Instant Pot yogurt — hands-off with built-in temperature control
4
Units:
Prep: 10 min Cook: 10 hr
Ingredients
- 1 qt whole milk
- 2 tbsp plain yogurt with live active cultures
The Instant Pot solves the hardest part of yogurt making: maintaining a warm temperature for hours. Its insulated pot and built-in heater hold the perfect 105-115°F range without any improvisation.
Instructions
- Boil: Pour milk into the Instant Pot. Press Yogurt and select Boil. The machine heats the milk to about 180°F automatically.
- Cool: Remove the inner pot and let the milk cool to 110°F. An ice-water bath speeds this up.
- Inoculate: Whisk the starter yogurt into a small amount of the warm milk to temper it, then stir back into the pot.
- Incubate: Return the inner pot to the Instant Pot. Press Yogurt and set for 8-12 hr. The machine maintains the ideal incubation temperature automatically.
- Refrigerate: Transfer to glass jars and chill at least 4 hr before eating.
Tips
- The Yogurt button is standard on most 6-quart and 8-quart Instant Pot models.
- 8 hr gives mild yogurt; 10-12 hr gives tangier yogurt.
- For thicker yogurt, use the cold-start method: skip the Boil step and use ultra-pasteurized milk, which has already been heat-treated.
- Strain through cheesecloth 2-4 hr for Greek-style thickness.
Created: 3/23/2026, 2:40:51 AM diy
Instant Pot with Yogurt function, instant-read thermometer, glass jars for storage