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Instant Pot Homemade Yogurt !

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Tired of buying expensive yogurt at the grocery store? Now save money by making Homemade yogurt at less than half the cost of store bought. It tastes amazing, fresh, and you will know exactly what is in yours – no more reading labels. All you need is Just 2 ingredients and just 2 steps! You can also try creating different flavors of yogurt once you master this instant pot homemade yogurt recipe. 

Soniya Saluja

Soniya Saluja

homemade yogurt recipe

Creamy and refreshing yogurt/ dahi or curd as it is commonly known in India is a staple side in most Indian households. It is an excellent probiotic that may help keep your gut health in check.  In some studies, it has been noticed to reduce the incidence, duration, and severity of the common cold to the immune system.

SELF PROCLAIMED EXPERT AT MAKING HOMEMADE YOGURT

Yogurt has been something I have been making for more than 20 years and used to call myself an expert. I had mastered the art of making yogurt in Mumbai, India and then life brought me to Virginia. Making yogurt at home in winters in Virginia is nothing less than a disaster or a disappointment and a huge chore. I used to wrap the container in towels, keep it in a warm oven, and there were all kinds of ways to keep a constant warm temperature yogurt needed. 

homemade yogurt recipe

Two Ingredients, Two Steps Instant Pot Homemade Yogurt !

When I purchased my first instant pot, I would use it only for making yogurt for a long time and that was a 4 step recipe. Step 1: BOIL the milk to a certain temperature. Step 2: COOL the milk to a certain temperature then proceed with the remaining 2 steps. In case you are wondering, yes I tried different yogurt making machines and always had different results every time. I wanted to remove the guesswork out of something I believe I was a master at. The instant pot certainly revolutionized the homemade yogurt recipe. After trying it out with different starter options, I am sharing with you a fail-proof method of making homemade yogurt. This is a Cold Start (by Frieda)Instant pot Yogurt method that eliminates the first 2 steps!

The yogurt button on your Instant Pot is a life and money saver. You will be able to effortlessly make homemade yogurt and save money $$ and last time I checked, everyone wants to save money. I love my instant pot and I love making soup, Rice, Beans recipes, however, this is the BEST feature that I have found in the instant pot and for 1 reason I will for sure keep it around FOREVERRR.

homemade yogurt recipe

Skip the store bought yogurt and save money with Instant Pot Homemade Yogurt

If you are a  yogurt lover like us, you will end up spending a small fortune on the thick, creamy wonder of all the leading brand available nowadays in store. Of course, you still need to read the label to read the ingredients and hidden facts about your favorite yogurt brand. Its the artificial flavors, sugars and preservatives that make store bought yogurt a health problem. You know what, you can easily make delicious, fresh yogurt at home with two simple ingredients—milk and a starter culture. It always seems more convenient to grab a pack of yogurt from the supermarket, but there is nothing like fresh, homemade Yogurt. You can tell the difference in taste and it is very easy to make and master at home. If you like sweet, thick and creamy, follow these simple tricks and tips and you’ll never be disappointed.

homemade yogurt

 

Fail-proof technique for homemade yogurt in summer, winter or any season

When I used my first instant pot for the first time to make yogurt, My reaction was  “Oh my goodness…….I made homemade yogurt at home IN WINTERS !!. This is without the pain of the efforts I took to control the environment for supporting yogurt preparation. This was by far the BEST, coolest and easiest use of INSTANT- POT I have done so far. Seriously, like leave everything right now and try this! You cannot go wrong with this easy two step Homemade Yogurt Recipe

Let me tell you making Yogurt in Summers is a breeze… but in winters don’t ask its like on more chore! Boil the milk to certain temperature, heat the oven then wrap the container in a towel, place it in the oven and pray. YES! pray that the yogurt sets till morning. Making yogurt in instant pot is certainly not faster than traditional ways, however, it’s not labor intensive – you are just letting it sit there and reliable!

homemade yogurt recipe

 

How long does homemade yogurt last?

Homemade yogurt can generally stay good for up to 2 weeks when refrigerated. Of course, the taste will change once it gets older. We usually use the culture from the freshly made batch to use for the next batch. The culture can be used within 2 weeks to ensure success. If I want to take a break, I tend to save 2-3 tablespoons into freezer-friendly containers and the culture can last up to 3 months. You will need to thaw the culture before using it for your next batch. 

How to make Greek yogurt style from homemade yogurt?

