Instant Pot Yogurt #12

Foolproof Instant Pot Yogurt Recipe #12 (Pressure Cooker Yogurt): Step-by-Step Guide on how to make thick creamy homemade yogurt based on 12 experiments.

Step-by-Step Guide on How to Make Yogurt at Home. Make smooth, creamy & thick homemade yogurt with this Foolproof Instant Pot Yogurt Recipe #12 (Pressure Cooker Yogurt). Developed based on 12 experiments. Healthy, delicious, fun. 😀

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For the past 2 months, we have turned our Test Kitchen upside down with our Homemade Yogurt Experiments!

That’s right! Lots of cultured parties going on all night long… ?

After 12 trials of milk, yogurt starters, and hundreds tablespoons of homemade yogurt, we’re finally thrilled to invite you to join the culture party!!

And continuing from our crazy Cheesecake #17 experiments, we’re naming this baby Instant Pot Yogurt #12.

Join us to make your own Instant Pot Yogurt!

Instant Pot Yogurt Experiment: Check out the findings & tips from our 12 trials of making homemade yogurt (pressure cooker yogurt) for our foolproof Instant Pot Yogurt Recipes.

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Making your own yogurt at home might sounds complicated & intimidating. But it’s actually quite simple! Let’s break down the whole process in 5 simple steps.

How to Make Instant Pot Yogurt in 5 Steps:

  1. Heat Milk to 180°F – 200°F
  2. Cool Milk to 105°F – 114°F
  3. Add Yogurt Starter to Milk
  4. Wait for Yogurt to set
  5. Plain Yogurt is done – refrigerate and strain if desired

Sounds easy right? 😀

Foolproof Instant Pot Yogurt Recipe #12 (Pressure Cooker Yogurt): Step-by-Step Guide on how to make thick creamy homemade yogurt based on 12 experiments.

You’ll Enjoy Instant Pot Yogurt Recipe #12 Because:

  • Tested – our Instant Pot Yogurt #12 Recipe is developed based on 12 homemade yogurt experiments!
  • Better taste & consistency than the store-bought yogurt – smooth, creamy, and thick
  • Simple & fun to make!
  • Didn’t you buy the Instant Pot because it’s also a yogurt maker? hehe~ ? So, what are you waiting for?

Ingredients for Instant Pot Yogurt Recipe #12


  • 2 litres (1/2 gallon) Whole Foods 365 Organic 3.8% Whole Milk
  • 32 grams (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures

What Type of Milk to Use for Making Homemade Yogurt?


Choosing the right type of milk is one of the most critical steps to succeed in making homemade yogurt. The type of milk you use will determine the thickness and creaminess of your homemade yogurt.

After testing the Instant Pot Yogurt Recipe with 2% Milk, 3.25% Milk and 3.8% Milk, 3.8% Whole Milk with the highest milk fat content produced the thickest and creamiest homemade yogurt.

Choosing Yogurt Starters


Yogurt starters can make or break your yogurt making game.

So beware that not all yogurt works as yogurt starters!

It’s critical for you to check the ingredient list of the store-bought yogurt when you’re shopping for a yogurt starter. It must have active bacterial cultures for it to work as the yogurt starter.

Instant Pot Yogurt Recipe: yogurt starter must have Active Bacterial Cultures

A live culture usually contains at least 2 types of bacteria (L. bulgaricus and S. thermophilus).

*Pro Tip: The homemade yogurt’s consistency and taste will change depending on the type of bacteria cultures in the yogurt starter. Sometimes, it does make a big difference! So, choose the brand you like best for the most consistent result.

Instructions for Instant Pot Yogurt Recipe #12


Preparation – Equipment Sterilization (Optional)

Tools

Cold water

Instant Pot Electric Pressure Cooker
Steamer rack
Accurate Food Thermometer
Silicone Spatula
Pyrex Glass Measuring Cup
Tablespoon Measuring Spoon
Clean rack

Time Required: ~30 mins

Option 1 – Sterilize with Instant Pot:

  • Place 2 cups of cold water and a trivet in the Instant Pot.
  • Place silicone spatula, Pyrex glass measuring cup, and tablespoon measuring spoon in the Instant Pot.
  • Close the lid and move the Venting Knob to Sealing Position.
  • Sterilize everything at High Pressure (use the manual/pressure cook button) for 3 minutes + Natural Release.

