This homemade Instant Pot yogurt recipe is the easiest way to make yogurt. Top this recipe with crunchy granola and fresh fruit for a healthy and delicious snack.
Yogurt making has been more of a saga over the last ten years than something I could say I confidently mastered within the last five years.
First, I tried the crock pot method. It went something like this. Get the milk super hot in the crock pot. Then after it cools back down, wrap it up in five towels to trap the heat in.
Ask me how many milk-soaked towels it took for me to quit that method.
Next, I tried something similar with heating pads and a cooler. My results were inconsistent at best.
In 2016, my family went on the GAPs diet, a gut-healing protocol, which is when I learned about 24-hour yogurt. The premise behind this is that the gut can’t easily digest lactose, but when yogurt is fermented for at least 24 hours, the good bacteria consume all the lactose.
I might be reporting the science a little wrong, but it is definitely somewhere in the neighborhood of right. Basically, yogurt that has been fermented for 24 hours is suitable for a gut-healing protocol.
Now, do you think my crock pot or cooler method can keep milk at a constant and correct temperature for 24 hours? Not a chance.
Because of this, we stopped consuming yogurt and dairy products altogether while we were on the GAPS protocol.
Enter Instant Pot Yogurt
November 2016, I finally tried out the Instant Pot everyone was talking about. And boy, oh boy, my yogurt dreams came true!
Here there was this magical little machine that could effortlessly convert a gallon of milk into gut-healthy whole milk yogurt. You have to be sure to get an Instant Pot that has the yogurt function, because they don’t all have it! (This one does.)
I have tried raw milk yogurt, as well as regular yogurt that is comparable to store-bought. I’ve fermented it anywhere from 8 hours up to 24. All with great success!
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Why you will love this recipe:
Easy: There is very little hands-on time with this recipe. The Instant Pot does all the work and keeps it at a steady temperature for however long you desire.
Delicious: There is nothing quite like a healthy bowl of yogurt, drizzled with honey, and sprinkled with berries.
Inexpensive: You can make a full gallon of yogurt for about the same price as one quart at the store.
Control over the ingredients: I love that we have control over the quality of the ingredients.
Tips
- Use a culture from another batch of yogurt or buy a starter culture.
- If using yogurt from a previous batch of yogurt, only use about 4-5 times before replacing the culture entirely and using store-bought yogurt to culture your homemade yogurt.
- If you have a little issue digesting dairy, try fermenting the yogurt for 24 hours.
- For the kids, I will ferment it for 8 hours, but any longer and they will say it is too sour.
- Serve it with some homemade granola and fruit for a delicious breakfast.
- Don’t use the silicon ring in the Instant Pot, since it tends to harbor smells.
- Instant Pot Models will differ on the process. See below for older models and new models.
- Reserve some starter yogurt for the next batch of yogurt.
Supplies You May Need
- My Instant Pot with Yogurt Function. The newer version
- Pocket Thermometer
- Half Gallon Mason Jar
- Wide Mouth Plastic Lid
Ingredients:
Milk: Whole, 2%, skim, and even non-dairy milk like almond milk and coconut milk will work. Whole milk will give you a thicker and creamier yogurt compared to skim milk.
Yogurt Culture: You can use a store-bought yogurt from the grocery store that has live cultures, yogurt starter cultures, or your own yogurt from a previous batch. If you are using yogurt from a previous batch, eventually you will want to start with new cultures again.
How to Make Yogurt in the Instant Pot: Older Model
Pour a half gallon of milk into the Instant Pot and press sauté. Whisking constantly, allow the milk to rise to 180 degrees. I use a small pocket thermometer to test the temp. After coming to temperature, press “cancel” to turn it off.
Allow the milk temperature to cool back down to 115 degrees.
Whisk in 1/4 cup of plain yogurt. You can either use store-bought or start with a starter culture. I started with these cultures, and now I make the next batch with a little yogurt from a previous batch. I don’t like to get too far removed from the original starter, so after four or five rounds of using the yogurt from a previous batch, I will return to another starter packet.
Press the yogurt button on the Instant Pot and set for 8-24 hours. For a tangier yogurt, allow the IP to run for a full 24 hours.
After the fermentation has finished, remove the inner pot of the Instant Pot, cover and store it in the refrigerator for at least 12-24 hours before serving. You can also pour the fresh yogurt into individual glass jars like mason jars, then cover, and place in the fridge.
Instant Pot Yogurt: Newer Models
Add milk to the Instant Pot, place on the lid, and press the yogurt button. Adjust until the screen says “boil”.
When the Instant Pot beeps, the milk should be nice and hot.
Allow the milk to cool down to about 110-115 degrees.
Whisk in the yogurt culture or plain yogurt to the warm milk.
Place the lid back on and press the yogurt button again. Adjust the time to 8-24 hours. The longer the yogurt ferments, the thicker and tangier it is.
