Instant Pot Yogurt: Step by step directions for making yogurt in an electric pressure cooker. Includes directions for nonfat, full fat and Greek yogurt. Also ways to naturally sweeten yogurt. This is EVERYTHING you need to know about making Instant Pot Yogurt.
I am all about making things at home when I can.
I prefer to make fruit roll-ups, chicken stock, granola bars and even rotisserie chicken.
However, making yogurt at home, never appealed to me–and frankly overwhelmed me.
I can purchase high quality yogurt with simple, wholesome ingredients at every grocery store around me.
But I was intrigued to try my hand at making yogurt shortly after getting my Instant Pot–and let me tell you, I am so glad I gave it a try.
Instant Pot Yogurt
There are two reasons that I will no longer purchase yogurt at the store and make yogurt in my Instant Pot.
- Taste
- Cost
You guys, homemade yogurt is so much creamier and less tangy than store bought yogurt. The first time my kids had homemade yogurt they asked if I put sugar in the yogurt. Nope just plain yogurt–just a less tangy. But man, they loved it. And so did I.
And the cost of making homemade yogurt is so much cheaper than store bought yogurt. By making homemade yogurt you cut the cost in at least half!!!
Now that you are intrigued, let’s get started.
Making yogurt at home is time consuming, but NOT at all hard. With an instant pot, it is nearly fail proof!
How to make Homemade Instant Pot Yogurt
Step One: Clean your Instant Pot.
- This sounds like a no-brainer. But I am not talking about simply washing your Instant Pot–you need to sanitize your inner pot.
- You can prepare your inner pot for making yogurt by pouring boiling water in the inner pot and then discard the water.
- This step can be skipped, but it helps drastically in the flavor of your yogurt–especially if you have been making a lot of Instant Pot Chili.
Step Two: Heat your Milk in your Instant Pot.
- Pour 1/2 gallon milk into your inner pot of your electric pressure cooker, put the lid on the Instant Pot (vent can be sealed or not sealed in this function). Hit yogurt function and then the adjust button until it says Boil.
- When the Instant Pot beeps that it is done, remove the lid and test the temperature to be sure the milk has reached 180 degrees.
- I like to leave the inner pot in the Instant Pot for 5 minutes before removing. This helps the yogurt thicken up a bit better.
Step Three: Cool the milk to approximately 105-115 degrees.
- Cooling the milk to this temperature takes about 1 hour if placed on counter.
- I like to speed the process up by placing the inner pot into a large mixing bowl in ice water. This take about 15-20 minutes.
Step Four: Remove the “skin” off the milk.
- Once your milk has reached the proper temperature, skim off the top layer of milk “skin” that has formed on top of the liquid.
- This helps to give you the creamiest of yogurts.
Step Five: Whisk in a yogurt starter.
- Use either prepared yogurt or a yogurt starter and whisk into your prepared milk.
- It is important to note that if using prepared yogurt you need to be sure it is plain yogurt with live and active cultures.
- If your starter is sweetened or does not have live cultures, making yogurt at home will NOT work!
Step Six: Allow your yogurt to Incubate.
- To finish making your yogurt, place your inner pot back in your Instant Pot with lid on (again, it doesn’t matter which way valve is set).
- Hit Yogurt again button again.
- Adjust until it reads 8:00 or 8 hours.
- Then let the Instant Pot do it’s thing.
Step Seven: Enjoy!
- Transfer to glass jars or a plastic container.
- Refrigerate and Enjoy!
How to Make Yogurt without a Yogurt Button
It is a bit harder to make yogurt without a yogurt button on a pressure cooker, but it is possible.
- It is a bit harder, but it is possible.
- Pour milk into inner pot of pressure cooker.
- Turn on the Sear/Saute function.
- Heat milk to 180°F. Use a thermometer to check the temp often and be sure to stir very often so milk does not scorch.
- Once the milk reaches 180°F, turn off your pressure cooker.
- Remove inner pot and cool to 108 degrees.
- Once your milk has reached 108 stir starter yogurt and whisk until incorporated.
- Put inner pot back in instant pot and place lid on pressure cooker.
- Wrap in a large towel, or two regular towels and incubate for at least 8 hours or 10 hours.
How to Make Greek Yogurt
- If you would like to make Greek yogurt instead of regular yogurt, follow all the instructions for homemade yogurt.
- Once yogurt is prepared, place a large strainer lined with cheesecloth over a large mixing bowl.
- You may need to do this in batches depending on the size of your strainer.
- Allow the yogurt to drain in the strainer overnight.
- Scoop out the thick yogurt into containers to store and discard the cheesecloth.
What to do with the extra whey from the yogurt?