Option 2 – Sterilize on Stovetop:

  • Sterilize the equipment (including meat thermometer) on stovetop by boiling them for 10 minutes.

After sterilizing the equipment, air dry them on a clean rack.

Step 1
Heat Milk to 180°F – 200°F to Denature the Protein

Ingredient

2L (1/2 gallon) Organic 3.8% whole milk

Pour 2L (1/2 gallon) of Organic 3.8% whole milk in the inner pot.

Instant Pot Yogurt Recipe: how to make your own yogurt at home

Close lid (venting knob position doesn’t matter).

Use the Yogurt More function to boil the milk to at least 180°F.

It will say “boil” on the screen. It will take roughly 35 – 40 minutes.

The Instant Pot screen will change to “yogt” when the boiling is done.

Step 2
Check Milk Temperature

Tools

Accurate Food Thermometer
Silicone Spatula

Open the lid.

Check the milk temperature immediately in a few spots and make sure the milk is over 180°F.

Instant Pot Yogurt Recipe: check temperaeture of heated milk

Stir with a silicone spatula and check the temperature again to make sure the milk is over 180°F.

*Pro Tip 1: If the milk is not over 180°F, close the lid and heat the milk with the Slow Cook Less function for another 15 minutes.

*Pro Tip 2: Skim away & discard the milk skin on top of the heated milk.

Instant Pot Yogurt Recipe: skim away the heated milk skin

Step 3
Prepare Yogurt Starter

Ingredient & Tool

32g (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures

Pyrex Glass Measuring Cup

After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures into the Pyrex glass measuring cup. Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures.

*Pro Tip: If you sterilized the measuring cup, make sure it has cooled to the touch.

Step 4
Cool Milk to 111°F

Tools

Accurate Food Thermometer
Silicone Spatula
Larger pot/kitchen sink

You can leave the pot on counter-top and wait until the milk cools to 111°F.

Alternative method to quickly cool down the milk temperature:

  • Fill a larger pot or kitchen sink with cold tap water.
  • Partially submerge the inner pot with heated milk into the cold tap water.
  • Stir the milk in a circular motion with a silicone spatula and frequently measure the temperature.
  • It will take 2 – 4 minutes to cool the milk to 111°F.
  • Remove the pot from cold water immediately.

Instant Pot Yogurt Recipe: cooling milk for making homemade yogurtPro Tip: Try not to touch the bottom of the pot with the spatula as it may have some milk solid stuck to the bottom of the pot.

Step 5
Add Yogurt Starter

Ingredients & Tools

½ cup of 111°F milk
Pyrex glass filled with yogurt starter

[Silicone Spatula
Tablespoon Measuring Spoon

Add ½ cup of 111°F milk to the Pyrex glass filled with yogurt starter.

Gently mix it with the tablespoon measuring spoon.

Pour the yogurt milk mixture in the inner pot and give it a few gentle stirs with silicone spatula.

Instant Pot Yogurt Recipe: pour milk into Instant Pot Pressure Cooker

Step 6
Yogurt Incubation


Place inner pot back in the Instant Pot.

Close lid (Venting Knob position doesn’t matter).

Yogurt Incubation:

  • Instant Pot Function: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt.
  • Time: Adjust the time to 8:00 – 12:00 depending on how tangy you like your yogurt

Pro Tip 1: longer incubating time = more tangy yogurt

Instant Pot Yogurt Recipe: yogurt setting and functionPro Tip 2: The timer will count up instead of count down when the incubating process begins (as shown in above photo).

You can open the lid for a taste test once the yogurt is set (roughly 6 hours).

Pro Tip 3:  Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until it is set (roughly 6 hours) before opening the lid.

Step 7
Stop the Incubating Process


Foolproof Instant Pot Yogurt Recipe #12 (Pressure Cooker Yogurt): Step-by-Step Guide on how to make thick creamy homemade yogurt based on 12 experiments.

Once the yogurt has reached the desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubating process. The yogurt will also thicken a little.

Step 8
Serve


Instant Pot Yogurt Recipe: how to make yogurtYou did it!! Plain yogurt is done.

