instant pot - traditional yogurt
(instructions with and without a yogurt button)

Add milk to the Inner Pot. Press sauté and ensure that the IP is set to normal. Let the milk heat up until you hear the beep and the Instant Pot shuts off. Milk will have scalded. Carefully skim off the scalded milk. The temperature of the milk should be at least 180°F.

Remove Inner Pot and place in a cold water bath until the milk cools to 110°F. Remove from water bath and completely dry the outside of the Inner Pot, including the bottom.

In a small cup, put the starter yogurt and add a few tbsp of the cooked, cooled milk. Whisk to combine fully. Add to milk and whisk to incorporate. Be careful NOT to scrape the bottom or sides of the Inner Pot.

Return the Inner Pot to the IP base. Put a lid on the Instant Pot. Your lid can be the pressure lid (with or without the seal and on sealing or venting), a glass lid, a dinner plate or any other cover that fits.

Without the Yogurt Button
Put a towel around the whole Instant Pot. Set a timer for 8 to 12 hours.

With the Yogurt Button
Press the yogurt button so that the normal setting is selected and set the timer for 8 to 12 hours.

Followed by
Once time is complete, DO NOT STIR! GENTLY pour the contents of the Inner Pot into a mesh strainer covered in flour sack cloth, cheese cloth or coffee filters (sitting over a larger bowl). DO NOT scrape the Inner Pot. Place in refrigerator for 2 to 4 hours or for Greek style yogurt, over night to cool and strain.

Put the strained yogurt into a large bowl. If you prefer a thinner yogurt, add back 1/2 to 1 cup of whey and whisk to combine and smooth out.

Add vanilla and sweetener and whisk to combine. Place into storage container(s) and refrigerate.

Recipe Hints

• Determine your yogurt finish time before you start and work your way backwards to your start time. That way, after the yogurt cycle is finished, you can put the inner pot in the fridge to strain and cool overnight
• If you don't have an Instant Pot, you can still make homemade yogurt. On the stove, slowly heat your milk to 180°F, then cool to 110°F. Add your starter. Mix well to combine. Place your pot in the oven with a towel around it to help keep in the heat (or don't use a towel and set the temp on your oven to 110°F). Set a timer for 8 to 12 hours and proceed as noted above. It is worth putting a note on your oven control to NOT turn on the oven during this process.
• If you use the ingredients for the double batch, you will notice that the amount of yogurt starter is NOT doubled.
• Always use freshly opened yogurt as your starter. If you have extra store bought yogurt, portion and freeze for future use. If you have your yogurt starter in the freezer, remember to take it out early enough to fully thaw before you need it. You can portion some of your own yogurt to freeze and use on your next batch
• I recommend Beatrice milk if you live in many parts of Canada
• If you live in a country that uses imperial measurements, 2 ltrs of milk is very similar to 2 quarts
• Be careful not to scrape the bottom of the inner pot at any time, even when transferring your yogurt for straining
• I have been straining my yogurt overnight and rarely add back any whey. My yogurt tastes have migrated from smooth and creamy to Greek style.
• If you choose to use coffee filters to strain your yogurt, be careful - once they are wet, they can tear
• If you make the double batch, use a six quart or larger pressure cooker
• You can use the strained whey to make my Overnight No Knead Bread. Or, use the strained whey in other ways
• The longer you incubate your yogurt, the tangier it will be
• If you add a small snack cup to the top of your wide mouth mason jar, you can take granola with you
• If you prefer plain yogurt, skip the sugar and vanila
• Change up the flavour of your yogurt by adding a dollop of Lemon Curd just before you eat it

Back to the Instant Pot page