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Instant Pot Yogurt

Instant Pot· Real Food

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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. 

3 small glass jars filled with homemade yogurt. One topped with sliced strawberries

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

Instant Pot in background with 3 jars of homeamde 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.

Sanitizing inner pot of Instant Pot with Boiling water

 

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.

Instant Pot with word Boil displayed

 

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.

Digital thermometer inserted into yogurt and reads 108 degrees

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.

Plain yogurt straining over 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.

Inner pot being tilted to show that extra liquid created when making skim yogurt

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:

How to make yogurt at home in an Instant Pot:

How to make plain yogurt at home

Homemade Yogurt

Step by step directions to making Instant Pot Yogurt. 
4.85 from 46 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: Instant Pot Yogurt
Prep Time: 5 minutes
Cook Time: 9 hours
Total Time: 9 hours 5 minutes
Servings: 16 people
Calories: 89kcal

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. 
Nutrition Facts
Homemade Yogurt
Amount Per Serving
Calories 89 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 9mg 3%
Sodium 55mg 2%
Potassium 165mg 5%
Total Carbohydrates 5g 2%
Sugars 5g
Protein 3g 6%
Vitamin A 2.4%
Vitamin C 0.3%
Calcium 14.2%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

To Make Instant Pot Yogurt You May Need

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Comments

  1. I wish I’d read about rinsing the pot with boiling water first! Just made my first batch and it totally smells of chili and has hint of it in the taste! Oh dear. Guess I should make more chili this week to have something to eat it with.

    Reply

    • OH NO!! So sorry you didn’t see my tip first 😉
      But yes, greek yogurt with chili, tacos, or even used to make enchildas will work perfectly

      Reply


      • I was going to buy new sealing rings to keep from getting a taste of stew or chilli in my yogurt but I just realized that since you do not have to use pressure at ANY point of this process you can just remove the sealing ring while making yogurt! I would boil water in the pot and wash the ring and soak it to try to get rid of the smell but nothing worked and my yogurt was starting to take on the smell of the ring. So now making it without the ring has eliminated the stewed meat smell. 🙂 And din’t need new rings or lid. Thanks for the detailed instructions – one in book that came with pot was way too vague. I make this every week and it turns out great. I flavour with vanilla a bit of stevia and berries.

        Reply

        • One thing I tried and worked very nicely was using the glass lid instead of the IP lid. There was no transfer of smells. I used the lid while boiling the milk and during the incubation process

          Reply


        • Cut up a lemon. Place it in your IP (I have a Meuller). Pour in half a cup of vinegar and a cup of water. open the vent and press the steam button. No more smelly lid and ring.

          Reply

        • It is absolutely from the o-ring.
          I use mine to make quark (similar to yogurt) and when using my mom’s machine, it was wretched, because she had made chili. The end product was only suitable to make savory sauces.

          Reply


    • Homemade is only sweeter and less sour (or “smoother”) if the bacteria metabolizes less of the sugar than is the case with the store-bought you’re accustomed to.

      For people controlling their carbohydrate intake, let the culture do its thing longer. Crank the fat up, also, by adding heavy cream. Strain the heck out of it. Dense, fatty, sour — yum.

      Reply


    • Made my first batch, OMG delish! Your notes are exceptional. On to making the second batch! Thank you from Canada.
      L

      Reply


    • So, today’s successful yoghurt batch was made EXACTLY like you said. Followed the recipe, read the notes. Same result: creamy smooth sweet delightful yoghurt! Thank you!

      Reply

    • I did something wrong- maybe didn’t boil enough. But after being on “yogurt” all night still liquid. Can I try again w the same milk or throw it?

      Reply

      • Hi Erin! Sorry your yogurt did not work out at first. I would try again with same milk. It may not work, but sometimes it does. Just be sure to pay attention to temperatures 🙂 I hope it works out now!

        Reply

  2. Very good. Even at twice the price of store-bought, homemade is better.
    The whey can be used to make ricotta, queso fresco, cottage cheese. All the same, ony variance is moisture left in.

    Reply


  3. I want to make my yogurt into greek yogurt. Do I need to refrigerate the remaining yogurt or even the yogurt I am straining? I have to do it in batches since I made a gallon

    Reply

    • Hi Emily! I always refrigerate the yogurt while straining. And any remaining yogurt as well. Since it is dairy, it is not safe to leave at room temperature more than 2 hours.

      Reply


    • My husband is from the Middle East and his mother made us yogurt often when she was alive. If you don’t have cheesecloth, a trick she used was to put the yogurt into the storage container and put a paper towel snugly onto the surface of the yogurt and put it in the fridge. It will soak up the whey. Keep replacing the paper towel and pouring off he liquid as needed until it thickens. We continue to use the yogurt during this process. It just gets thicker and sweeter as time goes by.

      Reply


  4. Can you incubate the yogurt in jars after the heating and cooling process of the milk. When I used my previous yogurt maker I did the incubation in jars with plastic lids. Can I just put one cup of water in the base of the pot and then set the jars on the steam basket and incubate without lids…(my new jars are deeper and have metal lids.)

    Thanks for this very clear recipe …the Instant Pot book is very vague on yogurt.

    Reply

    • Good Morning Pat! I am so glad you found my direction thorough. You can incubate the yogurt in jars (and like you said would use a steam rack or basket with 1 cup water in the base!) Be sure to use glass, heat safe jars (without lids). I have done this before with a couple quart size ball jars.

