If you grew up in an Indian home, you already know dahi isn't a snack, it's the meal. My mom in Mumbai set yogurt every single night on the kitchen counter, milk warm from the stove, a spoon of yesterday's dahi stirred in, the steel bowl wrapped in a thick towel and tucked next to the rice cooker for warmth. By breakfast it was set. With paratha, in our mango lassi, layered on to dahi bhalla, on the side of every dal. I've been making yogurt at home for more than 20 years and the Instant Pot is the first method that gives me Mumbai-counter results in Virginia, in July or in January, without babysitting a thermometer.
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Two ingredients. Eight hours mostly hands off. Thick enough to hold a spoon upright. This is the version I make every Sunday for the week. It is also cheaper to make yogurt at home. When you compare the yield you can get from the milk and starter kit to how much store bought yogurt costs, you can see you'll save money in the long run.
This recipe was originally published in Nov 2018. It has been updated with simplified instructions and process.
Jump to:
- Why make yogurt in Instant Pot?
- Ingredients (just two)
- Cold-start method (no boiling)
- Soniya's Top Tip
- Pro tips and tricks
- Common mistakes (and how I fix them)
- How to serve homemade dahi
- How to use the whey
- Storage
- How to make Greek yogurt from homemade yogurt?
- What can you use yogurt in?
- Is it cheaper to make your own yogurt?
- Why do I get Runny Yogurt?
- How can I make flavored Yogurt?
- Final Thoughts
- Instant Pot Homemade Yogurt
Why make yogurt in Instant Pot?
The Instant Pot didn't invent home yogurt. It just made it work the same way every time. Before it, I used the warm-oven trick, caseroles, and then a yogurt machine. Each one had a temperature mood swing. Pressure cookers with yogurt mode hold incubation between 105 and 110 F for the entire 8 hours, which is exactly the window dahi cultures want.
Ingredients (just two)
See the recipe card below for exact quantities.
- Whole milk: the fat is what gives dahi that clean spoon pull. I use ultra pasteurized (UHT) like Costco Organic Milk or Fairlife or any organic ultra pasteurized brand. The milk has already been heated past 280 F at the plant, so the proteins are pre-denatured and you go straight to incubation. 2% works but the dahi sets softer. Skim sets thin and breaks easily.
- Yogurt starter: Plain whole-milk yogurt with live active cultures. Indian grocery stores sell fresh dahi starter (Desi brand), and any plain Greek yogurt or even a tablespoon from your last homemade batch works. Avoid flavored, sweetened, or shelf-stable yogurts, those cultures are dead or weakened. Fresh starter equals thick dahi.
Cold-start method (no boiling)
- Pour cold milk straight into the inner pot,
- Whisk in the starter. Take 2 tablespoons of yogurt into a small bowl. Add ¼ cup of the warm milk and whisk smooth. Pour that mixture back into the pot and whisk gently for 10 seconds. Don't dump cold yogurt straight into warm milk, it clumps and you get streaky dahi.
- Set the yogurt mode. Place the inner pot back in the Instant Pot. Close the lid (vent position is fine, this isn't a pressure cycle). Press Yogurt and set 8:00 on Normal. Walk away.
- Chill before stirring. When the cycle finishes, the dahi looks set but is still wobbly. Don't stir it now or it'll go runny.
- Cover the inner pot with a clean paper kitchen towel and a plate, move it straight to the fridge, and let it chill for at least 4 hours, ideally overnight. The chill is what locks in the thick set.
Soniya's Top Tip
Use whole milk to create a thicker and creamy yogurt. Skim or lower fat milks will be runnier.
Pro tips and tricks
When you follow these tips and tricks, you'll get great tasting, creamy yogurt every time.
- Make sure the culture that you use is not sour. If it is, it will make the yogurt sour too.
- If it has been a while since you used your culture, it may be too old. The bacteria may have died so you may need to use a starter instead.
- Once the yogurt is set, do not leave it in the open for a long time. Make sure you transfer to an airtight container and store in the fridge.
- If you make it frequently, use the starter from the previous batch of yogurt to set the new batch. This way you don't need to get more start packs.
- For Greek-style dahi, strain after chilling. Line a fine mesh strainer with cheesecloth or a thin cotton cloth, place over a bowl, and ladle the chilled dahi in. Two hours in the fridge gives Greek thickness. Four hours gives labneh.
Common mistakes (and how I fix them)
| Mistake | What happens | How I fix it |
|---|---|---|
| Using old or flavored yogurt as starter | Thin, watery, sour dahi that won't hold a spoon | Use plain whole-milk yogurt with live active cultures, ideally less than 5 days old. Indian dahi from the store works best. |
| Stirring before chilling | Dahi turns soupy, never recovers thickness | Move the inner pot straight from Instant Pot to fridge undisturbed. Chill 4+ hours before stirring. |
| Setting in a hot kitchen during summer | Dahi over-incubates and turns sharply sour | The Instant Pot regulates internal temp, but if your kitchen is over 85 F, drop incubation to 6.5 hours. |
How to serve homemade dahi
In our house dahi shows up at every meal. A bowl with hot paratha at breakfast. Whisked with salt, roasted cumin, and a pinch of black salt for chaas with lunch. Sweetened with a teaspoon of sugar and a few sliced almonds for R3 after school. As the base for raita with diced cucumber and mint alongside vegetable biryani. As a side of Rajma Chawal or Dal Makhani or any other Dal. Or beaten into Punjabi kadhi for Sunday dinner.
