Instant Pot Yogurt
Delicious homemade yogurt with only 4 steps! We love to use fresh milk that's not homogenized, but you can use alternative milks. You may just have to strain off some whey.
Equipment
- 1 Instant Pot (I use my 6 quart Instant Pot, which perfectly holds 1 gallon of milk)
- 1 Thermometer
- 1 Spatula or Wooden Spoon
- 1 Bowl for Cold Water (This is optional, but it does help cool down the yogurt faster)
Ingredients
- 1 Gallon Milk (Whole fresh non-homogenized works best. You can use 2%, but it may not be as thick)
- 1 Cup Yogurt with Live Cultures (Pull a cup each time you make yogurt to save for the next batch. You can buy a cup of yogurt from the store to get started as long as it has live active cultures and is unflavored)
- Cold Water (Helps cool yogurt faster)
Instructions
- Heat 1 gallon of milk to 180 degrees in the Instant Pot on the Saute setting. This typically takes about 30 minutes. Stir every 5-10 minutes to prevent scorching. Use your thermometer to check the temp.
- Cool the milk to 110 degrees. You can either let the pot sit on the counter to cool naturally, or you can speed up this process by sitting the pot in a bowl of cold water and stirring constantly to remove the heat. Use your thermometer to check the temp.
- Stir in 1 cup of yogurt with live active cultures.
- Secure the lid on your Instant Pot, turn the steam valve on top to "Sealing," and hit the Yogurt button. If you don't have a yogurt button, simply use the Keep Warm button. I let yogurt incubate for 10 hours, but you can do anywhere from 6-10 hours, depending on your preference for tang.
- *OPTIONAL* Strain yogurt through a flour sack towel or thin towel to remove some whey. Use the whey to make mashed potatoes, feed the garden, etc!