      Enjoy!!

      Reply

      • This is exactly the process I’ve been using, with pint-sized canning jars. But, I have now lost quite a few jars – they crack right where the bottom of the jar meets the side of the jar, making a break all the way around. I have tried pre-warming the milk a little, thinking that maybe the cold milk shock the jar as the steam rapidly warms the outside of the jar. But.. two more jars cracked in my latest batch. Any tips?

        Reply

  5. Hi there.

    I also just made wonderful Greek yogurt that has a hint of Adobo smell in it. Everything else with the yogurt seems fine. I think it came from the gasket. Is it still safe to use the culture from this batch of yogurt that has a slight smell of cumin in my next batch, or must I dispose of my eight-generation culture and start all over again?

    Thank you for any help with this.

    Reply

    • Oh Mary Ann, I am so sorry that this has happened to you. I have a separate inner ring I use just for yogurt for this very reason. I honestly think you would be able to use the culture as so little is needed, but I can’t 100% guarantee it. If you try it, let us know how it works so we can all know for future reference. In the meantime, use that yogurt for savory dishes as you would Sour Cream–it will go perfectly in things like my homemade taco dip.

      Reply

  6. So I followed this recipe to the T. But my yogurt came out fairly sour! What on earth? Do you have a suggestion for what your favorite store bought yogurts you use as your starter? Maybe I just used too cheap a brand but it did say it had “Active Live Cultures” so… Ugh! I was really looking forward to come yogurt! Haha What else do you think it could be?

    Reply

    • Hi Kate, I am so sorry that you had sour yogurt. I use Chobani Plain or this starter from Bulgarian. However, I am not sure that was the issue–could your milk have been a bit sour? Hope that helps.

      Reply


    • When I took fermentation classes at Cal Poly in the Dairy Science program, I learned that incubating yoghurt at the high end of the temperature range (in the 80’s) causes the culture to create more acid, less flavor compounds and the yoghurt congeals more rapidly; at the lower incubation temperature range (70’s) the yoghurt congeals more slowly, but less acid and more desirable flavor compounds like diacetyl and acetaldehyde are produced. It takes longer, but it is well worth incubating your yogurt at about 76 to 78 F.

      Reply

      • I love that you studied this in depth Greg. Thanks so much for sharing that knowledge with us! I am a science nerd, so I LOVE this stuff.

        Reply

        • Hi Lisa, I understand about health issues. Honestly, I have not experimented with incubating yogurt at a lower temp, and since it is such a technical recipe, I am not sure how it would work. However, if you don’t have a yogurt button on your Instant Pot, you incubate yogurt, by turning off the machine and wrapping in a towel for 8-10 hours. I bet that would be a much lower temperature and less lactic acid would form. I am sorry I don’t have more information for you on this.

          Reply

  7. I make great tasting yoghurt. But it always has little flecks of solids in it. I’m super-careful to sterilise and I take off every scrap of skin. Following tips I’ve seem elsewhere, I’ve tried heating the milk veeeery slowly on the hob rather than in the IP, and I’ve tried letting the milk cool and then reheat it before cooling it again. It still happens. Any idea how I can avoid this happening? I eat it happily enough, but I’d like to make a big batch and sell some, and as it is I don’t think the cosmetic appearance is good enough.

    Reply

    • Hi Sally! So my first guess would be that your milk heated too quickly or not evenly–which I know you said you have already troubleshooted. Maybe try making a smaller batch to see if that helps (as the milk will heat more uniformly). That may solve your issue. Another thought is that if you are using a starter that has those flecks, you may want to opt for a new starter from store bought yogurt just to see if that could solve the issue as well. Keep us posted!

      Reply

      • I have the same issue. I’m using 1 Fairlife (2%), cold start, Nestles Vanilla Bliss (entire bottle), and Chobani plain (2 T), unopened yogurt. Any thoughts since I’m not heating and cooling milk?

        Reply

        • Hi Maureen, thank you for sharing your issue as well. I can tell you that using Nestles Vanilla Bliss is more than likely causing the issue as it is a different consistency than regular milk. However, Fairlife is processed completely differently as well (it is heated and pasteurized differently, changing the chemical make up of the milk to have more protein, less sugar, and no lactose–so this can change the consistency of homemade yogurt DRASTICALLY as well.) I need to experiment with Fairlife milk and see what my results are (and if we can perfect using it) stay tuned…

          Reply

        • I get this as well, my solution has always been to STRAIN the milk after its been heated, before you add the culture to it.

          Reply


  8. Seriously – This was so so helpful!!! I was sure I was going to destroy my first batch and it was delicious! I am making a second batch and decided to ice-bath the instant pot insert and it cooled a bit too much – down to 90ish degrees. Just wondering if I’ve done any damage to the yogurt… thanks so much!

    Reply

    • Hi Dawn! I am so glad you found these directions thorough.
      I wish I could have responded to you just as you were making your 2nd batch to tel you it will more than likely be just fine. But let us know how it turned out if you get a chance. It is hard to get the temperature exact at times, but you just want to be as close as possible.

      Reply

      • Fingers crossed Paula, but it should be just fine 🙂 I just spoke to a friend who did this as well and her yogurt turned out perfectly. It can be really had to get the temperature exact.