- You can either discard the whey or you can use it in smoothies, oatmeal, protein shakes, etc. It will be filled with protein and probiotics.
How to make Instant Pot Fat Free Yogurt
Can you use skim milk to make yogurt in your electric pressure cooker?
Yes you can, with a few important tips.
- I have found for nonfat yogurt, 3 tablespoons of yogurt added to 1/2 gallon milk works best.
- Nonfat yogurt will have quite a bit more liquid on the top than yogurt made with full or reduced fat milk.
- Just carefully drain off the layer of liquid that forms on the yogurt and discard.
- As nonfat yogurt sits, liquid will begin to separate again, just mix into yogurt before serving.
How long does Homemade Yogurt last?
- Homemade yogurt should last for up to 10-14 days in your refrigerator.
- Be sure to save 2 tablespoons of your homemade yogurt to make your next batch.
How to Sweeten Homemade Yogurt
I have found homemade yogurt to be so much smoother and a bit sweeter than store bought yogurt and simply enjoy it topped with fresh berries or homemade granola.
Homemade Vanilla Yogurt
- Make yogurt as directed.
- Before ladling yogurt into glass jars, mix in 1 tablespoon vanilla extract into prepared yogurt.
- This will flavor the yogurt without any added sweeteners.
**If you like your yogurt to be sweet, you can add in honey, maple syrup or sugar adjusted to your desired level of sweetness. I would start with no more than 1/4 cup, and increase by a tablespoon at a time.
A few tips for making yogurt at home
- I use 1 tablespoon prepared yogurt for every quart of milk. Therefore for 1/2 gallon of milk, I whisk in 2 tablespoons of already prepared yogurt into my milk.
- You can cut this recipe in half if you would like. If you have an 8 quart pressure cooker, you can also double this recipe for homemade yogurt.
- Do NOT try to make homemade yogurt with flavored yogurt as your starter. You need to either use a yogurt starter or plain yogurt with active live cultures. How do you know if you store-bought yogurt has live cultures? The label on the yogurt will say Lactobacillus bulgaricus or Streptococcus thermophilus.
- A huge tip for making yogurt in the future, is to FREEZE your starter immediately after fresh yogurt is made. I recommend using an ice cube tray. Each ice cube holds 1 tablespoon of yogurt so you will know exactly how much yogurt to defrost when making a new yogurt batch. Just be sure to thaw your yogurt cubes in the fridge to not alter the cultures in the yogurt.
- If you would like tangier yogurt, set incubation period to 10 hours instead of 8 hours.
- If you need more tips on how to use your instant pot or are confused about some of the functions or pieces I mentioned, check out my Instant Pot 101.
- Get more easy, healthy instant pot recipes here.
Homemade Yogurt is great in:
- Yogurt Peanut Butter Dip
- 2 Ingredient Homemade Gogurts
- Peanut Butter Power Smoothie
- Skinny Double Chocolate Zucchini Muffins
- Skinny Spinach Artichoke Dip
How to make yogurt at home in an Instant Pot:
Homemade Yogurt
Ingredients
- 1/2 gallon milk
- 2 tablespoons prepared yogurt with cultures
Instructions
- Pour milk into inner pot of Instant Pot. Push yogurt button then adjust until the screen reads "boil." This will take about an hour.
- Once the Instant Pot beebs that the boil cycle is complete, carefully remove the lid and test the temperature. It should be around 180 degrees. Let inner pot sit in instant pot for 5 minutes and then remove inner pot.
- Allow the milk to cool to 105-115 degrees. This will take an hour on the countertop or about 15 minutes if you place your inner pot into an ice bath.
- Gently skim off the "skin" on the yogurt and discard.
- Whisk in the prepared yogurt.
- Place inner pot (be sure to dry off well if you had in ice bath),put lid on and press yogurt button again and then adjust until screen reads 8:00.
- Once yogurt beeps that it is complete, store in glass jars or a large plastic container in the fridge.
- This is a great time to freeze some yogurt for future yogurt making.
Notes
- Instead of prepared yogurt as your starter, you can use a yogurt starter. Just follow directions to determine how much starter to add to 1/2 gallon milk (each brand is a bit different.)
- You can use any percentage of fat to make homemade yogurt.
- To make Greek yogurt, strain the yogurt in a strainer lined with cheesecloth overnight in the fridge (be sure to place over large mixing bowl while draining.)
- Homemade yogurt should last for about 10-14 days.
To Make Instant Pot Yogurt You May Need
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Kristen Chidsey
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Sounds fantastic! I’ve been wanting to try this, but it seemed daunting. Your instructions are so clear, I know I can do it! A question about a different item, though…do you think I can use the IP to make clotted cream? Or does it need the oven to reduce properly?
