Learn how to make Instant Pot Yogurt two different ways - either in a large batch or in small individual jars. With detailed instructions on how to turn it into extra rich and creamy Instant Pot Greek yogurt and different ways to flavor the homemade yogurt to your taste.
Fill the whole milk into the Instant Pot and close the (glass) lid. To scald the milk select the 'Yogurt' button. Display will show 'boil'. This will take about 30-40 minutes.
When the cycle is finished whisk the milk and immediately take the temperature. It should be at least 180°F/82°C. If it is not quite there yet, press ‘saute’ and adjust to ‘less’. Carefully watch and whisk occasionally until the milk reaches the right temperature. Turn off the heat by hitting ‘cancel’.
Let the milk cool down to 105°F/40°C. Either by itself (this takes about 30 minutes) or speed up the process by filling your sink with cold water and let the inner pot cool in there.
Remove the skin that may have formed on top. To a small bowl with the starter yogurt add some of the cool milk and whisk until combined (this is called tempering). Then whisk the yogurt mix into the rest of the milk.
Close the lid and start the incubation process. Press 'Yogurt' and adjust the time to 8-14 hours (see details in the Incubation section).
Afterwards, move the inner pot to the fridge and chill to let it set for at least 4 hours. Then the yogurt is ready to be enjoyed or move on to turn it into Greek yogurt.
To make really thick and creamy Greek yogurt, transfer the chilled yogurt to a special yogurt strainer or to a sieve lined with a cheesecloth suspended over a large bowl.
This will remove some of the whey from the yogurt. Let it sit in the fridge for about 2 hours.
The Greek yogurt at the top of the strainer is ready to be enjoyed or transferred into storage containers.
To make Instant Pot yogurt with the pot-in-pot method (PIP) fill 2 cups of water into the inner pot and add a trivet.
Fill little glass jars with whole milk up to 1/2 inch from the top rim. Place the jars on the trivet and close the Instant Pot lid.
Turn the pressure valve to sealing. Select 'Steam' for 1 minute. (Pressurizing time is about 8 minutes).
When the steam cycle is over, quick release (QR) the pressure by moving the sealing valve to venting. Quickly check that the temperature of the milk has reached 180°F/82°C. If not repeat the steam process for 1 more minute.
Let the jars cool down to 105°F/40°C. Speed up the process by placing the jars in a sink with cold water.
Remove the skin that has formed on top of the cooled milk. Stir starter yogurt into the jars and combine well (about 1/2 teaspoon of starter for 1 cup milk).
Return the jars to the Instant Pot which still has the water and trivet inside. Loosely cover the jars with their lids. Place the big glass lid on the Instant Pot.
To start the incubation process press 'Yogurt' and adjust the time to 8-14 hours (see details in the Incubation section).
Afterwards, move the jars to the fridge and chill until set (at least 2 hours).
Instant Pot yogurt lasts about 2 weeks in the fridge.
*The milk amount can be increased to up to one gallon