        Reply

        • Another way to maximize yoghurt body is to heat treat the milk at 203 F. for 30 minutes before cooling it for culture addition. The hotter temperature vs. the popular 180 F. denatures the milk protein to a Goldilocks, just right sweet spot for the thickest body potential without adding milk solids or stabilizers like gelatin.

          Reply


          • This worked very well for me, but I had to use the slow cook option to set the temperature to 203° for 30 minutes. I also started late in the day, so the overnight incubation time was more like 9 or 10 hours. It was not quite set and a bit more tart than I like, but it set up in the frig and adding sweeteners is no problem. It is VERY smooth, and the tartness works well for things like tzatziki. I just started my second batch with time to check it at 8 hours. I am using the IP Ultra 6 qt with the glass lid so no trapped flavors in the ring, and I can watch! I think this yogurt will justify the cost of the lid.

  9. I made this yogurt with homemade almond milk, and it didn’t work out. When I did the boil function, it only heated to 160 degrees. I put it through that boil function 3 times, but it wouldn’t get hotter than that. I went ahead and cooled it and added the culture, put it in on the yogurt function for 8 hours. It didn’t thicken at all! 🙁 Any ideas?

    Reply

    • Hi Megan. Unfortunately, this recipe is designed for dairy milk. Non-dairy milk is completely different beast and different methods need to be followed. Most people struggle to get almond milk to work for yogurt–it has stabilizers added and the thickness of it is completely different. If you need non-dairy yogurt, here is a great recipe for coconut milk yogurt: https://lowcarbyum.com/coconut-dairy-free-yogurt-instant-pot/ Sorry for your frustration.

      Reply

      • I used regular 2% milk and had the same exact problem with the milk heating to 180. Finally got close to there (high 170s) after 4-5 times. My yogurt came out watery and chunky. Any suggestions?

        Reply

        • Hmm, Stacy–it sounds like your Instant Pot is not heating the milk well. I would maybe heat on the stove until your milk reaches 180 and then proceed with the recipe. Hope that helps.

          Reply


  10. Kristen, I just read this article and want it try it! Even though I’ve had my IP for a couple of years I haven’t used it that much!
    My question is; is it possible to use kombuchie for a starter? I grow my own and have a lot of it. I’m getting tired of drinking it and this would be another way to use it.
    Looking forward to hearing from you.

    Reply

    • Hi Rose, I have never tried to use kombuchta as a starter for yogurt, so I really am not sure how to advise you. I am sorry. I wish I was more help, but this is not something I experimented with or have heard of others trying. If you do try, let us know so we can document your results. I wouldn’t think it would work as well though. I know your instant pot can be intimidating but I do hope you try it out a bit more–once you play with it a bit, you will love it.

      Reply


      • Kombucha is made using a completely different bacteria, aceterobacter, which turns sugar into acetic acid (vinegar) as opposed to yogurt’s lactose-eating and lactic acid-producing lactobacillus.

        Aceterobacter is active at lower temperatures than lactobacillus and might actually be inhibited in the heated environment of the cooker. The vinegar in the kombucha might also immediately clabber the milk. Aceterobacter eats sugar, which is not present in milk.

        Still, it would be an interesting experiment.

        Reply


  11. Absolutely my favorite IP yogurt recipe. I have made this several times using your tips and it turns out perfect each time!!!

    Reply

  12. Hi, thank you for the very specific directions. Makes it quite easy to follow. When I did step two– boiling the milk in my IP, i checked the temperature and the highest if ever got to was 175 degrees rather than the 180 you said. I attempted to boil it again and it still didn’t get any higher than 175. Currently my milk is in incubation but I’m curious if this will have a negative effect on the final product? I hate the idea of throwing away a 1/2 gallon of yogurt/milk!

    Reply

    • Good Morning Kim! I am so glad my directions were thorough enough for you. As for the temperature of the milk, your yogurt should be fine. It probably was more likely that your thermometer was off by a few degrees. Enjoy your yogurt!

      Reply

  13. What would cause my yogurt to not set at all? It is jut like milk. I used prebiotic tablets crushed up with Horizon organic whole milk. I did in the instant pot: heat to 180(actually it was about 170). Cooled to 120. Made slurry of prebiotics with some of the milk, poured in and turned on for 8 hours. I did make another batch this same way last week but I did ice bath on the first but not the second.
    Any ideas?

    Reply

    • Hi Lisa! I am sorry you had trouble getting your yogurt to work out. I have never had success using only prebiotic tablets for the starter. You need to have yogurt or yogurt starter. I wouldn’t add your prebiotic tablets until yogurt as made, as it definitely will change the consistency and chemical make-up of the milk and change the way it turns into yogurt. Hope that helps Lisa!

      Reply

      • I just had a similar outcome. I heated 1/2 gal of organic grassfed whole milk to 180, cooled with an ice bath to 110. I used 6 Tbsp of 2 week old frozen whey (from my last batch of yogurt), melted in a bowl with about 2 cups of the denatured milk, then mixed the whey cultured milk back into the liner pot, & stirred. I returned it to the instant pot & incubated for 8 hours. When I opened the top of the pot, my yogurt was still milk, with a slightly off (but not bad) taste. I guess that it was using the whey instead of yogurt as a starter that messed me up. I put the liner into the fridge before writing this. Can I reuse the milk to make some more yogurt? Is there anything else that I could have done to make this work?

        Reply

        • Hi Michelle! You issues lied in using the whey. That is not the same as a yogurt starter or yogurt itself. I would try to reuse the milk but with fresh yogurt this time as your starter.