Hi Mary Beth! I am so glad you found my directions to be clear. I am not sure clotted cream will work in the Instant Pot. The temperature needed for clotted cream is about 170-180 for 12 hours and the Instant Pot yogurt setting is 110 degrees. My guess is that it won’t work. Sorry!
Thank you so much for posting this recipe! I followed it and in the end I did get yogurt (yay!!!), but there were clumps in my yogurt. Wondering what I did wrong. Any ideas? I used raw milk and plain pasteurized yogurt.
Hi May! I am so glad you made “yogurt’! For clumps, it may have been that you did not whisk in your starter well, but my guess is it was the raw milk (as pasteurization helps to emulsify the liquid and keep the fat suspended throughout the liquid) You can blend up in blender or strain to see if you can emulsify the yogurt. I hope you still enjoy.
We’ve LOVED THIS! Thanks! Can it be doubled??
Hi JK! I am so glad you loved it so much. If your Instant Pot will fit it, then by all means YES!
My 1st attempt is cooking right now, I cant wait to try it! What % of milk is your nutrition info based on and is that before or after straining it? Thanks!
Hi Caira! I hope the yogurt turns out perfectly!! The nutrition is based on 2% milk 🙂
Hi there! Thank you for sharing your knowledge!!
I have what seems to be a silly question, but I want to make sure I start with the right ingredients. I am going to attempt fat-free Greek yogurt. I saw you made a note that you can use fat-free milk, but should I also use fat-free Greek yogurt as my starter? or should I use regular yogurt as my starter?
Also, I have a non-dairy eater in the home. Have you ever tried to make a vegan or non-dairy yogurt in your pressure cooker? If so, can you share the details?
Thank you from Nola!
Hi Nola! Fat free Greek yogurt works great as a starter. Any % of plain yogurt is fine, as long as it has active live cultures😊 as for dairy-free yogurt, it has proven to be trickier, but I am working to perfect it. Hopefully it will be out soon😊
Your instructions are very clear…but my yogurt came out in liquid form. What did I do wrong? Should I have used only whey as the starter? Or is a spoon of plain, whole milk yogurt enough? Maybe a setting issue? I checked the temp…it came out at the right temp and cooled to 109 before I switched to yogurt mode for 8 hours…I’m disappointed, but determined. I already but the “yogurt milk” in the fridge…what should I do with it now?
TIA!
Hi Alyson, I am glad you found my instructions clear. I think your issue is that you did not use enough starter. The recipe calls for 2 Tablespoons, not one spoonful. But I would NOT give up. I would start the process over using the same “yogurt milk” and just be sure to use the full amount of starter (if your yogurt did not set up in the fridge) Good luck!
thank you for the quick reply! I was able to make it, but it wasn’t the starter. I have a Multi-pot and for some reason the 8H wasn’t; enough (I am sure I need to learn the correct setting). But for now, I am making it for 24H and it is coming our great. Might be helpful for your Multi-pot readers. I do have one more question, I make strain my yogurt to make whey for probiotic lemonade. (I am new to the fermenting gig). Can I use whey alone as the starter? If so, do I use less? 1 Tsp? instead of 2 TBSP? Or is it better to just use 2 TBSP of my last batch to make the next one? I am starting a routine of making a jar of yogurt, straining it to make sour cream and whey for fermenting….I love this! Thank you fo your helpful tips.
Thanks Alyson, I am sure Multi-pot users will be helped by knowing 24 hours seems to work better for yogurt. As for whey, I use for cooking, drinking, etc–but it will not work as a starter. Best to use 2 tbsp of last batch 🙂
Great recipe! I’m a dairy farmer so I only ever use raw milk for anything. Not much of a yogurt fan but had to try it for the kids, turned out I even liked it! Initially had issues with getting the milk temp to 180 on my IP Duo but used the saute function and watched the temp carefully. Since then I shut the vent and it seems to hit 180 right on with the boil function. I transfer the inner pot with heated milk to a dutch oven with enough cold water as not to spill water out of the sides of the dutch oven with the inner pot in it. It will cool for me in about 15 min and not much further in case I forget, hehe. I let it cool in the fridge for at least 6 hrs and my wife transfers it to pint jars with preserves or jam on the bottom. The yogurt flies out of the fridge as fast as gets put in! Thanks for the recipe and the hints!
I am so glad you love this recipe! Thank you for sharing your tips as well!
Hi, first I want to say how great it is that you respond to comments! Second, I wanted to ask you, I like really creamy yogurt. I usually buy the Sigga triple cream, what modifications should I make? Also do you think it would turn out ok if I used breast milk instead? Haha. Thanks!
