I’ve learned how to make yogurt a few different ways including using a heating pad wrapped around a pot, which was interesting! Growing up, my family had an actual yogurt maker and now I use the Instant Pot, which is by far my favorite way to make yogurt. My Instant Pot Yogurt Recipe is super easy and provides consistent results. I have five kids, so we go through food in large amounts. I love that I can make yogurt in big batches for the price of a gallon of milk.
Making yogurt is not at all difficult, but it does require a day when I can stick close to home so I can whisk and take temperatures at different times. I usually get an early start on the day I make my Instant Pot yogurt, since it needs to incubate for ten hours, and I want to get it in the fridge before I go to bed. The prep is pretty minimal, and once it’s set to incubate, the yogurt makes itself!
This yogurt is so mild, thick and creamy and my kids love it. When I’ve made yogurt before, it has been so tart that I’ve had to add a lot of sweetener, but with this recipe just a swirl of honey or maple syrup is enough. The key to making yogurt more mild than tart, is in the temperature and timing. That’s why I love my Instant Pot Yogurt Recipe — the Instant Pot makes it easy to get these two factors just right so you can make yogurt that comes out perfectly every time. You’ll also want to be sure you have a good kitchen thermometer.
Instant Pot Yogurt Recipe
With this one recipe you can make Regular Yogurt and Greek Yogurt
INGREDIENTS & TOOLS
:: 1 gallon Whole Milk (whole milk makes the creamiest and thickest)
:: 2 Tb. plain high-quality Greek Yogurt to use as a starter (any brand with live active cultures)
:: Instant Pot
Start with a sterilized Instant Pot. Pour milk into the pot, lock lid and turn valve to pressure.
Next push the Yogurt button and then adjust the + button until you get to the “boil” setting. Let it go until you hear the beep, then open the lid, whisk and take the temperature of the milk. If it is not 183-185 degrees, continue the boil step until it reaches that point.
Once it reaches the desired temperature, take the cooking pot out and set it on the counter to cool. Whisk and/or place in a sink of cool water to speed the process until it reaches 100 degrees.
Now whisk 2 tablespoons of the plain Greek yogurt (starter) into the milk (I usually temper it first by whisking a small amount of warm milk into the yogurt before adding it to the entire batch.)
Put the cooking pot back into the Instant Pot to incubate the yogurt. Replace the lid and push the Yogurt button. Hit the “Adjust” button to 10:00 hours and NORMAL (a longer time equals less tart yogurt). You can also do 8 hours for a more tart flavor. The Instant Pot will then start counting up from 0:00 to 10:00.
After you hear the beep signaling completion, carefully remove the cooking pot and place in the refrigerator overnight. Don’t stir or bump it. In the morning you will have regular yogurt.
Greek yogurt is just regular yogurt that has had the whey strained off, making it thicker.
HOW TO MAKE GREEK YOGURT
Greek yogurt is just regular yogurt that has had the whey strained off, making it thicker. To make Greek Yogurt, place 2-3 layers of cheesecloth over a strainer and let the whey strain out for two hours. You may have to do this in batches. The whey that you strain off can be used in place of buttermilk.
Enjoy with homemade granola (click for my favorite recipe!), fresh fruit, raisins and a swirl of honey or maple syrup. Parfaits are particularly delicious (and beautiful).
Be sure to save 2 tablespoons of your yogurt in the freezer for your next starter!
If you missed our easy homemade granola recipe be sure to check it out…