Instant Pot Yogurt for Newbies
Try this Instant Pot Yogurt for Newbies recipe, or contribute your own.
Try this Instant Pot Yogurt for Newbies recipe, or contribute your own.
- 8 cups milk (whole or 2% work best)
- 1-2 tablespoons yogurt (of your choice greek preferred)
- digital thermometer (crucial for temperature accu
- strainer of choice (metal mesh strainer paired wi cheesecloth, muslin fabric)
- whisk
- sweetener of choice (optional if you want sweet y
- vanilla (optional for sweet yogurt)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -8 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Sterilize and clean all equipment before using, including digital thermometer, whisk, cup, and the jars for storing yogurt.
- Set 1 to 2 tablespoons of yogurt in a cup and set aside to come to room temperature.
- Place 8 cups of milk into the inner pot. Close and lock the lid of the Instant Pot and set the valve to Sealing. Alternatively a glass lid can be used for this entire process, but I prefer the original lid.
- Press the Yogurt function on the Instant Pot then adjust once. The display will read "boil". This process does not boil the milk, but scalds the milk. This process will take 25-30 minutes for half a gallon (50 minutes for a full gallon), adjust the time if needed.
- When cycle is complete, the display will read "Yogt", and the Pot will turn off. Open the lid of the Instant Pot and check the temperature to ensure the milk has reached 180 degrees. Check in a few areas to ensure temperature is consistent.
- Remove the "skin" from the surface of the milk for yogurt to have a creamy consistency.
- Place ice and cold water into a bowl large enough for the inner pot to fit. Place the inner pot into the ice bath. Keep milk in the ice bath, stirring with a whisk until temperature consistently reaches 110 degrees throughout. Do not scrape the bottom of the pot while stirring, there is scalded milk at the bottom and this will give the yogurt a gritty texture if incorporated. After about five minutes of stirring, desired temperature should be reached.
- Remove pot from the ice bath and wipe dry.
- Ladle one cup of the milk into the cup with room temperature yogurt. Whisk until smooth, eliminating all lumps of yogurt.
- Stir yogurt mixture into the milk, being careful not to scrape the bottom of the pot.
- Place the inner pot back into the base, making sure the outside of the inner pot is completely dry. Close and lock the lid of the Instant Pot and place the valve to Sealing position.
- Press the Yogurt Function and adjust time to 10 hours (the automatic 8 hour program can be used, but 10 hours will provide a thicker and tangier yogurt). When time is up, the display will read "Yogt" and the Instant Pot will turn off. You can either store yogurt as is if you prefer a runnier, drinking style yogurt, or continue to the next steps.
- Strain the yogurt for 3 to 4 hours in the fridge. If you want to immediately strain the yogurt while it is still hot, use a tightly woven material, coffee filters inside of a mesh strainer is the best option for this, or Muslin cloth. If you prefer to use cheesecloth or a looser woven material, completely chill the yogurt first. Clear whey is an indication the strainer is working effectively.
- Once strained you have the option to add in your sweetener of choice and vanilla, or store as is if you prefer to use the yogurt as sour cream or in a dressing.
- Option to sweeten: add in desired amount of sweetener (2 tablespoons to 1/4 cup of sweetener is recommended for a half gallon batch), along with 1 teaspoon of vanilla. Store in the fridge in desired containers for up to 2 weeks.
Thick, velvety homemade yogurt coats the back of a spoon with a glossy sheen, carrying a clean lactic tang that balances rich dairy notes without any artificial sharpness. Achieving this texture relies on precise thermal control, transforming standard milk into a stable protein matrix through controlled fermentation. Pair this tart, cultured dairy with toasted walnuts, fresh seasonal berries, or a drizzle of wildflower honey to contrast its natural acidity with earthy sweetness and floral aromatics.
- Monitor the initial heating phase with a digital thermometer until the milk reaches precisely 180 degrees Fahrenheit, which denatures whey proteins so they can trap liquid effectively.
- Remove the protein skin that forms on top before cooling the liquid to prevent lumps from dispersing into the batch.
- Submerge the inner pot in an ice bath while stirring gently until the internal temperature drops to 110 degrees Fahrenheit; adding starter cultures above 120 degrees will kill the live bacteria.
- Extend the fermentation cycle to 10 hours instead of the default 8 hours to encourage heavier lactic acid production, yielding a noticeably tangier flavor profile.
- Store finished batches in airtight glass jars in the refrigerator for up to two weeks.
Lactic acid bacteria consume lactose during the incubation phase, lowering the overall pH and causing milk proteins to coagulate into a solid gel network. Controlling each thermal threshold guarantees proper bacterial activity without curdling the milk solids prematurely.