          Reply

          • OK. I’ll try. Must I heat up to 180 again? Or just heat (on sauté) to 110, stir in the 2 tbsp of fresh yogurt, and then incubate? Also, Would it work if I freeze the rest of the purchased yogurt into cubes to use as starter? How long would the cubes keep?
            Thanks so. Much in advance. I can’t wait to try this!

  14. I just put small jars of my yogurt into the refrigerator and I’m hoping it thickens as it cools. My yogurt still had the consistency of milk when it was finished. I used whole organic milk and a yogurt starter. I followed your instructions exactly. The instructions don’t say anything about the consistency of the yogurt when incubation is finished. I really hope that means it will thicken in the fridge. Otherwise it’s been a rather expensive failure.

    Reply

    • Hi Betty! I agree with you if yogurt does not work out it is an expensive failure and there is nothing that would frustrate me more myself (I have food waste and wasting money.) However, it sounds like you did everything correctly when making the yogurt. But I would think the yogurt needs to be thicker than milk, even though it will set up in the fridge some. If it has thickened some, set over cheesecloth lined strainer on top of a bowl to strain away some of the whey to leave you with thicker yogurt.
      Keep me posted! This has me a bit perplexed if the yogurt didn’t thicken at all.

      Reply

  15. This morning I removed the yogurt from the refrigerator and it was still the consistency of milk. I figured I had nothing to lose by running it through the whole process again. This time I used one Tbsp. of Fage yogurt (to 1 pint) of milk as my starter and I set the IP to 8 1/2 hours instead of the standard 8 hours. Success! It has thickened. Now hopefully it tastes ok.

    Reply

    • WAHOO!!!! I bet something was off for sure with the IP during this process, as I have NEVER heard of this happening. I am so glad you tried again and I hope it tastes delicious!!! Thanks for sharing Betty!

      Reply

        • That is so frustrating Katy! Did you make sure your yogurt hit 180 and that it cooled to no less than 100 degrees before incubating? If so, give it time to set up in the fridge (at least 12 hours) then strain. Hope that helps!

          Reply


          • Your instructions say to cool to 105-115, but here you say no more than 110??? Made for the first time I overnight, at 8 hours it seems quite thin this morning- hoping it thickens as it chills in the refrigerator …

    • Hi Betty-
      When you ran your yogurt through after having refrigerated it overnight, did you reboil the milky substance, or did you just warm it to 110 & mix in the fresh yogurt ato add the cultures to start the process?

      Reply


  16. How do I make Vanilla yogurt (or any flavored yogurt)? At what point in the process do I add the vanilla or any flavoring, and do I add liquid extract (how much ) or vanilla bean (how much)?

    Reply

    • Hi Charles! Personally, I would mix in the flavorings, AFTER the yogurt has been processed. Before pouring 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.
      Hope that helps! Enjoy!

      Reply


    • I’ve put sweetened condensed milk and berries in during the heating stage and had my yogurt turn out perfect.

      Reply

  17. After four attempts at making yogurt in my mini Instant Pot, I am giving up. I followed the instructions precisely. I tried another starter. I was careful to bring it to 200 degrees after it only got to 185 the first times (put it on sauté for a little while), then cooled it to 114 and then another time to 110. I tried adding 1 Tablespoon starter, then 1 1/2 then 2. It was on Yogurt for 10 and then 9 hours. Every time it didn’t thicken and was just milk. It’s really frustrating. It just doesn’t work. Maybe because it’s a mini.

    Reply

    • Oh NO!!! I hate this for you Janet. I am going to experiment with a mini to see if I can help troubleshoot for you. Give me a few weeks and I will get back to you!

      Reply

        • Woo hoo success! The fifth time worked. I was careful about the temperatures and used Fage 2% Greek yogurt as the starter. I think the other starters I was using, Bulgarian and Chobani, were too thin or cultures not strong enough. This time perfectly jelled! So the mini IP works. Yaaayyyy!

          Reply

          • YAY Janet!!! I am so glad to hear this. I tested once and had success (I used a generic Greek yogurt–not my homemade yogurt as starter so you could replicate) but was waiting to test again to report back 🙂

  19. So I understand that you aren’t supposed to use flavored, or sweetened yogurts. Noosa yogurt comes with the fruit on the bottom. Do you think it would work if I just scooped the actual yogurt part? Or would I be better off grabbing a different starter?

    Reply


  20. Hi there! Thanks for the easy to follow recipe. I also had trouble with my yogurt not setting. I was told that one must use wooden or plastic utensils in this process as metal spoons will kill the starter. Is that true? I’m going to try again and we will see how it goes.

    Reply

    • Oh that can be true–more often, metal will impact a tin flavor into the yogurt. But it could have definitely caused it to not set well. Be sure to use plain yogurt with live cultures and whole milk will set easier than skim milk. Sorry for your hassle though.

      Reply

  21. Hi there!
    I would like to make yogurt for my 10 month old, something as similiar to stonyfield baby yogurt as possible. Can i use the flavored baby yogurt as a starter with whole milk?
    Thanks!

    Reply

    • Hi Nadia, I really wouldn’t use flavored yogurt for your starter. You can purchase a small single serving cup of whole milk greek or regular plain yogurt, and that would be best for the starter.
      I hope you enjoy–this will save you SO much money!