Once the time is up, stir, and refrigerate.
Recipes with yogurt:
Strawberry Popsicles
Greek Yogurt Cream Cheese
Sourdough Lemon Pound Cake
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What to serve with yogurt:
- Granola
- Fresh fruit. I especially love fresh berries.
- Turn it into vanilla yogurt with a little vanilla extract.
- Frozen fruit
- Chia seeds
- Honey or maple syrup
- Nut butter
- Add it to smoothies
- Nuts or seeds
- Jam
- Mix in pumpkin puree
FAQ
Milk is heated to destroy bacteria that are present in milk and could compete with the yogurt cultures, Lactobacillus bulgaricus and Streptococcus thermophilus.
Heating changes the structure of the proteins in milk that gel, causing the finished yogurt to have a thick consistency.
You don’t have to heat the milk, but if you want to eat the finished yogurt with a bowl and spoon, you might want to. There is a way to make raw milk yogurt with the help of gelatin and some different cultures.
As far as fermenting time goes, for bowls of yogurt I like to ferment 8 hours. Any longer and my kids say it’s too sour. For smoothies, they can tolerate the 24-hour tangy yogurt. I sweeten it up by blending it with frozen bananas and strawberries.
When my yogurt is all done, I store it in a half gallon mason jar with a plastic lid. It will keep for two weeks.
While you can use store-bought yogurt to make homemade yogurt, I find that commercial freeze-dried starter cultures give better, more consistent results.
You can technically use any kind of milk, but I think whole milk gives the best results.
If properly stored in an air-tight container in the refrigerator, it will last 10-14 days.
Typically, I recommend about 4-5 times. While you technically can continue to reuse a yogurt starter indefinitely, I find that the results are not consistent and I like to start with a fresh culture after a handful of uses.
Absolutely. It is the easiest way to make creamy yogurt. The Instant Pot does all of the work, and the results are delicious, healthy, and affordable.
To make a Greek-style yogurt, place a strainer over a bowl and line the strainer with cheese cloth or a tea towel. Transfer the yogurt to the strainer, then allow the whey to strain from the yogurt until the desired thickness is achieved.
Check out some of my other favorite Instant Pot Recipes:
- Instant Pot Pot Roast
- Bone Broth
- Beef Carnitas
- Hard Boiled Eggs
- How To Cook Pumpkin
- Whole Chicken
- Raw Milk Yogurt
If you try this recipe, let me know by leaving a comment. Love it? Give it a 5 star rating!
Instant Pot Yogurt
Ingredients
- 1/2 gallon milk, we prefer whole milk
- 1/4 cup plain yogurt , or you can use a yogurt starter culture
Instructions
- Pour a half gallon of milk into the Instant Pot, and press the "sauté" button. Whisking constantly, allow the milk to rise to 180 degrees. I use a small pocket thermometer to test the temp.
- Press "cancel" to turn it off.
- Allow the milk to cool back down to 115 degrees.
- Whisk in 1/4 cup of plain yogurt. You can either use store bought, or start with a starter culture.
- Set Instant Pot for 8-24 hours on the yogurt setting.
- When the timer goes off the yogurt is ready.
- Transfer to a storage container and refrigerate.
Notes
- Use a culture from another batch of yogurt or buy a starter culture.
- If using yogurt from a previous batch of yogurt, only use about 4-5 times before replacing the culture entirely and using store-bought yogurt to culture your homemade yogurt.
- If you have a little issue digesting dairy, try fermenting the yogurt for 24 hours.
- For the kids, I will ferment it for 8 hours, any longer they will say it is too sour.
- Serve it with some homemade granola and fruit for a delicious breakfast.
- Don’t use the silicon ring in the Instant Pot since it tends to harbor smells.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was updated March 25, 2024
Hi! So I attempted to make my first batch of Greek yogurt in the instant pot, and it just seems to be slightly warmed up milk. A little bit of tang, but nothing like I thought it would be at all. Even let it be in the instant pot for 14 1/2 hours. I wanted to let it go for the full 24 hours for a gaps diet protocol, but I heard it would be too runny and sour tasting. Is there something that maybe I overlooked or does the instant pot not stay warm enough for it to culture? All I did was hit the yogurt button after I had heated it up and let it cool down to about 110°. Then I walked away. Do I need to hit more for a higher temp or anything? I can’t strain either because it’s just liquid so there’s be nothing to strain:)
Thanks!!
Oh and PS: I didn’t take the silicone ring out and I think there is a slight chicken broth flavor LOL any saving it?
Hi Lisa just wondering have you ever tried to make Greek Yogurt? I am also curious as to why you picked the Medium Flavor “Traditional” Yogurt & not another kind? Was it for health reasons or are you just not a huge fan of Greek Style Yogurt….please let me know I start my yogurt journey next week when I receive my instant pot.
Thanks!
Shannon M.
