Instant Pot Yogurt is all the rage for a very good reason. The taste and texture of homemade is worlds better than store-bought and once you make it you will never go back!
Instant Pot Yogurt Button Lovin’ series just wouldn’t be complete without an updated recipe for the most incredible yogurt you will ever taste!
And this post is loaded with yogurt goodies! Included is a:
STEP – BY – STEP YOGURT MAKING COLLAGE
TIPS AND TRICKS GALORE
A LINK TO THE MOST AMAZING GRANOLA IN THE WORLD
STEP – BY – STEP INSTANT POT YOGURT VIDEO
A BEAUTIFUL, ARTISTIC INSTANT POT YOGURT RECIPE CARD which you have the option of printing in full-page form or in recipe card size. This printable will make your yogurt making process an absolute breeze! Shout out to Katie from Katie Kowal Creative for designing the printable for all of you. I’m so grateful for such talented people like her!
This is a One Stop Shop for all your Instant Pot Yogurt makin’ needs! I have been working on this for months and I’m so happy to finally put it in your hands! Are you ready?!
This Instant Pot yogurt recipe is a bit near and dear to my heart because it was the first recipe that Cami and I worked on together (Power to the Sista’s!), and essentially the first time we realized that Instant Pot/Pressure Cooking was gonna be a big deal. The traffic for this first Homemade Yogurt recipe was insane! From there came the spark of an idea for a future cookbook and a TIDBITS food blog.
And here we are! Master the Electric Pressure Cooker is rockin’ it on Amazon and my life has done a 180 from working in a doctor’s office to workin’ in my home. It’s been scary, exciting, and overwhelming all at the same time, and I’m loving every minute! Thanks to all of you who have been so supportive. I’ve loved interacting with all you passionate Instant Pot/Pressure Cooking people! It’s a great club, am I right?
Enough of that, lets dive in!
Making homemade yogurt is made so simple with the use of that almighty yogurt button and it is the most creamy, dreamy and perfectly tangy yogurt ever! I know this for a fact, because everyone I gift it to begs for more and eventually buys an Instant Pot!
For the price of one gallon of milk and a yogurt starter, this recipe makes up to 3 quarts of yogurt and at least 1 quart of whey that can be used as a buttermilk substitute. After making yogurt in the Instant Pot a bazillion times, I’ve learned lots of tips and tricks. Here goes!
Here’s what to expect time wise: 1 hour for milk to warm to 185º F, about 1 ½-2 hours to cool to 110º F, 8 hours of incubation and then 4 hours or overnight refrigeration to chill yogurt in the pot before straining. The majority of this, of course, is inactive time on your part.
TYPE OF MILK
This recipe is made with 2% milk. Lower to no fat milk may be used, but will result in a thinner yogurt that isn’t as smooth. Whole milk is smooth, rich, and creamy and doubles as dessert.
The powdered milk is completely optional; it can help to create a thicker yogurt and boosts the amount of protein in the final product, but the yogurt is still wonderful without it and I haven’t actually used it in years.
CHECK YOUR TEMPERATURES
Ideally the Instant Pot yogurt-boil function would get the milk to 180-185º F and beep when it’s complete. It won’t always get quite to that temperature though, it seems to differ from one pot to the next. Check your temperature at the end of the boil cycle then hit saute and warm the milk the rest of the way to 185° F if needed.
Let the milk naturally cool to 110º F. In a pinch the process can be hurried along by putting it in a sink full of ice water (this only takes about 20 minutes), but the yogurt tends to be smoother with a gradual cool.
Use a high quality, fresh starter that is unflavored. My favorite is Fage 2%. I’ve also played around with using different amounts of starters and always come back to one-quarter cup. My end product is thicker and smoother.
CHILL IT THEN STRAIN IT
Strain yogurt with a nut milk bag, cheesecloth, or my favorite, the Euro Cuisine yogurt strainer. A full gallon of milk requires either two nut milk bags or two strainers to do it all at once. After the 8 hour yogurt incubation is complete, leave the yogurt undisturbed and place it in the fridge overnight until completely chilled. This will thicken the yogurt even more and your end product will be more yogurt and less whey. I strain it for 30-60 minutes, which is thick enough to sit on a spoon, but doesn’t hold its shape for long. Strain longer for a greek yogurt consistency.
HOW TO SWEETEN AND FLAVOR YOGURT
If using sweetener or vanilla extract, add it after the yogurt has incubated, cooled, and strained. Always add pure vanilla extract after the incubation period to avoid disturbing the yogurt making process (the alcohol can affect the consistency of your final product). If using an imitation vanilla (that is alcohol free) or fresh vanilla beans, it can be added at any time. However I suggest always adding vanilla and sweetener after your yogurt has strained. That way you are flavoring only the yogurt instead of also the whey that you will be eventually straining off. Use about 1 tablespoon of vanilla extract or scrape 1 vanilla bean and about ½ cup sweetener like honey, pure maple syrup, agave or white sugar for every gallon of milk.
To use your own homemade yogurt as a starter, be sure to reserve one-quarter cup. Use within a week for best results. If you’re not going to be needing it that quickly, it can be frozen for up to 3 months. Thaw it gradually in the fridge and it will work just as well as a fresh starter. From my personal experience, I feel like my yogurt is bit more tart when I use my own yogurt starter vs a fresh Fage starter.
WHIP IT GOOD
If you like your yogurt really thick, strain it overnight (or more). Once it gets that thick, it can be difficult to get it smooth just using a whisk by hand. Solution: use a hand mixer! It works amazingly well at getting your yogurt smooth in seconds. Thanks to Maegan for that tip! Also thanks to my son who felt his toy dirt bike would be the perfect way to demonstrate the thick nature of this yogurt ????. I love my little boys!