How to use the whey
The cloudy liquid that drains off when you strain Greek-style is whey, and Punjabi kitchens never throw it away. I use it to knead roti or paratha dough (softer rotis), as the liquid in dal or kadhi, in smoothies for tang, or as the soaking water for rice and beans. It keeps in the fridge 5 days.
Storage
| Can it be saved? | How long? | How to store |
|---|---|---|
| Fridge | 10 to 14 days | Airtight glass or steel container. Don't leave a wet spoon in the dahi, it speeds spoilage. Whey naturally separates after day 5, just stir back in. |
| Freezer (whole) | 2 months | Texture breaks on thaw. Use frozen dahi for cooking only (kadhi, marinades, curries), not for eating fresh. |
| As starter for next batch | 5 to 7 days | Save ¼ cup in a separate clean jar the day you make it. The fresher your starter, the thicker your next batch. After 5 to 7 generations, buy fresh starter to refresh the cultures. |
How to make Greek yogurt from homemade yogurt?
To make Greek yogurt, follow instructions to make homemade yogurt first.
When it is ready, you'll need to strain out the whey to make Greek yogurt. The process can take up to 6 to 8 hours depending on the consistency you want.
In some cases, you may have it fairly good to go in about 2 to 4 hours.
We'd recommend investing in a Greek Yogurt Strainer. They are super easy to use, store, and clean up. They are also reusable and create less mess than a cheesecloth strainer.
What can you use yogurt in?
Yogurt is an important, versatile ingredient in Indian cuisine. There are many recipes you can use it in from cooling drinks to savory dishes. Mango Lassi is such one awesome and refreshing drink. Dahi is also used in many Indian curry recipes such as Punjabi Kadhi,Dahi Bhalle, Dhokla, savory steam cakes,Semolina savory muffins, and others.
You can also dress it up and serve with your favorite fruits or breakfast grains for a complete and healthy breakfast.
Is it cheaper to make your own yogurt?
Yes! Depending on the brand, a tub of yogurt can cost between $5 to $7 at the store.
You can buy a gallon of milk at a local store for almost half the price, and it will make around the same amount of greek yogurt. So you are saving money by making it yourself.
Why do I get Runny Yogurt?
If you get runny yogurt or liquidy yogurt, this is usually due to the quality of culture used. When starting a fresh batch, use either natural, organic store bought culture or a small amount of yogurt from the first batch. This can help make sure the yogurt comes out creamy.
Also, make sure you do not skip adding paper towels to the top of the inner pot or bowl. The towels will absorb extra moisture and help the yogurt get creamier.
How can I make flavored Yogurt?
Adding additional flavors will make flavored yogurt. You can add fruit, vanilla extract, sweeteners, grains, or other flavors to make the yogurt to your liking.
Check out our post for homemade flavored yogurt for more inspiration. Some of our family's favorites are vanilla, mango, and strawberry. But there is a lot more you can add.
Final Thoughts
Once you make dahi at home, store-bought tastes like the cardboard container it came in.
Made this? Rate the recipe below and tell me in the comments how thick your set turned out, I love hearing what method works in your kitchen.
Instant Pot Homemade Yogurt
Servings:
Calories:
Ingredients
- 52 ounces Ultra-Filtered-Pasteurized Milk
- 2 tablespoon Fresh Yogurt Starter
Instructions
- Pour the ultra pasteurized milk in your inner pot / glass bowl.
- Add in the starter / live culture / fresh Yogurt to the milk.
- Whisk it nicely and place the lid on.
- Push the Yogurt button and use the +/- buttons to set time to 8 hours. the setting should be "Normal."
- When Yogurt cycle is finished, open it gently due to water condensation in the inner side of the instant pot lid
- .Place a bounty tissue on top of the pot / bowl and a lid and transfer to refrigerator to chill for 1-2 hours.
- The tissue will soak all the additional water and make the yogurt creamy.
Video
Notes
- Use Ultra Pasteurized Milk. Tried and tested with Costco Kirkland organic whole milk
- Make sure the culture that you use is not sour; otherwise it will make the yogurt sour too
- Use live cultures or fresh yogurt preferably from the last batch however you can use Chobani , Fage, Oui, or Greek yogurt for the first time.
- You can use pot in pot method to make yogurt in glass bowls.
- Do not use raw or regular milk, as it contains bacteria and it needs to be boiled first.
- Use fresh yogurt starter(it should contain live active cultures)
- You can use 2%Ultra pasteurized milk too ( yogurt sets well)
sue | the view from great island says
Great minds think alike, I have a similar post coming up on my blog, this is a genius method!!