 If you want Greek yogurt you’re going to have to strain out the whey. After the yogurt sets strain for up to 6-8 hours. You can have it fairly good to go in about 2-4 hours. we’d recommend investing in a Greek Yogurt Maker super easy to use, store & clean up, creates less mess and it’s reusable!

Can you use this Instant pot homemade yogurt in other recipes?

Yogurt is such a versatile ingredient. In Indian cuisine, it is used in so many different varieties of dishes. Both great natural cooler drink which controls body temperature in summers. Dahi is also used in many Indian curry recipes such as Punjabi Kadhi, Dahi Bhalle, Dhokla/savory steam cakes, Semolina savory muffins, etc.

homemade yogurt recipe

Is it cheaper to make your own yogurt / Is this homemade yogurt worth the cost and time?

YES – a tub of yogurt costs between $4-$6 at the stores. You can buy a gallon of milk at a local store for around $3.00-$3.50 and it will make around the same amount of greek yogurt. So you are saving money by making it yourself. Although it is super simple to make, making yogurt does take around 8 hours to make. Most of it is just sitting there, so it’s not labor intensive. It does the work itself.  To me, it’s worth the time since I use yogurt almost every day and the savings are great too. Reap the benefits of homemade yogurt! It is almost 50% cheaper than buying store bought yogurt and most importantly there are no preservatives.

homemade yogurt recipe

Can this homemade yogurt recipe be made using Pot in Pot using and Instant Pot?

Yes, you can use the Pot in Pot method. In the inter pot of the instantpot,  I add 2 cups or less water, put the metal stand inside the pot, put the bowl on the metal stand and then close the instant pot with its lid on venting & set yogurt button for around 8 hours. Chill it for 2-4 hours. Get the yogurt in your favorite pot.

What happens when less yogurt culture is added to the milk?

  • The taste of the yogurt will not taste good or
  • Will not ferment soon or
  • Will not ferment at all and become sticky

What happens when you add more yogurt culture than required?

  • The yogurt will become sour or
  • Sometime it would form bubble on top and smells sour or
  • It would not be edible at all.

In case the yogurt get sour don’t worry! There are many uses of it and many different dishes using sour yogurt.

How to make Perfect Yogurt step by step

instant pot yogurt

  1. Pour the ultra pasteurized milk in your instant pot.
  2. Add in the Yogurt to the milk.
  3. Whisk it nicely and place the lid on .
  4. Push the Yogurt button and use the +/- buttons to set time to 8 hours. the setting should be “Normal.”
  5. When Yogurt cycle is finished, open it gently due to water condensation in the inner side of the instant pot lid
  6. .Place a kitchen paper towel  and a lid ( the paper towel will help collect all the condensation )and transfer to refrigerator to chill for 1-2 hours.
  7. Enjoy the most creamiest and delicious yogurt!

Tips to get perfect homemade yogurt every time !

  1. choosing whole milk over skimmed milk which will help create thicker and creamy yogurt.
  2. Make sure the culture that you use is not sour; otherwise it will make the yogurt sour too.
  3. Ensure that the culture or starter is not too old. The good bacteria in the starter are killed if it is too old.
  4. Once the yogurt is set, do not leave it in the open for a long time and refrigerate it immediately, else it may turn sour, especially in summers
  5. Use starter from the previous batch of yogurt to set the new batch, IF YOU RUN OUT OR FORGET knock on your neighbor’s door :P 

If you are a fan of healthy eating and have just purchased an instant pot, Try out our 90+Instant Pot Vegetarian Recipes. From Soups to Pasta and from Appetizers to Desserts and everything in between.

 If you make this recipe, Don’t forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind

Homemade yogurt recipe video

Save money with Homemade Yogurt!

Save money with Homemade Yogurt!
Cook Time 8 hours
Additional Time 2 hours
Total Time 10 hours

Ingredients

  • 1 Whisk
  • 1 Instant Pot
  • 52 ounces Ultra-Filtered-Pasteurized ( tried and tested with Costco Kirkland organic whole milk & Fairlife whole milk )
  • 2 Tbsp Fresh Yogurt ("Starter") live cultures/fresh yogurt (like chobani /fage/oui/greek yogurt)

Instructions

  1. Pour the milk in your instant pot.
  2. Add in the Yogurt to the milk.
  3. Whisk it nicely and place the lid on .
  4. Push the Yogurt button and use the +/- buttons to set time to 8 hours. the setting should be "Normal."
  5. When Yogurt cycle is finished, open it gently due to water condensation in the inner side of the instant pot lid
  6. .Place a bounty tissue and a lid and transfer to refrigerator to chill for 1-2 hours.
  7. Enjoy the most creamiest and delicious yogurt!

