Instant Pot Yogurt

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Make creamy homemade Instant Pot Yogurt with milk and a small amount of plain yogurt with live cultures. The Instant Pot heats and incubates the yogurt, creating a smooth and tangy homemade treat. Add sweetened condensed milk, heavy cream, or vanilla extract if you want extra sweetness, richness, or vanilla flavor.

Prep Time10

Cook Time8

Total Time8 10

Course: Breakfast, Snack

Cuisine: American

Keyword: creamy yogurt, homemade yogurt, Instant Pot yogurt, yogurt in Instant Pot

Cooking Method: Instant Pot

Diet: Gluten-Free, Vegetarian

Servings:

Calories: 377kcal

Author: MelanieCooks.com

Ingredients

8 cups milk 1/2 gallon, preferably whole milk
2 tbsp plain yogurt with live cultures
1/4 cup sweetened condensed milk to 1/2 cup, optional
1 cup heavy cream optional
1 tsp vanilla extract optional

Instructions

Thoroughly wash the Instant Pot stainless steel insert, lid, and sealing ring with hot soapy water. Rinse well with hot water and dry with a clean kitchen towel.
Pour 8 cups of milk into the Instant Pot. Close the lid while leaving the pressure valve open. Press the Yogurt button until it displays Boil, then press start. Let the cycle run until complete, about 25 to 35 minutes.
Check the milk with a thermometer. It should be around 180°F. Remove the insert and let the milk cool at room temperature to 110°F, about 1 hour. For faster cooling, place the bottom of the insert in ice water for about 10 minutes.
Remove and discard any skin that forms on top of the milk. Transfer 1 cup of the warm milk to a small bowl and stir in the plain yogurt. Add the sweetened condensed milk, heavy cream, and vanilla extract if using.
Pour the yogurt mixture back into the Instant Pot and whisk gently to combine. If you used the ice-water cooling method, dry the outside of the insert before returning it to the Instant Pot.
Close the lid, leaving the pressure valve open. Press the Yogurt button and set the Instant Pot for 8 hours, then press start.
Let the yogurt incubate without stirring. It will begin thickening after about 3 hours. You can gently check the consistency and flavor with a clean spoon beginning around the 6-hour mark.
After 8 hours, refrigerate the yogurt for at least 3 to 4 hours before serving. For an even thicker texture, chill it overnight.

Notes

Avoid stirring the yogurt while it incubates, as this can make the finished yogurt looser.
Save a small amount of the finished yogurt to use as the live-culture starter for your next batch.

Nutrition