Yogurt for Newbies
By :Frieda Franchina
Print Recipe
Votes: 22
Rating: 4.55
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Medium
Cooking Technique Yogurt
Main Ingredient Milk, Yogurt
Prep Time 30 minutes
Cook Time 8-10 hours
Servings
6-8 servings
Ingredients
  • 8 cups milk whole or 2% work best
  • 1-2 tablespoons yogurt of your choice, greek preferred
  • Digital thermometer crucial for temperature accuracy
  • strainer of choice metal mesh strainer paired with coffee filters, cheesecloth, muslin fabric
  • whisk
  • Sweetener of choice optional if you want sweet yogurt
  • Vanilla optional for sweet yogurt
Course Breakfast
Cuisine Modern
Difficulty Medium
Cooking Technique Yogurt
Main Ingredient Milk, Yogurt
Prep Time 30 minutes
Cook Time 8-10 hours
Servings
6-8 servings
Ingredients
  • 8 cups milk whole or 2% work best
  • 1-2 tablespoons yogurt of your choice, greek preferred
  • Digital thermometer crucial for temperature accuracy
  • strainer of choice metal mesh strainer paired with coffee filters, cheesecloth, muslin fabric
  • whisk
  • Sweetener of choice optional if you want sweet yogurt
  • Vanilla optional for sweet yogurt
Votes: 22
Rating: 4.55
Rate this recipe!
Instructions
  1. Sterilize and clean all equipment before using, including digital thermometer, whisk, cup, and the jars for storing yogurt.
  2. Set 1 to 2 tablespoons of yogurt in a cup and set aside to come to room temperature.
  3. Place 8 cups of milk into the inner pot. Close and lock the lid of the Instant Pot and set the valve to Sealing. Alternatively a glass lid can be used for this entire process, but I prefer the original lid.
  4. Press the Yogurt function on the Instant Pot then adjust once. The display will read "boil". This process does not boil the milk, but scalds the milk. This process will take 25-30 minutes for 1/2 gallon (50 minutes for a full 1 gallon), adjust the time if needed.
  5. When cycle is complete, the display will read "Yogt", and the Pot will turn off. Open the lid of the Instant Pot and check the temperature to ensure the milk has reached 180°F)>. Check in a few areas to ensure temperature is consistent.
  6. Remove the "skin" from the surface of the milk for yogurt to have a creamy consistency.
  7. Place ice and cold water into a bowl large enough for the inner pot to fit. Place the inner pot into the ice bath. Keep milk in the ice bath, stirring with a whisk until temperature consistently reaches 110°F) throughout. Do not scrape the bottom of the pot while stirring, there is scalded milk at the bottom and this will give the yogurt a gritty texture if incorporated. After about five minutes of stirring, desired temperature should be reached.
  8. Remove pot from the ice bath and wipe dry.
  9. Ladle 1 cup of the milk into the cup with room temperature yogurt. Whisk until smooth, eliminating all lumps of yogurt.
  10. Stir yogurt mixture into the milk, being careful not to scrape the bottom of the pot.
  11. Place the inner pot back into the base, making sure the outside of the inner pot is completely dry. Close and lock the lid of the Instant Pot and place the valve to Sealing position.
  12. Press the Yogurt Function and adjust time to 10 hours (the automatic 8 hour program can be used, but 10 hours will provide a thicker and tangier yogurt). When time is up, the display will read "Yogt" and the Instant Pot will turn off. You can either store yogurt as is if you prefer a runnier, drinking style yogurt, or continue to the next steps.
  13. Strain the yogurt for 3 to 4 hours in the fridge. If you want to immediately strain the yogurt while it is still hot, use a tightly woven material, coffee filters inside of a mesh strainer is the best option for this, or Muslin cloth. If you prefer to use cheesecloth or a looser woven material, completely chill the yogurt first. Clear whey is an indication the strainer is working effectively.
  14. Once strained you have the option to add in your sweetener of choice and vanilla, or store as is if you prefer to use the yogurt as sour cream or in a dressing.
  15. Option to sweeten: add in desired amount of sweetener (2 tablespoons to 1/4 cup of sweetener is recommended for a 1/2 gallon batch), along with 1 teaspoon of vanilla. Store in the fridge in desired containers for up to 2 weeks.
34 replies
  1. Greenie G
    Greenie G says:

    Foolproof recipe! I make this regularly and never have a problem. Seems like a lot of steps but it’s easy and so worth it! I don’t put any sweetner in it and use it as sour cream as well!

  2. LeanneNM
    LeanneNM says:

    Easy, even though there seems to be a lot of steps!! Creamy and delicious on its own or fresh berries (I didn’t add anything to sweeten it)

  3. Diana Wilkerson
    Diana Wilkerson says:

    If the temp of the milk has not reached 180 degrees, what step is there to get it to correct temp?

  4. HinicV
    HinicV says:

    The simple and most reliable recipe for yogurt so far! I only use 24 hours fermentation so it is lactose free.

