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Instant Pot Yogurt


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 1/2 gallon 1x

Description

Instant Pot yogurt is surprisingly easy to make with just 2 ingredients and not a whole lot of hands-on time! If you love yogurt like we do, this is a great way to make a big batch of it at a way lower cost.


Scale

Ingredients

  • 1/2 to 1 gallon milk*
  • 2 to 3 tablespoons plain yogurt with live and active cultures

Instructions

  1. To prep your Instant Pot, remove the rubber ring on the underside of the lid. For lots of people, this rubber ring smells like all of the things that you cook (mine smells like chili), and we don’t want yogurt that tastes like chili. Remove the ring and wash the lid and metal insert/bowl well.
  2. Dry all the pieces well, and put the bowl back into the Instant Pot.
  3. Add the milk.
  4. Stir in your plain yogurt.
  5. Add the lid (you don’t need the rubber ring, you aren’t pressure cooking the yogurt; the lid doesn’t need that to seal for this).
  6. Press the yogurt button and select “low” (just press the yogurt button a few times until the light that indicates the amount of pressure says low).
  7. Select the time that you’d like it to run. (The default is 8 hours, but it can keep the yogurt warm as long as 24. The yogurt will be as set as it’s going to be at 8 hours and will get more tart with more time, not thicker.)
  8. Leave the Instant Pot alone for the amount of time you chose.
  9. When the time is up, remove the lid and you have yogurt!
  10. If you’d like it thicker, you can strain the yogurt. I like to strain it. You can use a yogurt strainer (like this one), or line a colander with 3 layers of cheese cloth and set it in a large bowl. Let it strain for 2 to 3 hours depending on how thick you’d like it.
  11. Place the strained yogurt in the fridge (I keep mine in mason jars).
  12. Reserve a few tablespoons of your homemade yogurt to make your next batch.

Notes

  • *You have LOTS of options when it comes to milk. Whole milk yields the thickest and creamiest yogurt. You can make it with 2% and skim milk. I know people also have success using lactose free milk.
  • If your milk is not pasteurized, you can boil it before using. Just be sure to bring it down in temperature to no higher than 110 degrees F. before adding your yogurt to the milk.
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American
Nutrition Information: YIELD: 8
Amount Per Serving: Calories: 65.2 Fat: 4.3g Cholesterol: 5.5mg Sodium: 205.6mg Carbohydrates: 3.5g Sugars: 2g Protein: 3g Vitamin A: 124.1µg Vitamin C: 2mg

Keywords: Instant pot, Instant Pot yogurt recipe, cold start yogurt, yogurt in the Instant Pot, how to make yogurt Instant Pot