Set It & Forget It
Yogurt Is The One Instant Pot Feature You're Not Using—but Should
Homemade yogurt costs a fraction of the price of store-bought (and tastes better, too).
Photo by Bobbi Lin
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18 Comments
Eugenie A.
October 6, 2024
Followed the instructions to the letter. Used whole milk. Full fat Greek yogurt. (Even went to Whole Foods and bought the Uber expensive bougie brands). Ended up with a half gallon of warm milk.
Sharon T.
August 17, 2020
I'm tempted to try cold start, since my method takes a while and somehow I never manage to get started early enough in the morning. I heat the milk -- usually a gallon of 2 percent -- in the Instant pot to 180 degrees, and then cool, usually sitting it in a small tub of ice water to rush it along a little. I try to get to between 113-115 degrees. Yes, I do freeze yogurt to use as a starter, and use close to a cup -- at least half a cup -- thawed. I stir in maybe a cup of the 115 degree milk, fairly thoroughly, and then stir into the yogurt and place the pot back, put on a lid, and turn to "yogurt" for 8 hours. My yogurt turns out quite firm, and I cool it, and then drain it for Greek yogurt that is like very thick whipping cream or slightly soft ice cream to eat every morning with strawberries, blueberries and a half banana, topped with cinnamon. Or, you can stir in peanut powder for healthy peanut butter yogurt.
I have tried using less starter, but I get better yogurt when I use a little more. I have also tried using my own yogurt as starter, rather than purchasing good Greek yogurt and freezing several portions, but I get mixed results that way, so find it safer to use a container of commercial yogurt and divide it into frozen starters to last for several batches. Precision in using a good instant read thermometer really helps get consistent results and thick yogurt.
I have tried using less starter, but I get better yogurt when I use a little more. I have also tried using my own yogurt as starter, rather than purchasing good Greek yogurt and freezing several portions, but I get mixed results that way, so find it safer to use a container of commercial yogurt and divide it into frozen starters to last for several batches. Precision in using a good instant read thermometer really helps get consistent results and thick yogurt.
AntoniaJames
February 11, 2020
I always use the Instant Pot for yogurt. I go through a lot of it, as Greek yogurt is a superb source of protein, which I need because I work out / cycle a lot. My primary reason for making yogurt myself is not so much the cost (mine costs 65% of comparable quality from the stores), but because it cuts down on the amount of plastic I consume. Yes, plastic can be recycled, but the cost of producing the plastic and then the cost of transporting, sorting, etc., and then of recycling, are unnecessary. I buy my milk from a local dairy that delivers excellent milk to my doorstep in glass bottles. (They milk on Monday morning what they deliver to me on Tuesday. Bonus: the cows graze near many of the places here in Boulder County where I cycle when out on longer rides.) Buying milk in returnable glass bottles reduces one's plastic use for yogurt to zero.
My method is not just wonderfully simple, it produces Greek yogurt that's better than even the most expensive brands one can buy:
Put 7 cups of milk in a 2 quart Pyrex pitcher and microwave to 180 degrees Fahrenheit. In my microwave, it takes 18 minutes. Meanwhile, create an ice bath. I use the small side of my double sink and put lots of ice in it. When the milk reaches 180 degrees, I remove it and cool it in the ice bath, until it reaches 108 degrees. That takes less than 10 minutes, mostly hands off, of course, though I do test after about 5 minutes and then frequently after that, as the milk tends to cool quite quickly.
Meanwhile, I set up the IP and put it on "Yogurt" setting, which on my Ultra means medium temperature for 11 hours.
When the milk has cooled to 108 degrees, I remove the skin on the top and pour the milk into the Instant Pot. I whisk in 1/2 cup of non-fat dry milk powder - very important for the best texture, in my experience - and 2-3 tablespoons of starter, from my current batch. I put a tea towel and then a metal lid on top, press "start" and let it run for 9 - 11 hours. Then I strain the yogurt through a thin flour sack towel or butter muslin, until it's thick, the way I like it.
Hope this helps. ;o)
My method is not just wonderfully simple, it produces Greek yogurt that's better than even the most expensive brands one can buy:
Put 7 cups of milk in a 2 quart Pyrex pitcher and microwave to 180 degrees Fahrenheit. In my microwave, it takes 18 minutes. Meanwhile, create an ice bath. I use the small side of my double sink and put lots of ice in it. When the milk reaches 180 degrees, I remove it and cool it in the ice bath, until it reaches 108 degrees. That takes less than 10 minutes, mostly hands off, of course, though I do test after about 5 minutes and then frequently after that, as the milk tends to cool quite quickly.
