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! 🙂 Instant Pot yogurt 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 (this method is unverified by us, but check it out by clicking here 🙂 ).
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 pressure cooking adventure 🙂
Yogurt Tips
*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
Enjoy!!
-Danielle
Sisters Under Pressure Yogurt Picture Recipe! 🙂
Ingredients
- 1/2 gallon or 1 gallon of Milk
- Yogurt starter (any plain yogurt with active cultures)
Instructions
- 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!
Notes
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.
www.sistersunderpressure.com
What are the “few extra steps” required to make yogurt in the Lux model Instant Pots?
Hi Charles! This method is untested by us, but may be what you’re looking for 🙂 http://maomaomom.com/yogurt-diy/
This looks a little more complete and detailed.
http://naturemoms.com/blog/2017/05/01/making-yogurt-lux-instant-pot/
(don’t know why this looks all caps.even pasted linkbecame all caps! sorry!
I’m looking for info on how to make yogurt in a 6 in 1 Lux model. Since you mentioned it is possible can you share how or point me in the right direction? Thanks!
Hi E.B.! This method is untested by us, but may be what you’re looking for 🙂 http://maomaomom.com/yogurt-diy/
I’d love to make yogurt in my instant pot, but it does not have a yogurt button. Can I still make use it for yogurt?
Hi Karen! You can!! 🙂 We haven’t tested this method, but here is a link with some instructions 🙂 http://maomaomom.com/yogurt-diy/
Please tell me the extra steps for the LUX IP. (I regret not spending the additional $20 for the DUO.) Thank you!
Hi Robin! Neither Melissa or I have tested this method, but here is a link with the directions 🙂 http://maomaomom.com/yogurt-diy/
The hubs asked me to make cinnamon yogurt instead of my tried and true vanilla. I am nervous. How much cinnamon for a gallon of milk? I usually use 3-4 tablespoons of vanilla… thank you for your suggestions!
Hi Leigh Ann! It will definitely depend on the taste and how much cinnamon he can handle as it can be a very strong flavor profile. When I make my single servings, I add about a half teaspoon of cinnamon and a teaspoon of honey. I’ve never cooked the yogurt with flavor in it, only flavored afterward. You could easily cook the yogurt, and then put it in the storage container – add some cinnamon, have him check it, and add more if needed 🙂 You can always add more, but you can’t go back the other way! 🙂
Why don’t you try making a batch, and then dividing it into 1 cup portions. Add 1/4 tsp cinnamon to the first batch, 1/2 tsp to the 2nd batch, 3/4 tsp to the third batch, etc. Then, have your husband do a blind taste test, and see exactly what his preference is.
When I set the pot to BOIL, do I set the top nozzle to Venting or Sealing?
Hi Kristina! I think we caught you on one of the other messages – yogurt doesn’t pressure cook, so this won’t make a difference 🙂 If in doubt, you can leave it on sealing though 🙂 I tend to just use a glass lid.
This states that a gallon of milk will yield about 96 ounces of yogurt. Is this strained or unstrained? How will straining affect the yield? Should I expect about 1/2 or how much? Thanks
Hi Kathy! Thanks for checking out the yogurt recipe! 🙂 That was unstrained 🙂 Straining, in my experience, if strained overnight about halves my yield of yogurt. I don’t strain overnight – I just like my yogurt a little thicker (thicker than something like a Yoplait, but a little thinner than Greek yogurt). You can always leave it as is and refrigerate, and strain what is needed for the next morning 🙂 I find even an hour or two gives me the desired result 🙂
do you sweeten, or add any flavourings to the yogurt? If so, when do you add them?
Hi Tina! I don’t sweeten during the cooking process. I refrigerate it all plain, and add as I eat it – that’s just my personal preference 🙂 I’ve heard many say they sweeten the whole batch at the end, and a few who do it during the cooking process (I don’t want to chance it not turning out, so I never do at that time).
I have made Three batches of yogurt according to these instructions. the first two times worked well. the third time the yogurt was still all liquid, it did not thicken excpt a tiny bit on the bottom. for the second batch i used leftover yogurt from batch 1 for thethe thirdbatch i used yogurt from batch 2; but there was several weeks inbetween batches. were the cultures too weak or might there be a nother reason for it not culturing?
Hi Laurie! Did you change anything from the first to the third batch? I’m still using frozen yogurt cubes in the freezer from January or February, haha.