      Reply

  22. Hi there! I would like to make yogurt for my 10 month old, something as close to the stonyfield baby yogurt as possible. Can I use the flavored stonyfield baby yogurt as a starter with whole milk? Please let me know, thank you!

    Reply

  23. This may be a silly question – but is the nutritional value of the yogurt literally simply the nutritional value that the milk & starter held? I only ask because I generally ate yogurt for the nutrition, not for the taste/cost effectiveness. I ate it for my macros.

    Reply

    • Hi Sam! No question is silly 🙂 So technically, yes, the yogurt’s nutrition is made up of the milk and starter. However, because of the chemical change that occurs, the final product will be thicker (hence, richer in protein, calcium, calories ounce for ounce) and have added probiotics and cultures. Hope that helps 🙂

      Reply

      • Thanks so much! Is there some way to be able to decipher the nutritional value after its turned into yogurt? Mine is currently settling in the fridge, excited to try it. However, I used lactose-free milk with a vegan ( see here: http://www.amazon.com/dp/B012PNMB7O ) yogurt starter so here’s hoping it’ll turn out fine; i know you said it won’t work with non-dairy milks.

        Reply

        • Oh Sam, you will have to keep us posted on how your lactose free yogurt turned out.
          Also, depending on the brand of lactose free milk you use, 1/2 cup will have approximately 100 calories, 1 gram of fat, 8 grams of protein, and 14 grams of carbs

          Reply

          • It turned out okay! It was thin for my preference, but I wanted to make it super basic for my first time just to get the hang of it. Next time I’ll strain it and add honey for a sweetener or something. Thanks for all the help!

          • One more question if you don’t mind 🙂 You stated somewhere that it will last 10-14 days in the refrigerator. However, It makes 16 servings. If I eat one serving a day, can I still use the 16th day of yogurt as a base for the next batch, or will the cultures have died by then? Thanks!

          • Hey Sam! So, technically the yogurt will be safe. If it smells sour, or tastes off, I would NOT use it as a starter as it could make your yogurt taste off in the next batch. However, I typically freeze 1-2 starters on the first day I make yogurt so I have on hand to make yogurt whenever I want.

          • If we were to add a sweetener, when would we do it? Also – I’ve found that ground chia seeds thickens yogurt and it doesn’t affect the overall taste!

          • Oh the chia tip is fabulous Sam if you don’t mind the texture!!! I add chia seeds to yogurt all the time for health benefits.
            As for sweeteners, you want to stir in your choice of sweetener AFTER your yogurt has incubated. Enjoy!

        • I boiled to 180 degrees, and waited 15 minutes in a pot of cold water. It dropped to 80 degrees.

          This is the first time it’s ever been so extreme, it never dropped that low before. Will it still be able to incubate or do I need to start over? Thanks.

          Reply

          • Wow Sam, that is an extreme drop in a short period of time. Are you sure your thermometer wasn’t touching the bottom of the dish? Sometimes that will be colder since right on top of cold water. If not, unfortunately I would start over–which I know is a pain. It just seems too low to guarantee yogurt will turn out.

          • Yeah, it wasn’t touching the bottom of the dish. I’m not quite sure how it dropped so fast in 15 minutes, I did what I always did.


  24. Hi there! I’ve used this recipe at least 6 times now and I love it – so easy and delicious. Thank you! I do have a question – my yogurt is delicious but rather unsightly. Looks more like cottage cheese. Any idea what I might be doing wrong? Thanks again!!!

    Reply

    • Hi Dawn! I am so glad you have enjoyed this recipe!! If your yogurt is looking like cottage cheese, you may want to try to incubate for less time. It can occur too if the incubation temperature is too warm as well, but I doubt that is it since you use the Instant Pot, not incubation on your own.

      Reply

  25. thank you for this. What if after “boil”, the temperature reading is not 180? turn it on some more?

    Reply

    • Hi Laura, If the temperature is CLOSE to 180, don’t worry about it. It may be your thermometer. If you heat too long, your yogurt may be runny. But if it is less than 168, I would heat again starting at 5 minute intervals. Hope that helps!

      Reply

  26. Please tell me if I messed up. I got the initial boil to 180 degrees. Left the bowl in the IP for the 5 minutes. Put it in an ice bath and after only 6 minutes in the ice bath the temperature was reading 87 degrees! I didn’t know what to do. So, I put it back on to boil and got it back to 108 degrees and then followed the directions by whisking in the yogurt starter and put it back in the IP on the yogurt function for 8 hours. That’s where I am now. Please let me know if you think it’s ruined and if I should start again. Thank you!

    Reply

    • Hi Beverly–Try not to stress too much. I would see how it turns out. If really runny, it will be because you overheated it. BUT you can strain it or use it in smoothies/oatmeal like you would kefir or milk.
      I hope it works out!

      Reply


  27. I have a batch incubating now and only do 5 hours, use whole milk and 1/2 container of Fage` 5%. First batch was set nicely at 5 hours so will keep using that time. I test with a spoon and if it is spoon-able–time is up.
    Love the hint about using the canning jars to incubate, from now on I will do it that way.

    I do NOT use the IP lid, found a glass lid that fits perfectly and that is my yogurt lid for heating etc and to cover overnight in the fridge.

    Reply

    • Wonderful! I am so glad that you found the perfect process for your taste. LOVE the tip about checking to see if spoonable 🙂

      Reply

  28. Hello! Just wondering if you use natural pressure release or quick release when the 8 hour cook time has finished?

    Thanks!

