This homemade Instant Pot yogurt recipe is the easiest way to make yogurt. Top this recipe with crunchy granola and fresh fruit for a healthy and delicious snack.
Yogurt making has been more of a saga over the last ten years than something I could say I confidently mastered within the last five years.
First, I tried the crock pot method. It went something like this. Get the milk super hot in the crock pot. Then after it cools back down, wrap it up in five towels to trap the heat in.
Ask me how many milk-soaked towels it took for me to quit that method.
Next, I tried something similar with heating pads and a cooler. My results were inconsistent at best.
In 2016, my family went on the GAPs diet, a gut-healing protocol, which is when I learned about 24-hour yogurt. The premise behind this is that the gut can’t easily digest lactose, but when yogurt is fermented for at least 24 hours, the good bacteria consume all the lactose.
I might be reporting the science a little wrong, but it is definitely somewhere in the neighborhood of right. Basically, yogurt that has been fermented for 24 hours is suitable for a gut-healing protocol.
Now, do you think my crock pot or cooler method can keep milk at a constant and correct temperature for 24 hours? Not a chance.
Because of this, we stopped consuming yogurt and dairy products altogether while we were on the GAPS protocol.
Enter Instant Pot Yogurt
November 2016, I finally tried out the Instant Pot everyone was talking about. And boy, oh boy, my yogurt dreams came true!
Here there was this magical little machine that could effortlessly convert a gallon of milk into gut-healthy whole milk yogurt. You have to be sure to get an Instant Pot that has the yogurt function, because they don’t all have it! (This one does.)
I have tried raw milk yogurt, as well as regular yogurt that is comparable to store-bought. I’ve fermented it anywhere from 8 hours up to 24. All with great success!
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Why you will love this recipe:
Easy: There is very little hands-on time with this recipe. The Instant Pot does all the work and keeps it at a steady temperature for however long you desire.
Delicious: There is nothing quite like a healthy bowl of yogurt, drizzled with honey, and sprinkled with berries.
Inexpensive: You can make a full gallon of yogurt for about the same price as one quart at the store.
Control over the ingredients: I love that we have control over the quality of the ingredients.
Tips
- Use a culture from another batch of yogurt or buy a starter culture.
- If using yogurt from a previous batch of yogurt, only use about 4-5 times before replacing the culture entirely and using store-bought yogurt to culture your homemade yogurt.
- If you have a little issue digesting dairy, try fermenting the yogurt for 24 hours.
- For the kids, I will ferment it for 8 hours, but any longer and they will say it is too sour.
- Serve it with some homemade granola and fruit for a delicious breakfast.
- Don’t use the silicon ring in the Instant Pot, since it tends to harbor smells.
- Instant Pot Models will differ on the process. See below for older models and new models.
- Reserve some starter yogurt for the next batch of yogurt.
Supplies You May Need
- My Instant Pot with Yogurt Function. The newer version
- Pocket Thermometer
- Half Gallon Mason Jar
- Wide Mouth Plastic Lid
Ingredients:
Milk: Whole, 2%, skim, and even non-dairy milk like almond milk and coconut milk will work. Whole milk will give you a thicker and creamier yogurt compared to skim milk.
Yogurt Culture:ย You can use a store-bought yogurt from the grocery store that has live cultures, yogurt starter cultures, or your own yogurt from a previous batch. If you are using yogurt from a previous batch, eventually you will want to start with new cultures again.
How to Make Yogurt in the Instant Pot: Older Model
Pour a half gallon of milk into the Instant Pot and press sautรฉ. Whisking constantly, allow the milk to rise to 180 degrees. I use a smallย pocket thermometerย to test the temp. After coming to temperature, press “cancel” to turn it off.
Allow the milk temperature to cool back down to 115 degrees.
Whisk in 1/4 cup of plain yogurt. You can either use store-bought or start with a starter culture. I started withย these cultures, and now I make the next batch with a little yogurt from a previous batch. I don’t like to get too far removed from the original starter, so after four or five rounds of using the yogurt from a previous batch, I will return to anotherย starter packet.
Press the yogurt button on the Instant Pot and set for 8-24 hours. For a tangier yogurt, allow the IP to run for a full 24 hours.
After the fermentation has finished, remove the inner pot of the Instant Pot, cover and store it in the refrigerator for at least 12-24 hours before serving. You can also pour the fresh yogurt into individual glass jars like mason jars, then cover, and place in the fridge.
Instant Pot Yogurt: Newer Models
Add milk to the Instant Pot, place on the lid, and press the yogurt button. Adjust until the screen says โboilโ.
When the Instant Pot beeps, the milk should be nice and hot.
Allow the milk to cool down to about 110-115 degrees.
Whisk in the yogurt culture or plain yogurt to the warm milk.
Place the lid back on and press the yogurt button again. Adjust the time to 8-24 hours. The longer the yogurt ferments, the thicker and tangier it is.
Once the time is up, stir, and refrigerate.
Recipes with yogurt:
Strawberry Popsicles
Greek Yogurt Cream Cheese
Sourdough Lemon Pound Cake
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What to serve with yogurt:
- Granola
- Fresh fruit. I especially love fresh berries.
- Turn it into vanilla yogurt with a little vanilla extract.
- Frozen fruit
- Chia seeds
- Honey or maple syrup
- Nut butter
- Add it to smoothies
- Nuts or seeds
- Jam
- Mix in pumpkin puree
FAQ
Milk is heated to destroy bacteria that are present in milk and could compete with the yogurt cultures, Lactobacillus bulgaricus and Streptococcus thermophilus.
Heating changes the structure of the proteins in milk that gel, causing the finished yogurt to have a thick consistency.