Don’t forget to pat yourself on the back – you have just made your very own homemade yogurt!! 😀

Serve by adding sweeteners such as honey or maple syrup. Add fruits, granola or your favorite toppings. The sky is limit.

Pro Tip: If the yogurt is too runny, you can strain the yogurt with a yogurt strainer.

Cooking Tips for Instant Pot Yogurt Recipe #12


What’s the Best Time to Start the Instant Pot Yogurt Process?

The first 3 parts of the yogurt making process: heating the milk, cooling the milk, and adding yogurt starter to the milk take roughly 90 mins (you can reduce ~30 mins if you are skipping the equipment sterilization step).

We like to start the process roughly 2 hours before we go to bed, so when we wake up, the fermentation process is done, and party’s over! 🙂

But if you don’t need your Instant Pot for cooking during the day, you can start anytime as long as it’s 10+ hours before you sleep. Or else you’ll either have to stay up late, wake up early, or end up with ultra tangy yogurt. 😉

For More Instant Pot Yogurt Making Pro Tips & Findings: Homemade Yogurt Experiment

Watch: How To Make This Instant Pot Yogurt Recipe #12

Can’t see the cooking video? Watch it here.

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Instant Pot Yogurt #12
 
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Foolproof Instant Pot Yogurt Recipe #12 (Pressure Cooker Yogurt): Step-by-Step Guide on how to make smooth, thick & creamy homemade yogurt based on 12 experiments.
Author:
Recipe type: Breakfast, Brunch, Lunch, Snack, Intermediate
Cuisine: World
Serving: 2 L
Ingredients
  • 2 litres (1/2 gallon) Whole Foods 365 Organic 3.8% Whole Milk
  • 32 grams (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures
Instructions
  1. Optional Equipment Sterilization: Place 2 cups of cold water and a trivet in the Instant Pot. Place silicone spatula, Pyrex glass measuring cup, and tablespoon measuring spoon in the Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize everything at High Pressure (Use the manual/pressure cook button) for 3 minutes + natural release.
    Or Sterilize on Stovetop: sterilize the equipment (including meat thermometer) on stovetop by boiling them for 10 minutes.

    After sterilization, air dry the equipment on a clean rack.
  2. Heat Milk to 180°F - 200°F to Denature the Protein: Pour 2L (1/2 gallon) of Organic 3.8% whole milk in the inner pot. Close lid (venting knob position doesn’t matter). Use the Yogurt More function to boil the milk to at least 180°F. It will say “boil” on the screen. It will take roughly 35 – 40 minutes. The Instant Pot screen will change to “yogt” when the boiling is done.
  3. Check Milk Temperature: Open the lid. Check the milk temperature immediately in a few spots and make sure the milk is over 180°F. Stir with a silicone spatula and check the temperature again to make sure the milk is over 180°F.

    *Pro Tip: If the milk is not over 180°F, close the lid and heat the milk with the Slow Cook Less function for another 15 minutes.
  4. Prepare Yogurt Starter: After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures into the Pyrex glass measuring cup. Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures. (If you sterilized the measuring cup, make sure it has cooled to the touch).
  5. Cool Milk to 111°F: You can leave the pot on counter-top and wait until the milk cool to 111°F.
    Or alternative method to quickly cool down the milk temperature: Fill a larger pot or kitchen sink with cold tap water. Partially submerge the inner pot with heated milk into the cold tap water. Stir the milk in a circular motion with a silicone spatula and frequently measure the temperature. It will take 2 – 4 minutes to cool the milk to 111°F. Remove the pot from cold water immediately.

    *Pro Tip: Try not to touch the bottom of the pot with the spatula as it may have some milk solid stuck to the bottom of the pot.
  6. Add Yogurt Starter: Add ½ cup of 111°F milk to the Pyrex glass filled with yogurt starter. Gently mix it with the tablespoon measuring spoon. Pour the yogurt milk mixture in the inner pot and give it a few gentle stirs with silicone spatula.
  7. Yogurt Incubation: Place inner pot back in the Instant Pot. Close lid (Venting Knob position doesn’t matter) and use the Yogurt Normal Function to incubate the yogurt. Adjust the time to 8:00 – 12:00 depending on how tangy you like your yogurt (longer time = more tangy). You can open the lid for a taste test once the yogurt is set. Roughly 6 hours.