Notes

This cold start yogurt can only be made in Instant Pot Mini DUO (DUO Plus, DUO, Smart, Ultra) they have yogurt button.

You can place on your IP Lid or a Glass Lid or any plate while making the yogurt (IP is not under pressure).

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

Important you need ultra-pasteurized Milk for this recipe.we have successfully made it with costcos kirkland organic whole milk + fairlife

you can use 2%Ultra pasteurized milk to ( yogurt sets well)

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© Soniya Saluja

Reader Interactions

Comments

  2. Kathie

    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.

    Reply

  3. Tiffiny

    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!

    Reply

  4. Joanne K

    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!

    Reply

  5. Neeyam

    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.

    Reply

    • Soniya Saluja

      Hi Neeyam, so glad to hear that that
      ♥️ Nothing beats Homemade yogurt ♥️ Thanks for sharing your experience with us

      Reply

    • Soniya Saluja

      😳 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.

      Reply

  7. Robert C.

    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?

    Reply

    • Soniya Saluja

      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.

      Reply

  8. Sue E

    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!

    Reply

  9. Ann

    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.

    Reply

  10. Sharon B

    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.

    Reply

    • Soniya Saluja

      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

      Reply

    • Soniya Saluja

      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!

      Reply

  12. Jane H Boice

    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.

    Reply

    • Soniya Saluja

      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 💁

      Reply

  13. Angel

    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!

    Reply

    • Soniya Saluja

      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

      Reply

  14. Samantha

    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?

    Reply

    • Soniya Saluja

      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🍀

      Reply

  15. Shelly

    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!

    Reply

    • Soniya Saluja

      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

      Reply

      • Shelly

        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

        Reply

  16. Sharon

    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?

    Reply

  18. Juliane

    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 😊

    Reply

    • Juliane

      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 :)

      Reply

      • Soniya Saluja

        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 :)

        Reply

  19. Bb

    Worked out perfectly. I am grateful for this simple, easy to follow, clear recipe! Thank you so much :-) I will definitely keep using it

    Reply

    • Soniya Saluja

      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

      Reply

  21. Alexis

    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!

    Reply

    • Soniya Saluja

      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!

      Reply

      • Karen

        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??

        Reply

        • Soniya Saluja

          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 :)

          Reply

    • Soniya Saluja

      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

      Reply

    • Soniya Saluja

      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 :)

      Reply

    • Soniya Saluja

      Hi Sandy, you will be glad to hear that fairlife ultra pastuelized milk is lactose free.. so you can milk it with fairlife!

      Reply

        • Soniya Saluja

          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

          Reply

  26. Nichole

    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!

    Reply

    • Soniya Saluja

      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💁❤️

      Reply

    • Soniya Saluja

      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 💁❤️

      Reply

  28. omika

    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! 😊

    Reply

    • Soniya Saluja

      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.

      Reply

      • Jaclyn

        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?

        Reply

        • Soniya Saluja

          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 :)

          Reply

  30. Kanika Dewan Parmar

    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.

    Reply

  31. Sushila

    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.

    Reply

  32. Radhika

    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.

    Reply

    • Soniya Saluja

      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.

      Reply

  33. Christy

    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?

    Reply

    • Soniya Saluja

      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.

      Reply

    • Soniya Saluja

      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.

      Reply

  36. Patty

    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!

    Reply

    • Soniya Saluja

      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.

      Reply

  37. Laurie Scott

    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

    Reply

    • Soniya Saluja

      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.

      Reply

    • Soniya Saluja

      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:)

      Reply

  46. Geoff Wooding

    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.

    Reply

    • Soniya Saluja

      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

      Reply

  52. Alayna Frankenberry

    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.

    Reply

  55. Marie

    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.

    Reply

  56. Catherine Brown

    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?

    Reply

    • Soniya Saluja

      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.

      Reply

    • V

      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…

      Reply

      • Soniya Saluja

        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.

        Reply

        • Robert C

          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?

          Reply

          • Soniya Saluja

            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.

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  4. […] flour with xanthan gum, sugar, orange juice, baking soda, Apple cider vinegar salt, coconut oil, homemade yogurt, and fresh cranberries. If you are big nut lover adding nuts to the recipe works […]

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