Hi Julia! I have not tested making yogurt with breast milk, so I can’t say it would work. If it did–what a great first food for babies! Theoretically it should work, but my guess is results will be iffy. As for the Sigga triple cream, Instant Pot Cold Start yogurt may be a good recipe for that, as it is much thicker. Or just strain this recipe. But Siggas is also sweetened. You can add 1 can of sweetened condensed milk to the milk to sweeten, or add in honey, maple syrup after yogurt has set up to sweeten as desired. Hope you enjoy!
I’m trying your recipe for the first time but I’m running into a problem. I heated up the milk to 185 and cooled it down to 105 (it went faster than you described) then I tried hitting the yogurt button again to get the eight hours. It showed 8 hours for about two seconds and then it went to zero and now I don’t know what to do except get out a heating pad and see if I can salvage this batch of yogurt any ideas?
Hi Carolyn, after you see 8 hours it will then go to 0:00 and begin to count up until 8 hours is reached. Hope that helps.
I just wanted to add that I make homemade yogurt that I incubate in a coffee thermos for 4 to 5 hours. It always turns out wonderfully. I do use 1 percent milk and only 1/2 tbsp of yogurt per quart. When heating the milk, I try to keep it around 185 degrees for about 15 minutes, even letting it get up to 190 for just a bit – I understand this is what makes it thicker. The starter is room temperature, and I temper it with the milk has cooled to 115 degrees. I have found that the longer it incubates, the more tangy it is. Mine comes out silky and plenty thick. I have made it out of whole milk and don’t think it comes it’s any thicker or creamier. If you use too much yogurt starter, it can make the yogurt curdle or cheesy in appearance. Temps are in Fahrenheit of course.
Maybe it’s just a coincidence, but it appears the two times I’ve tried making yogurt using organic milk the recipe fails. I try immediately (out of determination) again using non-organic milk it works. I can’t think of any reason for that to be the case, but……
Hmm, that is odd David. I have used organic milk with success. However, with pasteurized milk you do not need to heat the milk to 185, as it as already been taking through that process. So you can try the Quick Start yogurt with success: https://amindfullmom.com/instant-pot-cold-start-yogurt/. I have boiled the organic milk and STILL had success, but maybe that was the issue for you.
Hi’ I forgot to put the starter in and the 8 hours is just about up….is there anyway to salvage it?? We
Hi Ali! My best advice is to add the starter now and incubate for another 8 hours. It may work! It does not always, but sometimes it is salvageable. Worth a try and please drop a note to let us know for others who have same issue–it is easy to forget things 😉
Thank you for sharing your knowledge and recipe! I just finished my third pot of yogurt, and it was too soon to go off of memory, and I think I ruined my pot of yogurt. I did a 1/2 gallon of 2% milk but only used one rounded tablespoon of starter from my last batch. It’s watery and somewhat lump. I usually strain through cheesecloth so I don’t know if that will fix it or if I should throw it out.
Hi Kirsten. Don’t throw it out yet–I would strain it and then whisk well. In the future, I recommend using 2 tablespoons of starter even when halving the recipe, but this still should be okay. GOOD luck 😉
I have tried twice now and after 8 hours, I have warm milk. I am using whole milk, a good thermometer and Fage yogurt with live cultures. What could I be doing wrong? I am so frustrated.
I am sure you are frustrated! I would try incubating for 10 hours, then place directly in the fridge (without stirring) for 12 hours. If still too liquidy, strain and see if that helps. You may also want to try Cold Start Yogurt https://amindfullmom.com/instant-pot-cold-start-yogurt/ –the method is quite a bit less cumbersome or exact.
Was the Fage yogurt plain and whole milk?
Or flavored and/or low/zero fat?
I’m not an expert, but from what I’ve read, any flavoring won’t work. And more specifically, many low fat or nonfat yogurts have some form of sugar added to offset the loss of flavor from less fat. The sugar is the culprit.
So, in addition to looking for yogurt with live cultures, it can’t have any sugars or flavorings.
Good luck!
I just made this recipe today, but after 8 hours my yogurt is still watery/runny. It didn’t set at all. What did I do wrong? It got up to 180, cooled to 110, and my starter yogurt has live cultures in it….
Hi Ariana, sorry for your issues. If you used skim milk, you may need to drain off liquid that forms at the top. I also find that letting it sit overnight in the fridge, then drain over cheesecloth.
Thanks for the reply! I used organic whole milk, so it wasn’t that. I’m trying a new batch today using a different yogurt as a starter. I’ll try letting it sit overnight this time too. Hoping it works! Thank you!
