This creamy homemade Instant Pot Yogurt Recipe is easy to make with little clean-up. This yogurt is the perfect addition to your morning meals, smoothies, over Middle Eastern dishes like kafta or in dressings. 

INSTANT POT YOGURT RECIPE 

 

There are a lot of ways to make homemade yogurt.

You can use your crockpot to make this Slow Cooker Yogurt recipe. 

Or you can make it the way my great grandma made yogurt in Lebanon using a pot that sits on your counter in this Homemade Yogurt {Laban} recipe. 

And there is the Instant Pot which also makes homemade yogurt! Today I am sharing an Instant Pot Yogurt Recipe with you guys.

I love that there are a variety of ways you can make homemade yogurt instead of buying it at the store. 

If you don’t like plain yogurt you can sweeten and flavor it yourself too! 

For example, if you like vanilla yogurt just add 1 teaspoon of vanilla for each quart. 

We love eating a bowl of Instant Pot Yogurt in the morning with this Coconut Cranberry Chia Seed Granola and this Fruit Salad with Lemon Poppy Seed Dressing on top. 

WHAT DO YOU NEED TO MAKE INSTANT POT YOGURT?

MILK: Whole milk makes a much creamier yogurt, but you can use 2% milk if you want. Just keep in mind the lower the % of fat the thinner the yogurt will be 

YOGURT WITH CULTURES: You want to make sure you use yogurt with cultures for your yogurt recipe. You do not want to use flavored or sweetened yogurt.  Check the back of yogurt and see if says there are cultures in the yogurt. 

INSTANT POT WITH YOGURT SETTING: You need to make sure your instant pot or pressure cooker has the yogurt setting. 

THERMOMETER: A digital thermometer is best, but you can use a candy thermometer.  You also can use a meat thermometer.

  

HOW DO I MAKE INSTANT POT YOGURT?

STEP 1 Clean Your Instant Pot:

Make sure it is very clean and rinse it out with boiling water to “sterilize” the pot.  This will help the yogurt taste better.

STEP 2 HEAT THE MILK:

 You can do this in the instant pot or in a pan on the stove. 

To heat on the stove, heat on medium low so the milk doesn’t scorch.  If you heat in the instant pot, place the milk in the pan and seal the lid.  Use the yogurt button and set to boil.  This will take awhile.  When the pot beeps, check the temperature of the milk.  It needs to be 180°.  Allow to sit in the instant pot for 5 minutes.  

STEP 3 COOL THE MILK:

Allow the milk to cool to 105°-115°.  Remove the pot from the instant pot.  It will take about an hour to cool.  If you want it to be quicker, plug the sink and add a couple inches of water and plenty of ice.  Set the pan in the ice water.  Don’t allow it to cool less than 105°.

Stir the milk and remove any skim from the top.

STEP 4 STIR IN THE YOGUR STARTER

STEP 5 INCUBATE THE YOGURT:

Set the yogurt button for 8 hours.  For a tangier yogurt with more cultures, allow it to incubate for 10 to 18 hours.

Store yogurt in glass jars in the refrigerator.

TIPS FOR MAKING THIS INSTANT POT YOGURT RECIPE

• If your yogurt starter is sweetened or does not contain live culture, it will NOT work.
• If you are using 2% milk, the yogurt will be runnier. You will want to use an extra tablespoon of yogurt when you make the yogurt to help off-set the runny consistency.  You may wish to pour off the top liquid after it is first made. Later, if there is more liquid, just stir back in.
• To make Greek yogurt, make the yogurt according to directions. Layer a few large pieces of cheese cloth or paper towels in a strainer, and place the strainer in a pan to collect the whey. Gently pour the yogurt into the cheese cloth or paper towel lined strainer.  Allow to drain overnight. Scoop the Greek yogurt into a jar and store in the refrigerator. You can save the whey and use that as well.

• Whey is the liquid that separates from the yogurt. This is full of protein and is wonderful in shakes and smoothies. 
• Yogurt stores well in the refrigerator for 10 to 14 days and often even longer but it may get a bit more sour over time.
• There are many ways to sweeten yogurt.  You can sweeten with granulated sugar, honey or syrup. 
• As soon as the yogurt is finished incubating, freeze some of the starter to use next time.  Freeze in an ice cube tray, one tablespoon per ice cube.  
• Use 1 Tablespoon of cultured yogurt per quart of milk when making yogurt.  You can make 1 quart or as many quarts as your instant pot will fit (just to fill line).
• To flavor and sweeten your yogurt, add a couple of Tablespoons of sweetener per quart and a teaspoon of flavoring.  If it needs more sweetener, add one spoon at a time.

YOU MIGHT LIKE THESE RECIPES THAT USE YOGURT:

CUCUMBER TOMATO SALAD WITH YOGURT DRESSING

ZA’ATAR ROASTED CAULIFLOWER WITH YOGURT TAHINI SAUCE

GREEK YOGURT WAFFLES 

FROZEN YOGURT GRANOLA BITES 

SOUTHWESTERN GREEK YOGURT DEVILED EGGS 

STRAWBERRY BANANA YOGURT POPSICLES 

TAHINI YOGURT DRESSING