Instant Pot Yogurt for Newbies (Yogurt #12)

Step-by-Step Guide on How to Make Yogurt at Home. Make smooth, creamy & thick homemade yogurt with this foolproof Instant Pot Yogurt Recipe #12 (Pressure Cooker Yogurt). Developed based on 12 experiments. Healthy, delicious, fun.

How to Make Instant Pot Yogurt in 5 Steps:

1. Heat Milk to 180°F – 200°F
2. Cool Milk to 105°F – 114°F
3. Add Yogurt Starter to Milk
4. Wait for Yogurt to set
5. Plain Yogurt is done – refrigerate and strain if desired

Ingredients:

• 2 litres (1/2 gallon) Whole Foods 365 Organic 3.8% Whole Milk
• 32 grams (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures

Instructions:

1. Optional Equipment Sterilization: Place 2 cups of cold water and a trivet in the Instant Pot. Place a silicone spatula, Pyrex glass measuring cup, and tablespoon measuring spoon in the pot. Close the lid and move the Venting Knob to Sealing. Sterilize everything at High Pressure (manual/pressure cook button) for 3 minutes + natural release. Or sterilize on stovetop by boiling the equipment (including meat thermometer) for 10 minutes. After sterilization, air dry on a clean rack. (~30 mins.)
2. Heat Milk to 180°F – 200°F to Denature the Protein: Pour 2 L (1/2 gallon) of Organic 3.8% whole milk in the inner pot. Close the lid (venting knob position doesn't matter). Use the Yogurt More function to boil the milk to at least 180°F. It will say "boil" on the screen. It takes roughly 35–40 minutes. The screen will change to "yogt" when boiling is done.
3. Check Milk Temperature: Open the lid. Check the milk temperature immediately in a few spots and make sure it is over 180°F. Stir with a silicone spatula and check again. Pro Tip 1: If the milk is not over 180°F, close the lid and heat with the Slow Cook Less function for another 15 minutes. Pro Tip 2: Skim away & discard the milk skin on top.
4. Prepare Yogurt Starter: Place 32 g (a little more than 2 tbsp) plain Greek yogurt with active cultures into the Pyrex glass measuring cup. Do not add the starter to the hot milk, as it will kill the bacterial cultures. (If you sterilized the cup, make sure it has cooled to the touch.)
5. Cool Milk to 111°F: Leave the pot on the countertop until the milk cools to 111°F. Or quickly cool it: fill a larger pot or the sink with cold tap water, partially submerge the inner pot, stir the milk in a circular motion while measuring the temperature; it takes 2–4 minutes. Remove from cold water immediately. Pro Tip: Try not to touch the bottom of the pot with the spatula.
6. Add Yogurt Starter: Add ½ cup of 111°F milk to the Pyrex glass filled with yogurt starter. Gently mix with the tablespoon measuring spoon. Pour the mixture into the inner pot and give a few gentle stirs.
7. Yogurt Incubation: Place the inner pot back in the Instant Pot. Close the lid. Press the Yogurt button and use the Yogurt Normal function. Adjust the time to 8:00–12:00 depending on how tangy you like it (longer = more tangy). Pro Tip: The timer counts up, not down. You can taste once it's set (roughly 6 hours). Don't disrupt fermentation by moving the pot or opening the lid before it's set.
8. Stop the Incubating Process: Once the yogurt reaches the desired tangy level, remove the inner pot and place it in the fridge for a few hours to stop incubation. The yogurt will thicken a little.
9. Serve: Plain yogurt is done. Serve with sweeteners such as honey or maple syrup, fruit, granola or your favorite toppings. Pro Tip: If the yogurt is too runny, strain it with a yogurt strainer.

What Type of Milk to Use: The type of milk determines the thickness and creaminess. After testing with 2%, 3.25% and 3.8% milk, 3.8% whole milk (highest fat) produced the thickest and creamiest yogurt.

Choosing Yogurt Starters: Not all yogurt works as a starter. Check the ingredient list — it must have active bacterial cultures. A live culture usually contains at least 2 types of bacteria (L. bulgaricus and S. thermophilus). Choose the brand you like best for the most consistent result.

Special Tools: Instant Pot Electric Pressure Cooker, accurate food thermometer, silicone spatula, Pyrex glass measuring cup, tablespoon measuring spoon, Euro Cuisine GY60 Greek Yogurt Maker, stainless steel ladle.

Cooking Tip — Best Time to Start: The first 3 parts (heating, cooling, adding starter) take roughly 90 minutes (about 30 minutes less if skipping sterilization). Start roughly 2 hours before bed so the fermentation finishes overnight. If you don't need the Instant Pot during the day, start anytime 10+ hours before you sleep, or you'll end up with ultra-tangy yogurt.