Okay, please keep me posted. It helps to know to trouble shoot for others 🙂
It worked!!! I used plain Greek chobani as my starter and that may have made the difference. I’m going to strain it tomorrow, but it’s a great consistency for a regular yogurt right now. Yay!
YAY!!! I bet it was the starter 😉 I prefer plain greek yogurt (any brand) or plain regular yogurt.
I get a burnt taste in my yogurt, I boil milk separately and still I get a burnt smell. Please help
Hi Su–it sounds like you may have scorched your yogurt while boiling on stove. Was there a white residue on the bottom of your pan? If that is not the case, try cleaning your instant pot and then rinsing with vinegar, then water. That always helps get rid of residual smells from previous meals. Hope that helps!
I currently have several frozen cubes of yogurt & I am wondering how long they will be good for me to use as a yogurt starter. They worked very well after 2 weeks. Will they be useful after being frozen after 4 weeks? 6 weeks? Also, when must I freeze yogurt to use as a starter? Does it matter? I currently have a batch that is less than a week old, if my frozen starter won’t be good in another week or so, does it matter if I freeze some yogurt to use as a starter now, or wait a week to use it as a fresh starter (or perhaps freeze it)?
Hi Michelle! I freeze my starter for up to 3 months. I typically put in freezer right away, but have frozen some after 7 days and it worked well. Yogurt will last 10-14 days in fridge–so as long as you make your batch before that time passes, you can use fresh starter, if not freeze it to use when ready to make more yogurt.
Hi Kristen-
Sorry it’s taken so long to get back to you. Believe it or not, each time that I started to look for a response from you I had to give up, because it was too difficult/time consuming to find my original post! Anyway, thanks so much for getting back to me! I Just got some new grass fed milk to make some more yogurt😋, and I have no frozen starter available. I do have a small tub a Fage yogurt 5% that is good until June 15 (6 more days). This should still be good as a starter, right? I plan on using it as starter & freezing the balance, unless you think that the live culture viability is questionable. Thanks again for all of your guidance.
Michelle
Hi Michelle! I am SO SO sorry that it took you so long to find the comment. You can hit subscribe to get an email when your comment has been responded to. I hope that helps you! And YES, FAGE will be a great starter. I always freeze my starters so you should be good to go there!
Hi, I’m looking forward to trying this out. I’ve had my 6L IP for a few years now but never tried yoghurt before.
I’m wondering if I use 2Litre milk (roughly 1 US Gallon I think) would I need to change the timings? Mary
Hi Mary! No need to change timing, but you will need to use 4 tablespoons for your starter instead of 2–enjoy!
Super, thank you!
This worked perfectly. Thank for these clear, detailed instructions.
If doubling recipe in an 8 quart, how long will it have to sit on the counter after boiling?
Hi John, I am so glad this works well for you. As far as how long will it need to cool, that depends on a lot of things–temp in your house, if you use ice bath, etc. I would personally put in ice bath and watch closely after 15 minutes. I may take up to 25 minutes, but should be closer to the 15-20 minute mark. Hope that helps 🙂
Hi there! I’m in the process of making my first batch of IP yogurt, and it is currently in the straining process. It looks like it will be thick enough once done, so I’m excited to try it tomorrow (by the way, I’m straining it with coffee filters, and it’s working great!). I’ve read through all the comments (that’s a lot of reading, lol!), and I didn’t see any reference as to how long you can keep the whey before you should freeze it. I’d like to utilize some of it while it’s still in its’ natural state, but don’t know how long I’ve got before I should transfer it to the freezer. Thanks!
Oh great tip with coffee filter! I would use the whey for up to 7 days before freezing. enjoy!
Hey I couldn’t find an actual amount that this recipe makes. I am not sure what 16 servings is, as serving size varies. How much (in whatever unit of measurement anyone wants to give me) does this make?
Hi Tina! This is about 4 ounces per serving or about 1/2 cup.
I’ve tried this recipe twice and both times it seemed VERY tangy and runny? I am use to eating store bought flavored Greek yogurt. I used organic 2% milk, a yogurt starter, and had it in the yogurt function for 8 hours. I would prefer it to be sweeter and thicker… advice?
Hi Jody! If you are used to sweetened yogurt, unflavored yogurt is drastically different in taste. After you prepare yogurt, you can strain over cheesecloths of paper towel overnight to thicken. And then you can mix in 1/3 cup to 1/2 sugar, maple syrup, honey, etc. You can also add 1 can sweetened condensed milk when you whisk in your starter for sweet yogurt. I hope that helps 🙂
I might have commented before but thought I’d give you an update – the recipe is perfect. I’ve made batches for family & friends & they (and I) LOVE it! I couldn’t get the instant hot pot to get the milk up to 181 F so I do that part on the stove now. I sterilize the hot pot for 5 minutes. I cool the milk in a bath of cold water. Getting a digital thermometer was the best $10 investment I made!
