Step-by-step how to make Easy Homemade Yogurt in the Instant Pot! You’ll never go back to those silly yogurt makers…
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Homemade is best.
Have you ever made your own yogurt? I know it can sound a little daunting, but it’s really not that hard. I’ve been making my own yogurt for yeeeeears, and it’s gotten to the point where I don’t really even like store-bought yogurt any more. I guess you could say I’m a yogurt snob. ��
Any search on the internet or Pinterest would show you that there are a bazillion ways to make yogurt at home. Ok, that might be a slight exaggeration, but there are quite a few ways. Stove top, crock pot, towel in a cooler, special little gizmos and incubators.
I’ve tried all of them, and they all make delicious yogurt. But my favorite way to make homemade yogurt, by far, is in the Instant Pot.
Instant love.
I know, I know, the IP is simply amazing. Glad we can all agree on that.
What? You don’t have an Instant Pot? My friend, you need one. End of story.
When I first saw the IP on the internet, I was sure it was just a faze that would blow over. After all, isn’t that what happens with most kitchen appliances (save the blender, that is)? But the more I checked it out, the more I thought it just might actually make my life better.
After all, I’m sorta a minimalist when it comes to kitchen things. I’ve got a good-sized kitchen (now that my amazing hubby remodeled it), but I hate having stuff everywhere. And since the Instant Pot can take the place of anywhere up to 9 different kitchen appliances, it sounded like something worth having.
Especially since one of the appliances it replaces is a yogurt maker. And with 5 kids and a hubby who thinks yogurt with strawberries rivals Bryer’s ice cream, I make yogurt all. the. time.
So I convinced my hubby dearest that I needed an Instant Pot. I do believe he’s never regretted getting me one. Not only does it make amazing yogurt, but it also makes delicious meatballs, soups, baked potatoes, and deviled eggs. I literally use it almost every day!
Easy homemade yogurt.
But I digress, back to the yogurt. Making yogurt in the Instant Pot is quite a bit easier than the other conventional methods I mentioned above. Since the IP has a yogurt button, and all the timing down (other than the cooling off part), you don’t really have to pay as much attention as you do when making yogurt on the stove-top. And you have the added benefit of being able to make up to a gallon in one batch! Which is usually what I do, because even if milk is over $4 a gallon, that’s still a whole lot cheaper than buying a gallon of yogurt!
Though most yogurt recipes only say to incubate the yogurt for 12 hours, I like to let mine incubate for a full 24 hours. Why? The longer the yogurt ferments, the higher the amount of probiotics in the finished product. It is really hard to give up my Instant Pot for a whole day while I’m making yogurt, but it’s SO worth it! And I’m considering convincing my husband that I need another IP so I can cook while I make yogurt…
So much for minimalism.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks! ��
Easy Homemade Yogurt in the Instant Pot
Free of grain, gluten, eggs, and sugar.
Ingredients
Instructions
Pour as much milk as you want into the inner pot of the Instant Pot. I suggest using quart increments, it’s easier. I also suggest making at least 2 quarts at once – it’ll go fast!
Put the lid on the IP and press ‘YOGURT’ then ‘ADJUST.’ Hold the adjust button until it says ‘BOIL.’ The IP will automatically heat the milk to the proper temperature. No need for a thermometer at this point!*
Once the IP beeps, letting you know the milk is hot enough, press ‘YOGURT’ then ‘ADJUST’ again. This keeps the milk temp at 180° for 5 minutes. I’m not quite sure why, but this helps the final product be a little thicker yogurt. Just trust me.
When the 5 minute hold is up, take the inner pot out of the IP base and set it somewhere to cool. Cool the milk until it reaches 115°.**
When the milk is at 115°, take out a cup of it and stir in the starter. Stir this milk back into the inner pot, put on the lid, press ‘Yogurt’ and ‘Adjust +’ to 24 hours (or however long you want to incubate your yogurt.
When the yogurt is done, transfer it to glass jars or containers with lids and chill it in the fridge for a few hours to set up. ***
Notes:
*If you’re up for making a gallon at a time, it takes about 50 minutes for 1 gallon of milk to heat to 180°, 25 minutes for 2 quarts.
**It takes 2 hours to cool a gallon of milk to the correct temp, 1 hour for 2 quarts. You might want to take the temperature, since my house might be hotter/cooler than yours.
***I like to store my yogurt in quart-sized mason jars with the plastic lids. I’ve stored a whole gallon in the same jar, and I find it goes bad more quickly if it’s all stored together.
PS: If you’re on the GAPS intro diet, you can start adding this in on stage 2!
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