  5. Vallemar2
    Vallemar2 says:

    Can someone tell me what “adjust once” means? I domt have a buttom labelled “adjust”
    Just the yogurt button

  6. Hollyhoc
    Hollyhoc says:

    This is the first and only recipe I use. It has been foolproof, a never fail recipe that I make 2x weekly.

  7. jesawyer
    jesawyer says:

    My 3 qt instant pot duo plus is brand new and my 1st recipe to try is for yogurt today. After the boil step, I measured the temperature but it was only 154 F! There are no instructions what to do if that happens. Now I’m worried that I have a defective instant pot. I have been making yogurt in a crockpot, and the main reason I purchased the mini 3 qt is to simplify making yogurt.

  8. Deb E
    Deb E says:

    Great recipe! I made half a recipe and strained it overnight. I have a mini so I thought maybe half a recipe would work easier.Beautiful, think and great taste! Definitely making this again.

  9. Banjo Grandma
    Banjo Grandma says:

    The yogurt came out with a perfect unflavored taste but slightly lumpy. Allow 1 hour
    mostly active time to sterilize and prepare the yogurt for the 10 hour cycle, plus another 10 min to set it up to drain and another 10 to put it intp

  10. Wiersmak
    Wiersmak says:

    My instant pot doesnt say “boil” after i push the yogurt button. What an i doing wrong?

  11. pverlaan
    pverlaan says:

    As others have asked re: step 4:
    ‘Press the Yogurt function on the Instant Pot then adjust once. The display will read “boil”.’
    What does “adjust once” mean??
    On what Instant Pot does the display read “boil”?? I have the Duo 60, which only displays numbers.
    ‘This process will take 25-30 minutes for 1/2 gallon’
    I put in a 1/2 gallon (2 litres) of milk, and opened if after 46 minutes. It was at 107 deg F.

  12. pverlaan
    pverlaan says:

    @Wiersmak and @Vallemar2:
    I have the IP Duo60. I guess “adjust once” after pressing the ‘Yogurt’ button means you need to press it a second, or even a third time. When I press once I get “10:00” on the display, and the 2nd press shows “08:00”. After the third press it reads “boil”, and the yogurt making process begins.

  13. MirandaH
    MirandaH says:

    This was the first recipe that I made with my Instant Pot. Turned out absolutely perfect. I prefer my yogurt to not be too tangy/sour so I did 8 hours then chilled for several hours and strained the whey. Added a bit of berry compote also done in IP. So good!

  14. dreyno
    dreyno says:

    I saw where Miranda H liked less sour yogurt. Me too. So: that 8 hours she refers to – was that in place of the second 10 hr session?

  15. Jregner
    Jregner says:

    Pretty Good instructions however i added more base yogurt to the mix than recipe suggests. Also, the straining Took a really long time. The time roi on this doesnt match for busy users. Any suggestions on how to streamline the process. Only ended up with 4 pints of yogurt with 1 gallon of milk

  16. Bromdeluna
    Bromdeluna says:

    Adjust once means press the adjust button once. If it is with milk consistency, maybe you added yogurt while the milk was too hot or the yogurt didn’t have active live bacteria.

  17. sucie49
    sucie49 says:

    What do you do if you don’t have a yogurt setting on your instant pot? What steps should you do?

  18. Chillablered
    Chillablered says:

    This was better than my old yogurt machine recipe. Super easy and so smooth. Recommend adding about 2 tsp of yogurt as base. I also sterilized my canning jars first.

  19. TXWanda
    TXWanda says:

    Adding 1/4 Cup of powdered milk to the milk before heating or after heating will give the yogurt a smooth and creamier taste. It will also boost protein and thicken your yogurt a bit.

  20. TXWanda
    TXWanda says:

    Easiest way to make yogurt is to buy UHT milk. Skip heating it to a boil/cool down. I preheat the pot with boiling water. Then whisk the room temp starter and UHT milk in the pot and push the yogurt button. Set time for 8 to 20 hours depending on how tangy you want it and walk away. When it beeps 3 times and displays the YOGT you are ready to chill, strain or put into containers.

  21. Mossie
    Mossie says:

    I don’t have a yogurt button on my instantpot, what do i choose? Seen this question here multiple times but no answers? Thanks

  22. Mousey77
    Mousey77 says:

    My first recipe i tried with my IP. I used chocolate milk. As hubs had left some in the fridge when he went away. Turned out ok. A but runny but tasted great. I cooked fermented for 10 and a half hours and was a bit too tangy for me so will do 9 hours this next time. Now tryin with silk coconut/almond milk. Tryin to cut the sugar. So will post after i tried it. Thanx so much for this recipe.

  23. JeanneK
    JeanneK says:

    Great yogurt. I used the 8 hour time and drained out whey till greek level. I serve dishes made into parfait. Yummy.

  24. sam
    sam says:

    Is there anyone that can help me? Milk does not like me. Is It possible to make yoghurt using an alternative milk such as: coconut milk, almond milk, cashew milk? IF so, How?
    Thanks

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