Thanks!
Lynne B
I am so glad you continue to have success Lynne! And that digital thermometer is truly a great investment! For yogurt and meats 🙂
Hi, I’ve used this recipe twice now and I love it. I am saving so much money! I do have one question, why isn’t my yogurt very tangy? I really miss the tang of a plain store bought yogurt. Any tips for more tang?
Hi Vicky, I am so glad you enjoy this recipe. I would try to incubate for an 10 hours instead of 8 hours for tangier yogurt. That tangy just comes from the fermentation of the milk and live cultures in yogurt.
I used 2% milk for my first try and incubated for 8 hours. The finished yogurt was very thin so I tried straining. I wasn’t very successful using cheesecloth, got frustrated and finally put everything in quart refrigerator containers. I used the yogurt was unhappy it tasted so bland and was watery. For my next attempt I used whole milk and incubated for 10 hours. It was thicker but still not as rich as the plain Greek yogurt I buy. I love the taste of a sour or maybe tangy as you describe. Can yogurt be made using buttermilk? I love that taste especially the thick Bulgarian type. How can I get my yogurt to not be bland?
For my next attempt I also like the idea of putting paper towels to help soak up the thin liquid.
Hi Deborah! I have not tried making yogurt with buttermilk so not sure that would work. As for being bland, try adding in some fruit or vanilla to flavor after incubation. As for thickness, try straining and line with paper towel…I did that this weekend after running out of cheesecloth and it worked great!!
What is “prepared yogurt?” Is that just, like, store-bought yogurt? Or something else?
Hi Charles! It is exactly that, just store bought plain yogurt.
I tried this recipe and I ended up with vaguely yogurt-tasting milk. Used plain yogurt with live cultures, whole milk, thermometer, and followed it exactly. What did I do wrong? And, can I try again with the same milk and different yogurt starter, or should I toss it and use fresh milk?
Hi Jen! So sorry for your issues. I would let it set up in fridge overnight. If not thickened, try again, or strain over cheesecloth. Hope that helps.
Ok, thanks! I will see what happens overnight in the fridge. If it’s still milk tomorrow, should I toss it?
Jen, I would try one more time–it is worth the experiment, as it sometimes works!
Hi. I made this 2 nights in a row! What a great recipe, never again will I buy from the store! I have read through many comments and I was wondering if I can just double the recipe and use 4 litres. I apologize if you have already answered that!
Hi Allison, you definitely can double the recipe 🙂 And I am so glad you are enjoying!
Please help me!
I just added the yogurt starter and set it to incubate for 9 hours. The problem is…it is going to be done at 1:00am! Do I have to wake up and take the pot and place it in the fridge right away or could I wait till the morning?
Is the flavour of yogurt going to be different if I wait till morning?
Thanks
Hi Evona! I am so sorry about the timing, but I would place in fridge pretty quickly. I am not a fan of having any dairy products sit out for over 3 hours that way and I just can’t confidently say that your yogurt would be safe after that amount of time.
I’ve made yogurt in my instant pot around 4x now with terrific success. What I do differently from your recipe is to mix 2 heaping tbs into some of the ultrapasteurized or ultra filtered milk (2-4%) before adding it to the pot with the rest of the milk. I press the yogurt button and 8 hrs later I have delicious creamy yogurt with stirring the mixture after it is done without first boiling and testing temperature. I also use the glass lid instead of the regular lid. I do also sterilize the lid before using. I did enjoy reading your easy to follow recipe and the comments. Thanks.
Hi Judy! I have a recipe for cold start yogurt today–it uses all ultra-pasteurized milk and it is is incredibly easy to make with creamy yogurt. The process for cold start yogurt and traditional yogurt use different methods and different milk, but yes the cold start yogurt is much easier and is so creamy.
This was easy to follow if you don’t have a yogurt setting or an other brand of pressure cooker rather than the name brand IP. My first time making and it worked out great for me!! I added vanilla extract after incubation but I’m just wondering if low calorie sweetener can be added as well to help not make it as plain tasting? I’m sure my 14 month old won’t mind the plain taste but I’m trying to sweenten it up for my 6 year old without having to add fruit or normal sugar to it. She’s a picky eater and loves store bought vanilla yogurt. Thank you for making this recipe easy to follow!!
I am so glad you found this recipe easy to follow! As for sweeteners, add anything you want to sweeten now that the yogurt has incubated. Enjoy 🙂
Can you use shelf stable milk?
Hi Nancy, I have not tried making yogurt with canned milk. In theory it can be done, but the taste will not be as good.
