This Instant Pot yogurt recipe incubates your milk at the correct and constant temperature without having to watch it, making yogurt more foolproof!
I know that I already have a recipe on here for yogurt. And while that is the most traditional way to make yogurt, I found that the help of the Instant Pot really was a game changer in my yogurt-making process. However, the Instant Pot is a bit of a misnomer in this case…It takes the same amount of time to incubate the yogurt. But the initial heating does go much faster and smoother with the ability to heat the milk in the unit. You don’t have to constantly stir it to avoid burning on the bottom like when it’s on the stove. And that tip alone saves you a lot of babysitting.
Basic steps are the same: heat milk, cool milk, temper in yogurt starter, and incubate. The best part about making yogurt in the pressure cooker is the ability to hold a constant temperature. My other yogurt was kind of at the mercy of the weather and the temperature of my oven or garage. This way, it is maintained at the perfect temperature the entire cooking period.
This yogurt is plain, and you can strain it if you want to make a Greek yogurt consistency. I just put mine in this nut milk bag in a colander. It’s perfect for all your favorite mix-ins, prepped for honey, vanilla, granola, fruit, and everything you could ever want. My favorite combo is strawberries, honey and granola.
Have you made yogurt in a pressure cooker yet?
Instant Pot Yogurt
- 1 gallon milk
- 2 T. yogurt (for starter)
- Pour milk into the Instant Pot.
- Push Yogurt button and the Adjust button until it reads “BOIL” on the screen. This will heat the milk. occasionally whisk and take the temperature until it heats to 180 degrees Fahrenheit.
- Place the pot into a basin of cold water (like a sink), and whisk occasionally until the milk reaches 110 degrees Fahrenheit.
- Scoop out about a cup of milk into another bowl or cup, and whisk in yogurt starter.
- Whisk tempered milk and yogurt starter mixture into the pot. Whisk for a minute or two.
- Dry the outside of the pot and place back in the IP.
- Press Yogurt button again, and adjust button until it says 8:00 on Normal. Close lid and let incubate for 8 hours.
- When yogurt is finished, remove from the IP and refrigerate at least 4 hours and up to overnight.
- Strain, if you’d like thicker yogurt, otherwise, place in containers and they are good for up to 2 weeks.
- Use a bit of this yogurt as starter for your batch in the future.
This sounds so good and pretty easy! I need an instant pot!
918 Plate says
Thanks! It is way easier than doing it the regular way and leaving it in my hot garage in the summer…feels a little safer…hahah!
While I did not use your recipe, I made one identical to it twice. Both times it did not get thick enough and this was after letting it go for 14 hours. I tried it using a gallon of milk and again using 1/2 gallon 1% organic milk from Trader Joe’s. I know we followed the directions explicitly. Any suggestions? I bought starter from Amazon. Could that have been the problem?
918 Plate says
I would check to see if the milk you bought was labelend “ultrapasteurized.” If so, the milk has already been super heat treated and the bacteria will not grow in it. I’ve made that mistake before! I also just use store bought yogurt as a starter that says “contains live cultures” on it. Good luck!