    *Pro Tip: Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until it is set (roughly 6 hours) before opening the lid.
  8. Stop the Incubating Process: Once the yogurt has reached the desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubating process. The yogurt will also thicken a little.
  9. Serve: Plain yogurt is done. Serve by adding sweeteners such as honey or maple syrup. Add fruits, granola or your favorite toppings. The sky is limit! ?

    *Pro Tip: If the yogurt is too runny, you can strain the yogurt with a yogurt strainer.
Nutrition Information
Serving size: 10 Calories: 145 Fat: 8.5g Saturated fat: 5.1g Carbohydrates: 11.1g Sugar: 10.3g Sodium: 86mg Fiber: 0g Protein: 7.9g Cholesterol: 26mg
Foolproof Instant Pot Yogurt Recipe #12 (Pressure Cooker Yogurt): Step-by-Step Guide on how to make thick creamy homemade yogurt based on 12 experiments.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi, Amy & Jacky
    I was wondering if anyone knows the calorie content in 6oz. of yogurt made with whole milk and exactly as your recipe calls. Thank you so much for the recipe. I love it!
    Barbara

  2. Hello, I bought yogurt starter online so I was wondering what the difference was between using leftover yogurt versus the freeze dried starter. How should I adjust the recipe for freeze dried started and how much of it should I use? Thank you.

  3. Works perfectly and like it better than store bought! If I increase the quantity do I need to increase the incubation time?

  4. I put the yogurt timer for 8 hrs but just realized I won’t be home at that time, how do I extend the time without messing up the yogurt? Will it be fine in the keep warm setting for a couple hours?

    1. Hi Mary,

      thank you for your question. Hope it turned out well.
      I believe the yogurt will keep on incubating (it will not go on the keep warm setting) until you are home.

      Please take care
      Jacky

  5. I recently bought a 6qt. IP duo. It has a yogurt button but no adjust button. It took me a couple hours to figure out I simply had to hit the yogurt button repeatedly until the read out said boil. Duh!
    Anyway, it still turned out delicious. (I had never made yogurt before) I just finished my second batch and like others have said, I have trouble getting the temperature up to 180°. (Boil function lasts only about 20-25 minutes) Should I let the milk warm up a bit before I start the boil process, boil it on the stove or hit boil function twice?
    Again, thanks for this easy to follow recipe. I just wish the IP manual gave clearer instructions. 😉

    1. Hi Fran,

      Thank you so much for your kind words on the recipe 🙂

      boiling it twice with the boil function will work.

      Have fun cooking & please take care
      Jacky

  6. There are only the two of us and it seems we must double the recipe for a gallon batch once a week.Thanks for this tutorial, it is excellent, as I’m a visual person. We’ve made three or four batches so far, experimenting with 2%, 3% and even 3% with added heavy cream and the yogurt comes out pretty thin. We used 8 hour to 12 hour attempts without much difference. What will happen with the ever higher fat content I’m trying right now? Adding milk powder will be the next experiment, so will using added milk powder and 2% or even 1% milk as a starter produce a thicker result? These may seem like simple to discern questions from all the feedback above, but I sorta’ get lost in it all. Thanks for any help you can provide for this old guy!

    1. Hi Gary,

      thank you for your kind words and question 🙂

      Using milk with higher fat content will produce a slightly thicker and richer yogurt.

      The milk powder will help, but I personally don’t like the texture it produces.

      I recommend straining the yogurt for a thicker product.

      Please take care & have a wonderful weekend
      Jacky

  7. I have an Ultra IP Mini and the low setting in my Yogurt menu only brings the temperature to around 90 degrees F. It needs to be between 110 and 115 degrees F. Solution: There are 3 settings, High for boiling the milk, Low for incubation(too low, though), and a Custom setting to set a specific temperature. The custom setting worked! Love your recipes and all the work you put into testing them.

  8. Hi,

    Thank you for this detailed recipe. Covered all the bases that other recipes missed. My only questions are: what happens if you don’t take the yogurt out after the incubation is done? Say, if you start it at night and sleep longer than 8 hrs. All the recipes note the scalded milk on the bottom and not to scrape it up or you’ll have gritty yogurt. What happens to this after the yogurt incubates? Does it go away or should the bottom still be left alone when the yogurt is removed from the pot?