V says
Do you use your fresh batch as the starter for your next batch of yogurt or do you buy a fresh starter each time? It seems like that would negate the savings if you have to buy a fresh starter for each batch...
Soniya Saluja says
Hi V, as mentioned in the post Always save few Tbsp of the fresh yogurt for your next batch. You can. Even freeze some for up to 3 months.
Robert C says
I noticed Walmart has Hood whole Milk that is ultra-pasteurized. Their containers are full 1/2 gallon So I tried using it and made a double batch. I added 6 Tablespoons of starter. Ran it for 10 1/2 hour and it didn’t fully set. It was giggly not firm like the Fairlfe gets.
Any idea what I did wrong? Maybe needed more cook time?
Soniya Saluja says
Hi Robert, I have not heard of this brand but the reason fairlife / Costco organic whole milk is successful is because of the protein % in the milk which helps to set firmly ( more the protein more firmer it sets) it's summer and my yogurt is setting up in 5-6 hours.I would suggest go for lactose free milk similar to fairlife check the protein or Costco Kirkland brand organic whole milk.
Jessica Formicola says
I've never made homemade yogurt, but now I can't wait to try it!
Catherine Brown says
Oh, wow! I didn't know you could make yogurt in an instant pot. Can you add the milk/starter mixture to the jars first and just have the jars in the instant pot so you don't have to transfer the yogurt afterwards?
Soniya Saluja says
Hi Catherine , Certainly you can do that...Pour 2 cups of water into the Instant Pot inner pot and place trivet in the inner pot.
Carefully place the bowl on the trivet and close the Instant Pot. You can choose to cover it loosely with aluminum foil.
Marie says
I've been thinking about making yogurt in the Instant Pot. My husband and I eat it for breakfast almost everyday. I need to finally make it! It really is money-saving.
Tracy says
Yes! Homemade is BEST. I love cooking from scratch and this is SO perfect for us! Thank you so much for sharing!
June Smith says
What type of starter do you use if you have never made yogurt before?
Soniya Saluja says
I personally like chobani or good qaulity Greek yogurt. Go for it?
Alayna Frankenberry says
I've been thinking about getting an insta pot for rice. I had no idea using one to make yoghurt was an option! Very cool.
Leanne says
Yumm!!! Homemade yoghurt is the best.
Molly Tullis says
I need to try this recipe and make it at home!
Sana says
So you didnt boil the milk ? Dump directly from bottle and start ?just dump add yogurt starter and press button? Please reply
Soniya Saluja says
Hi Sana, you are correct if you use only ultra pastuelized milk ( fairlife).
Gita says
Where do you buy Fair life milk?
Soniya Saluja says
Hi Gita, it is available in all Walmart (USA).
Lynnette says
Hi, can this be made with plant milks also?
Soniya Saluja says
hi Lynnette, we have not made it with plant-based milk so can't recommend .
Kallee says
Do you have a recipe for a no yogurt button IP?
Soniya Saluja says
Hi kallee,
Yeah... So for that you have to do few extra step.
But one of the good things about it is that can use any milk
Boil the milk in your IP Once the milk reaches 180°F, you can just unplug the pot. Now, you’ll want to let the milk cool to 110°F, stirring can help cool the yogurt faster, but it isn’t necessary. Once the yogurt cools to 110°F, add your starter and stir until completely incorporated.
Immediately close the lid of your IP and lock it. This will begin the incubation process. Because your pot doesn’t have a yogurt button, it won’t keep the yogurt warming. Your yogurt should set in 8 to 10 hour's
Krystin says
I've never made this before but it looks good! Can't wait to try!
Geoff Wooding says
Typo alert x2: " 5. When Yogurt cycle is finished, open it gently do to water condentainsation in the inner side of the instant pot lid"... It's DUE not do, and CONDENSATION.
Soniya Saluja says
Thanks jeff??
Kasey Ma says
Ooh this is a great idea ! I have never thought about making my own yogurt.
Kasey Ma
thetsylewright.com
Nicole says
I have always wanted to make yogurt, I didn't realize it was so easy though!
Denise says
The instapot strikes again! Thanks for sharing your recipe.
Denise |
Narmeen says
I need to try this out!
Soniya Saluja says
Hey Narmeen, do give it a shot! You will never go back to the store bought ones 🙂
Sondra Barker says
This looks so cool to try out!
Soniya Saluja says
Thanks Sondra, do try once you are back from your trip ? enjoy!
Leena says
Sonia thanks for sharing the recipe! My instant pot does not have yoghurt option! Any idea how to set those?
Soniya Saluja says
Hi Leena, glad this recipe interests you.. but this can only be made in your IP if you have the yogurt button.
So for that you have to do few extra step.
But one of the good things about it is that can use any other milk
Boil the milk in your IP Once the milk reaches 180°F, you can just unplug the pot. Now, you’ll want to let the milk cool to 110°F, stirring can help cool the yogurt faster, but it isn’t necessary. Once the yogurt cools to 110°F, add your starter and stir until completely incorporated.
