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Creamy Instant Pot Yogurt Recipe

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A simple and easy homemade yogurt recipe using an Instant Pot that yields creamy, tangy, and smooth yogurt perfect for breakfast, snacks, or desserts.

Ingredients

Scale
  • 1 gallon (3.8 liters) whole milk (organic recommended, avoid ultra-pasteurized)
  • 2 tablespoons plain yogurt with live active cultures (starter culture)
  • Optional: 1/4 cup (30 g) powdered milk to thicken yogurt

Instructions

  1. Pour 1 gallon of whole milk into the Instant Pot. Close the lid and press the Yogurt button, then Adjust until it reads Boil. Heat milk to about 180Β°F (82Β°C), which takes 30-45 minutes.
  2. Remove the inner pot and cool the milk to about 110Β°F (43Β°C) by placing it on a cooling rack or in an ice bath, stirring occasionally.
  3. In a small bowl, mix 2 tablespoons of plain yogurt with some cooled milk until smooth. Whisk this mixture back into the large pot of warm milk. If using powdered milk, whisk it in before adding the starter.
  4. Place the inner pot back into the Instant Pot. Close the lid and press the Yogurt button. Set incubation time for 8-12 hours depending on taste preference (10 hours recommended).
  5. After incubation, transfer the yogurt to glass containers and refrigerate for at least 4 hours to fully set and chill.
  6. Optional: For Greek-style yogurt, strain the yogurt using cheesecloth or a fine mesh strainer in the fridge for 2-4 hours until desired thickness.

Notes

Do not rush cooling or incubation times for best texture. Use fresh plain yogurt with live cultures as starter. Keep the Instant Pot lid closed during incubation. Strain for Greek-style yogurt. Store yogurt in airtight containers in the fridge up to 2 weeks or freeze up to 3 months.

Nutrition

Keywords: Instant Pot yogurt, homemade yogurt, creamy yogurt, easy yogurt recipe, yogurt starter, healthy snack, breakfast yogurt