Yogurt in the Instant Pot
Making yogurt in the Instant Pot is simple and cost effective. Homemade yogurt is delicious and easy to make and allows you to control the ingredients.
Equipment
- Instant Pot
- Metal Spoon
- Instant Read Thermomter or Candy Thermometer
- Glass storage container with lid - 1/2 gallon glass jar
Ingredients
- 1/2 Gallon Milk - organic A2 whole milk preferred. Choose your favorite milk.
- 1/4 cup Plain unsweetened yogurt - or yogurt starter culture
Optional Add Ins
- 1/2 cup Sweetener like honey or maple syrup - optional
- 1 tbsp Vanilla - optional
- 1 Cup Jam or fruit preserves - optional
Instructions
- Add milk to inner pot of the Instant Pot. The can be covered with the lid or left uncovered.
- Press the Yogurt button until the display reads bioL, More. Allow the milk to heat up to 180˚ F. The Instant Pot will beep when it's has achieved this temperature.
- Remove the inner pot and set out to cool down until the milk reaches 110˚ - 115˚ F. 35 - 50 minutes depending on the temperature of the room. It's recommended to cover the pot so debris does not contaminate the milk, covering the pot can slow the cooling process.
- When 110˚ - 115˚ is reached, stir in the yogurt starter culture with a metal spoon. Optional - add in sweetener and/or flavorings.
- Place the inner pot back into the Instant Pot.
- Remove the silicone gasket from the lid and place the lid on the pot. The valve setting doesn't matter since this process does not require sealing.
- Press the Yogurt button repeatedly until the display reads Normal and you see a timer setting. Set the time using the +/- buttons to the desired amount of time. Leave undisturbed to process for the set amount of time.
- Once the yogurt is finished the display with read Yogt and the pot will beep.
- Remove the lid. Remove the inner pot and set out. Allow the yogurt to cool to room temperature.
- Transfer the yogurt to a glass container with a tight fitting lid. (or multiple containers if needed) Place in the fridge.
Divided Batch Method
- After pasteurizing the milk and the milk has cooled to 110˚ - 115˚, (step 4 above) divide the milk between several glass jars. (the number of jars used is determined by the capacity of your Instant Pot, see blog notes).
- Divide the yogurt starter culture between the jars. Stir thoroughly with a metal spoon. (Optional - add sweeteners and flavorings, dividing evenly between all jars)
- Wash and dry the inner pot.
- Place the inner pot into the Instant Pot. Place the wire rack into the pot. Add 1 cup water to the bottom of the pot.
- Place the jars onto the rack.
- Close the lid. Be sure the lid closes securely and can accommodate the size of the jars you've chosen.
- Process the same as the instructions for the undivided batch, step 7-11.
Notes
Homemade yogurt can last from 2-4 weeks in the fridge.
Reserve 1/4 cup from previous batch to make a new batch.
Yogurt can be starter from store bought yogurt or a dedicated yogurt culture - see blog post notes for resources.