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Yogurt

Yogurt

Creamy, tangy homemade yogurt made effortlessly in the Instant Pot. With just two ingredients and a few simple steps, you'll have thick, velvety yogurt ready to enjoy with fruit, granola, or a drizzle of honey. The Instant Pot's yogurt function takes all the guesswork out of temperature control, making this a foolproof recipe even for first-timers.

8 servings · Prep 10 min · Cook 510 min · Total 520 min

Other · Breakfast · Ingredient

Ingredients

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  • 0.5 cup whole milk cold, straight from the fridge — do not use ultra-pasteurized
  • 0.5 cup plain yogurt store-bought with live active cultures, used as starter
  • 0.5 cup heavy cream optional but adds extra richness and creaminess
  • fresh berries strawberries, blueberries, or raspberries
  • blueberries
  • raspberries
  • honey drizzle
  • granola for crunch
  • vanilla extract stir in 1 tsp after incubation for vanilla yogurt
  • maple syrup as a natural sweetener alternative to honey

Equipment

  • Stovetop
  • Instant Pot
  • Mixing Bowl
  • Pot
  • Storage Container
  • Cheesecloth
  • Lid
  • Measuring Cups
  • Wire Rack
  • Whisk
  • Trivet
  • Candy Jars
  • Ladle
  • Mixing Bowl (4 Quarts)
  • Meat Thermometer
  • Sieve

Instructions

  1. Pour the @[Whole Milk] (and @[Heavy Cream] if using) into the #[Instant Pot] inner pot. Secure the lid and press the 'Yogurt' button, then press 'Adjust' until the display reads 'Boil'. The #[Instant Pot] will heat the @[Milk] to about ![180–185°F] (![82–185°F]) — this takes roughly ~[30–40 minutes]. When it beeps, remove the lid and use a #[Meat Thermometer] to confirm the temperature.
  2. Remove the inner pot from the #[Instant Pot] and set it on a #[Wire Rack] or trivet on the counter. Let the @[Milk] cool, uncovered, until it reaches ![105–115°F] (![40–115°F]). This takes about ~[30–60 minutes]. You can speed this up by placing the pot in an ice bath. Stir occasionally and use a #[Meat Thermometer] to check — if the @[Milk] is too hot it will kill the cultures.
  3. Scoop out about ½ cup of the warm @[Milk] into a small #[Mixing Bowl]. Add the @[Plain Yogurt] starter and whisk until completely smooth with no lumps. Pour this mixture back into the inner pot and whisk gently to combine evenly throughout the @[Milk].
  4. Return the inner pot to the #[Instant Pot]. Place the lid on (or use a glass lid — the pressure valve does not need to be set). Press the 'Yogurt' button and set the time for ~[8 hours] using the '+' button. The display will count up. Do not open the lid during incubation. The longer you incubate, the tangier the yogurt — ~[8 hours] gives a mild tang, up to ~[10 hours] for a sharper flavor.
  5. When the cycle is complete, the yogurt will look set but still a bit loose — that's normal. For regular yogurt, transfer directly to jars or a large #[Mixing Bowl] and refrigerate for at least ~[4 hours] until cold and thickened. For Greek-style yogurt, line a #[Sieve] with cheesecloth, set it over a large #[Mixing Bowl], pour in the yogurt, and refrigerate for ~[2–4 hours] to drain off the whey until you reach your desired thickness.
  6. Stir the finished yogurt until smooth. Taste and add @[Vanilla Extract] or a drizzle of @[Honey] or @[Maple Syrup] if desired. Serve topped with fresh @[Berries] and @[Granola], or use as a base for smoothies, dips, and dressings. Reserve ½ cup of your homemade yogurt as the starter for your next batch.