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Homemade Instant Pot Yogurt

Yogurt in your Instant Pot when you Instant Pot does not have a yogurt setting!
Print Recipe
Servings: 2 quarts, about
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 gallon milk
  • 1 can sweet & condensed milk like Eagle Brand you can skip this addition to yield plain yogurt
  • 3-4 TBSP Greek Yogurt with active cultures (very important!)

Method
 

  1. Pour milk into a clean instant pot canister.
  2. Insert canister into instant pot.
  3. Turn on the Keep Warm setting and allow milk to warm for 45 mins.
  4. Next you will whisk your warm milk then turn on the sauté setting and allow the milk to reach 180 degrees.
  5. Once the milk reaches 180 degrees, turn off the instant pot and carefully remove the canister from the instant pot.
  6. Allow the milk to cool down to 110 degrees. Use the thermometer.
  7. Whisk in active cultures yogurt and sweet & condensed milk.
  8. Add Instant Pot lid and wrap top with a towel and allow yogurt to rest for 8 hours.
  9. After 8 hours, remove towel and lid. Stir yogurt (or whisk/blend to smooth lumps).
  10. Now add yogurt to containers and store in the refrigerator.
  11. Save about 1/8 cup of yogurt for your next batch. The cultures in it are needed to get your next pot of yogurt setting up properly.

Notes

If you find there are lumps in your yogurt, whisk them out or use an immersion blender.
Before adding yogurt to jars, add 1 TBSP homemade vanilla extract to yogurt and mix well for vanilla flavor without the sweeteners. This is a measurement you'll want to play around with for your flavor preference.
More info in the blog post on www.johnsonhomenc.com