Immediately close the lid of your IP and lock it. This will begin the incubation process. Because your pot doesn’t have a yogurt button, it won’t keep the yogurt warming. Your yogurt should set in 8 to 10 hour's. Hope this helps:)
Mansi says
Thanks for the awesome recipe! Yogurt turned out really thick.Loved the ease of not warming up and checking temprature.
Soniya Saluja says
Hey Mansi, So glad to hear that <3 thanks for sharing your experience with us!
Sudha says
Such a breeze making this without the hassel of boiling cooling milk..thanks!
Soniya Saluja says
Hey Sudha, we are so glad to hear that 🙂 Thanks for sharing your experience with us ?
Patty says
Did you have to strain yours through a cheesecloth?
Soniya Saluja says
Hey Patty, I didn't strain the yogurt.. I let it chill for few hours after it set.
Laurie Scott says
Hi,
Can you use plant based milks? with coordinating plant based yogurts? I have a duo plus so Id like to use the button. TIA
Soniya Saluja says
Hi Laurie, frankly we have not tried it with plant based milk ...But we want to! Love it a shot ..and do let is know of it was a success.
Patty says
Super excited to have made the yogurt! My first attempt. There was liquid around the outer edges of the pot. When i went to put it in a bowl, it became much more liquidy. Had to use a cheesecloth. What did I do wrong? There was no visible liquid on the lid that needed wiped off. I was careful. I left it to vent while I waited the 8 hours. Thanks for any advice and thanks for a great recipe!
Soniya Saluja says
Hey Patty, Thanks for trying the recipe and sharing your experience with us. Did you keep it to chill for few hours after the yogurt was set? You should not disturb it after it sets.. let it chill for few hours.There could be one more reason... If your yogurt was runny that means it need more culture.
Kim says
Can I half the recipe to make less yogurt? Can I use 2% milk instead of whole?
Ashlee says
I used 2% and just added an extra tablespoon of yogurt. It still came out pretty thick and was delicious!!!
Soniya Saluja says
Hey Ashlee, we are going so hlad to hear that! Thanks for sharing your experience with us ❤️ Keep visiting our blog.xoxo
Carrie says
Just curious, have you ever added a bit of vanilla for flavor, and could I do that?
Soniya Saluja says
Hi Carrie, you can add good quality vanilla extract too it to get a vanilla flavor.(2tbsp)If you like more sweeter add small can of condensed milkin the milk while setting.
Christy says
Hello,
My yogurt didn't set at all. It ended up having the consistency of a thicker milk. I followed the cold start instructions and used the yogurt seeing on my IP. Any idea what I may have done wrong?
Soniya Saluja says
Hi Christy, what milk did you use? If you have followed the recipe, and used the specific milk that's mentioned in the post.. it should not fail! Either the milk or the culture was not enough.
Radhika says
Hi Soniya,
Can i use the wellsley farms organic whole milk from BJ’s to do cold start??
I haven’t tried it yet....but wanted to check if it works.
Soniya Saluja says
Hi Radhika ,This method actually started with the brand of milk which is Ultra-FILTERED -- which means during their filtration process much of the sugar is removed. So please read the label it should have low sugar and ultra pastuelized. I prefer fairlife brand.
Sushila says
I boil about 2 to 4 cups milk. When it is warm ,I add a tablespoon of culture(yoghurt) pour it into a ceramic or glass bowl. In the inner pot of the instapot I add 2 cups or less water, keep the stand ,keep the bowl cover the instapot with its lid on venting & set yoghurt button for 4 hours,excellent yoghurt. I agree with you that full fat milk gives the best yoghurt.
Kanika Dewan Parmar says
The Yogurt turned out Awesome!!!
It was thick, creamy and didn’t feel like Homemade.
Just Perfect?
Making Yogurt has never been such a cake walk?
Thank you for sharing this.
Soniya Saluja says
Hey Kanika, it's sure a keeper! Thanks for trying it and sharing your experience with us.❤️
Heidi Duhachek says
I used Darigold milk, will that ruin it?
Soniya Saluja says
Hi Heidi, I am not familiar with that brand. Please read the label it should be ultra pastuelized.If it is then you are all good!! I have successfully made it the milk from Costco (Kirkland organic whole milk) and it came out amazing.
Jaclyn says
Hi Soniya,
I'd like to try making yogurt, for the first time in my IP Duo. If the milk says 'Pasteurized' but not 'ultra pasteurized' is it OK to use? Just to make sure, I only need some Chobani or Fage yogurt as my starter to make a batch? And there's no straining?
Soniya Saluja says
Hi Jaclyn, to make yogurt with this cold start method you need ultra pastuelized .you cannot make it with pastuelized milk coz their is bacteria in it and you need to heat the milk to kill it.. so if you can make yogurt with pastuelized milk. All you need to do is heat half gallon of the milk in the microwave oven for 4 mins in a Pyrex bowl that fits in your IP. Wisk it for 1 min to get to a temperature where you put your finger it Should be hot but not burn your finger. Add 1 tbsp of your choice of starter.. wisk it. Add 1 cup of water in the ip kepp the trivet and place the container in the IP. And set it for 8 hours.Hope this helps you 🙂
omika says
Hi Soniya!