    Thank you!

    1. Hi Leanne,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words 🙂

      It will not go away so the bottom will be best to left alone.

      Have fun cooking & please take care
      Jacky

  9. Thanks for such a clearly written guide for yogurt! I tried making yogurt once before and it didn’t work. I’m guessing it’s because the temps weren’t correct. Your guide explaining what to do if the temp of the milk after boiling wasn’t over 180, I think saved me! The temp was closer to 173-175. I’m not sure why the IP didn’t get the milk at a higher temp. But, I took your pro-tip advice and used the slow cook function and after 15 minutes the temp was about 183.

    I strained it to make Greek yogurt and the end result is thick and the creamiest yogurt I’ve ever had! I’ve already passed your website info to others who have just gotten Instant Pots!

  10. Hi I’m excited to try this recipe but it’s not working for me. I have the ULTRA model and when I set it to boil, the IP sets it for 7-8 minutes on med heat –no where near the temp. I need. I leave the vent OPEN because you say it doesn’t matter. My milk cannot reach 180 degrees!! How do you get it to boil for over 35 minutes?? What am I doing wrong?? Thanks!

    1. Hi Thesa,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. The boiling step will take roughly 35 – 40 minutes so 7 – 8 minutes will not be enough on the Ultra model.

      Make sure to be using the Yogurt More function on the ultra to boil.

      Happy New Year & please take care
      Jacky

  11. Hi,
    I made this Yoghurt yesterday, but I found my instapot said it was done with the ‘boil’ function within 20 minutes already instead of the described 35-40 minutes. Is it dependent on the amount maybe? I used 8 cups of whole milk.

    Also and more important question: would it work to use lactaid milk?

    Tnx!!

    1. Hi Andreas,

      Hope you had a wonderful New Year 🙂
      Thank you for your kind words & question.

      The boil function will depend on the amount of milk. We haven’t tried lactaid milk yet so I cannot help with this question.

      Happy New Year & please take care
      Jacky

  12. Right now I’m using a vintage yogurt maker (1970s). First I bool the milk on my stovetop, let it cool, add yogurt starter them pour into glass containers & turn on the maker. It takes about 30 minutes to get it ready. Going by these insta pot instructions it’ll take me longer to make yogurt:( Is it possible to still boil, cool & add the starter to the milk the way I have been, then transfer it into the insta pot to cook for 8-10 hours??

  13. Hello there – thank you for sharing your yogurt making experiences! I have made this twice now and love it. I have a question though…it seems everywhere I look the recipe always calls for 1/2 gallon when making yogurt in the instant pot. Yogurt disappears in my family – it practically is eaten everyday! I was wondering if it is possible to make a batch with a full gallon of milk??? I have an 8 quart Instant Pot so I believe it would fit, but wasn’t sure if there is a reason that no one is making this much at once – maybe we just are yogurt fiends and no one else needs this much yogurt?? 😀 Thanks in advance!

    1. Hi Georgia,

      Hope you had a wonderful New Year 🙂
      Thank you for your kind words & question. A full gallon of milk will work. You will want to 2x the yogurt starter as well.

      Happy New Year & please take care
      Jacky

  14. shoot one more question – how many times should you skim the skin? I noticed every time I checked on the yogurt there was skin forming. thanks again!

  15. tried making this yesterday, using a cosori 8 quart. used 1/2 gal of raw milk and 34g of 5% yogurt. I got soupy (snot like) yogurt so going to try again. I have a few questions before trying. 1. the Cosori yogurt boil time was only 7 minutes and came up to 170 so then switched to low slow cooker and brought it up to just above 180 – took about 40 minutes. Could the time it took to get to temp effect the final outcome? 2. is using raw milk my issue? can I just increase my starter to get the yogurt to set? 3. how to I know the Cosori is bringing the milk up to proper temp for the incubation? could that be the issue? I realize there are a lot of variables but hoping you can help. thanks!

  16. I have a couple questions: At what point do you add the dry milk if you are using it? and at what temperature do you use for the fermentation? I have an 8 qt instant pot. The options are Low, Med, High or custom???

    Is there anything I can do if it doesn’t set? can I reheat it again after adding more starter?

