Why in the world you make homemade yogurt in an Instant Pot? Because it tastes extra- fresh, creamy, and smooth. And it earns you major bragging rights (even though it’s insanely easy). Here’s how to do it:
Use “Yogurt” setting to boil milk.
This takes about 35 minutes and is essential for thickening the yogurt. You can use any kind of dairy milk (including skim), but we strongly prefer whole milk for taste. If you want to make yours SUPER creamy and decadent, you can sub in some heavy cream.
You’re aiming for a temperature of 180°. If after the quick release, the milk isn’t 180°, you’ll want to repeat the cycle.
Cool the milk.
If the temperature reaches 180°, cool the milk down (in the inner pot) in an ice bath to reach 110° and 115°, about 5 minutes. Cooling the milk makes sure that you don’t kill the live cultures that you’re adding the next step.
Add the yogurt (which is also the culture/starter).
It sounds weird to stir the thing you’re hoping to make into the thing you’re making. But you need those active cultures, and this is the easiest way! You could buy a yogurt starter, but that just complicates everything more than we think it’s worth.
Set it and forget it for 8 hours (or more)!
Most Instant Pot recipes cooks super quickly. But not yogurt—it can’t be rushed! It needs at least 8 hours on the Yogurt setting. But you can go up to 12 hours for richer, thicker yogurt.
|YIELDS: 2 QUARTS||PREP TIME: 5 MINS||TOTAL TIME: 12 HRS 45 MINS|
2 qt. whole milk
2 tbsp. whole-milk Greek yogurt
Pour milk into a 6-quart Instant Pot and lock lid. Press the Yogurt setting until it reads “boil”. This cycle will take about 35 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Check that the milk temperature is at least 180°. If less than 180°, repeat the boil cycle. If 180° or higher, remove inner pot and cool milk in an ice bath to between 110° and 115°, checking frequently with an instant read thermometer, 4 to 5 minutes.
Once milk is 110° to 115°, place Greek yogurt in a medium bowl, then remove about a cup of milk and whisk into yogurt. Whisk yogurt mixture back into Instant Pot until fully incorporated, then lock lid and press the Yogurt setting to Normal for 8 to 12 hours. 12 hours will make a thicker yogurt.
Remove lid and transfer yogurt to clean containers. Chill until completely set, about 4 hours.