    Reply

    • Hi Cirra! Instant Pot yogurt incubation is one of the few times you don’t have to trap pressure inside the Instant Pot (so you can have your valve to sealed or vent). If you set to sealed, just do quick release if needed, but the float valve should never have raised while incubating, so you will be just fine 🙂

      Reply

  29. My IP does not have the Yogurt button. How can I make yogurt with the IP but without the yogurt button?

    Thanks!

    Reply

    • Hi David!
      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.

      Hope that helps!

      Reply


  30. I’ve made this three times. The first time worked perfectly and the yogurt was amazing. The second two times, something must be going wrong. The yogurt is still liquid! I’m not sure what I did because this last time I was extra careful to follow all your instructions! I’m sad and feel like I’m wasting milk.

    Reply

    • Oh Tracey, I am SO sorry! First, don’t throw your yogurt away. Either strain over cheesecloth or stir in chia seeds to help thicken it up (this will change texture, but not taste!!)
      Secondly, how old was your starter? That could have something to do with it. Hopefully I can help you trouble shoot so this won’t happen again!

      Reply

    • 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.

      Reply


  32. I am so glad I stumbled onto your blogs about Instant Pot ideas. I tried the yogurt and it tastes good, but is very runny. Is that normal? I am straining some of it now to make Greek yogurt. I am anxious to try some other of your recipes. I love the details you put into your explanations!

    Reply

    • Oh thank you Lois, I try to make my recipe very approachable.
      If your yogurt is runny, there is a couple things:
      -Did you use skim milk and not drain excess why from top of yogurt?
      -Did you use a starter that did not contain active cultures?
      -Did you make sure you got your milk to 180 degrees before cooling?

      Let me know and I can help you further trouble shoot 🙂

      Reply


      • Thank you so much for your speedy response! I didn’t use skim milk, I did use yogurt with active cultures, and the milk registered 180 degrees when I tested it. Maybe it is supposed to be a little runny. I just strained some of it and it is definitely thicker. I experimented with putting some strawberries and the runny yogurt into my blender with a little honey. It came out really runny and really delicious. A great milkshake!
        I definitely will make yogurt again. Thank you for caring about nutrician and sharing with us. I will be praying for your physical needs! The fact that you spend so much time helping others when you don’t feel well yourself shows what kind of a person you are! I will definitely stay in touch and try your instant pot recipes! Thank you again!

        Reply

        • Oh you bet, it is such a blessing for me to be able to serve others!
          I am glad that when you strained it is was thicker. If you want thicker yogurt next time, you can increase starter to 3 tablespoons.

          Reply

  33. This is completely new to me. I just realized my Instant Pot doesn’t have the yogurt button. So I read the info about what to do with the non yogurt button. It says: Wrap in a large towel, or two regular towels and incubate for at least 8 hours or 10 hours. What exactly do you mean here? Sorry if I’m being dense but don’t want to mess it up.

    Reply

    • No worries! I am happy to help clarify Alicia. Incubate means to keep warm and let the yogurt culture. So the warm towels will help hold the instant pot at a constant temperature that allows the cultures to work their magic and turn the milk into yogurt. Enjoy!

      Reply

      • So do you mean set the instant pot on “keep warm” with the towels wrapped around it for 8 hours? Or instant pot is off with the towels around it?

        Reply

        • Hi Marika, if you are trying to make yogurt without a yogurt button, you want to turn OFF your instant pot and wrap in warm towels. If your IP has a yogurt button, you just let the Pressure cooker do it’s thing.

          Reply


  34. Hi! This was my first time making yogurt in my instapot! I used Grassmilk Cream on Top Whole Milk and Siggis plain yogurt as my starter. I followed the instructions, sterilizing the inner pot with boiling water, bringing the milk to a boil to reach 180 degrees cooling in an ice bath to 108 before adding the starter and allowing it to incubate for 8 hours on the yogurt setting. It turned out appearing initially to be very rich, thick and creamy on top but as I scooped into it there remained a milky consistency when transferring into 4 oz glass jars. Did I do something wrong? Should I have discarded this milk remnant or strained the yogurt? Please let me know I’d like to make yogurt more often but have it turn out the best it can! Thank you!!

    Reply

    • Hi Laura, you didn’t do anything wrong. You can certainly discard the milk remnant if you want thicker yogurt, but just like store bought yogurt, liquid will form on top of yogurt as it sits. You can pour over or stir in 🙂 I personally discard the extra liquid because I like thicker yogurt.

      Reply

      • Actually, I made yogurt for the first time last night and I used 2% Lactaid Milk. I also used Chobani plain yogurt as a starter. I got up this morning after incubating for 8 hours and success! The yogurt was the right consistency. I placed the pot in the fridge and expect it to get thicker as it cools. I can’t wait to eat some tonight when I get home from work.

        Reply


  36. I found your site when researching of I want to get an IP. I can only drink goat milk and goat milk yoghurt is very expensive! I have access to raw goat milk or store bought goat milk. Has anyone tried 1. Raw milk and/or 2. Goat milk? I can only assume it will work the same as cows milk. . . thanks!

    Reply

    • I would imagine it would be similar, except that you need to be sure that the yogurt starter has active live cultures. I am sorry I have not experimented myself with this.

