Easy How To Make Instant Pot Yogurt (So Creamy!)

Learn how to make Instant Pot yogurt and discover all the tips and tricks behind that magic button. Once you try ultra creamy, smooth homemade yogurt made in an electric pressure cooker, you'll never go back to store bought. It tastes heavenly and decadent, like eating a bowl of smooth, creamy whipped cream!

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Author Melissa Erdelac

Ingredients

½ gallon milk any percentage (make sure carton isn't labeled ULTRA PASTEURIZED)
2 tablespoons plain yogurt (for best yogurt starters see recipe notes)

Instructions

Pour milk into Instant Pot and make sure valve is sealed. Press "yogurt" button until it reads "boil." It takes about 30-45 minutes for milk to come to correct temperature, 180ºF (82ºC). Once it's reached 180ºF, the Instant Pot will start beeping. After boiling is completely I usually double check the temperature with a thermometer. If it hasn't reached 180ºF yet, turn on SAUTE to heat and stir until it reaches the correct temperature.
Remove the lid and carefully remove insert. Set insert with milk on the counter for about 45 minutes to come to 110-115ºF (43ºC-46ºC), stirring occasionally. Alternatively, set insert in an ice bath and stir for 5 minutes, or until milk reaches 115ºF.
Whisk yogurt starter into the 115ºF milk. Place insert back into the Instant Pot and press "yogurt" button again until time reads 08:00. The pot will then change to 0:00 and count up until it reaches 8 hours.
Line a colander with one layer of cheesecloth and set over a bowl to catch the whey. (This is what I used to do, but now that I make it weekly I use this handy dandy yogurt strainer.) Pour yogurt into the lined strainer. Place everything in the refrigerator to continue to strain for 2-3 hours for regular yogurt and 4-5 hours for "Greek" style.
TIP: If you accidentally left the yogurt straining too long and it becomes thicker than desired, simply stir some of the liquid whey drained out or additional milk back into the yogurt.
TIP: To have a yogurt starter ready for the next batch, reserve 2 tablespoons of yogurt after straining. Freeze start in a small ziplock bag and thaw overnight in the refrigerator.
Store yogurt in a glass jars or airtight plastic containers. Makes 1 quart (32 ounces). Yogurt will last 10-14 days in refrigerator. Each serving is ½ cup.

Notes

Best Yogurt Starter

When additives are in your commercial yogurt starters, such as pectin, inulin, cornstarch, and gelatin, it can yield a grainy yogurt.

To avoid this do one of two things:

Read the labels when using a commercial yogurt as a starter. Only use one without additives, such as Fage (even some organic brands have additives).
Or, use your own starter from a previously made batch of yogurt.

Tips and Troubleshooting

Before making the yogurt, sanitize and clean your Instant Pot with a kettle of boiling water. This will get rid of any previous dinner smells and tastes you don't want permeating your batch of delicious yogurt.
You can use whole, 2%, or skim milk. Skim milk may have to strain a bit longer to thicken, but is still equally delicious!
For the BOIL METHOD, the milk carton shouldn't be labeled ULTRA PASTEURIZED. This will result in thin and watery yogurt.
Some tips for timing it out: Option 1 - Boil and cool the milk before bed and let it process for the 8 hours while you sleep. Option 2 - Boil and cool the milk first thing in the morning and let it process all day. Option 3 - Start in the middle of the day and let the yogurt strain overnight in the refrigerator. It will be extremely thick when you wake up, but you can always add some of the drained whey or milk in to thin it out.
If you like your yogurt tangier, let it process for about 10 hours.
How to know when your yogurt is done: It will look gelatinous and some of the whey will separate and be settled on top. If it doesn't look like this, process for 1-2 more hours.
Whisk or beat yogurt after straining to make it extremely creamy and smooth.
Less is more when adding the starter. Add 2 tablespoons yogurt starter to a ½ gallon of milk. Extra starter can inhibit the growth of live cultures and might make your yogurt grainy.
Trust me, you will forget about your yogurt straining in the refrigerator. Not a biggie, but it might end up thicker than desired. Adding the drained whey works for thinning it out. Alternatively, adding a little milk, coconut milk, half and half, or cream will make it even smoother and creamier tasting.
The recipe can be doubled. Since we go through so much yogurt I always use 1 gallon of milk and 4 tbsp yogurt starter. Cooking times don't change.

Nutrition