It comes in quart boxes. I think I will try won’t cost me anything except the small container of yogurt as I get the milk in my commodities box for low income seniors. Only use for cooking with. I’ll let you know how it turns out.
Please keep us posted Nancy. It would be a super affordable way to make yogurt.
Hello: And thank you for such a thorough explanation of yogurt making. I just put my milk on to boil. Soooo excited to try this. I have one quick question. I bought milk that is not quite a full half gallon, it says 52 OZ which is a little less. Do I still use the same method and amount of starter?
Thank you!
Lisa
Hi Lisa! I would use the same about of starter 🙂 Enjoy the yogurt.
My instant pot doesn’t have an adjust option. About how long does the yogurt setting take to boil?
Hi Tammy. You will need to use the saute function to boil the yogurt. The yogurt setting will not reach a hot enough temperature.
This is a great post,and one that has given me confidence to make my first batch of yogurt. I’m trying to eat less carbs, but I love my yogurt. I own an Instant Pot. I scratched my head, trying to find a yogurt with probiotics and came up more confused than ever. So, I’m wanting to buy free-dried yogurt starter. Have you worked with that? Will this be easy to you with your recipe.
For my first attempt, I want to make a simple vanilla yogurt, and I’m excited to try it out!
Hi! I have used a yogurt starter pack before. Here is the brand I have used with success: https://amzn.to/2MoYSE5. Hope that helps.
Hi Kristen,
I am so grateful for this post. I recently got an Instant Pot and the recipe it came with was a bit vague, but following this recipe was great and easy to follow. I made several successful batches of yogurt, however on the last batch I realized about halfway through that I forgot to add starter and added it midway through the incubation period to try to save it. After another 4 hours the yogurt appears to have set (a little runny, but not bad), is it safe to eat though? I have done lots of googling and cannot find anything about underfermenting and I know some people only ferment their yogurt for 4-5 hours, but since I added starter halfway through I am still a little concerned and I would rather be safe than sorry.
Thanks!
Jillian
Hi Jillian! Such a bummer you forgot to add your starter! I am really not 100% sure if your yogurt will be “safe” or not. After 90 minutes of being left at a low warm temperature without starter, I get a bit nervous that bacteria could start to form–sort of like leaving milk out on a warm summer day. HOWEVER, I think the risk is minimal. I checked out some food safety guidelines and when it came to warm milk, they were a bit vague too. I am sorry I am not more help!
No problem! Appreciate your input!
Im so excited to try this recipe! I just have 2a couple quick questions.
How much yogurt does it make per quart?
And if you wanted to add things like berries would you do that right before you refrigerate? Approximately how much should I put in?
I love yogurt so much but eating only vanilla would drive me mad. I’d probably puree the berries as I don’t like the texture of chunks with the yogurt.
Hi Anna! 1/2 gallon of yogurt makes 2 quarts of yogurt. As for flavoring, that is up to you. The amounts will vary based on your taste. I personally like to store toppings separate from yogurt and top as I serve the yogurt. This lets me change up how I use/flavor the yogurt and keeps the yogurt from getting too liquidy from other add-ins. Feel free to mix in pureed berries after your yogurt has set up though if that makes it easier for you. Or just keep 1-2 cups pureed berries in fridge next to yogurt and top as you dish out. Enjoy!!
my Fairfield milk only came in 52 ounces. How much starter do I need.
Hi Gail! For every 1 cup milk you need about .25 tablespoons of starter. 52 ounces is 6.5 cups of milk, which would mean you need 1.725 tablespoons. However, using a full 2 tablespoons will be fine!
Hi! I’m wondering if, because I’m now using my own Instant Pot yogurt as a starter in my successive batches, does that positively affect the carb count? I started out with plain Chobani the first week but have now been holding a bit back each week. Also, I’m thinking I’m going to try using whole milk Fairlife this weekend to see how that works – will that positively affect the carb count? Posively affecting to me means lowering the carbs. Btw, this recipe is the bomb – I use a little sugar free, carb free vanilla syrup and MCT oil in my yogurt and it’s delicious. My hubby puts fruit in his as he doesn’t need to be so strict about his carb intake. Thank you!!
Hi Laurie! I am so glad you enjoy this recipe. I am working on a cold start Fairlife yogurt recipe right now, just trying to perfect that 🙂 As for carbs, the amount of starter is slow little, that the carb count should not change drastically. However,fairlife milk has half the carbs f conventional milk, so the overall total of carbs will be cut in half per serving. Hope that helps.
