Simple Homemade Yogurt

A friend taught me how to make homemade yogurt using my Instant Pot and milk. I never dreamed it could be so simple! It does take time, but it's worth it! We get about 16 servings (8 ounces) when we don't strain it. My family loves the thicker Greek yogurt, so I take the extra time to strain it which reduces the number of 8 ounce servings to 8-10 depending on how long I strain it.

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Servings: 16

Prep Time: 01:00

Cook Time: 24:00

Main Ingredients

1 gallon whole milk (i prefer raw milk, if you can find it, or at least best quality)

2 tbs yogurt starter (from plain yogurt containing just milk and active cultures)


1Add 3 cups of water to your Instant Pot, lock the lid on closing the steam vent and set to Steam for 5 minutes. This sterilized your stainless steel pot.

2Once the Steam cycle is over, release the pressure and open the lid. Pour out the water and let the insert cool down (it dries in the process).

3Once the Instant Pot insert is cool and dry, add 1 gallon of whole milk, cover with a lid (the IP won't be pressurized so the glass cover is fine); set the Instant Pot to Yogurt setting and use the "Adjust" button until you see "Boil". This process takes about 30 minutes. Periodically whisk the milk and check the temperature - looking to reach between 181-185 degrees. Whisking makes sure you're getting an accurate temp and not testing a pocket that is warmer or cooler than the whole.

4Once the milk reaches 181-185 degrees, carefully remove the IP insert and place in the kitchen sink filled with cool water - making sure the water doesn't get into the milk. Periodically whisk and check the temperature until the whisked milk cools down to between 95-110 degrees (usually takes about 20-30 minutes).

5After the milk reaches 95-110 degrees, add about 8 ounces of the warm milk into a small bowl bowl with the 2 Tbs of yogurt starter and stir together then pour into the full pot of milk and whisk to completely integrate it in.

6Place the insert back into the Instant Pot, cover with the lid (or glass lid) and set the "Yogurt" setting until it says 8:00. It will automatically start and begin to count up for 8 hours. This is the incubation period and it will not come to pressure, so again the glass lid is fine to use.

7Once the 8 hour incubation has finished, I carefully remove the lid to pour off the condensation that has collected then put the lid back on and place the covered IP steel insert into the refrigerator (I do it overnight) to chill and thicken the yogurt. When you take it out the next morning, you should be able to stand up a spoon in the center without it falling over. Whisk this to remove any lumps and enjoy as a thin yogurt or strain to make Greek yogurt.

Additional Notes

This recipe has no added sugar, so you can sweeten with fresh fruit, fruit compote, honey, stevia and it's amazing!

I used the Instant Pot 7-in-1 Duo 6 Quart Multi-Purpose Pressure Cooker

I cover using the Instant Pot Glass Lid

For Greek Yogurt: I use the Euro Cuisine Greek Yogurt Strainer for at lest 3 hours but usually 8-10 hours because we like ours really thick.

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