I will try PIP, no water on the bottom, just put the bowl inside tbe inner pot of IP. And I will report the result.
Best wishes! ?
Soniya Saluja says
Hi omika, you need to put water in the pot for pip method.
Bernice says
Sonya, do I need to set the vent to "sealing" to make the yogurt?
Soniya Saluja says
Hi Bernice,it doesn't matter.coz the IP doesn't come to pressure. You can keep a plate or a lid to. I prefer the IP lid 🙂
Best of luck and do share your experience with us ?❤️
Nichole says
Does this make greek yogurt? Is it sweet or does it taste like a plain yogurt? Can I use any type of greek yogurt as a starter? New to the IP but would love to try this as my kids eat a ton or yogurt!
Soniya Saluja says
Hi Nicole, it's a very thick yogurt! We have never strained it? it is plain yogurt.Yes tou can use any good quality Greek or plain yogurt as starter. You can top it with fresh fruit puree and serve it to you kids?❤️
Sandy says
I am lactose intolerant, can this be made with lactose free milk?
Soniya Saluja says
Hi Sandy, you will be glad to hear that fairlife ultra pastuelized milk is lactose free.. so you can milk it with fairlife!
Mary Armiger says
can
we ass anything to make it like banana flvored
Soniya Saluja says
Hi Mary, after the yogurt is set and chilled you can add 1 pack of instant banana pudding to get amazing banana flavor. Hope this helps...do share your experience when you try it! XOXO
jacque says
can you make a low carb yogurt
george anju says
hey Soniya.
Is there a greek yogurt brand you would recommend for culture to make plain dahi?
Soniya Saluja says
Hi Anju, I recommend chobani plain yogurt! but if you can get some good one from your friend who bis setting yogurt at home that would be great too 🙂
Heather says
Hi, do you add the vanilla and sweetener before it goes into the fridge? Do you just stir it in?
Soniya Saluja says
Hi Heather, this instant pot yogurt recipe doesn't have sweetened condensed milk or any other flavors.if you want to add vanilla flavor you can add 2 tbsp of good quality vanilla extract in the milk before adding the starter.
If you want to add sweetened condensed milk add it in the milk first and wish it nicely then add the starter wisk again and keep it to set for 8- 10 hours.
Hope this helps!
XOXO
Alexis says
Place a bounty tissue and a lid and transfer to refrigerator to chill for 1-2 hours.
What does this mean? Bounty tissue? Place it where? Thanks!
Soniya Saluja says
Hi Alexis, after the yogurt is set. Place the bounty tissue on the inner pot and kepk a lid or a plate. That will collect the condensation when it's in the fridge chilling . Hope this helps you!
Karen says
Still confused. Place a Bounty paper towel on top of the yogurt or cover the opening of the inner pot or what exactly? Which is then held in place with a plate on top of that??
Soniya Saluja says
Hi Karen, after the yogurt sets place a kitchen paper towel on the container in which you have set the yogurt and place a lid or plate on top of it. The paper towel will collect the condensation while it chills in the refrigerator. Hope this helps 🙂
Elizabeth Goddard says
Bounty is a brand name of a paper towel.
Laura Adney says
The probiotics in yogurt is insane, def need it for my gut health
Bb says
Worked out perfectly. I am grateful for this simple, easy to follow, clear recipe! Thank you so much 🙂 I will definitely keep using it
Soniya Saluja says
Hey BB, we are so glad to hear that you were successful ❤️ we have lots of easy, failproof IP recipe on our blog.. do give them try too?xoxo
Juliane says
Hello there,
I am new to the IP world and I am wondering if this recipe is good to use with the 8q dual plus?
Would this recipe work with similar products? We live in a remote area and only have small grocery store here and unfortunately it is hard to get everything.
Also do you have a recipe to make a yogurt none dairy? Almond maybe?
Thank you ?
Juliane says
Never mind my first question. You did say good to use for IP mini duo, Duo plus and others. Sorry bout that.
But I am not sure if our grocery store carries ultra filtered pasteurized milk. I will have to go see.
I am still interested in an Almond yogurt recipe please 🙂
Soniya Saluja says
Hi Julian's, you can make this cold start method in duo/utra any qt and even in mini. But not in lux .you need to have yogurt button. We have made this with fairlife milk and that's lactose free milk. We have not tried it with any non dairy milk yet.
Hope this helps 🙂
Jacquie Louise says
Is it possible to half the recipe (1 litre/1 qt)? If so, would I just use 1 tablespoon of starter yogurt?
Soniya Saluja says
Hi Jacquie,Yes you can cut the recipe into half. 1tbsp of starter yogurt is perfect.
Sharon says
I was told after the 8 hours you need to let the yogurt sit out one hour before you refrigerate it. Should I be doing that or not?