Meanwhile, I set up the IP and put it on "Yogurt" setting, which on my Ultra means medium temperature for 11 hours.
When the milk has cooled to 108 degrees, I remove the skin on the top and pour the milk into the Instant Pot. I whisk in 1/2 cup of non-fat dry milk powder - very important for the best texture, in my experience - and 2-3 tablespoons of starter, from my current batch. I put a tea towel and then a metal lid on top, press "start" and let it run for 9 - 11 hours. Then I strain the yogurt through a thin flour sack towel or butter muslin, until it's thick, the way I like it.
Hope this helps. ;o)
lauren
February 9, 2020
I followed this recipe but it seems like after 9 hours in the instant pot my yogurt is still just milk? Any ideas what I could have done wrong?
Pamela_in_Tokyo
February 10, 2020
I don’t use an instant pot to make yogurt so I can’t help you with those particular functions, but I wonder if your starter was fresh enough or if you used enough of your starter. I believe the recipe says just a tablespoon, but it wouldn’t be wrong to put in several tablespoons I feel. The only other thing that I can think of is that your Instant pot was set up too high a temperature, that would kill the starter. I think you can use the milk again and start over with new starter.
Karen L.
February 10, 2020
I'm sorry your yogurt didn't set. It could be the starter issue or the temperature issue. I had great results with just 1 tbsp but it has to contain LIVE culture. What kind of yogurt starter did you use? Did you set the IP setting to Yogurt and not BOIL? I'd need specific info to determine what went wrong. FYI. You could still make yogurt with your failed milk if you add the right yogurt culture and set it at the right temperature.
lauren
February 10, 2020
Thanks for your reply! I used 1 TBS of Fage 5% yogurt and set my instant pot to the yogurt setting.
Karen L.
February 10, 2020
I don't have an experience in using 5% fat yogurt. I always use whole fat milk and whole fat yogurt as described. Did you use low fat milk? That might be a reason too. Low fat milk and yogurt do not produce thick yogurt and possibly not even activate the culture to ferment the milk. Try adding LIVE whole fat yogurt culture to the milk if you still have it.
jenn
March 1, 2023
I use 0% skim milk and 0% Greek yogurt as a starter for mine and it is delicious and thick every time. Sometimes I add 1/4 cup of instant skim powder too.
Pamela_in_Tokyo
February 3, 2020
In the boiling and then cooling method, you don’t really boil the milk at 183°F, which is about 83°C, to kill bacteria. What you are doing is changing the milk proteins with the heat which makes making yogurt easier.
And you don’t really need an Instapot to do this. I’ve been making yogurt for 30 years with a 1 qt jar in a Styrofoam box. Heat the milk to 183°F (83°C) and cool the milk to 115°F (46°C), the perfect temperature for yogurt making, then add the starter (saved from the last batch) and then set aside in the styrofoam box for 8 to 12 hours. After that refrigerate it.
And I can do all this while making my morning tea. I start my tea and at the same time I put 1 L of milk into a pan and literally within 4 minutes maybe 5 minutes it reaches the temperature of 183°F, I can tell by the small bubbles starting to form around the edge of the pan. And I have been doing it for 30 years so you get into a routine. I take the pan off the heat and set my timer for 25 minutes because I now know that the milk will cool down to 115°F in 25 minutes. By that time, I’m done with my tea and I pour the milk into the jar and add the starter saved from the last batch. (Don’t put the 183°F milk into the jar until it is cooled or you will break the jar possibly.) I put the jar in my Styrofoam box and leave it there for 8 to 12 hours. After that, it goes in the refrigerator to cool down. It doesn’t take any extra time or any special knowledge or any special technique. Just heat the milk, cool it, add the starter, put it in the jar, wait 8-12 hours, refrigerate it.
And you don’t really need an Instapot to do this. I’ve been making yogurt for 30 years with a 1 qt jar in a Styrofoam box. Heat the milk to 183°F (83°C) and cool the milk to 115°F (46°C), the perfect temperature for yogurt making, then add the starter (saved from the last batch) and then set aside in the styrofoam box for 8 to 12 hours. After that refrigerate it.
