Discover how to make homemade yogurt using the Instant Pot with this easy, cost-effective recipe. Learn about using live culture yogurt and yogurt starters and customizing your yogurt with vanilla and sweeteners. Enjoy fresh, delicious yogurt at half the cost of store-bought!
We can never have enough yogurt in the house. As a large family mom, I keep my fridge stocked with yogurt for breakfast, snacks, desserts, and smoothies. One way I like to do this is by making homemade yogurt or Greek yogurt in the Instant Pot. With two ingredients and 10 hours, primarily hands-off, I can make a batch of homemade yogurt while the kids do homeschool bookwork or we are out in the garden.
Why Homemade Yogurt?
The cost of making homemade yogurt is less expensive than buying store-bought versions. With this recipe, the cost of homemade yogurt is half, yes, half the cost of store-bought yogurt. You can control the ingredients and customize them to your family’s taste preferences.
Using Your Favorite Live Culture Plain Yogurt from the Store
To get started, you’ll need a live-culture yogurt. My favorite is Chobani Whole Plain Greek Yogurt, but any plain yogurt with live active cultures will work. This yogurt serves as the starter for your homemade yogurt, introducing the beneficial bacteria necessary for fermentation.
Using a Yogurt Culture Starter
Alternatively, you can use a yogurt culture starter found in health food stores or online. These starters are specifically designed for making yogurt and come with instructions. They’re convenient and reliable, ensuring a consistent batch every time.
How to Make Whole, Fat-Free, and Greek Yogurt Styles
You can make various styles of yogurt depending on your preference:
- Whole Milk Yogurt: Rich and creamy, perfect for a decadent treat.
- Fat-Free Yogurt: Lighter but still delicious, ideal for those watching their fat intake.
- Greek Yogurt: Thick and tangy, great for cooking and snacks.
- Each method is similar, with whole milk producing the creamiest results and fat-free milk yielding a lighter texture. You’ll strain the yogurt to remove whey for Greek yogurt, resulting in a thicker consistency. I prefer to use this yogurt strainer.
Step-by-Step Guide to Using the Instant Pot Yogurt Setting
Making yogurt in the Instant Pot is incredibly simple. Here’s a step-by-step guide:
- Sterilize: Make sure your Instant Pot and utensils are clean to avoid contamination.
- Heat the Milk: Pour the milk into the Instant Pot and select the ‘Yogurt’ setting until it reads ‘Boil’. This heats the milk to around 180°F, killing any unwanted bacteria.
- Cool the Milk: Once it reaches 180°F, let it cool to around 110°F. You can speed up this process by placing the inner pot in a cold water bath.
- Add the Starter: Whisk in your live culture yogurt or yogurt starter until fully incorporated.
- Incubate: Place the lid on the Instant Pot, select the ‘Yogurt’ setting again, and set the time for 8-12 hours. The longer it incubates, the tangier the yogurt will be.
- Refrigerate: Once the incubation period is complete, transfer the yogurt to the refrigerator to chill for at least 4 hours.
How to Make Homemade Greek Yogurt with a Yogurt Strainer
To make Greek yogurt, one of our favorites, you’ll need to strain the homemade yogurt to remove excess whey. Here’s how:
- Set Up the Strainer: Place a yogurt strainer or a colander lined with cheesecloth over a bowl.
- Strain the Yogurt: Pour the yogurt into the strainer and let it drain for several hours or until it reaches your desired thickness.
- Store the Whey: Don’t throw away the whey! It’s nutritious and can be used in smoothies, baking, or as a substitute for buttermilk.
Adding Vanilla to Homemade Yogurt
Add vanilla to your yogurt for a touch of flavor. Stir in a teaspoon of vanilla extract after the yogurt has finished incubating and before refrigerating. Adjust the amount based on your taste preferences.
Sweetening the Yogurt with Maple Syrup or Honey
Sweetening your yogurt is easy and can be done naturally with maple syrup or honey. Stir in the desired amount to taste. This method allows you to control the sweetness and avoid added sugars in many store-bought yogurts.
How Long Does Homemade Yogurt Last?
Homemade yogurt can last up to two weeks in the refrigerator if stored properly in an airtight container. The longer it sits, the tangier it will become. Remember to save ½ cup of yogurt as a starter for your next batch.
Making homemade yogurt using the Instant Pot is a fun and rewarding activity that ensures you always have fresh, delicious yogurt. Whether you prefer whole milk, fat-free, or Greek yogurt, the process is simple and customizable. Adding flavors and sweeteners like vanilla, maple syrup, or honey creates a perfect yogurt for your family’s taste. Plus, it’s cost-effective to keep your fridge stocked with a nutritious staple.
I hope you enjoy making yogurt as much as I do! With just a little effort, you’ll have a steady supply of this versatile dairy product, perfect for breakfast, snacks, desserts, and smoothies.
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Homemade Yogurt Instant Pot
- Total Time: 8 hours 10 minutes
Description
Making homemade yogurt in the Instant Pot is easy, and the result is creamy, fresh, and customizable. You can make it plain or sweeten and flavor it to your liking. This recipe uses whole milk and a yogurt starter with live active cultures.
Ingredients
- 1 gallon of milk*
- ¼ cup of yogurt with active cultures (or starter)
- Optional: Sweetener (sugar, honey, or maple syrup) and vanilla extract for flavoring after incubation
Instructions
Prepare the Instant Pot and Ingredients:
1. Before starting, make sure the Instant Pot and any utensils (whisk, thermometer, spoon) are clean and sanitized to prevent contamination
2. Add Milk to the Instant Pot😛 our the whole milk into the inner pot of the Instant Pot.
3. Press the "Yogurt" button and adjust until it shows "Boil." The Instant Pot will heat the milk to about 180°F (82°C), which is necessary to denature the proteins and make a better consistency yogurt. Stir occasionally to prevent the milk from scorching at the bottom.
4. Once the Instant Pot beeps, check the temperature with a kitchen thermometer. The milk should be 180°F. If it's not, you can turn on the sauté function and heat the milk until it reaches the proper temperature.
5. Remove the inner pot from the Instant Pot and let the milk cool to about 110°F (43°C). This can take 30-45 minutes. You can speed this process by placing the inner pot in a cold water bath.
6.Once the milk is at 110°F, whisk ¼ cup of yogurt (with live cultures) with a little of the warm milk in a small bowl to thin it out.
7.Pour the yogurt starter mixture into the warm milk and gently whisk to combine.
8. Place the inner pot back into the Instant Pot, close the lid (you don’t need to seal the vent since you’re not pressure cooking), and press the "Yogurt" button again. Set the time for 8 hours (or longer for tangier yogurt) by using the "+" or "-" buttons. (My sweet spot is 12 hours)
9. Let the yogurt incubate undisturbed. After the time is up, the Instant Pot will beep and the yogurt will be set.
10. Transfer the yogurt to a large container and refrigerate for at least 4 hours to thicken.
Optional:
If you prefer Greek-style yogurt, strain the yogurt through a fine-mesh yogurt strainer for 2-3 hours to remove the whey.
12. Add Sweeteners or Flavors: If desired, stir in sweeteners like honey, maple syrup, or sugar, and vanilla extract after the yogurt has chilled.
Notes
- Milk - You can use any milk from 2% to whole or raw milk. I like to use whole milk for full fat Greek yogurt.
- Prep Time: 10 mins
- Cook Time: 8 hours (incubation)
- Category: Yogurt, instant pot
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