You don’t have to heat the milk, but if you want to eat the finished yogurt with a bowl and spoon, you might want to. There is a way to make raw milk yogurt with the help of gelatin and some different cultures.ย
As far as fermenting time goes, for bowls of yogurt I like to ferment 8 hours. Any longer and my kids say it’s too sour. For smoothies, they can tolerate the 24-hour tangy yogurt. I sweeten it up by blending it with frozen bananas and strawberries.
When my yogurt is all done, I store it in aย half gallon mason jarย with aย plastic lid. It will keep for two weeks.
While you can use store-bought yogurt to make homemade yogurt, I find that commercial freeze-dried starter cultures give better, more consistent results.
You can technically use any kind of milk, but I think whole milk gives the best results.
If properly stored in an air-tight container in the refrigerator, it will last 10-14 days.
Typically, I recommend about 4-5 times. While you technically can continue to reuse a yogurt starter indefinitely, I find that the results are not consistent and I like to start with a fresh culture after a handful of uses.
Absolutely. It is the easiest way to make creamy yogurt. The Instant Pot does all of the work, and the results are delicious, healthy, and affordable.
To make a Greek-style yogurt, place a strainer over a bowl and line the strainer with cheese cloth or a tea towel. Transfer the yogurt to the strainer, then allow the whey to strain from the yogurt until the desired thickness is achieved.ย
Check out some of my other favorite Instant Pot Recipes:
- Instant Pot Pot Roast
- Bone Broth
- Beef Carnitas
- Hard Boiled Eggs
- How To Cook Pumpkin
- Whole Chicken
- Raw Milk Yogurt
If you try this recipe, let me know by leaving a comment. Love it? Give it a 5 star rating!
Instant Pot Yogurt
Ingredients
- 1/2 gallon milk we prefer whole milk
- 1/4 cup plain yogurt or you can use a yogurt starter culture
Instructions
- Pour a half gallon of milk into the Instant Pot, andย press the "sautรฉ" button. Whisking constantly, allow the milk to rise to 180 degrees. I use a small pocket thermometer to test the temp.
- Press "cancel" to turn it off.
- Allow the milk to cool back down to 115 degrees.
- Whisk in 1/4 cup of plain yogurt. You can either use store bought, or start with a starter culture.
- Set Instant Pot for 8-24 hours on the yogurt setting.
- When the timer goes off the yogurt is ready.
- Transfer to a storage container and refrigerate.
Notes
- Use a culture from another batch of yogurt or buy a starter culture.
- If using yogurt from a previous batch of yogurt, only use about 4-5 times before replacing the culture entirely and using store-bought yogurt to culture your homemade yogurt.
- If you have a little issue digesting dairy, try fermenting the yogurt for 24 hours.
- For the kids, I will ferment it for 8 hours, any longer they will say it is too sour.
- Serve it with some homemade granolaย and fruit for a delicious breakfast.
- Donโt use the silicon ring in the Instant Pot since it tends to harbor smells.
Nutrition
This post was updated March 25, 2024
Rilda Weese says
Don’t you have to let it drain to get the whay out?
Lisa Bass says
If you want a much thicker yogurt, then yes.
Jane says
Do you have a recipe for yogurt if one does not have an instant pot?
Beka says
If I use organic pasteurized whole milk (not ultra-pasteurized), do I still need to heat it to 180ยฐ? Also, if I use a starter culture, do I still need to add the 1/4 cup plain yogurt?
Lisa says
I would do both even if you’re using pasteurized milk.
Stacey A. Smith says
Can I use this recipe and just press the yogurt button on my instant pot and make it this way?
Anne says
Thank you for the helpful video and notes. I love your tutorials! You make everything look so easy!
We use coconut yogurt from the store – is it possible to make more yogurt using coconut milk and then populating the milk with the coconut yogurt?
Many thanks!
Lisa says
I’m sure it is possible. I’ve never tried it though.
Teresa says
Lisa, can you add a little sugar to the yogurt at the beginning? What to do when you don’t won’t your yogurt really tangy? Thank you
Lisa says
I usually wait until after fermentation to add a sweetener.
Laurie says
Lisa do you have to whisk the whole time this is cooling down?
Katherine Rodgers says
How much yogurt does this recipe yield?
Lisa says
half gallon
Sally says
Hi Lisa! When you say 8-24 hoursโฆ what is the difference between the yogurt at 8 hours and the yogurt at 24 hours? If itโs not โdoneโ at 8 hours, do you turn it on again for longer? Just wondering if you have a suggestion for what to try first? And what to look for.
Thanks!
Lisa says
It really depends on thickness and tanginess. The longer it goes the tangier and thicker it is. I would start at a shorter time. My kids do not like it when it has been fermented for 24 hours. Too sour for them.
Anonymous says
Thank you!
Denise Mitchell says
Iโve been making yogurt in the instant pot according to this recipe a bunch of times & it usually turns out delicious. But this time & the last time , it didn’t thicken up after 8 hrs. I just added 4 more hours & Ill see what happens. Did everything the same. Sometimes use different milks but always whole milk & fage plain greek yogurt for starter. Any suggestions? Thank you Lisa. I love all your recipes, especially sourdough
Lisa says
I like to use a starter culture rather than yogurt because it gives it a more consistent result. It may need longer than 8 hours.
Sylvia says
I used to have a yogurt maker, but now that I have an instant pot instead, it’s made my life so much easier! I always have a big tub in my fridge and the kids love it! So much cheaper and I personally prefer the consistency of homemade yoghurt over storebought.
Lisa says
That is wonderful. I agree. It makes it so much easier.