And I can do all this while making my morning tea. I start my tea and at the same time I put 1 L of milk into a pan and literally within 4 minutes maybe 5 minutes it reaches the temperature of 183°F, I can tell by the small bubbles starting to form around the edge of the pan. And I have been doing it for 30 years so you get into a routine. I take the pan off the heat and set my timer for 25 minutes because I now know that the milk will cool down to 115°F in 25 minutes. By that time, I’m done with my tea and I pour the milk into the jar and add the starter saved from the last batch. (Don’t put the 183°F milk into the jar until it is cooled or you will break the jar possibly.) I put the jar in my Styrofoam box and leave it there for 8 to 12 hours. After that, it goes in the refrigerator to cool down. It doesn’t take any extra time or any special knowledge or any special technique. Just heat the milk, cool it, add the starter, put it in the jar, wait 8-12 hours, refrigerate it.
Karen L.
February 5, 2020
I know you don't need an Instant Pot to make yogurt. However, this post is about how to make it in the Instant Pot for those people who have it. Thanks for your instructions on making it without it.
OnionThief
February 2, 2020
Yogurt is the primary reason i bought an Instant Pot.
Just an FYI regarding straining: Cheesecloth is a pain in the ass, and not necessary. I use a smooth woven cotton kitchen towel. It's sturdier, reusable, and the finished strained yogurt slips out clean and completely.
Just an FYI regarding straining: Cheesecloth is a pain in the ass, and not necessary. I use a smooth woven cotton kitchen towel. It's sturdier, reusable, and the finished strained yogurt slips out clean and completely.
Karen L.
February 5, 2020
Any fine cloth for straining works - even nutbags! I find washing and drying cheesecloth to be much easier than a kitchen towel. Whichever method people likes to strain - if they want to even strain it, that is -works!
SKK
February 1, 2020
I use my Instant-Pot all the time to make yogurt and the recipe I use is much simpler.
Use the glass cover that Instant-Pot sells
quart of whole milk
Yogourmet Culture
Pour milk into pot, hit yogurt, then either time or boil will show on screen If it is time it once more and hit boil. Cover on.
When prompted boil is over, let cool to between 108-112 F. This takes about 30 minutes.
Then add Yogourmet Culture and stir.
Hit time for 24 hours.
When yogurt is complete drain through cheesecloth.
It is tart, and wonderful with honey and fruit.
Use the glass cover that Instant-Pot sells
quart of whole milk
Yogourmet Culture
Pour milk into pot, hit yogurt, then either time or boil will show on screen If it is time it once more and hit boil. Cover on.
When prompted boil is over, let cool to between 108-112 F. This takes about 30 minutes.
Then add Yogourmet Culture and stir.
Hit time for 24 hours.
When yogurt is complete drain through cheesecloth.
It is tart, and wonderful with honey and fruit.
SKK
February 1, 2020
Three additional notes:
Take glass lid off while milk is cooling. Whisk every so often while cooling so skin does not form on milk. Once you have added the Yogourmet culture and set the timer do not take the lid off the Instant Pot as you will change the temp.
Take glass lid off while milk is cooling. Whisk every so often while cooling so skin does not form on milk. Once you have added the Yogourmet culture and set the timer do not take the lid off the Instant Pot as you will change the temp.
Karen L.
February 3, 2020
I agree! Making yogurt is so easy and 'safe' in the IP! The "Cold Start" method that I describe in this post is even simpler than the "Boil and Cool" method you're describing. There's no boiling and waiting for it to cool in the "Cold Start" method. If you read the post and use a certain type of milk, you don't need to boil to 185 degrees and wait to cool. That's the beauty of this method. And if you have some leftover yogurt from your previously made yogurt, you don't even need a yogurt starter. Easy peasy!
Alice H.
January 31, 2020
I love making vegan yoghurt in my instant pot! Instead of dairy milk, I use soy milk (this has to be a brand that doesn't contain any stabilizers or preservatives - I use Trader Joe's) or Ripple pea milk. As a starter, I either use shop bought non-dairy yoghurt or some of my previous batch. I tend to make smaller batches, just a single mason jar at a time (which also has the benefit of being easier to steralise!) which I put inside the inner pot. I also use a slightly longer incubation time - 11-12 hours - though haven't tried it with shorter, so it might be fine with 10 hours as well.
Karen L.
February 3, 2020
The "Cold Start" method works for dairy free yogurt too! We like coconut cream/ milk as well. And like you said, you have to find pure milk/cream.
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