) is completely clean. Rinse the inner pot with hot water and dry it. Place it back in the instant pot.
- Pour the milk into the instant pot and adjust the lid. The valve can be either on sealing or venting.
- Press the yogurt button on the instant pot and adjust it so the screen reads "boil".
- Let the instant pot heat the milk. This will take about 60 to 90 minutes. Once it's ready, the instant pot will beep.
- Take the lid off, and place the inner pot into an ice bath (a large bowl filled with ice water.
- Place an instant read thermometer into the milk and read the temperature. It should show around 170 -180F.
- Slowly stir the milk until the thermometer reads between 105 and 110F.
- Take out 1/2 cup of the milk and mix it with 1/4 cup yogurt.
- Return the yogurt and milk mixture back to the milk in the pot and stir.
- Place the inner pot into the instant pot again (dry the pot first).
- Press the yogurt button again and adjust it to 8 hours.
- Let the instant pot do its work and once the 8 hours is finished, your yogurt is ready.
- Cool for an hour in the fridge and then store it in glass or plastic containers.
Notes
- Use whole or 2% milk to achieve a thicker yogurt; skim milk results in runnier texture.
- Strain yogurt through cheesecloth for 1 to 8 hours for Greek yogurt, adjusting time for desired thickness.
- Sweeten yogurt before serving with honey or maple syrup if preferred.
- Ensure all Instant Pot parts are clean before starting to avoid unwanted flavors or contamination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 105mg | 4% |
| Potassium | 324mg | 7% |
| Sugar | 12g | 24% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 277mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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