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Instant Pot Yogurt

Instant Pot Yogurt: Creamy Homemade Goodness Awaits

Create delicious Instant Pot Yogurt with this easy homemade recipe for creamy, fresh goodness.
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Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours 30 minutes
Servings: 8 cups
Course: Breakfast
Cuisine: Homemade
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Yogurt
  • 8 cups cold whole milk Can substitute with 2% or skim milk.
  • 2 tablespoons plain yogurt with active live cultures Ensure it contains live cultures.
For Greek Yogurt Option
  • 1 piece cheesecloth or coffee filter Use for straining.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions for Instant Pot Yogurt
  1. Pour 8 cups of cold whole milk into the Instant Pot. Secure the lid, ensuring the valve is in the sealing position, and press the 'Yogurt' button until it displays 'Boil.' This process will take about 30 minutes.
  2. After boiling, remove the insert and allow the milk to cool for about 1 hour to around 110°F.
  3. Stir in 2 tablespoons of plain yogurt with active live cultures until well-mixed.
  4. Return the insert to the Instant Pot, lock the lid, and set the valve to sealing. Press the 'Yogurt' button and set it to 'Normal' for 8 hours.
  5. After fermentation, stir the yogurt gently and transfer to airtight containers. Chill in the refrigerator for at least 3 hours before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 300mgSugar: 11gVitamin A: 500IUCalcium: 300mg

Notes

Use high-quality yogurt as a starter. Cool milk to exactly 110°F before adding starter for best results. For thicker Greek yogurt, strain for 2-8 hours.

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