Making your own yogurt at home can seem daunting. But once you’ve made yogurt in the Instant Pot, you’ll never look back.
Not only does it take very little time to prep, but it’s creamier, smoother, and less tangy than store-bought yogurt. You know exactly what went into it, plus, you can sweeten it to suit your tastes. Choose between the traditional boiling technique or make your Instapot yogurt using the cold start method. Both options are super easy and both yield a thick, smooth, and the best homemade yogurt. The yogurt takes about 8 hours to incubate, but you’ll spend just 30 minutes prepping for it. After that, you can sit back and wait for your pressure cooker to do the magic. Let’s get started on this easy Instant Pot yogurt recipe!
Ingredients- Notes & Substitutions
You just need two simple ingredients for making yogurt in the instant pot. Here’s what you’ll need:
Pasteurized Milk: I prefer whole milk for a creamier yogurt, but you can also use 1% or 2% fat milk if preferred. Just know that a reduced-fat yogurt will have a more ‘jiggly’ texture as compared to the full-fat one. Plain Whole Milk Yogurt with Active Cultures: I prefer store-bought yogurt with active cultures, but you can use a yogurt starter, or yogurt from a previous batch.
Starter Tip: For a firm texture, I use a starter from a freshly opened container of store-bought yogurt (full-fat) with active cultures. Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Yogurt in an Instant Pot
Here are the step-by-step instructions on how to make the best yogurt at home. For pot-in-pot yogurt, see the instructions below. Start by cleaning your pot. Clean and dry the steel insert, sealing ring, and lid for the instant pot before starting. This eliminates any residual food or smell from previous cooking. Texture Tip: Sometimes the warmed milk develops a thin film of fat on the top. Scrape that off using a fork, for a smooth texture.
Pot-in-Pot Yogurt (Small Batch)
Using the pot-in-pot technique you can make yogurt in a smaller container or bowl instead of the instant pot steel insert. Here’s how:
Pot-in-pot set-up: Pour a cup of water into the steel insert, and place a trivet inside. Pour the milk into a stainless steel or oven-safe container and place it on the trivet. Boil milk: Close the Instant Pot lid, and vent set to the sealing position. Select “Steam” for 2 minutes. Once the time is up, manually release the pressure. Using a thermometer ensure that the milk is >180°F. Now, let the milk cool down to 110-115ºF (43-46ºC). Mix starter: Whisk the yogurt into ¼ cup warm milk until smooth. Pour that mixture into the remaining warmed milk and whisk to combine. Incubate: Place the container back into the instant pot on the trivet. Close the lid, select “yogurt”, and adjust it to read “8:00” (8 hours).
Instant Pot Cold Start Yogurt (No Boil Yogurt)
Another option you have is to make your yogurt using the cold start method. You still need just two ingredients, but the benefit is you don’t have to boil the milk or worry about milk temperature. Note: You have to use ultra-pasteurized or ultra-filtered milk for cold-start yogurt. The cold start method does not work with regular milk. Ultra-Pasteurized milk is regular milk that goes through a special filtration process, which results in milk that has 50% more protein, 30% more calcium, and half the sugar of regular milk, and it is lactose-free. Example: Fairlife Ultrafiltered Milk. To make no-boil yogurt:
How to Make Greek Yogurt in Instant Pot
To make Greek yogurt, prepare yogurt as per the instructions. Let it set and chill overnight. Line a wide bowl with double-layered cheesecloth. Add yogurt and let it strain overnight or for at least 8 hours in the refrigerator.
How to Store
Homemade yogurt will last in the fridge for up to 2 weeks or in the freezer for up to 1 month. Thaw overnight in the fridge, if frozen. Tip: Store yogurt in an ice cube tray in the freezer and use it as a starter for another batch.
Serving Suggestions
Homemade yogurt can be served on its own, topped with fruit, in parfaits, in smoothies, raita, dips, you name it. Here are some of my favorites:
Yogurt Parfait: Scoop ½ cup yogurt in a small bowl. Top that with ½ cup of mixed berries followed by ⅓ cup of your favorite granola. Lassi & Smoothies: Make this popular Indian smoothie called Mango Lassi. Raita: You can make a variety of Indian yogurt dips (raita) with yogurts, like cucumber raita, avocado raita, mint raita, and boondi raita. Dips: Yogurt forms the base for this creamy tzatziki recipe and green goddess sauce. Curries: You can also make this popular Indian yogurt curry called Kadhi, or add it to provide creaminess to curries like chicken tikka masala.
Recipe Tips & Notes
Milk: You can use 2% or whole milk interchangeably. If using 1% fat or fat-free, the yogurt might not have the usual ‘firm’ consistency. Yogurt Starter: I have found the best results by using whole milk yogurt as a starter. Ideally, use yogurt from a freshly opened container. Alternatively, use yogurt from a previous batch, store-bought yogurt (with active cultures), or a yogurt starter. If using a yogurt starter, follow the quantity mentioned on the packaging. Clean your pot and sealing ring thoroughly before using the instant pot to rid it of any residual smell or taste from other foods. Storage: For fresh taste, refrigerate yogurt in an airtight container for up to 2 weeks. Sweetening yogurt: it is best to add a sweetener after the yogurt is set and cooled. You can sweeten the yogurt using vanilla extract, honey, maple syrup, jam or fruit preserves, fresh fruit, etc. Monitor temperatures: Use a digital thermometer to ensure that the milk reaches the suggested temperatures. To make Greek yogurt: Line a wide bowl with double-layered cheesecloth. Add yogurt and let it strain overnight or for at least 8 hours in the refrigerator. Save a bit of one batch of yogurt and freeze it in ice cube trays to use as starters later. When you’re ready to use, thaw it in the fridge.
📖 Recipe