Soniya Saluja says
Hi Sharon, you don't need to wait for one hour.. you can keep it to chill straight after it sets 🙂
Shelly says
I have made this at least a dozen times, comes out perfect every time. I wanted to know if I can transfer the yogurt from the inner pot into a smaller container after the yogurt cooks but before I put it in the fridge? Will this disturb the yogurt making process? I have tried the pot in pot and it just doesn't come out quite as well. One thing I do is after the yogurt sets, I take the extra step and use a hand blender for about 20 seconds. WOW it is extra creamy! Try it! Thanks for this awesome recipe!
Soniya Saluja says
Hi Shelly, Thanks for sharing your wonderful experience with us❤️ I would suggest not to disturb the yogurt after it sets let it. Chill for atleast 2 hours. What container are you doing the PIP method in ? Glass or stainless steel..I have seen difference in the texture when it's sets in a Pyrex container and a metal bowl. The yogurt in the metal bowl sets firmer. Do give pip method one more try using a metal container.
Definitely using your hand blender top 🙂 Thanks once again!
xoxo
Shelly says
Sorry I took so long to get back to you Soniya. I did use a Pyrex bowl. I will try it again with stainless steel bowl. Thanks for the tip!
My best,
Shelly
Samantha says
I accidentally put it on sealing mode so it was a bit runny... is it still edible? I’m waiting to let it set to hopefully salvage it... the yogurt was still warm when I put it in the fridge— is that ok?
Also, How long can you keep this yogurt in the fridge?
Soniya Saluja says
Hi Samantha, it doesn't matter if you IP is on sealing or venting. IP doesn't come to pressure in yogurt mode. If you ever feel that your yogurt is runny after 8 hours you can keep it for additional 2 hours to set. Keep it in the fridge to chill for 2-4 hours.. if still runny strain it. Hope this helps! Happy St Patrick' day?
Angel says
A quick question regards tothe setting. What do you mean by normal setting? In the Instant pot ultra, for yogurt mode, you’ve low, medium or high. If I selec high, the milk boils and shuts down. Want to make sure that after adding yogurt culture to the milk that I can choose the right setting to get the yogurt right. Thanks!
Soniya Saluja says
Hi Angel, if you are setting yogurt in your IP ultra it will be the (medium). Do share your experience after you set it . XOXO
Jane H Boice says
How long with the yogurt keep in the refrigerator after it is made? Also, can I put it into serving size glass jars after itg has chilled? I like my yogurt plain, my husband wants to add fruit and granola.
Soniya Saluja says
Hi Jane, this yogurt can easily last for 12-15 days in the refrigerator. After that it starts to get tart/sour. You can do PIP method and even set it in individual jars. Or transfer it in individual jars after it chills. Hope this helps. Do check our new recipe tomorrow hint it's yogurt related ?
Virginia says
What if you have a Instant Pot Viva 8qrt with a yogurt ?
Soniya Saluja says
Hi Virginia, instant pot Viva is perfect too coz it has yogurt button. Add your ultra pastuelized milk and culture stir and push the magic button for 8:00 hours. You will have beautiful set yogurt!
Sharon B says
Hi Soniya! I'm not sure why my 1st try at yogurt in my IP failed. Hoping you can help, before I try again. I used the whole milk ultra pasteurized milk ( Nature's Basket Organic). For my starter I used 2 TBS. of Stonyfield's plain whole yogurt. Added it to my IP, set it to yogurt 8 hours, normal, and when I opened the lid it wasn't set at all, still very liquid. I put it in the fridge, thinking maybe that would help. Sad to say 5 hours later, and it is still very much milk like. Any suggestions? I'm guessing there is probably no way to salvage what I have in the fridge, if so let me know what I can try.
Soniya Saluja says
Hi Sharon,well you used the right milk (ultra pastuelized) +2 tbsp starter and normal setting its should have set at least little bit. Keeping it to chill stops the incubating and that will not help in setting the yogurt. I have successfully set cold start yogurt with Costco organic whole milk (ultra pastuelized) and fairlife. Maybe next time you could get one of these milk. You can even keep it to set for up.to 12 hours(if you see that it runny)
Hope this helps xoxo
Sharon B says
Thanks, Soniya! Is it too late to put it back into the IP to allow for it to set up? It smells so good, just liquid. 🙁
Soniya Saluja says
Unfortunately yes it's too late to keep it back. You can definitely use to make smoothie or yogurt pops.
Ann says
Works like a charm with Fairlife milk. Though was experimenting with Organic Valley (it's ultra pasteurized too). But surprised to find that they are different sizes. Fairlife is 52 oz container and the standard half gallon is 64 oz. Is a 3rd TBSP on starter too much? Haven't been able to get it right. 2 TBSP isn't enough.
Sue E says
I made the yogurt recipe and it turned out spectacularly! I used ultra pasteurized organic whole milk, and vanilla soy yogurt as the starter (about 2 ozs worth). I set the IP for 9 hours. It came out nicely thick. I then strained the yogurt for about 4 hours and it turned into very thick "Greek-style" yogurt. Thanks for the recipe!
Robert C. says
Hi. I have made yogurt this way for several months now and have never had a failed batch.
I do like straining it for a thicker cosistancy.
