Step-by-step how to make Easy Homemade Yogurt in the Instant Pot! You’ll never go back to those silly yogurt makers…
Homemade is best.
Have you ever made your own yogurt? I know it can sound a little daunting, but it’s really not that hard. I’ve been making my own yogurt for yeeeeears, and it’s gotten to the point where I don’t really even like store-bought yogurt any more. I guess you could say I’m a yogurt snob. 😉
Any search on the internet or Pinterest would show you that there are a bazillion ways to make yogurt at home. Ok, that might be a slight exaggeration, but there are quite a few ways. Stove top, crock pot, towel in a cooler, special little gizmos and incubators.
I’ve tried all of them, and they all make delicious yogurt. But my favorite way to make homemade yogurt, by far, is in the Instant Pot.
Instant love.
I know, I know, the IP is simply amazing. Glad we can all agree on that.
What? You don’t have an Instant Pot? My friend, you need one. End of story.
When I first saw the IP on the internet, I was sure it was just a faze that would blow over. After all, isn’t that what happens with most kitchen appliances (save the blender, that is)? But the more I checked it out, the more I thought it just might actually make my life better.
After all, I’m sorta a minimalist when it comes to kitchen things. I’ve got a good-sized kitchen (now that my amazing hubby remodeled it), but I hate having stuff everywhere. And since the Instant Pot can take the place of anywhere up to 9 different kitchen appliances, it sounded like something worth having.
Especially since one of the appliances it replaces is a yogurt maker. And with 5 kids and a hubby who thinks yogurt with strawberries rivals Bryer’s ice cream, I make yogurt all. the. time.
So I convinced my hubby dearest that I needed an Instant Pot. I do believe he’s never regretted getting me one. Not only does it make amazing yogurt, but it also makes delicious meatballs, soups, baked potatoes, and deviled eggs. I literally use it almost every day!
Easy homemade yogurt.
But I digress, back to the yogurt. Making yogurt in the Instant Pot is quite a bit easier than the other conventional methods I mentioned above. Since the IP has a yogurt button, and all the timing down (other than the cooling off part), you don’t really have to pay as much attention as you do when making yogurt on the stove-top. And you have the added benefit of being able to make up to a gallon in one batch! Which is usually what I do, because even if milk is over $4 a gallon, that’s still a whole lot cheaper than buying a gallon of yogurt!
Though most yogurt recipes only say to incubate the yogurt for 12 hours, I like to let mine incubate for a full 24 hours. Why? The longer the yogurt ferments, the higher the amount of probiotics in the finished product. It is really hard to give up my Instant Pot for a whole day while I’m making yogurt, but it’s SO worth it! And I’m considering convincing my husband that I need another IP so I can cook while I make yogurt…
So much for minimalism.
Yogurty goodness.
Have a batch of homemade yogurt and don’t know how to use it? Here are some of my favorite ways…
- Apple Pie Smoothie Bowl
- Easy Yogurt & Applesauce Pancakes
- Simple Fruit Salad with Yogurt & Chia
- Chocolate Chocolate Chip Frozen Yogurt
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks! 😉
Easy Homemade Yogurt in the Instant Pot
Free of grain, gluten, eggs, and sugar.
Ingredients
- 1-4 quarts raw or whole milk (do yourself a favor and DON’T use 2% or skim)
- 5-20 grams probiotic yogurt starter (I use this one – 5 g. per quart of milk)
Instructions
Pour as much milk as you want into the inner pot of the Instant Pot. I suggest using quart increments, it’s easier. I also suggest making at least 2 quarts at once – it’ll go fast!
Put the lid on the IP and press ‘YOGURT’ then ‘ADJUST.’ Hold the adjust button until it says ‘BOIL.’ The IP will automatically heat the milk to the proper temperature. No need for a thermometer at this point!*
Once the IP beeps, letting you know the milk is hot enough, press ‘YOGURT’ then ‘ADJUST’ again. This keeps the milk temp at 180° for 5 minutes. I’m not quite sure why, but this helps the final product be a little thicker yogurt. Just trust me.
When the 5 minute hold is up, take the inner pot out of the IP base and set it somewhere to cool. Cool the milk until it reaches 115°.**
When the milk is at 115°, take out a cup of it and stir in the starter. Stir this milk back into the inner pot, put on the lid, press ‘Yogurt’ and ‘Adjust +’ to 24 hours (or however long you want to incubate your yogurt.
When the yogurt is done, transfer it to glass jars or containers with lids and chill it in the fridge for a few hours to set up. ***
Notes:
*If you’re up for making a gallon at a time, it takes about 50 minutes for 1 gallon of milk to heat to 180°, 25 minutes for 2 quarts.
**It takes 2 hours to cool a gallon of milk to the correct temp, 1 hour for 2 quarts. You might want to take the temperature, since my house might be hotter/cooler than yours.
***I like to store my yogurt in quart-sized mason jars with the plastic lids. I’ve stored a whole gallon in the same jar, and I find it goes bad more quickly if it’s all stored together.
PS: If you’re on the GAPS intro diet, you can start adding homemade yogurt in on stage 2!
The inspiration for this post is taken from this post.
