When you open the pot after 8 hours of incubation, the yogurt will appear very firm and the whey—a pale yellow liquid—will be separate from the milk solids. Just give the mixture a stir before you pour into the strainer.
Homemade Yogurt from INSTANT POT MIRACLE © 2017 Houghton Mifflin Harcourt. Reproduced with permission of Houghton Mifflin Harcourt. All rights reserved. —Food52
Test Kitchen Notes
Featured in: 10 Surprising Things You Can Make in Your Instant Pot. —The Editors
- Prep time 9 hours 5 minutes
- Makes about 9 cups
milk (whole, 2%, 1%, or skim*)
powdered milk (optional)
plain, unsweetened yogurt with active cultures
1 or 2 tablespoons
vanilla extract or 1 vanilla bean, split and scraped (optional)
granulated sugar or honey (optional)
- To sterilize the Instant Pot, pour the water into the pot. Secure the lid on the pot. Close the pressure-release valve. Select steamand adjust cooking time to 5 minutes. When cooking time is complete, use a quick-release to depressurize. Press CANCEL. Remove the lid and pour water out of the pot. Dry and cool pot.
- Pour the milk into the completely cooled pot. Stir in powdered milk if using. Secure the lid on the pot. Open the pressure-release valve. Select YOGURT and adjust until display reads “Boil.”
- When boil and cool-down cycles are complete (about 1 hour), check the temperature with an instant-read thermometer. If it is not 185°F, select SAUTE and adjust to NORMAL to warm it to 185°F. Press CANCEL. Remove inner pot and place on a cooling rack to cool. (Or speed the cooling process by setting the inner pot into a sink full of cool water.) Cool milk to 110°F, whisking occasionally. Return inner pot to Instant Pot.
- Whisk in yogurt and, if desired, vanilla and sugar. Secure the lid on the pot. Open the pressure-release valve. Select YOGURT and adjust incubation time to 8 hours, making sure display says NORMAL. (If a more tart flavor is desired, you can adjust the time up to 10 hours.)
- When incubation time is complete, cool yogurt in the pot in the refrigerator, covered and undisturbed, for at least 6 hours or overnight.
- In a large bowl place a colander lined with a double layer of cheesecloth. Transfer yogurt to the cheesecloth-lined strainer and strain in the refrigerator for about 1 to 2 hours for regular yogurt or at least 8 hours or overnight for Greek-style yogurt. Store in tightly sealed containers in the refrigerator.
- *NOTE: Milk that is higher in fat will produce thicker, creamier yogurt than 1% or skim milk—but you can also thicken yogurt by straining it for a longer period of time. The powdered milk is optional, but it, too, helps thicken the yogurt—as well as adding protein.