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This instant pot yogurt recipe is so easy and simple to follow. It is perfect to eat on its own or use in all your favorite recipes.
I never thought of a person who would make yogurt at home. I always grabbed the little fruit flavored containers that came twelve to a pack. Plain yogurt was basically foreign to me. Recently, I learned about plain yogurt and how it is so much more healthier then the fruit flavored kinds in the grocery store.
It is so easy to use this yogurt in your favorite recipes, smoothies or just eaten naturally sweetened with maple syrup or raw honey, topped with some fruit and granola. I have a recipe for a flavorful Pumpkin Pie Yogurt Bowl as well as a easy homemade granola recipe, that would wonderfully to top this yogurt off with.
Why should I make homemade Instant Pot Yogurt?
Less Ingredients: Most store bought yogurts can have added sugars, as well as natural flavorings, thickeners and even carrageenan.
Saves Money: Making your own yogurt will save you money. It costs about half of what a container costs in the store.
Easy to Make: There is very little hands on time with this recipe. Mostly waiting letting the yogurt cultures ferment.
Tastes Better than Store Bought: Homemade yogurt is a lot more creamier then store bought. It also doesn’t have that sourness that some plain yogurts has.
Tips for making Instant Pot Yogurt
- Use a good quality plain yogurt from the store as your starter culture. Look at the ingredients and make sure they are all simple and clean and no sweeteners or sugar. You can use yogurt from a previous batch of homemade yogurt as well. If you know someone who makes their own yogurt, you can always ask them for a starter culture.
- Whole Milk (3.25%) or Raw Milk tends to give the creamier, thicker yogurt. Lower fat milks can be used as well.
- Fermenting takes 8 hours. The longer the yogurt ferments the more sour taste it will have. If you like a more tangier yogurt try a 10 or maybe 12 hour ferment.
- Do not ad the starter culture before the temperature has cooled to 115 degrees. If you do it will kill the healthy bacteria and the milk won’t thicken.
Benefits of Eating Homemade Yogurt
- High in protein
- Yogurt is made by fermenting healthy bacteria Lactobacillus bulgaricus and Streptococcus thermophilus which can help improve digestion.
- Yogurt is full of essential vitamins and minerals
- Eating clean ingredients
- You can read up on more benefits of plain yogurt in this article – 10 health benefits of yogurt and how to use it. from Yogurtnerd.com
Supplies you will need:
Instant Pot with yogurt button setting
Ingredients:
- Whole or Raw Milk
- Starter Culture (high quality store bought plain yogurt)
How to Make Yogurt in the Instant Pot
Pour 2 liters of milk into the instant pot. Press the sauté button. Stirring constantly bring milk up to 180 degrees. Test the milk with the kitchen thermometer.
When the milk reaches 180 degrees press the cancel button and let the milk cook until 115 degrees
Once the milk has cooled, slowly whisk in 1/4 cup of the starter culture. whisk it in really well.
After the starter culture is mixed in really well. You want to take your instant pot lid and remove the rubber ring from the inside. I find this rubber ring, smells like what ever has been cooked in the instant pot. It is best to remove so the yogurt doesn’t get any nasty flavors.
Place the lid on and turn to close the lid. Press the yogurt button and set for 8 hours. (longer if you like a tangier yogurt)
After the fermentation is complete, remove the lid and you will see the thick and creamy yogurt. It will be warm to touch. Spoon out the yogurt into your glass containers and store in the fridge.
NEWER VERSION OF INSTANT POT: I since have learned that instant pot how has a newer version and the yogurt setting works a bit differently. Instead of pressing the sauté button to get the yogurt to temperature. When you press the yogurt button, it will show “boil” and this will bring the milk to temperature. Cancel and cool as directed and press the yogurt button again to start the fermentation.
How to Make Greek Yogurt
If you prefer the thickness of greek yogurt, it is so simple and easy with one extra simple tip. You can strain the yogurt once it is cooled with a fine mesh strainer or cheese cloth placed in a regular strainer over a bowl.
Homemade Yogurt Topping and Mix-ins
- Granola
- Fruit
- Maple Syrup
- Honey
- Chia Seeds
- Hemp Hearts
- Shredded Coconut
- Pumpkin Puree
- Jam/Jelly
Can You Freeze Homemade Instant Pot Yogurt?
Yes! Its simple. I like to freeze it in silicone muffin cups. Once frozen, pop them out and store in a freezer bag or freezer safe container. The only downside to freezing yogurt is it will have a more runnier texture when thawed.
Use frozen yogurt in:
- Smoothies
- Muffins
- Cakes
- Sauces
- Fruit dips
Easy Instant Pot Yogurt
Ingredients
Equipment
Method
- Pour 2 liters of milk into the instant pot. Press the sauté button. Stirring constantly bring milk up to 180 degrees. Test the milk with the kitchen thermometer.
- When the milk reaches 180 degrees press the cancel button and let the milk cook until 115 degrees
- Once the milk has cooled, slowly whisk in 1/2 cup of the starter culture. whisk it in really well.
- After the starter culture is mixed in really well. You want to take your instant pot lid and remove the rubber ring from the inside. I find this rubber ring, smells like what ever has been cooked in the instant pot. It is best to remove so the yogurt doesn’t get any nasty flavors.
- Place the lid on and turn to close the lid. Press the yogurt button and set for 8 hours. (longer is you like a tangier yogurt)
- After the fermentation is complete, remove the lid and you will see the thick and creamy yogurt. It will be warm to touch. Spoon out the yogurt into your glass containers and store in the fridge.