Hello, got IP 2 weeks ago, so I’m learning)). Planning to make yogurt this weekend using your perfect, detailed recipe. I used to make yogurt on the stove, incubating it in a jar wrapped with blankets on top of the fridge, usually overnight. It could be 8, 9, 10 hours, depending on what time I get up. Since temperature wasn’t high, I wasn’t worry. It always came out fine. Now, with IP, if the incubation started at 11 PM, should I rush to the pot at 7 on Sunday morning?)) What happens if it’s stays longer, like a couple hours more?
Hi Diana! I have left my yogurt incubate for 10 hours before. It was a bit tangier, but still great. Hope that helps!!
That’s good! I was afraid you absolutely must take it out after 8 hours immediately. Thank you for the response.
Thank you, I’ve followed your instructions twice now with great success!
I am so glad to hear that Kasey! I hope you keep enjoying this yogurt!
Hello! I’m trying this awesome recipe for the first time! However when I set the IP to boil the beeper still didn’t go off even after boiling for more than an hour. How long does it usually take? When I opened it after an hour and took the temp it was just at 130. Thanks!
Hi Sapna. At this point, you may want to boil your milk on the stove and then return to your Instant Pot to proceed with the steps. That way you can be sure your milk reaches 180 degrees. Hope you enjoy!!
My yogurt came out great! I had to empty the hot milk into a glass bowl and re wash my inner pot because it appeared to have burned a little on the bottom and I didn’t want brown specks in it while it incubated. I think I will just heat the milk to 180 before I put it in IP on yogurt function. I strained it and it is thick and tastes great. Thanks for easy recipe.
YAY!! So glad it turned out and you loved it!
How do I get the milk to 180 degrees.i used a gallon of milk and it was only 150 degrees so I had to microwave it
Hi Sharon, can I ask what model Instant Pot you have? The boulder feature should bring it up to 180 and if it does not, you may want to repeat until it hits 180. I am hearing a few people have this issue and want to figure out if it is connected to a certain model. Thanks.
My friend swears by this recipe! I tried it (I don’t have a yogurt button), I followed the instructions to a T… I ended up with a soupy version of yogurt that did not taste good at all! Wondering where I went wrong and so disappointed!
Hi Shelly! I am so sorry you ended up with a soupy version. Did it happen to set up after you refrigerated for a bit?
It can be REALLY hard to make yogurt without the yogurt button. If you were unable to keep a constant temperature during incubation, that may have been the issue.
Another thought is that your starter may not have had active cultures. Be sure to use plain yogurt. I hope that helps.
I like making larger batches, so I use a gallon of milk—any where from skim to whole according to your taste.
Put 2-3 tablespoons of cultured yoghurt (you can use your own from a previous batch, but this is the only use I have for store-bought yoghurt) into a bowl when you start the process; you want it to be at room temperature when you need it.
Cooling the milk is THE most critical part of the whole process—if the temperature is too high or too low, your yoghurt will not set. A candy thermometer works well, but be sure to test multiple locations and depths to ensure you are in the 105 – 110º range.
On the Instant Pot, make sure the setting still is on yoghurt (or you can cancel and reset). Set the temperature to medium—you do this by pushing in the dial and turning it. The screen will alternate between time and temperature. Set the time for 10 – 10½ hours; it adjusts in ½ hour increments.
Don’t worry if you are not around (or asleep) when the time is done; if your yoghurt, it is content just to sit in the pot a while.
This is the critical point where you know whether your yoghurt has set or not. If not, start again. There is nothing you can do to fix it.
If you want thick and creamy Greek yoghurt (you can tell what I prefer), strain the chilled yoghurt through a cheesecloth into a fresh container.
The longer you let it sit, the thicker your yoghurt will get—I usually end up with 3-4 pints.
I eat it with a little bit of dark honey and ~1/3 cup of berries. This is my daily breakfast and sometimes my lunch as well. It is filling, healthy, low calorie and just really tasty. I never eat store bought yoghurt any more.
Hello,
Is there a specific yogurt (store bought) that you would recommend as a starter?
Also did you use homo (3%) milk?
Great instructions!
Thank you,
Givy
Hi Givy! I have never seen 3% milk here in the US–but have used both 2% and whole milk so that should not be an issue.
As for starters, I really recommend plain Greek yogurt for best results. Chobani or a brand like Costco/Walmart all work great. Whatever brand you use, be sure there is no sweeteners or carragenaan. Hope that helps!
Got an Instant Pot for Christmas any trying to make yogurt using your recipe. After the boil was done, the temp was only 160 degrees so I started the boil cycle again. Even then the temp only reached 170. Did I need to do that? I’m going to keep progressing and cross my finger that it will be okay
Hi Lisa, keep me posted on how this turns out. It may have been that your thermometer was off a bit.