Instant Pot Yogurt: A Comprehensive Guide to Homemade Creamy Yogurt

Recipe Overview

• Total Time: 16 hours (approximate, including fermentation and chilling)

• Prep Time: 5 minutes

• Cook Time: 9.5 hours (includes scalding milk, yogurt fermentation, and cooling)

• Yield: 8 cups (regular consistency) or 4 cups (strained, thickened Greek-style)

Ingredients

• ½ gallon (1.9 liters) milk (skim, 2%, whole, or lactose-free; ultra-pasteurized milk is suitable and eliminates scalding steps, see Tips)

• 2 tablespoons plain store-bought yogurt with active cultures (e.g., Greek, Bulgarian, Icelandic, or homemade yogurt from the previous week)

• Ice (for ice bath; optional if using ultra-pasteurized milk, see Tips)

• Flavorings & Sweeteners (optional): vanilla extract, honey, maple syrup, or fruit puree (add just before serving)

Equipment

• 6-8 quart Instant Pot

• Instant-read thermometer (to monitor milk temperature)

• Large bowl (for ice bath)

• Clean wooden or silicone spoon (stirring)

• Fine-mesh strainer (for straining, if making thickened yogurt)

• Cheesecloth (4–5 layers, or muslin/baby blankets; see Alternative Cheesecloth)

• Airtight quart containers (for storage)

• Plastic wrap (to cover yogurt during cooling)

• Wire cooling rack

Step-by-Step Preparation

Step 1: Scald the Milk

Pour the entire ½ gallon of milk into the Instant Pot inner pot. Secure the lid and select the "Yogurt" function, then set it to "Boil" (if available) or "Sauté" (if "Boil" is not an option). Once the milk reaches a rolling boil (180–200°F/82–93°C) and the Instant Pot beeps, carefully remove the lid (use oven mitts). Verify the temperature with an instant-read thermometer; if below 180°F, return to the "Boil" function and recheck.

Step 2: Cool Milk to Fermentation Temperature

Prepare an ice bath by filling a large bowl with ice and cold water (½ ice:½ water ratio). Submerge the Instant Pot inner pot into the ice bath, ensuring the pot is centered and no water enters the pot. Stir the milk continuously with a clean utensil until the temperature drops to 110–115°F (43–46°C). This rapid cooling stops scalding and prepares the milk for fermentation.

Step 3: Add Starter and Ferment

Thoroughly dry the exterior of the inner pot to prevent water damage. Discard any thin film on the milk’s surface (formed during scalding). Add the 2 tablespoons of plain yogurt starter and stir vigorously to ensure complete incorporation. Seal the lid, set the "Yogurt" function to an 8-hour fermentation cycle, and allow the pot to run unattended.

Step 4: Post-Fermentation Cooling

When the 8-hour cycle completes, the yogurt will have a loose, gel-like consistency (slightly softer than set gelatin). Remove the lid and place the inner pot on a wire rack to minimize movement. Cover tightly with plastic wrap and cool at room temperature for 1 hour. Transfer the pot to the refrigerator and chill for at least 6 hours (preferably overnight) to firm the texture.

Step 5: Strain (Optional) and Store

After chilling, remove the plastic wrap and stir the yogurt gently to break up surface layers. For thick, Greek-style yogurt: Line a fine-mesh strainer with 4–5 layers of cheesecloth, place over a large bowl, and pour the yogurt into the strainer. Refrigerate for 2 hours to drain whey. Transfer the thickened yogurt to airtight containers and discard the whey.

For regular yogurt, transfer directly to airtight quart containers. The yogurt will keep in the refrigerator for up to 2 weeks.

Key Tips for Success

Starter Options

• Use plain cow’s milk yogurt (Greek, Bulgarian, or Icelandic varieties) with active cultures.

• Homemade yogurt from the previous week (≤1 week old) works as a starter.

• Powdered yogurt starter (bulk or individual packets) can replace 2 tablespoons of plain yogurt; follow package instructions for ratios.

Alternative Methods

• Ultra-Pasteurized Milk: Skip scalding (180–200°F). Cool directly to 110–115°F without an ice bath and proceed with fermentation.

• Oven Method: Heat milk to 180–200°F in a saucepan, cool to 110–115°F, add starter, and transfer to a thermos. Place in a 180°F oven (with light on) for 8 hours.

• Pyrex Alternative: Use a 7-quart Pyrex dish; boil milk in the microwave for 9 minutes, cool to 110–115°F, add starter, cover with plastic wrap, and place in a water bath (no pressure) in the Instant Pot for 8 hours.

Whey Utilization

The drained whey (liquid from straining) is protein-rich. Freeze it in ice cube trays to use as a starter for future batches (1–2 cubes per ½ gallon milk). Repurpose whey in cooking/baking (e.g., substitute for buttermilk) or discard for low-carb diets.

Storing Starter for Future Batches

Reserve 2 tablespoons of freshly made yogurt (from the first week) to use as a starter for the next batch, preserving active cultures for consistent results.

Alternative Cheesecloth

Muslin (old, clean baby blankets cut into squares) works as a substitute, as its weave mimics cheesecloth. Pre-wash muslin to remove lint before use.

Enjoy your homemade yogurt plain, or flavor with honey, vanilla, or fruit. It’s creamy, probiotic-rich, and perfect for smoothies, granola, or as a healthy snack!