It’s so simple to make homemade yogurt in your Instant Pot! Try this Greek yogurt that only requires three common ingredients to make it thick, rich, and creamy.
| Prep Time: | 5 mins |
| Cook Time: | 9 hrs 45 mins |
| Total Time: | 9 hrs 50 mins |
| Servings: | 6 |
Ingredients
- 1 gallon 2% milk
- 2 tablespoons plain yogurt
- 1 teaspoon vanilla extract
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
- Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
- Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.
Reviews
I’m not near as picky about quantities. Just eat most of the previous batch and then whisk the leftover into the 110F milk. I always save the whey–gotta freezer full–and don’t worry about the texture: more whey out=thicker. Extra bonus: if you later want to change to drinkable just add some whey back in.
I made EXACTLY as written. Very easy! Lightly tangy, not an intense yogurt taste. Next time I will leave out the vanilla. Made more than I expected. Appears on thin side but hopefully it will thicken as it cools.
My first time making home made yogurt so I may have made a mistake somehow. I followed this recipe to a T but it came out a bit thinner than I expected. Kind of like kieffer. Tasted fine.
I make this weekly!! We freeze it in ice cube trays and enjoy everyday in a smoothie.
If you have an instant pot and like yogurt, try this! I poured boiling water in the pot and let it sit for a minute before starting recipe and will be sure to do this next time. I whisked yogurt before and after process, it came out very smooth. Also, I used 1/2 gallon of milk, and Trader Joe’s plain Greek yogurt as starter.
Perfect on first attempt
After the yogurt process is finished in the IP, I pour into one of those yogurt strainers and leave for 3-4 hours in the refrigerator, and before ladling into jars. I pour the strained yogurt into a bowl, add vanilla and honey then and beat with hand mixer until smooth (this does not take long) and ladle into jars. It is terrific!
I used 1/4 cup of plain Fage 2% Greek yogurt as my starter and ommitted the vanilla so I could use this in savory recipes as well. Method was great, spoon stood up in the Instant Pot after it was finished.