Instant Pot Yogurt

Become a crafty chemist in your own kitchen with this simple, wholesome Instant Pot Yogurt recipe.

Table of Contents

Did you know that Instant Pots have a “yogurt” setting? I just discovered this, and what a great feature! It keeps the milk at the perfect temperature to allow beneficial bacteria to multiply, creating scrumptiously smooth yogurt in about eight hours.

Whether you’ve made your own yogurt before or not, this recipe breaks it down into six simple steps. The hardest part of the whole process is to wait for the milk to ferment, but it’s totally worth the wait! The reward for your patience is creamy, rich yogurt that you can do almost anything with. Sweeten it with honey or maple syrup, or add a teaspoon of vanilla extract to flavor it mildly. For brighter and bolder flavors, add strawberry purée or another type of fruit.

If you’ve got extra milk that needs to be used, this is a fantastic way to repurpose it. One batch of Instant Pot yogurt serves eight people, and if you double it, you’ll likely have enough to last you and your family throughout the week. Breakfasts, sweet snacks, and even desserts—all covered!

Is Instant Pot Yogurt Healthy?

This recipe is high in calcium (from all the dairy products) and since yogurt is rich in probiotics, it can help support gut health, too. This recipe has no added preservatives or colorings, making it a great alternative to highly-processed store-bought yogurts. To make it vegan, use plant-based milk, vegan yogurt culture, and maple syrup.

How Is Yogurt Usually Made?

Before the Instant Pot, homemade yogurt was concocted on the stove. While this doesn’t allow for as much temperature control, it’s still a useful and straightforward way to make yogurt. Whole milk is heated to 180 degrees F and then cooled to 110 degrees F, which allows beneficial bacteria to flourish without the risk of dying. A “mother culture” that typically contains the active bacteria—Lactobacillus bulgaricus and Streptococcus thermophilus—is added to the milk to initiate fermentation, and the milk is left to ferment for 4-12 hours. The longer you leave it, the tangier it gets, because birthing bacteria will eat the milk’s lactose and leave behind lactic acid. With all this in mind, you have some great knowledge up your sleeve to start creating a tasty chemistry project in your own kitchen!

INGREDIENTS

1/2 gallon whole milk
2 1/2 tablespoons plain yogurt with live cultures
2 tablespoons honey or maple syrup, optional

INSTRUCTIONS

Sterilize
Prepare and clean the Instant Pot.

Ferment
Heat, cool, inoculate, and ferment the milk.

Set
Refrigerate to thicken the yogurt.

Devour!

FAQs & Tips

How to Make Ahead and Store

After the fermentation process is finished, take the inner pot out and cover it. Keep it in the fridge for 12-24 hours before serving for the tastiest experience. It will last in the fridge like this for 10-14 days. You may also transfer it to a freezer-safe container and freeze for up to 3 months. Enjoy it frozen like this or thaw in the fridge overnight. Stir thoroughly before serving to make sure it’s velvety smooth!

Which Kind Of Milk Is Best For Yogurt?

This recipe calls for whole milk because it has the most fat, which will lead to a creamier and more luscious yogurt. But if needed, you can use 1%, 2%, or skim milk too. Just keep in mind that these might create a more watery yogurt.

How Will I Know When My Yogurt Is Done Incubating?

Finished yogurt should be firm and custard-like, wobbling softly when shaken, and NOT liquidy. It will also taste slightly tangy.

Serving Suggestions

Dive into a bowl of this yogurt sweetened with a swirl of honey or maple syrup, topped with Cinnamon Granola. This makes a simple and sweet breakfast that also goes well with fluffy German Pancakes.

Similarly, you could make Chia Seeds in Yogurt, for a boost of protein with a fun pudding-like texture. Alternatively, incorporate Instant Pot yogurt into a Gluten-Free Pancake Parfait with Blueberries and you’ve got one heavenly meal on your hands.