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–+ quarts

Instant Pot Homemade Yogurt

Rich, creamy homemade yogurt made easily in your Instant Pot. Using raw or low-temp pasteurized milk, this method produces thick, nutritious yogurt perfect for straining into Greek-style consistency.
Print Recipe
Prep Time:15 minutes
Cook Time:8 hours
Cooling Time:2 hours
Total Time:10 hours

Equipment

  • Instant Pot
  • Digital thermometer
  • Nut milk bag or strainer
  • Quart-size mason jar

Ingredients

  • 1 gallon raw whole milk or low temp pasteurized whole milk
  • 1/2 cup whole milk yogurt plain, with active cultures
  • 1 cup water for sanitizing
  • 2-3 drops Purification essential oil optional, for sanitizing

Instructions

  • Sanitize the Instant Pot:
    Add 1 cup water and optional essential oil drops to Instant Pot. Close lid and select 'Steam' for 1 minute. Quick release pressure and discard water.
  • Scald the Milk:
    Pour milk into Instant Pot. Close lid and press 'Yogurt' button. Press 'Adjust' until display shows 'boil'. Let cycle complete (about 1 hour). When display shows 'yogt', unplug Instant Pot.
  • Cool and Culture:
    Remove pot and cool milk to 115°F (1-2 hours). Stir occasionally to speed cooling. When at temperature, stir in yogurt starter. Return pot to Instant Pot base.
  • Incubate:
    Close lid and plug in Instant Pot. Press 'Yogurt' button (will display 8:00). Increase to 12 hours Let incubate for full 12 hours.
  • Strain and Set:
    Pour yogurt into nut milk bag and strain for about 1 hour for thicker consistency. Return strained yogurt to pot and stir well. Transfer to storage jars. Refrigerate overnight to set.

Notes

Flavoring Options:
- Add vanilla extract
- Stir in homemade jam
- Combine lemon essential oil with vanilla and maple syrup
Storage Tips:
- Keeps for about 2 weeks in refrigerator
- Will become more tart over time
- Save whey for soaking grains
Important Notes:
- Use only high-quality whole milk yogurt with active cultures as starter
- Raw milk's yellow color indicates high nutrient content
- Strain longer for Greek-style thickness
- Always use clean, sanitized equipment
Yield:
- About 2 quarts yogurt
- Plus additional whey for other uses
Servings: 2 quarts