Homemade Yogurt – Instant Pot Recipe

Instant Pot Newbies: Learning this easy recipe for Homemade Yogurt is exactly what’s needed to get familiar with the different features of your electric pressure cooker. Of course, if you happen to love healthy homemade yogurt, it’s a double win! 🙂 Making yogurt in the Instant Pot is super easy and you’ll love the results. The yogurt is wonderfully creamy with easy-to-adjust tartness depending on your taste. Start by learning this basic recipe and then get creative using different add-ins for even more amazing flavors and variety. Enjoy the recipe!

Notes on the Homemade Yogurt Recipe, Tips and Tricks

I am using the Yogurt mode on my 6 Quart Instant Pot Duo Plus to make the yogurt. Most Instant Pot models (except GEM and LUX) have the Yogurt mode. The 6 Quart Instant Pot holds 7 (8 oz) jars. The 8 Quart Instant Pot holds up to 8 (8 oz) jars.

My Homemade Yogurt recipe doesn’t have any added sugar as I like to add the sweetener when I eat it. Feel free to add sugar, condensed milk, or a sugar substitute of your choice during the “Cooling the Milk” step.

I use a yogurt starter which stores conveniently in a pantry and awesome to just have on-hand. Optionally, use fresh yogurt with live and active cultures. Use 1/4 cup fresh yogurt for this recipe. Be sure to let the milk cool to around 115 F (46 C) before adding the live cultures. If the milk is too hot, it will kill the bacteria. Use an instant read thermometer for accuracy.

If you want to skip the individual jars and just make everything in the inner pot, the steps are essentially the same. Skip using the steam rack and adding 1 cup water prior to the fermentation step.

The fermentation time determines the tartness of the yogurt. Set the time from 3 hours to 12 hours. I like fermenting for 8-9 hours for a medium tartness but not so much that it makes you pucker. Experiment and find the optimal fermentation time for your taste buds.

For yummy flavor variations, add fruit preserves to the bottom of jars before adding the milk mixture for fruit-flavored yogurt.

If you like a thicker, Greek-style yogurt, strain the homemade yogurt using a coffee filter or cheesecloth for at least 2 hours in the fridge or overnight. This removes a lot of liquid and results in amazingly thick and delicious yogurt.

Don’t have an Instant Pot? Check out this recipe for another easy way to make homemade Yogurt (Yaourt).
 

Homemade Yogurt – Instant Pot Recipe

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Homemade Yogurt - Instant Pot Recipe

Course: Breakfast, Dessert, Snack

Cuisine: American, Asian, Vietnamese

Prep Time: 5 minutes

Cook Time: 8 hours 22 minutes

Resting Time: 1 hour

Total Time: 9 hours 27 minutes

Servings: 7

Calories: 190 kcal

Author: Trang

Instant Pot Newbies: Learning this easy recipe for Homemade Yogurt is exactly what's needed to get familiar with the different features of your electric pressure cooker. Of course, if you happen to love healthy homemade yogurt, it's a double win! 🙂 Making yogurt in the Instant Pot is super easy and you'll love the results. The yogurt is wonderfully creamy with easy-to-adjust tartness depending on your taste. Start by learning this basic recipe and then get creative using different add-ins for even more amazing flavors and variety. Enjoy the recipe!

Ingredients

Yogurt

• 7 cups reduced fat 2% milk
• 5 g yogurt starter or 1/4 cup fresh yogurt with live and active cultures

Other Tools

• 7 (8 oz) glass jars with lids

Standard - Metric

Instructions

Pasteurizing the Milk

1. Add the milk into the inner pot. Cover with the lid and set the steam release handle to "Sealing".
   

2. Press the Yogurt button repeatedly until "More" shows on the display. 10 seconds later the cooker beeps 3 times and starts the heating process. The display shows "boiL".

   
3. Pasteurization take about 22 minutes. When finished, the cooker beeps and the display shows "Yogt".

Cooling the Milk

1. Allow the milk to cool to about 115°F (46°C). Test the milk temperature using a thermometer.
   
2. Transfer 1 cup warm milk into a measuring cup and the remainder into a large bowl.
3. Add the yogurt starter to the 1 cup warm milk. Stir well to dissolve the mixture.
   
4. Add the milk and yogurt starter mixture to the remaining warm milk and combine well.
   
5. Pour the mixture into the glass jars. Skim off any bubbles from the top of the milk and discard.
   
6. Add 1 cup water into the inner pot. Place the steam rack in the inner pot.
7. Carefully transfer the jars into the inner pot, placing them on top of the steam rack.
   
8. Cover with the lid. The steam release valve can be in "Venting" or "Sealing" position.

Fermenting the Yogurt

1. Press the "Yogurt" button.
2. Press "- / +" buttons to set the fermentation time to "8:00" (8 hours). The cooker beeps and starts the fermentation cycle.
   
3. When finished, the cooker beeps and the display shows "Yogt".
4. Remove the jars of yogurt from the inner pot.

Storing the Homemade Yogurt

1. Cover the jars with lids and refrigerate for at least 4 hours.

   

2. Enjoy the homemade yogurt drizzled with agave nectar or honey, served with granola and fresh fruit.

   
3. Enjoy the fresh yogurt within a week's time.

Notes, Tips & Tricks

• I am using the Yogurt mode on my 6 Quart Instant Pot Duo Plus to make the yogurt. Most Instant Pot models (except GEM and LUX) have the yogurt mode. The 6 Quart Instant Pot holds 7 (8 oz) jars. The 8 Quart Instant Pot holds up to 8 (8 oz) jars.
• My Homemade Yogurt recipe doesn't have any added sugar as I like to add the sweetener when I eat it. Feel free to add sugar, condensed milk, or a sugar substitute of your choice during the milk cooling step.
• I use a yogurt starter which stores conveniently in a pantry and awesome to just have on-hand. Optionally, use fresh yogurt with live and active cultures. Use 1/4 cup fresh yogurt for this recipe. Be sure to let the milk cool to around 115 F (46 C) before adding the live cultures. If the milk is too hot, it will kill the bacteria. Use an instant read thermometer for accuracy.
• If you want to skip the individual jars and just make everything in the inner pot, the steps are essentially the same. Skip using the steam rack and adding 1 cup water prior to the fermentation step.
• The fermentation time determines the tartness of the yogurt. Set the time from 3 hours to 12 hours. I like fermenting for 8-9 hours for a medium tartness but not so much that it makes you pucker. Experiment and find the optimal fermentation time for your taste buds.

Nutrition Facts

Homemade Yogurt - Instant Pot Recipe

Amount Per Serving

Calories 190 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 20mg7%

Sodium 165mg7%

Potassium 423mg12%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 24g27%

Protein 7g14%

Vitamin A 565IU11%

Calcium 273mg27%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoy the yogurt with homemade granola. It’s crunchy good, healthy and so easy to make!

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