Today i’m sharing the easiest ever homemade yogurt recipe. I’ve made yogurt a few different ways, but the Instant Pot yogurt is by far the easiest way i’ve made it!
Watch the full recipe video here.
What you’ll need:
Stainless Steel Yogurt Strainer
Ingredients:
- 1/2 Gallon Whole Milk
- 1/4 Cup Plain Yogurt
Instant Pot Yogurt Recipe:
- Pour milk into Instant pot & whisking every often, ‘saute’ until temperature reaches 180 degrees Fahrenheit.
- Turn off Instant pot, remove bowl, and cool milk to 115 degrees Fahrenheit. Whisk often.
- Place bowl back in Instant Pot, and add plain yogurt.
- Remove seal from Instant Pot lid, turn vent to ‘venting’ position, and cover with lid.
- Press ‘Yogurt’ button and set your designated amount of time. (I usually do around 18 hours. But you can do anywhere between 12-24 hours.)
- Once timer goes off, pour yogurt into the strainer, cover with lid, and place in the refrigerator for 6-12 hours. (The longer you strain the thicker the yogurt will become.)
- Add honey / fruit preserves to your desired sweetness, mix & enjoy!
I hope you find this Instant Pot yogurt recipe helpful. Also check out my other Instant Pot Recipe Videos Below:
3 Beginner Instant Pot Recipes
Blog Post- 3 Beginner Instant Pot Recipes
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8 Comments
Rachel
December 1, 2018 at 7:07 amHi Brittany, have you tried this with almond or coconut milk?
Lindsay Christison
December 12, 2018 at 12:38 pmHi! Thanks for sharing this recipe. Do you use 1/2 cup yogurt for a full gallon of milk?
carol
January 26, 2019 at 10:50 amhow can you print out the recipe for the yogurt
Tina
February 18, 2019 at 11:19 amHi can you tell me the strainer you use in your instant pot yogurt video. You said you got it from Amazon. Details please soon can order one. Thanks
Tina
naturallythriftymom
February 18, 2019 at 6:48 pmTotally! This is the yogurt strainer I have- https://amzn.to/2wXvjlD I love it! Also love that it’s got the stainless steel mesh.
Frans
April 14, 2019 at 4:26 amIf you press “yoghurt” and then “adjust” it heats up to 180 automatically and you can do something else without the need of checking all the time.
Kelly
October 19, 2019 at 8:06 pmCan’t wait to try this! I’ve never made yogurt. Just watched the video and thought I’d pass on how I use whey. When I make farmer’s cheese I save the whey and use it in place of water when baking bread to bump up the protein and nutrients. I also use it as my liquid in smoothies. It can be frozen if you end up with a lot and a friend just told me it’s good in soups and stews and fantastic for soaking beans in to soften before cooking. Looking forward to watching more of your videos!
Emily
December 8, 2019 at 11:16 amWhat would be the nutrition facts?