About this recipe

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.

Instructions

1. 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. 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. 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. 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. 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. 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.