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This Is The Easiest Way To Make Delicious And Healthy Homemade Yogurt

Making homemade yogurt was pretty simple before, but the Instant Pot makes it downright easy!

There are plenty of useful kitchen appliances out there on the market. But in my humble opinion, none of them are quite as versatile as the Instant Pot. I use mine multiple times a week, and it seems like I’m always discovering new and exciting ways to use it! Recently I read about making homemade yogurt in an Instant Pot, which piqued my interest immediately.

I’m no stranger to making homemade yogurt. I’ve actually covered this topic here on my blog in the past (which you can read by following the link below). But even though I knew how to do it, it wasn’t something I did on a regular basis. The original crockpot method from that post isn’t complex, it’s just a bit of a production and tends to take over my small kitchen.

Related: Foolproof Crockpot Greek Yogurt

But luckily for me, the Instant Pot method I read about seemed to be the solution to my problems! You can perform each step right in your Instant Pot, which saves you a lot of countertop space and creates fewer dirty dishes to wash later. If you’re looking to try your hand at making delicious homemade yogurt, but want to keep the effort and mess to a minimum, give this method a try! I think you’ll like it as much as I do! 🙂

Instant Pot Homemade Yogurt

Ingredients:

1/2 gallon organic whole milk
2 Tbsp plain yogurt*

*Note: It may seem odd to use yogurt to make more yogurt, but you need to start with active bacterial cultures in order to make more of them! The yogurt you choose will affect the taste and texture of your final product. I think it’s worth it to spend a bit more on a small container of high-quality yogurt for this project!

Supplies:

Directions:

Step 1 – Prep Your Tools

It’s important to start your yogurt-making process with clean and sterilized equipment to keep unhealthy bacteria out of your finished product. Luckily, there’s a super quick and easy way to do it right in your Instant Pot!

Place the metal trivet into the bottom of your Instant Pot, then place your glass measuring cup, tablespoon, and spatula on the trivet. Add 2 cups of water to the pot, select the “Manual” setting, then cook on High Pressure for 3 minutes. Allow the pressure to release naturally for 5 minutes, then hit the quick release and transfer your supplies to a clean work surface.

(Isn’t that a nifty trick? I have a sneaking suspicion we’re just scratching the surface here of the potential cleaning/sterilizing power of the Instant Pot! But that’s a post for another day.) 😉

Step 2 – Heat The Milk

Pour 1/2 gallon of organic whole milk into your Instant Pot. Press the “Yogurt” button, then the “Adjust” button. The display should read “boil.”

Let the milk sit in the pot for about 40 minutes until your Instant Pot beeps. The display will change from “boil” to “yogt.” Check the temperature of your milk at this point – it should be 180°F.

(If it isn’t quite up to temperature yet, no need to fret! Simply replace the lid and hit the “Slow Cook” button. Continue checking the temperature of the milk every 5-10 minutes until it reaches 180°F.)

Step 2 – Cool The Milk

Now you need to cool the milk back down, which you can do in a couple different ways. The first method is to simply leave the inner pot out on your countertop until the milk cools to 110°F.

But if you’re impatient like me, you can speed things up a bit by placing the inner pot in a large bowl of ice water. Stir the milk and keep checking the temperature until it reaches 110°F.

(Some of the milk may be stuck to the sides or bottom of the pot at this point, and that’s okay! Just leave it where it is rather than trying to scrape it off or mix it in to the rest of the milk.)

Step 3 – Add The Yogurt

Scoop 1/2 cup of the warm milk into your glass measuring cup, then add 2 tablespoons of high-quality plain yogurt. Stir the mixture gently with your silicone spatula until well-mixed, then pour it back into the Instant Pot with the rest of the milk.

Step 4 – Incubate!

Replace the lid on your Instant Pot, then press the “Yogurt” button. Set the timer for 8 hours. Be careful not to move or touch the pot at all while it’s working! Just set it and walk away. 😉

When the 8 hours is up, give the yogurt a taste. If you like it, then it’s done! If it’s not quite as tangy as you’d like, incubate it for a few more hours (up to 12 hours in total.)

Step 5 – Finish Up

Place your finished yogurt in your fridge for a few hours to help it set up. If your yogurt is a bit thinner than you’d like, use cheesecloth to strain some of the moisture out. (This will give you more of a greek-style yogurt – yum!)

Use your homemade yogurt in your favorite recipes, or top it with fruit and granola for a delicious breakfast or snack.