I’ve made a thousand batches of yogurt and can now offer my “fail proof recipe”. I can confidently say, there is no store-bought yogurt that can hold a candle to this creation. You are about to make a lot of people very happy by gifting them a pretty jar of this creamy, dreamy yogurt and a bag of homemade granola.
Speaking of granola, I’ve made my own for years and was convinced nothing compared to it. Then I met Sara of Crunchy Cove one weekend at a Farmers Market and she completely changed my expectations of what good quality granola is meant to be.
One look at this granola and you already know it’s on a whole other level. The ingredients are organic and include oats, coconut oil, pecans, dates, coconut flakes, pumpkin seeds, almonds, pure maple syrup, goji berries, chia seeds, hemp hearts, flax seeds, date syrup, and vanilla.
I like my granola with lots of “goodies” and this granola is LOADED! It has the most unique, sweet (but not too sweet) taste to it that I have ever experienced with any other granola and my entire family goes bonkers for it.
I’m not being compensated for any of my granola lovin’ here, I just truly crave and adore this granola and am so happy to have my kids eat something so nourishing on their yogurt or with just milk. Sara, the creator, is a gem and her passion for good quality food is contagious and endearing. She’s the kind of sweet, inspiring, hard-working woman you would just love to see achieve all her dreams. I have high hopes, that with this granola, she’ll do just that! Check out her website Crunchy Cove Artisan Granola where you can read more about her story and order you a bag of the best granola you will ever taste.
Also be sure and check out this how-to for an amazing Yogurt Parfait Bar.
Check out this Yogurt Q & A for even more answers to all you Yogurt makin’ questions!
Here are the supplies you’ll need to get started with your yogurt:
Thermometer (I can’t find a link to the one I use pictured below, but the link I’ve provided here is a very popular thermometer)
Finally, Don’t forget to enter the giveaway for my favorite Instant Pot model pictured below generously provided by Instant Pot themselves! You can enter every day this week and I will announce the winner on October 30th. To enter, simply Subscribe to this here blog for updates on new recipes. When you do you will get the link for the adorable printable recipe cards for Instant Pot Yogurt (these printables are pretty enough to gift to someone!) Leave a comment below answering the Question of the Day Question of the Day: What are your favorite toppings on your yogurt? Easy! Peaches and Goji Berry and Date Granola!
This giveaway is now over
Now get ready, get set, go! Let’s make some yogurt!
*This post contains affiliate links. Thank You!
Instant Pot Yogurt
Creamy, Dreamy Instant Pot Yogurt. So incredible you will never want store bought yogurt again!
- 1 gallon 2% milk or whole milk
- 3 tablespoons powdered milk (optional)
- ¼ cup plain yogurt with live and active cultures (I like Fage 2%)
- 1-2 tablespoons vanilla (optional)
- ½ cup sweetener i.e. pure maple syrup, agave, honey, white sugar (optional)
- Add milk to the pressure cooker pot. Whisk in powdered milk, if using.
- Secure the lid and press the yogurt function button (Note: it doesn’t matter what position the pressure release valve is in for yogurt making, but having it a sealed position will help hold the heat inside). Press adjust until display reads “boil”.
- When boil cycle is complete, check the temperature of the milk. If milk is less than 180-185° F, select saute and continue to heat milk to 185° F, stirring often. Remove pot from cooker and place on top of a cooling rack. Stir milk occasionally, until it cools to 110º F. As it cools, it will likely develop a skin on top. Use a spoon and remove this, don’t stir it in, it can cause lumps in your yogurt
- Remove the yogurt starter from the fridge and allow it to sit on the counter, until ready to use.
- When milk is 110º F, ladle 2-3 scoops into a bowl, add the yogurt starter and whisk until smooth. Pour back into the pot, whisking until well incorporated.
- Place pot back inside the base, secure the lid, press the yogurt function and adjust to incubate for 8 hours.
- When yogurt cycle is complete, place the pot of yogurt in the fridge to chill-about 6 hours (or overnight).
- When chilled, divide yogurt into two yogurt strainer bowls (like the Euro Cuisine Greek Yogurt Maker) and place in the fridge. This can also be done with two nut milk bags by hanging bags over the top of a large bowl to collect the whey. Strain yogurt for 30-60 minutes or overnight until it reaches desired thickness.
- Return strained yogurt to a bowl and whisk until smooth if needed. Use a hand mixer if yogurt is especially thick.
- Add pure vanilla extract and sweetener at this point, if desired.
- Store in a yogurt strainer bowl (minus the strainer of course, like the Euro Cuisine bowl) or in quart size Mason jars topped with a white Mason jar lid. The yogurt will stay good in the fridge for up to 2 weeks. Save one quarter cup of the yogurt to use as a starter for the next batch of yogurt.
- Serve cold. Topping possibilities are endless and include fruit, honey, pure maple syrup, granola, etc.
- Prep: 5 minutes
- Incubate: 8 hours
- Chill: 4 hours or overnight
- Strain: 30-60 minutes or overnight
- Yield: about 3 quarts
- For an extra thick and creamy yogurt, let strain overnight. Use a hand mixer to whisk yogurt until smooth, adding a splash of whey if needed.
- Don’t discard the whey! I like to fill quart size Mason jars three quarters full of whey, top off with yogurt and shake to combine, to make it thicker. Top with a Mason jar pour cap for easy pouring. Use the mixture as a buttermilk substitute in pancakes, waffles, muffins, etc.
- Leaving milk sitting on the cupboard for 30 minutes or so before adding it to the pot will help it reach the proper temperature during the boil cycle