      Reply

  37. What would happen if I fell asleep while the IP was incubating and it spent time in the pot before I woke up and refrigerated it? Cause I go excited about trying this and didn’t think through the part that it will be done at 1 in the morning… sigh…

    Reply

    • Ha!! That part about you getting excited to try the yogurt made me smile. Your yogurt will be tangier if you incubate past the 10 hour mark. It is safe to eat, but just know the flavors will be a bit more tart.

      Reply

    • I do this often, usually leaving it overnight. It’s quite tarty but we like fresh honey in ours so it’s not a problem. Hope this helps a little Kristen.

      Reply


  38. I add 1/4 cup instant dry milk after heating, and this helps to make the yogurt thicker. I like it because I don’t lose as much in whey. I can only use my whey for a while then I end up freezing it. I now have 8 containers with whey in the freezer. Hubby is going to pour it out around our evergreen trees.

    Reply

    • That is a great idea to add instant milk. I am giggling about the containers of whey. We need extra protein in our house and so that extra whey works wonders for us.

      Reply

  39. I am currently making this and I plan on straining it to make the Greek yogurt. Should I keep the 2 tablespoons for my starter before or after straining? Does it even matter? Thanks for your help!

    Reply

    • Hi Ali! I hope you enjoy the yogurt. It really won’t matter if you take the starter before or after, as both versions will have the needed active cultures.

      Reply


  40. Amazing yogurt! I steam cleaned my IP with vinegar prior to using (which helped since my lid vent smelled like chicken noodle soup)! I followed your instructions to a T and used whole milk yogurt. It was really thin when it first came out, but set up in the fridge by the next day. Best yogurt I’ve ever had! No after taste, and delicious flavor and texture. Thanks so much!

    Reply

    • Hi Larissa! I am so glad you loved this yogurt as much as I do. And what a FABULOUS tip to steam clean IP with vinegar. I hope you keep making this yogurt and enjoy <3 Happy Weekend!

      Reply

  41. I did something wrong somewhere! I got to the straining part and too much is going through the sieve and cheesecloth – the yogurt did not thicken. I used 1% milk. I’ve made it once before using whole milk and that turned out great.

    What will I do now?

    Joanne
    p.s. I thought your instructions were great.

    Reply

    • Hi Joanne! I am so sorry you have had issues this go around with homemade yogurt. When you use low fat/skim milk, you will have extra whey you need to drain off immediately before straining your yogurt. You can see in the picture when I used skim milk there was tons of liquid that I needed to drain, not mix into the yogurt before straining. That should help in the future.
      For now, I would re-heating the milk liquid again carefully over low heat back to 110 degrees and incubate 8 hours for a second time. I hope that helps Joanne (and glad you found my tips helpful!)

      Reply


  42. Thank you, thank you, THANK YOU for including the steps to make yogurt WITHOUT a yogurt button! I have searched everywhere and this is the only site I have found with directions. Happy Holidays

    Reply


  43. I have a question regarding the amount/time. Your recipe calls for 1/2 gallon of milk and 8hr time in the IP. What if I want to make a smaller batch with only 1 quart of milk. Do I still keep in in IP for 8 hrs or do I cut the hours in half to 4?
    Thank you.

    Reply

  44. I followed all your steps. My instant pot beeped and I checked the temperature of my milk. 160°. So, I left it there. Nothing happened. After
    1 1/2 hours with tha temp neve going higher than 160°, I put it on sauté and watched it closely. Went to 180° in about five minutes.
    Not sure if I did something wrong in my settings. When I hit yogurt, adjusted till it said boil. It went back to yogurt after a while. Is it suppose to do that? I really want to make this work. Hoping I have yogurt in the morning. Thanks

    Reply

    • Hi Corinne! I wonder if your thermometer is off a bit? I say this because it has happened to me once.
      As for hitting yogurt until it reads boil, it should stay there until it beeps that the boil cycle is complete (and keep the lid on that will help the right temp to be reached), then will return to yogurt.
      I hope this morning you find yogurt.

      Reply


      • Hello. I had the same problem. I verified my candy thermometer was accurate with another thermometer. It is only getting to 165°. I’m now warming using a pot on the stove. Question: Do you get a thick milk scum on the bottom of your instant pot after it goes through the boil phase? I did and I’m wondering if that is why the milk didn’t get hot enough. Thank you.

        Reply

        • I am sorry for your frustration. If your milk only reached 165 degrees each time you boiled, I would turn to saute and let heat up that way until it reaches 180 degrees. I would love to know what model IP you are using, as I have NEVER had this issue. I want to help troubleshoot!! Thanks!

          Reply

  45. I am a mindful Dad and/or Grandpa. Not a Mom. I have a couple of young Finnish woman (Nieces) staying with me through the winter. They love Yogurt. Decided to make Yogurt in my 8 qt Instant Pot. Doubled the recipe. 1 Gallon of milk. 4 large tablespoons of plain yogurt with live cultures. Heated the milk to 180 in the Instant Pot. Took longer then I thought. Kept checking to see what the thermometer was reading. Cooled it off properly. Incubated in Instant Pot for 8 hours. Pot has Yogurt setting. Taste Good but a bit lumpy and runny. I used a soup laddle to place Yogurt into 1 qt Glass Jars . Hopefully it will thicken up overnight in the refrigerator. If not, those Finn girls will figure out how to eat it. Next time might try heating a bit longer and hotter. Over 180. Then incubate for 9 hours, Skim the loose liquid off the top when done. I might try mix a bit of powdered milk before the incubate cycle. Might also try yogurt starter. I will let you know what is successful.