So my family prefers this yogurt over store bought. So I an making yogurt 2-3 times a week.
If I double the batch and add 4 Tbls of starter. Do I have to double the cook time?
Soniya Saluja says
Hi Robert, so glad to hear that you and your family loves this Homemade yogurt receipe ♥️ if you want to double the batch yes use around 4-5 tbsp of starter and I would suggest set it for 10 hours to get thicker yogurt.do share your experience with us.
Sudhanshu says
I get a burnt flavour in yoghurt, can you please tell how to avoid?
Soniya Saluja says
? burnt flavor.. that unheard of as this is made with cold milk (no boil) check your ring or your inner pot maybe you have made too many curry recipes in it so it may be coming from the ring.?keep a plate it instead of the IP lid or do a PIP method.
Neeyam says
I tried it. It turned out great. Useful as my son likes plain unsweetened yoghurt. I won't need to buy now. Thanks so much. Neeyam from Mauritius.
Soniya Saluja says
Hi Neeyam, so glad to hear that that
♥️ Nothing beats Homemade yogurt ♥️ Thanks for sharing your experience with us
Joanne K says
Made mine last night, then refrigerated it all day. I used fairlife whole milk, 2 Tbsp chobani plain yogurt, and 6 Tbsp sweetened condensed milk. Yogurt is rich and creamy, no straining needed. I divided it into 9 small jars. I stirred 1 individual packet of instant coffee into one, because my fiance likes coffee yogurt. It's really strong, so next time I'll use 1/2 a packet. In another jar, I added 2 tsp blue raspberry jello powder. My son said it tasted exactly like squidward gogurt and scarfed it all down. The rest I plan to mix with fresh fruit or fruit preserves throughout the week for lunch. Will definitely make again! And I saved my starter in the freezer for the next batch! Thank you so much!
Soniya Saluja says
Hi Joanne, Thanks fir sharing your experience+feedback with us ♥️
Tiffiny says
I made yogurt for the first time and it was easy and delish! I was able to use this yogurt to make my own bagels. Killed two birds with one stone!
Soniya Saluja says
Hi Tiffany, I am so glad to hear that you enjoyed this yogurt ??
Kathie says
I never planned on making yogurt in my Instant Pot. I read the directions in a cookbook and said "no way". Then came upon your method and thought "brilliant". I made my first batch today and I'm so impressed. Its very thick & creamy and definitely has a fresher taste than any store bought plain yogurt. Since my husband likes his sweet I stirred a bit of sourwood honey into one container for him. Also plan on making a batch with vanilla and sweetened condensed milk added. But I wanted to try the recipe straight first and have been craving tandoori chicken so I'll be making this again before the weekend. No more store bought yogurt. Thank you so much.
Soniya Saluja says
Hi Kathie, Thanks for sharing your thoughts and experience with us xoxo .Glad you liked the recipe.
Sheila says
We don't use dairy in our home. Can I make yogurt using Edensoy?
K says
How do you set PIP mode to make in jar instead of Insta pot?
Devangini says
My yogurt never comes out good, but I was very excited to try with IP. I used pot in pot method to make yogurt, but it came out runny and slimy. Where did I go wrong?? I didn’t boil the milk!! Please help
Soniya Saluja says
Hi Devangini , sorry to hear that the yogurt did not set . Firstly what milk did you use? did the milk say it was ULTRA PASTEURIZED or ULTRA FILTERED ? Thats the common mistake people tend to make. please check your milk and update me.
kohos says
Loved it, came out great the first time! used stoneyfield probiotic yogurt, two heaped table spoons with full fat fairle milk. Thanks for the recipe.
Soniya Saluja says
Hey Kohos, So glad to hear that, THANKS for sharing your experience with us. Hope you try different recipes from our blog. Xoxo
Kat says
Do you save the 2 tablespoons before or after you refrigerate the yogurt?
Thank you
Soniya Saluja says
Hi Kat, Yes! Always save 2 tbsp or more from the fresh batch after it chills for your next batch. That way you don't have to buy new starter from the store again.hope this helps.
Jackie says
I have a 3qt IP what do you suggest to make the yougert??
Soniya Saluja says
HI jackie, Do you have a yogurt button on your 3 Qt?? if yes .. go ahead and make it .you wont be disappointed .
Nanine says
I forgot to hold out some for my next batch. Can whey be used?
Soniya Saluja says
Hi Nanine, the whey will result in slimy yogurt so I will suggest not to set it with whey. Set a very small batch I would suggest just a cup of milk with whatever yogurt and whey you have. Hope this helps
lisa says
This was SO EASY worked so well!! I used an entire half gallon of costco organic whole milk and 2 spoonfuls of Oikos protein yogurt. I'm shocked how easy it was. Thank you!!
KR says
Can we use 2% milk and 2% yogurt and follow the same recipe?
Soniya Saluja says
Hi KR, yes you can.. set the yogurt for 10 hours and make sure you keep it to chill after it sets.
KR says
Followed exactly but was too runny before chilling:(
Jean says
Can I use vanilla flavored Chobani yogurt?
