How To Make Yogurt In An Instant Pot

My simple, hands off recipe will have you making creamy, delicious yogurt just like that!

Homemade yogurt is so easy to make, it’s a wonder everyone doesn’t do it themselves. And there are so many benefits!

If you have access to fresh, raw milk you’ll be benefiting from all the nutrients that haven’t been destroyed or damaged during the process of pasteurization. Plus, you’ll gain the added benefit of a fermented dairy product! If you don’t have raw milk, organic grass fed milk is the best option (low temp pasteurized is even better if you can find it).

Yogurt is a great breakfast staple to add to your mornings as it is high in protein and calcium as well as vitamins and minerals! It is also beneficial to your gut micro-biome as it contains live cultures and and pro biotics.

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What You’ll Love About This Instant Pot Yogurt Recipe:

• Easy peasy – this recipe is practically hands off almost the entire time
• Affordable – making this yogurt is so much cheaper than buying at the store! I also love that its fresher.
• No need to buy culture every time – I love that I can keep making yogurt! All you do is keep some yogurt from this batch to culture yogurt in your next batch!. Just save about 1/3 cup to make sure you’re set for next time. Note: This will only work maybe 3-4 times before you’ll need to buy another starter culture start over again. Still so budget friendly though!
• Customizable – like thin, runny yogurt? Or, thick greek yogurt? Do you like vanilla or strawberry? Sweetened with maple syrup, honey, coconut sugar? Great, because you can make this yogurt however your heart desires!

What Do I Need To Make Yogurt An Instant Pot?

You’ll need your Instant Pot, of course, as well as a whisk and some measuring spoons. A digital thermometer is helpful to have if you want to pasteurize your milk first. You’ll also need a large cheese cloth, mesh strainer and a large bowl. These last three items are optional.

The only ingredients you’ll need are milk and your live active cultures. You can culture your yogurt one of two ways: with a live active culture (I use ABY2C) OR just go and buy a single serve cultured plain yogurt from the store (I prefer to use an organic greek yogurt – just make sure its cultured!).

How To Make Yogurt In An Instant Pot:

The first thing you’ll need to do is add your milk to the Instant Pot. I usually make 1.5-2 gallons at a time, but you can make however much you’d like. We’re not going to use the pressure function, so don’t worry if you fill it to the top.

Next, hit the yogurt button on your Instant Pot three times. That will turn on the boil function so your milk can heat up. Your cultures like a warm environment so we won’t add them yet.

Note: I like to keep the beneficial bacteria and nutrients in my raw milk. However, if you’re wanting to pasteurize your milk first and/or ensure there are no competing bacteria in your milk so as to get your desired consistency, you can heat your milk to 166 degrees F. for 15 seconds and then give it an ice bath to cool down. Cool down to around 120 degrees F. and continue on with the recipe as normal.

Use your thermometer (see notes if you don’t have a thermometer) to check the temperature of your milk. When it heats to around 120 F, go ahead and add your culture: if using ABY2C, go ahead and sprinkle 1/8 teaspoon on top of your milk or if using cultured yogurt from the store, add 2 tablespoons per gallon of milk.

Use a whisk to stir it around, up and down until you’re sure everything is incorporated.

Hit the “cancel” button on your Instant Pot and hit the “Yogurt” button again, this time twice. I like to stay on the “Less” setting so as to ferment at a lower temperature. If this doesn’t matter to you, you can do a normal setting.

You’ll have to decide how long you want your yogurt to ferment for. I usually start this process before I go to bed and wake up the next morning to finish it. The rule of thumb is, the longer you ferment the tangier it is.

I like a more mild and sweet flavor to my yogurt so I usually stick with about 12 hours.

After your Instant Pot beeps and is done, it will stay on the “Keep Warm” setting until you’re ready. When the time comes, stick your Instant Pot into the fridge for 4-6 hours to allow your yogurt to firm up some.

Next, check the consistency of your yogurt. If it’s to your liking, transfer your yogurt over to air-tight containers.

If it’s not thick enough, lay your cheese cloth over your mesh strainer and lay inside a large bowl. Pour your yogurt into the cheese cloth (you may need a spoon to loosen it and get it all out) and gather up the sides of the cheese cloth to tie onto something and hang so that the excess whey drains out.

You can strain your yogurt to the desired thickness for up to 4 hours, but I would check it at that point. I’ve strained my yogurt whey (punny) too much in the past and regretted it more than once!

Once desired thickness is reached, you are done! Congratulations, you domestic little thang. Yogurt doesn’t last long in our house and I’m sure it won’t in yours either!

Enjoy with maple syrup, fresh berries and granola or even strawberry jelly! I like to add to smoothies for an extra protein packed, probiotic punch.

Let me know in the comments how you like to customize your yogurt. I’d love to hear new ideas! I’d also appreciate if you enjoyed this recipe that you’d give it 5 stars. Enjoy!

Frequently Asked Questions:

Can I Use Pasteurized Milk For This Recipe?

Yes. Though I encourage you to use raw milk, you can use whatever milk you’d like.

Can I Use Whole Milk For This Recipe?

Yes. I like to skim the cream for butter, but whole milk will give you creamier yogurt.

Can I Add Sugar or Spices To The Instant Pot Before Fermenting?

Yes you can! I rarely do this, but have done it in the past with no issues.