    Reply

    • LOL! Well mindful dads, grandpas, friends, aunts, and uncles all welcome! Your yogurt should set up overnight. I do skim off the liquid at the top typically, for thicker yogurt as I show in the picture. I would not heat over 180, that will kill the starter and your yogurt may not set at all. Let me know how it works out.

      Reply


      • Hi! I’m currently making my first batch of yogurt. Just wondering how heating above 180 would kill the starter when it hasn’t even been added yet? Dary mentioned he was thinking of heating above 180 then incubating, so that means before starter is added and we add the starter when it gets down to 105-115, right? Just hoping I interpret the recipe correctly. Thanks for your detailed instructions!

        Reply

  47. Attempted yogurt for the first time in a new mini duo 3 qt. Used 1/2 gallon whole milk and followed instructions to a tee. First the temp never reached above 160, continued with recipe and cooled to 110 and added Bulgarian plain yogurt with live culture from new unopened container. Set for 10 hr ferment and contacted Intant Pot help chat to question about 160 temp. They stated new guide was 160-180, so it should be fine, after ten hrs yogurt was still milk thin and contacted help chat again and was advised this time that 1/2 gallon was to much for duo mini 3 qt, only do 1 qt. Any input or advice. Thanks

    Reply

    • Hi Ken! Well first of all, I apologize I led you to believe you can use 1/2 gallon when help chat said limit it to 1 quart. Mathematically that does not compute….a 6 quart instant pot is double the size of a 3 quart and can easily accomodate 1 gallon, so the mini which is half the size should be able to handle a 1/2 gallon. I wonder if it does not reach the same temperatures that the full sized IP does. BUT do NOT throw away your attempt. Divide in half and then set for 8 hour ferment again to see what happens. Alternatively, you can strain your yogurt and see if that helps thicken it up or add in a tablespoon of dry milk at a time. And remember, it can take up to 24 hours for yogurt to fully thicken. Keep me posted on how it works.

      Reply


  48. Hi,

    Thanks for the recipe. It worked super well and made our first batch. We tried to make our second batch tonight, but never made it past step 2. We set in on boil, it beeped and then display returned to yogurt. We took kid off and it was only 100 degrees. So we tried repeating the process, and when we removed the lid, it looked disgusting. It looked curdled and a yellowish liquid on top. Any ideas?

    Reply

    • Oh Jason, I am so sorry for those issues. It sounds like the IP malfunctioned. Sadly, I think you have to discard that milk and try again. It sounds to be like it scalded the milk on the bottom of the pot. This is the first I have heard of this happening and my guess will be a fluke. Just wash your inner pot well and try again. If it persists call Instant Pot Service—they are AMAZING when issues arise that are beyond user error 🙂 Keep me posted!

      Reply


  49. Hi!
    I used your recipe right after getting my IP and had wonderful, delicious yogurt. Two days later I used milk from the same gallon, and yogurt from the same container and my yogurt didn’t solidify. That has happened to three times now and I’m just not sure what I’m doing wrong here! I’m using 2% organic milk and plain, whole milk Bulgarian yogurt. I just set the yogurt for another 8 hour incubation to see if it might firm up, so we’ll see in the morning.

    Thanks!

    Reply

    • Hi Sarah! Well, I am sure you are frustrated. It is so hard to know exactly what caused this issue, especially since it worked perfectly the first time. My best guess is that your milk did not hit the 180 degree temperature, or it was cooled down below 100 degrees. I would incubate an extra 8 hours, as you are doing and then let me know if that works.

      Reply

  50. Great directions, thanks! I’ve homemade yogurt for close to 50 years with homemade incubators. This is a lot easier.

    I just wanted to pass along what I used to do for our kids as they were growing up. Mix finished yogurt with frozen OJ 1:1 and freeze in Popsicle molds. They used to think they were getting treats when they were getting nutritious stuff. Had the whole neighborhood in there one year.

    Reply

  51. 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

    Reply

  52. 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

    Reply

    • 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!

      Reply


  53. 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.

    Reply

  54. 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!

    Reply

    • 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.

      Reply

  55. 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

    Reply

    • 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.

      Reply

  56. 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.

    Reply

  57. 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!

    Reply

    • 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!!

      Reply


  59. 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!!

    Reply

    • 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.

      Reply


      • 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?

        Reply

    • 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!

      Reply

  61. 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.

    Reply

    • 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!!

      Reply


  62. 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

    Reply

    • 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!

      Reply

  63. 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!

    Reply

  65. 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

    Reply


  67. 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!!

    Reply

  68. 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.

    Reply

    • 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.

      Reply

  69. 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

    Reply

    • 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.

      Reply

  70. 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!

    Reply

  71. 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?

    Reply


  73. 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.

    Reply

    • 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!!

      Reply


  74. 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?

    Reply

    • 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.

      Reply

  75. 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

    Reply

  76. 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?

    Reply

    • 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 🙂

      Reply

  77. 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?

    Reply

  78. 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!

    Reply

  79. 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?

    Reply

    • 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 🙂

      Reply

  80. 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

    Reply

  81. 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)?

    Reply

    • 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.

      Reply

Trackbacks

  1. […] But I love yogurt — thick, fatty Greek yogurt especially — so I thought I’d give it a shot using these detailed directions from Kristen of A Mind Full Mom. […]

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