This looks so easy, but my instant pot does not have the yogurt button on it. How then would I proceed to make the yogurt in my pot? Also, I have to be dairy free. Can I use coconut milk? Thank you
I have tried coconut milk, but am still working on perfecting that. I use full fat coconut milk, and stir in gelatin to thicken it. The starter I use is not dairy-free, but you can use probiotic capsules instead. I would use 2 capsules per can of coconut milk. As far as the IP button goes, I would suggest using the sauté button to heat the milk, and then the slow-cooker function to keep it at the required temperature for incubation. I haven’t tried this for myself in the IP, just in my old slow-cooker, but I don’t see why it wouldn’t work. Hope that helps! I’m sure there are some great IP coconut yogurt recipes out there, too, if you’d rather have a real recipe! Haha.
Looks so yummy. I really need to get an instant pot !
Yes, you do!
We love homemade yogurt! Making it in the IP was the main reason I wanted one! YUMMY!
Yes! Same here! It’s such a wonderful tool. 🙂
I’ve been wanting to make yogurt for SO LONG. This recipe may be the one! Thanks so much 🙂
You should definitely try it! It’s so delicious, and saves so much money. 😉 Let me know if you need any help getting started or troubleshooting!
Could you please give me the nutritional information on this yogurt recipe.
Thx
I’m sorry, I don’t provide that. I’m sure there is an online calculator you can plug the ingredients into to find out, if you want.
The Yogourmet website may be able to help you here… they break it down by the type of milk you use.
Also, I learned from the Yogourmet site that to culture the full range of probiotics provided, they recommend that the yogurt is cooled to 75ish F and then gradually brought back up and held at 115F. (non-probiotic can introduce the cultures at higher temps).
Thanks for sharing, Carla!
Excited to make this! Do you leave the pressure valve open the entire 24 hours? Thanks!
I leave the pressure valve sealed when it’s culturing.
Hello! Excited to try this recipe. I’ve been making yogurt but only letting it sit for 10 hours.
Do you keep the yogurt setting on “normal” for 24? Or low?
Thank you!!
Hey Courtney! For the yogurt setting, it should be on low (my version says “less”). I hope you enjoy the yogurt. 🙂
Hi! I know your post is over a year old but I want to try this recipe & have a question. Can you clarify at which steps the IP lid is set to sealed or venting? Thanks!
So sorry I just saw this question, Nikki! When boiling the milk it doesn’t matter if the vent is sealed, but I do keep it sealed for the incubating period.
I want to do this. I think it will be just fabulous.
Thanks for the guidance!
I seriously cannot go back to store-bought yogurt after making my own! And the Instant Pot makes it SO easy! I hope you get to try it, Carol!
I don’t quite understand what do I use for the starter just yogurt from the store
I linked to the starter I use in the recipe card, but you can use half a cup of store-bought yogurt per quart of milk for your starter, if you would rather do that.
Hi,
I just got IP and have a couple of questions.
I use raw milk which is why I am looking for a recipe besides what IP app has. On that they do say to use a different pot top which confused me.
I also didn’t want to heat milk more than I have to as it defeats the purpose of raw milk. I want live enzymes.
Are you able to reccomend anything.
Thank you.
Hello, I have a question. I noticed for the storage you use Mason jars with plastic lids. I have Mason jars with metal lids or plastic quart size containers with plastic lids (for homemade ice cream ) is either of these okay? also how long is the yogurt good for in the fridge? Thank you!
You can definitely store it in pretty much anything. I just happen to use mason jars for storage. 🙂 The yogurt will be good for up to a month if you keep it sealed.
Hi-Wondering if I could add fruit to make this flavored? Looking specifically for banana yogurt. Thanks!
If you want it fruit flavored, I would add the fruit to the finished product, while you’re setting it up in the fridge. Just gently mix in your bananas, or puree, into the container of yogurt and let it set for a day or so. 🙂
Hi Raia, (pretty name btw 🙂)
I’m not much of a fan on plain yogurt, but I love vanilla. Do you know if I could just add vanilla extract to the process to get that flavour in?
Thanks
Thanks. 😉 Yes, you can totally add in some vanilla extract. I would probably wait until after the yogurt is cooked. Then just whisk it in before you store it. 🙂
Could I add the starter powder into the instant pot directly rather than scooping out a cup then adding it? I’d rather use less dishes!
Definitely! I just find it distributes a little more evenly if I mix it thoroughly into a small amount first. 🙂
I make yogurt every two weeks, but I use another pan to bring the milk to 180 deg. I sometimes supplement the milk with a half cup dry milk. I stir the milk a bit, and heat slowly, then, to cool, I pour into inst.pot container and place in large bowl of ice water to cool. Or use snow!! I then stir in my starter, 3/4 c. And place in the pot, seal and press bs yogurt button.
To drain, I found a good process to get a more solid Greek type. I line my very large (2 gal.) steel strainer with OVERLAPPING coffee filters. I place a large bowl under and drain, saving the precious whey. I the carefully scoop my product into containers. The yogurt does not stick to coffee filters making the work easier. I make a gal. At a time. To make fromage blank, use heavy creme.
Thanks for sharing your process, Mary! 🙂
Look at me only a few years behind the game 😉. This is amazing! Hubby just ordered an IP and homemade yogurt is first on my “to make” list! I do have one question. If I let it sit for 24 hours to have more probiotics in it can I simply save a half cup (per quart) of the homemade yogurt as starter for the next batch or do I need to use the yogurt starter you posted about every new batch? Thanks! ✨
Haha! Better late than never. 😉 You can totally still use 1/2 cup of your yogurt for your next starter, but you can’t do it indefinitely. After maybe 3 batches using yogurt as the starter you should actually use a starter culture, otherwise your yogurt will just eat out all the bacteria that it needs to grow. Hope that makes sense.
Yes, thank you!