Simple Homemade Instapot Yogurt. Very simple to make, easy, and quick. If you have not tried the Yogurt function on your instant pot, today is the day, you will be pleasantly surprised by how easy and user-friendly making yogurt will be for you. I use the 6-quart Instapot and love it!!
Why Make Your Own Yogurt At Home?
Perks to making your yogurt at home:
- It is much less expensive to make your yogurt at home.
- You can have peace of mind knowing exactly which ingredients are going into your yogurt and what you will be consuming.
- The sweetener will be cut out, making your yogurt less tangy. (You can add in whichever sweetener you prefer when you serve your yogurt.) I love putting honey or maple syrup in mine.
Bringing The Milk To A Boil
Before you start making your yogurt, you will need a very clean surface. I always make sure to clean my instant pot thoroughly. I also like to make sure my thermometer is handy as you will need it during the process.
- Start by heating your milk (1 quart) in the instant pot, you may use pasteurized but not ultra-pasteurized as the yogurt can have a harder time setting up. I prefer using whole milk in my yogurt.
- After pouring your milk in, put the lid on your instant pot and hit the Yogurt function button twice, it should say “boil.” As soon as your milk comes to a boil or 180 degrees, your pot will notify you.
Adding In Your Cultures
3.Take your lid off and remove the insert, with the milk inside, and place it on your counter.
4.Cool the milk to 110-115 degrees. This can take anywhere from 1 hour to an hour and a half. Feel free to put the insert into a large bowl of ice water to speed up this process.
5.Once cooled, you will want to take that top layer of skin off of the milk.
6.Add in 1 tablespoon your yogurt “starter.” A starter is any type of plain yogurt that has live cultures in it. Avoid using a starter that is sweetened or contains fruit. Whisk in this starter, making sure it is well blended.
7. Put your insert back into your instant pot and hit the yogurt function button once. It should read “8 hours,” remember that the timer counts up and not down. I also like to cover my pot; you may do whatever you prefer.
The Thickened Yogurt
8. I check my yogurt about 4 hours in, I scoop it with a spoon and if it is set up to a consistency that you like then you are good to go!
9. Take the insert out of the instant pot again, set it on your counter, and allow it to cool for a couple hours before moving it to the fridge.
**If you want to make Greek Yogurt, strain the yogurt that you just made through cheesecloth. The liquid that comes out is called Whey, you can toss this or save it for your smoothies!
Your yogurt can be kept in your fridge for about 10-12 days in an airtight container.
The Finished Simple Homemade Instapot Yogurt
You can start off your day right with your very own homemade yogurt! It is so satisfying! I have my yogurt in the morning with granola and fresh fruit.
If you are looking for more Instapot recipes, let me share a few I love!
- This Osso Bucco is amazing!!
- I also love to cook my grains in the Instapot, here is a great Vegetarian Bowl I made using it!
- Pumpkin Risotto in the pressure cooker is also really awesome!
Simple Homemade Instapot Yogurt
- 2 quarts milk I love to use whole milk, but you can also use 1%or 2%. It is best to use milk that is not ultra pastuerized.
- 2 tablespoons plain yogurt You are looking for yogurt that specifically states it contains LIVE CULTURES
- Add the milk to your Instapot. Click the setting for yogurt, then on mine, you have to click it once more until it reads boil. Place on the lid, but no need to set it to seal. Once it beeps for done, remove the lid and remove the insert. Let the milk cool to 110-115 degrees. Once it is cooled, mix in your yogurt with a whisk. Place the lid back on and set to the yogurt setting again, I had to click mine twice as it automatically started at boil again. You want it on the yogurt setting. It counts up instead of counting down, so note that. After 4 hours, carefully remove the lid. There will be condensation buildup, try not to let that fall down into the yogurt. You can check your yogurt in a couple of ways. The first is to gently shake. If the whole thing moves together in one mass, it is good. I like to check with my spoon, as I can see the consistency this way.If it isn't thick enough, place the lid back on and continue to cook. Once it is finished, remove the insert and allow it to cool on the countertop for 1-2 hours. Then place in your storage containers and move to the fridge. It holds well for up to 12 days! I love to use mine in smoothies or served with granola and fresh fruit. I didn't sweeten mine, but you can always use your sweetener of choice!Now, sit back and enjoy. You deserve it!