Creamy Homemade Instant Pot Yogurt

There’s something so satisfying about making your own yogurt at home—it’s creamy, fresh, and completely free of additives. Plus, when you use an Instant Pot, it’s practically foolproof! Not only will you save money making it from scratch, but you’ll also get that “I made this!” happiness that you just can’t beat.

If you’ve been intimidated by the thought of homemade yogurt, don’t fret! This method is easy-peasy and perfect for beginners. Let’s get that Instant Pot working its magic!

Why You’ll Love This Recipe

• Budget-Friendly: Homemade yogurt costs a fraction of store-bought options.
• Customizable: Make it as tangy or mild as you like, and sweeten it to suit your taste.
• Family-Friendly: Creamy and delicious, it’s perfect for breakfasts, snacks, and even recipes.
• No Special Equipment Needed: Your Instant Pot does all the heavy lifting.

Ingredients Breakdown

Essentials:

• Milk: Use whole milk for the creamiest texture. You can also use 2% milk, but avoid skim for best results.
• Yogurt with Live Cultures: You’ll need 2 tablespoons of plain yogurt as your starter. Your favorite store-brand yogurt will do the trick—just make sure it contains live active cultures.

Pro Tips:

• If you prefer non-dairy yogurt, use canned coconut milk and a dairy-free starter with live cultures.
• A thermometer can help ensure your milk is at the right temperature, but it’s not mandatory!

Step-by-Step Instructions

1. Prep Your Instant Pot: Make sure your Instant Pot is clean and free of any food odors to keep your yogurt pure and flavorful.
2. Heat the Milk: Pour 1/2 gallon of milk into the Instant Pot. Press the “Yogurt” button and then the “Adjust” button until the display reads “Boil.” This will heat the milk to around 180°F, killing off any impurities. Stir occasionally to prevent scorching.
3. Cool the Milk: Once the Instant Pot beeps, carefully remove the inner pot and allow the milk to cool to between 110–115°F. You can speed this up by placing the pot in a sink filled with cold water.
4. Add the Yogurt Starter: Whisk 2 tablespoons of plain yogurt into a small amount of the cooled milk (about 1/4 cup) to smooth it out, then stir this mixture back into the rest of the milk.
5. Incubate the Yogurt: Place the inner pot back into the Instant Pot. Press the “Yogurt” button and adjust the timer for 8 hours. The longer it incubates, the tangier the yogurt will be!
6. Chill and Set: After 8 hours, transfer the yogurt to an airtight container and refrigerate for at least 4 hours to let it fully set.

Chef’s Tips and Tricks

• Thicker Yogurt: For thicker, Greek-style yogurt, strain it through a cheesecloth or nut milk bag for a few hours to remove excess whey.
• For a Sweet Twist: Stir in a touch of honey, vanilla extract, or fruit preserves once the yogurt has set and chilled.
• Batch Benefits: Save 2 tablespoons of this batch to use as a starter for your next homemade yogurt adventure.

Recipe Variations and Serving Suggestions

• Flavored Yogurts: Add pureed fresh fruits like strawberries, mangoes, or raspberries for a fruity flair.
• Parfaits: Layer your yogurt with granola, nuts, and fresh fruit for a quick, healthy breakfast or snack.
• Savory Use: Use unsweetened yogurt as a base for dips, marinades, or salad dressings.

FAQs

How long does homemade yogurt last?

Store your yogurt in an airtight container in the fridge for up to 2 weeks.

Can I freeze my yogurt?

Yes! While the texture may change slightly, frozen yogurt is perfect for smoothies or desserts.

Why didn’t my yogurt set?

The most common culprit is milk that wasn’t heated or cooled to the right temperature. Double-check your steps and try again—you’ve got this!

Your Printable Recipe Card

If you’ve never tried making your own yogurt, now is the time! It’s easy, fun, and so rewarding. I’d love to hear about your yogurt-making success—be sure to let me know in the comments or tag your creamy creations with #TheKitchensAid on social media. Happy cooking!