Description
Making creamy, homemade yogurt in your Instant Pot is incredibly easy and satisfying. This recipe walks you through the entire process, from preparing the milk to incubating and cooling the yogurt. Whether you like your yogurt thick and tangy or smooth and mild, this step-by-step guide will ensure perfect results every time. The yogurt can be customized with your favorite flavors, toppings, and even strained to create Greek-style yogurt. Enjoy it as a healthy breakfast, snack, or use it in your favorite savory dishes like marinades and dips.
Ingredients
Scale
- 1 gallon whole milk (can use 2%, skim, or non-dairy alternatives like almond or coconut milk)
- 2 tablespoons plain yogurt with live active cultures (store-bought or from a previous batch)
- Optional:
- 1 tablespoon vanilla extract (for flavor)
- 2 tablespoons honey (for sweetness)
- Fresh fruit or fruit purées for toppings or flavoring
Instructions
- Prepare the Instant Pot:
- Clean your Instant Pot thoroughly to avoid any contamination. Make sure all tools, like your whisk and thermometer, are also clean and dry.
- Heat the Milk:
- Pour the gallon of milk into the Instant Pot. Select the “Yogurt” function and adjust it to “Boil.” The milk needs to heat to 180°F (82°C). This step takes around 20-30 minutes and is crucial for thickening the yogurt. Use a thermometer to check the temperature if your Instant Pot doesn’t have one built-in.
- Cool the Milk:
- Once the milk reaches 180°F, remove the inner pot from the Instant Pot and let it cool to around 110°F (43°C). Stir occasionally to prevent a skin from forming on top. This should take 15-20 minutes.
- Add the Yogurt Starter:
- Once the milk has cooled, whisk in 2 tablespoons of plain yogurt with live cultures. Make sure it’s fully incorporated for even fermentation.
- Incubate the Yogurt:
- Return the inner pot to the Instant Pot. Close the lid (no need to seal it), and select the “Yogurt” function again. Set the time to incubate for 8-12 hours, depending on how tangy you like your yogurt. The longer it incubates, the tangier it will become.
- Chill the Yogurt:
- After the incubation period, transfer the yogurt to the refrigerator and chill for at least 4 hours. This helps the yogurt set and thicken.
- Optional: Strain for Greek Yogurt:
- If you prefer Greek-style yogurt, strain the yogurt using a cheesecloth-lined colander. Let it drain for 2-4 hours, depending on your desired thickness. The longer it strains, the thicker it will be.
- Serve and Enjoy:
- Spoon your homemade yogurt into bowls and top with fresh fruit, honey, or granola. You can also add vanilla extract or sweeteners like honey during the chilling phase to customize the flavor.
Notes
For best results, use whole milk for a creamier texture. Skim or 2% milk will result in a thinner yogurt.
- Prep Time: 10 minutes (active)
- Cook Time: 30 minutes (milk heating)
- Category: Breakfast, Snack, Dessert
- Cuisine: Mediterranean, Middle Eastern, American
Nutrition
- Calories: 120 kcal
- Sugar: 10 g
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 8 g