Does it matter if using organic milk or can I use any kind of milk….trying to be cost effective.
I’m scared to make it how do I know if bad…..I don’t want to poison my kiddos!
Any milk will work!
I live in Mexico and where I am, I can only get lowfat homogenized “fresh supermarket milk” or UHT. With the UHT milk, I’ve had great success, it has never failed so far makes a nice thick yoghurt every time. Using UHT isn’t ideal, but at least I can ferment it and that makes me feel a bit better about it…
I make my yogurt in the instant pot and instead of using sauté button
Add gallon of milk; hit more until it says boil; it’s not really boiling
Just heats milk to 180 degrees…after it’s done cancel the warm setting to off. Let it cool to about 99 deg.
After cooled take milk yogurt and mix with 4-5 oz of plain store bought yogurt and beat together instead small bowl. Then add back into pot and then time it for 8 hours, once done take inside pot to fridge.
When ferment for 24 does the yogurt smell sour, like spoiled milk?
It smells sour, but not like spoiled milk. The cultures keep it from going sour in that way.
I’m allergic to milk. Do you know of a good recipe to make coconut yogurt?
Culture’s for Health has one, and they have a dairy-free vegan starter as well!
Hey!
I’ve been following you for a while now and just got up the courage to make this instant pot yogurt. It turned out so much better than I thought it would after fermenting for 10hrs. My question is, how do you thicken up the yogurt? Mine was still a bit runny and not the normal store bought yogurt consistency. Or is runny the normal for homemade?
Thanks!
Did you just get it out of the pot recently? Because it thickens up after a few hours in the fridge! 🙂
I also didn’t care for how runny the yogurt was, even after cooling in the fridge. My solution was to buy a nut milk bag. I put the yogurt in the bag and hang it over a bowl. You can let it strain to your desired thickness. The bonus is that you also wind up with whey for lacto-fermenting if that’s something that interests you. Here’s a link to the bag I bought. https://www.amazon.com/gp/product/B075HHKJF4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
i tried heating the milk in my instant pot and it separated. I still added the starter and let it ferment for 8 hours. The result was very grainy yogurt. Second attempt: I brought the milk up to 180 degrees on the stove. Again, when I got to about 160 degrees it started to separate into curds and whey. I am wondering 2 things: shall I only take it up to 110 degrees and add the starter? OR wait til the cow has been milking longer? She just freshened a week ago….some people think it is too high in sugar. I am not sure that would change the problem. Isn’t the curdling process about the proteins?
Push the yogurt button then the adjust button until it says “boil”. It will bring the yogurt up to the correct temp without you having to check it. It will beep and then you can either leave it in the IP to cool (it will take a LONG time) or you can take out the pot and put in a bowl of ice water. I usually do this and it takes around 5 minutes to cool down to 110. Then you place it back in the IP and push the yogurt button for the desired time.
Ive been making yogurt for awhile… i think if the milk heats up too fast and/or without stirring it will separate. Try heating slower and stirring softly most of the time. Maybe that will help.
I have the yogurt boil setting on my instant pot but it never gets the milk up to 180f so i just do that part on saute like Lisa.
Can you please answer a question for me, I was wanting to know when you make the oatmeal using 2 cups of oats add the milk and stir then cover. My question is I will be using 2% milk and will it be alright leaving it out all night? I’m worried about spoiling …. please respond …. Thank you for doing your blog I throughly enjoy it….
Hey Becky! Since you are using store milk, maybe just use water instead of the milk. It should be ok, but I’m not 100% sure with pasteurized milk. You could also use coconut milk.
For the oatmeal recipe, you can use coconut milk or water, if you don’t have organic raw milk.
How do you make yogurt in an Insta Pot without the yogurt setting ?
Unfortunately you will need one with the yogurt setting.
There’s recipes that say without a yogurt button you just wrap in a thick towel to trap heat in after it reaches 110-115 degrees and let sit for 8 hours. I’m going to try that because I don’t have one with the yogurt button.
Who knew you could do this? Wow, it looks so easy and so good! This makes me want to add an instapot to my kitchen!
You will love it Julie! So super simple. 🙂
SAME HERE! Hard to believe I don’t already HAVE an instant pot….sigh….I just don’t like all the “gadgets” and prefer ways my ancestors cooked….HOWEVER, I may be getting an instant pot afterall!
Hi I saute milk cooled it down it formed skin so milk cooled to 112 skin broke got it all out aded yogurt starter. Put instant pot on yogurt mode and it went to boil and would not change it got to 180. Question is will that stop the yogurt starter from working?
It may have killed the starter if it got all the way back up to 180. Sorry.
If I did the same thing and accidentally boiled, can i cool down and just add another starter?
Yes!
The yoghurt function has two settings. You likely set it to boil, which is what I use instead of the sauté for this recipe. As it automatically shuts off when the yoghurt reaches boiling.