If you have failed at making yogurt at home, try this fail-proof recipe to make yogurt using Instant Pot. With clear instructions and loads of tips/tricks, and troubleshooting advice you’ll never buy store-bought yogurt again.
Clean the inner pot, sealing ring, and lid thoroughly with soap and water to make sure there is no food residue and/or odors.
Remove the yogurt starter and set it on the countertop so that it is not cold when you are adding it to the milk.
Boiling milk
Add a cup of water into the steel insert in the Instant Pot and put the trivet in.
Place either a heatproof glass container [read note 1] or steel container on top of the trivet.
Pour the milk inside the container and cover it with a lid.
Close the Instant Pot lid. Select the “Steam” function and set the timer for 2 minutes. Set the vent to ‘Sealing’.
Once the cooking cycle is complete, quickly release the steam. Open the Instant Pot lid followed by the lid of the covered container.
Check the temperature of the milk to make sure it is 180°F.
Cooling milk to the right temperature
Let the milk cool to below 115°F or 46°C. You can use a thermometer or a clean finger to get a feel for the temperature. When using your finger, the milk should be lukewarm to touch and not scorching hot. [See note for approximate times]
Optional step – Discard the thin film of milk (or malai) floating on the top to keep your yogurt from being grainy.
Take about 1/4 cup of milk and add yogurt to it. Mix till it is well-combined. Add this mixture to the boiled milk and mix well.
Setting yogurt in Instant Pot
Turn the Instant Pot on. No need to add additional water.
Press the “Yogurt” function key. Adjust the time using “+” and “-“ keys to get it to 8 hours.
Close the lid. The program will start in 10 seconds.
When the program is complete, Instant Pot will beep and the display will show “yogt“.
Check on your yogurt - If it is set, it will be jiggly and pull away from the sides of the container when you tilt it. If not, set it for a few more hours. If that doesn't work either, check out the troubleshooting section of the post.
Remove the container from the Instant Pot and refrigerate for a couple of hours to set it.
Notes
Note:
While I have tested glass containers, but there is always a possibility that it will crack. So use it at your own risk.
In Chicago, where I live it takes about 15-20 minutes for the milk to cool down in winter and about 35-45 minutes during summer.
Tips for making the best-tasting yogurt
Start with a clean vessel – Clean your Instant Pot inner pot or saucepan to get rid of any residue.
Use whole milk if you want thick and creamy yogurt.
Boil milk for thick yogurt – Boiling milk leads to thicker yogurt and also to kill off any wild bacteria that were introduced during the packaging process.
Use fresh ingredients – For best results, avoid stale milk and get a new starter (storebought) if you see the quality of yogurt deteriorating (most likely in a couple of months).
Make sure the yogurt starter is at room temperature.
Don’t forget to save the culture – Don’t forget to save at least 1/4 cup yogurt for the next batch. Do this once the yogurt has been chilled in the refrigerator. You can save the culture in the freezer as well. Bring it to room temperature before using it as a yogurt starter.
Find the right incubation time – Don’t be afraid to experiment with the incubation time from anywhere between 6-10 hours. This will allow you to perfect the yogurt to your liking.
Don’t keep checking on your yogurt – Refrain from checking on the yogurt for at least 4 hours.
If you prefer to make yogurt directly in the inner pot, follow the steps below.
Add milk to the inner steel pot. Cover the lid.
Press "Yogurt" and then press "Adjust" to the "More" mode and you should see the word "boil" on the display. The milk will start to boil. When it's done, Instant Pot will beep and display "yogt". Press the warm/cancel key to turn off the Instant Pot. Alternatively, you can steam the milk for 2 minutes. Release the pressure carefully once the cooking cycle is complete.
Check the temperature of the milk to make sure it is 180°F.
Stovetop method to make yogurt
Clean the saucepan thoroughly to make sure there is no food residue.
Remove the yogurt starter and set it on the countertop so that it is not cold when you are adding it to the milk.
Boil milk – In a saucepan, add whole milk and let it come to boil. Check the temperature to make sure it is close to 180°F. Turn off the gas and set the saucepan aside.
Cool milk – Let the milk cool to below 115°F or 46°C. You can use a thermometer or a clean finger to get a feel for the temperature. When using your finger, the milk should be lukewarm to touch and not scorching hot.
Optional step – Discard the thin film of milk (or malai) floating on the top.
Add starter – Take about 1/4 cup of milk and add yogurt to it. Mix till it is well-combined. Add this mixture to the boiled milk and mix well.
Set yogurt – Cover the saucepan and keep it in a warm place to set. In winter months, keep it in the oven with the light on. The yogurt should be ready in about 8 hours. You can also, boil the milk over the stovetop and set it using an Instant Pot.
How to make Greek yogurt using Instant PotThis recipe makes about 1.5 cups of Greek Yogurt.After the yogurt is ready and has been chilled for 6 hours, perform the following steps to make Greek yogurt
Use a strainer and place it over a bowl.
Add the yogurt in the strainer and refrigerate the bowl + strainer in the refrigerator for about 3-4 hours.
The whey will drip in the bowl and you’ll be left with thick yogurt in the strainer.
Whisk the yogurt till it is smooth. Store it in the refrigerator for later use.
Discard or repurpose the whey in roti dough or in smoothies.