Mystified by all this talk about Instant Pots? Or maybe you bought one recently, but don’t know where to start? Here are a few posts to help get you acquainted with this marvelous machine!

Instant Pot Homemade Yogurt

Jill Nystul
I’m no stranger to making homemade yogurt. I’ve actually covered this topic here on my blog in the past, but if you’re looking to try your hand at making delicious homemade yogurt without the effort and mess, give this method a try! 🙂
Prep Time 10 mins
Cook Time 10 hrs 40 mins
Total Time 10 hrs 50 mins
Course Side Dish
Cuisine American
Servings 6
Calories 196 kcal

Ingredients
  

  • 1/2 gallon organic whole milk
  • 2 Tbsp plain yogurt

Instructions
 

Step 1 – Prep Your Tools

  • It’s important to start your yogurt-making process with clean and sterilized equipment to keep unhealthy bacteria out of your finished product. Luckily, there’s a super quick and easy way to do it right in your Instant Pot!
  • Place the metal trivet into the bottom of your Instant Pot, then place your glass measuring cup, tablespoon, and spatula on the trivet. Add 2 cups of water to the pot, select the “Manual” setting, then cook on High Pressure for 3 minutes. Allow the pressure to release naturally for 5 minutes, then hit the quick release and transfer your supplies to a clean work surface.
  • (Isn’t that a nifty trick? I have a sneaking suspicion we’re just scratching the surface here of the potential cleaning/sterilizing power of the Instant Pot! But that’s a post for another day.) 😉

Step 2 – Heat The Milk

  • Pour 1/2 gallon of organic whole milk into your Instant Pot. Press the “Yogurt” button, then the “Adjust” button. The display should read “boil.”
  • Let the milk sit in the pot for about 40 minutes until your Instant Pot beeps. The display will change from “boil” to “yogt.” Check the temperature of your milk at this point – it should be 180°F.
  • (If it isn’t quite up to temperature yet, no need to fret! Simply replace the lid and hit the “Slow Cook” button. Continue checking the temperature of the milk every 5-10 minutes until it reaches 180°F.)

Step 3 – Cool The Milk

  • Now you need to cool the milk back down, which you can do in a couple different ways. The first method is to simply leave the inner pot out on your countertop until the milk cools to 110°F.
  • But if you’re impatient like me, you can speed things up a bit by placing the inner pot in a large bowl of ice water. Stir the milk and keep checking the temperature until it reaches 110°F.
  • (Some of the milk may be stuck to the sides or bottom of the pot at this point, and that’s okay! Just leave it where it is rather than trying to scrape it off or mix it in to the rest of the milk.)

Step 4 – Add The Yogurt

  • Scoop 1/2 cup of the warm milk into your glass measuring cup, then add 2 tablespoons of high-quality plain yogurt. Stir the mixture gently with your silicone spatula until well-mixed, then pour it back into the Instant Pot with the rest of the milk.

Step 5 – Incubate!

  • Replace the lid on your Instant Pot, then press the “Yogurt” button. Set the timer for 8 hours. Be careful not to move or touch the pot at all while it’s working! Just set it and walk away. 😉
  • When the 8 hours is up, give the yogurt a taste. If you like it, then it’s done! If it’s not quite as tangy as you’d like, incubate it for a few more hours (up to 12 hours in total.)

Step 6 – Finish Up

  • Place your finished yogurt in your fridge for a few hours to help it set up. If your yogurt is a bit thinner than you’d like, use cheesecloth to strain some of the moisture out. (This will give you more of a greek-style yogurt – yum!)
  • Use your homemade yogurt in your favorite recipes, or top it with fruit and granola for a delicious breakfast or snack.

Notes

It may seem odd to use yogurt to make more yogurt, but you need to start with active bacterial cultures in order to make more of them! The yogurt you choose will affect the taste and texture of your final product. I think it’s worth it to spend a bit more on a small container of high-quality yogurt for this project!

Nutrition

Sodium: 138mgCalcium: 365mgVitamin A: 510IUSugar: 16gPotassium: 426mgCholesterol: 32mgCalories: 196kcalSaturated Fat: 6gFat: 10gProtein: 10gCarbohydrates: 15gIron: 0.1mg

Related: Instant Pot Vs. Slow Cooker – What You Need To Know

Related: How To Make 5 Everyday Foods In Your Instant Pot

Related: The “Cheat Sheet” Every Instant Pot Owner Needs

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