So I love yogurt – I love it I do I do do! We were spending A LOT of money on yogurt….until the Instant Pot came into my life! 🙂 It is one of the easiest recipes! This recipe is for the Instant Pots that have a yogurt function. It IS possible to do yogurt in a LUX model (the ones without) – there are just a few extra steps 🙂
Disclosure: Please note that most of the links included are affiliate links. There is no additional cost if you decide to make a purchase – we will simply earn a small commission that supports our time with Sisters Under Pressure 🙂
*Milk – I have made yogurt with 1%, 2% and whole milk. They all turn out FABULOUSLY!
*Boil function – after you press yogurt, if it doesn’t say “boil,” press “adjust.”
*Any thermometer works. I just used a meat one I had on hand.
*DO make sure to cool it down to the 110 degrees! The yogurt will NOT set if it is too warm when the starter is added.
*Incubation – Many people only do 8 hours for their yogurt. I like to do 10 personally. It seems to set better for me, and I like the taste (the longer it goes, the more tart it will be. 10 hours is not exceptionally tart). Make that the temperature section (where it says less, normal, and more) is on NORMAL. You may need to push the yogurt button, and then adjust twice to do this – SUPER important!
*Straining/Whey – Melissa uses this Euro-Cuisine strainer, and I use (well, used!) a resusable nut bag. Why strain? To make it thicker like Greek yogurt 🙂 This step isn’t required. I usually just spoon off the whey (the extra liquid – it can be used in other recipes, in protein shakes, for tomato food – LOTS of uses for whey!). If it is strained, more whey will be collected than just spooning it off (I ended up with 1 cup of whey just spooning it off today, with one gallon of milk used).
*It will take time for the boil cycle to complete. Starting yogurt at 3-4 in the afternoon is a bad idea. Very very bad. The yogurt will be complete at 2 or 3am (I may have done this once…or twice…or a few times…. oops!)
*Jars – The yogurt can be made in jars instead of the pot. Each jar just needs to have a little starter added to it.
*Danielle’s favorite topping: chocolate chips with a little granola (pictured at the top is Nature’s Path Love Crunch Dark Chocolate and Peanut Butter – SO GOOD!!!), or adding just a little vanilla extract and cinnamon 🙂
*Melissa’s favorite topping: honey with a little cinnamon
- 1/2 gallon or 1 gallon of Milk
- Yogurt starter (any plain yogurt with active cultures)
- Pour milk into the Instant Pot insert.
- Press "Yogurt," and "Adjust" until you see "Boil" on the screen.
- Place lid on the Instant Pot (this recipe is not a pressure recipe, but a lid is still necessary - the one that comes with the Instant Pot is just fine 🙂 ).
- When the boil function completes, remove the lid and remove the pot insert to cool. If you want it to cool faster, place the insert in an ice bath.
- When the temperature reaches 110 degrees, add 2TBS (half gallon) or 4 TBS (full gallon) of yogurt starter. Whisk in well.
- Place the insert back into the Instant Pot, and press "Yogurt" and "adjust" until you see numbers, and the temperature line is on "normal" (this may require one or two presses of the adjust button). Use the + and - buttons to change the incubation time (Danielle does 10 hours). The time will count UP when it is set.
- When finished, remove pot, cool, and strain if desired.
- Add delicious toppings, and enjoy your homemade yogurt!
Save some of your homemade yogurt to use as the starter next time you want to make yogurt. Danielle froze some of hers in a silicone square tray, and uses that each time she make yogurt.
Starter - we like the Chobani plain Greek yogurt, or Fage, but any plain yogurt that has live cultures will work.