I was skeptical about the Instant Pot yogurt recipe that is in the instapot manual, so I set out to test it and refine it. I am a big fan of the this multicooker. Watch my video below and read through the instructions below to learn how it all came out.
Read on to learn how to make yogurt in the instant pot.
How to make the Instant Pot yogurt recipe, step by step:
There are 3 steps in the instant pot yogurt recipe process. Heating the milk, cooling the milk, fermenting the milk.
A couple of decisions you have to make from the get go. What kind of milk should you use? Full fat or 2% works for me, the Fat Free milk isn't great, in my opinion, but use what you got. You can use raw milk also, but I have not tried this yet. I am told not to use organic milk from the store, as it is ultra pasturized and the proteins wont line up properly to make the milk into yogurt.
I use glass canning jars to make yogurt, this works for me. If you want to make a lot of yogurt, you can make a big batch right in the pot. Clean the jars with hot soapy water, running through a dishwasher works well also.
Pour a cup of water in the bottom of the cooker. Place in the bottom the wired stand thing that came with your multicooker. This will keep the glass jars above the water. Pour milk into the glass jars. Close the lid and make sure the vent is set to 'sealing'.
Press the 'Steam' button and using the plus and minus buttons on the control panel, set it to 1 minute. In a few seconds the Instant Pot will start the steaming process. It will take longer than one minute, so don't stand there and watch it. Once the steam process is done, (about 15 min) the cooker goes into a keep warm mode. Turn off the cooker, but DO NOT open the lid. Don't vent the steam either, allow for natural release. To do this, let the cooker sit for about 20 minutes, turn the vent to release any pressure, and open the lid. Remove the jars, place on grate to cool.
Cooling and Adding the Yogurt Starter To The Instant Pot
The heated milk now has to cool to 115F or lower. When you hit that temperature, you can add your yogurt starter. I like this Yogourmet brand starter. You can also get some really cool heirloom yogurt starters here.
Remove the wire grate and water from the pot. Place the jars back in the cooker, close the lid, and press the 'Yogurt' button. Using the + and - buttons, set the Instant Pot to ferment the yogurt for 6 hours. I have found that the longer you heat the yogurt mix, the thicker the finished product is. 6 hours works for me, see the instructions that come with your starter. Let me know what works for you in the comments below.
You can also make yogurt in a styrofoam container or a cardboard box, learn here.
James Goacher
Thanks for the video. I also saw the Yogurt option and watched a few YouTube videos and bought some cultures but have not tried it yet. My cultures (Greek Style) suggested UHT milk which means you can miss out the sterilisation step and to leave for 8-11 hors (I think) put in the fridge overnight. With non-UHT milk there was a sterilisation step, then the cooling and fermentation step.
I'm sure the Instruction Booklet says this. Nervertheless your video has given me confidence to get to it as well.
Laura
I've been making it for over a year now. With my pot I press the yogurt button and adjust to "boil." Close valve. When it beeps shut it off and open cover. When it cools to,under 120* add a couple tsp of live culture yogurt you've purchased or a couple tsp of your last batch. Cover, close valve and press yogurt button. It defaults to 8 hours but I adjust to 9 because I've found it thicker.
If you want Greek style yogurt just line a strainer with a clean piece of t-shirt material and strain out some whey.
Eric
@Laura Thanks for sharing how you make yogurt Laura, i too have found longer times work better. thx!
Roy D
My wife loves it and makes it all the time. (making it now as I type this).
Eric
@Roy, great to hear. I use the instant pot to make yogurt every week now. Makes it real simple. I used to burn the milk in a saucepan. thx!
Tim
Hi Eric! I have been using my InstantPot for over a year to make greek style yogurt by the gallon. I use 2% milk, and culture from the previous batch. When it eventually starts to get a bit funky I restart with stuff from here
https://bacillusbulgaricus.com/
I also found a pretty great way to strain my finished yogurt. I found a package of commercial grease filters - they look just like coffee filters but on steroids. I used to line a colander with regular coffee filters, but they always ripped and were really a pain to work with. These things hold together really well. 8 hours of straining makes a perfect consistency.