Soniya Saluja says
Hi Jean, yes you can . But start with a small batch of milk ( I would suggest set 2 cups of milk)
Sonya says
I eat a very low fat diet and usually eat nonfat yogurt. How are the results with nonfat milk?
Soniya Saluja says
Hi Sonya, you can make this with 1%or2% ultra pasteurized or ultra filtered milk too
Jean says
I finally made this and it was delicious!! I loved the silky texture that you don't get with store bought yogurt. Can I double the recipe?
Soniya Saluja says
Hi Jean , we are so glad to hear that , Yes you can easily double the recipe . 🙂
Angela says
I had no idea that making yogurt was so easy! I will be making this recipe again soon!
travellightwithfriends6286 says
This was so informative, I had no idea how easy it would be to make this! Great idea!!
Lisa Lotts says
Theoretically, I knew you could make yogurt with the Instant Pot, but I've never done it. You've convinced me to give it a go!
Nart at Cooking with Nart says
I don't have an instant pot and didn't know you could make yogurt with it with just 2 ingredients. Gotta get my hands on one of these!
Leela Rao says
Hi, if I use another bowl in the pot to make yogurt, can I follow the steps that you suggested for cold start? Or is there a difference t method that I need to follow?
Thanks
Leela
Soniya Saluja says
Hi leena, yes same procedure but in a glass or metal containers that fits easily in your IP. Just make sure your milk is ultra pasteurized or ultra filtered.
AnniC says
I incubate mine in 8 oz. Mason jars so I don't have to transfer it later. This gives it the nice smooth top in each jar that I like and assures that the remaining jars stay fresh if I take just one out at a time. It took me a few tries to get the water depth just right, but I add a little over an inch of water to my IP liner, so that by the time I place the filled jars into the inner pot, the water comes up about 1/2-2/3 high around them. A 6 qt. pot holds 7 jars. I rest the lids (without sealing rings) over each jar. I think this minimizes condensate, but I still have some that I wipe off from inside the jar lids before chilling. I have kept these over two weeks with perfect flavor and texture. They are ready to go for lunch or a snack with just a small container of berries, granola, or some nuts to go with them. I do run my jars, lids, and even the whisk for mixing and scoop for filling jars in the IP with a few cups of water for about 30 minutes to sanitize them before filling, because others have said theirs lasted 3-4 days and I wanted to extend that. I'm glad to see Soniya say hers lasts 12-15 days without this step!
Anitha Ramamoorthy says
I make my yogurt on the stove and then ferment it in the oven. I am going to try this IP method.
I have a question before i start(I did read through the recipe and comments but don't think it answered my question) Can i use the milk straight from refrigerator to IP and add live culture, or should i bring it to room temperature before i add the live culture. Thanks!!
Soniya Saluja says
Hi Anita, just make sure you use ultra pasteurized milk.
Julie says
I whisk in 2nTBSP of milk powder and that seems to work..and better with full cream milk rather than semi skimmed
Carrie Robinson says
Oh wow! I had no idea that it is so easy to make your own yogurt! 🙂
Lauren Vavala says
How awesome that you can make yogurt in the Instant pot and it's so easy! I can't wait to try this!
Sara Welch says
Enjoyed this with some granola for breakfast this morning, and it didn't disappoint! So light and sweet; it was the perfect way to start my day, indeed!
joannagaerlan says
So good and easy! Thank you for this great yogurt recipe! My kids love it as well
Brianna says
OMG, I can't believe how much better homemade yogurt was!
Sangeetha says
What’s the difference old instant pot & this ultra ones
Jane says
What is the level of probiotic in this homemade yogurt? My husband is taking a strong antibiotic and needs probiotics in his diet. Will this work? Or do I have to go by the store brand yogurt? I have been making this Greek yogurt for a couple of years now and usually make a batch once a week. We love it. No I would be distressed if I had to go buy it. I use grass fed organic whole milk.
Soniya Saluja says
Hi Jane ,24 hour yoghurt has a higher probiotic count than commercial yogurt because it is fermented longer. Hope this helps!
Sujatha Unny says
Will this work with just Pasteurized milk, or does it have to be Ultra? Thanks.
Soniya Saluja says
Hi sujatha, for cold start method you need the milk to be ultra pasteurized. You can boil the pasteurized milk and then use it to set the yogurt.
Jane says
Does this contain probiotics? My husband is taking a strong antibiotic and needs to take probiotics.
Jane says
Oh never mind. I just saw your response from a while ago!
Nadine says
Hello! I am wanting to make your recipe with freeze dried yogurt starter. Could you please guide me on how much freeze dried started I would use for the 52oz of milk.Thanks!
Maey says
Have you tried making yogurt in a slow cooker? I don’t own an instapot
Ursula Bahalkar says
Can you please tell me Ninja settings as I do not have Instapot?
The inner pot in the Ninja is different (fenestrated) so I will also need to use a different container. Can this be a nonstick or does this need to be a stainless steel container?
Also how can you make fat free yoghurt? Do we use the same method using same proportion of milk to the yoghurt starter ?
Thank you.