    1. Hi Jessica,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your questions. You will want to add the dry milk before heating up the milk.
      The fermentation is roughly 105F – 110F. That’s the yogurt normal function.

      Too many things can contribute to why it doesn’t set so I don’t recommend repeating the process with the same milk again.

      Happy New Year & please take care
      Jacky

  17. I have made several perfect batches of thick creamy yogurt using whole milk, and 2% Fage yogurt as starter. But in the beginning, my yogurt was too soupy. A representative from the Instant Pot company suggested holding the temperature at 180 to 190 degrees for about 10 minutes. When it dips below 180 degrees, I select saute. The yogurt came out perfect from that time, but now I’m wondering if it’s necessary. I think the soupy yogurt in the beginning was caused by another problem. Do you think there’s any reason to continue that 10-minute process? Have you tried doing that?

    1. Hi Barbara,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question! It is best to keep the temperature above 180 degrees to make sure the protein breaks down properly.

      Happy New Year & please take care
      Jacky

  18. Thank you for this exception tutorial. Any thoughts on how we can make vanilla yogurt? Is it as simple as adding vanilla and sweetener after it has set? Thanks so much!

    1. Hi Kate,

      Hope you had a wonderful New Year & Christmas 🙂
      Yes hehe. You will want to add the vanilla and sweetener after the yogurt has set.

      Happy New Year & please take care
      Jacky

  19. I going try this first time tomorrow. I hope you able reply my question about lid. I have Instant Pot glass lid and read online somewhere can use it for yogurt making. So I can use glass lid heating up milk all way to end? Or I must use normal pressure cooking lid?

    Thanks!

    1. Hi Jay,

      Hope you had a wonderful New Year & Christmas 🙂
      Had been sick so there is a backlog to the comment so I couldn’t get to this comment sooner 🙁
      The glass lid will work fine for making yogurt. There is a small hole so it will be slightly less efficient.

      Happy New Year & please take care
      Jacky

  20. Thanks for your recipes, this work perfect and easy. I bought the 2% milk by mistake but it worked fine. Put the pot in the fridge over night when it was ready and when I took it out and put the spoon to the bottom I saw some liquid that I just scooped out so no need for straining. Tasted really good.

    1. Hi Ulf,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  21. I made yogurt for the second time in my 6-quart instant pot. The first time, it was wonderful! The second time, today, I made the mistake of stirring it after 6 hours. I read where you said to test it so I stirred it at the same time. Big mistake, apparently. I let it finish for the 8 1/2 hrs total. And yet it was all curdled. I’m straining it now, I’m going to let it cool in the fridge. We’ll see how it is in the morning. Do you save the whey? Is it of any value?

    1. Hi Sandi,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      We usually save the whey to make soup.

      Happy New Year & please take care
      Jacky

    1. Hi Tat,

      For the LUX model, You can bring the milk to 180F with the slow cook High function.

      As for holding the temperature to a constant 110F, the pot will probably have to put under an oven lamp.

      Take care & have fun cooking
      Jacky

  22. Hai Amy & Jacky ! Thanks a lot for the method to make yogurt in instant pot. I already tried, hope it will come good. still in pot. your demo was great, very clear. I could follow easily. Thanks so much to help

  23. Hi Amy and Jacky, I love using your recipes. I just bought my second Instant Pot and this one has the yogurt button! I am looking forward to trying it out. My question is this: instead of using Greek yogurt (I don’t like the taste), can I use a full fat whole milk yogurt? Thanks for your help!

    1. Hi Andrea,

      Congrats on your second Instant Pot & thank you for your question 🙂

      We are only using the active culture in the yogurt as starter. Using Greek yogurt or full fat whole milk yogurt will not affect the taste of the end product.

      Using full fat whole milk as the milk ingredient will make full fat whole milk yogurt.

      Please take care & have fun cooking
      Jacky

    2. The only difference between greek yogurt and full fat whole mile yogurt is that greek yogurt has the way (the watery stuff in yogurt) strained off (in the fridge) for a few hours to thicken it. Otherwise it is the same yogurt.

  24. I’m excited to try this recipe! When you make your next batch do you buy new yogurt starter from the store or use what’s left from your previous batch?

  25. Hi ladies!
    Curious about the nutritional info. You have the serving size listed as “10”, but what is the unit of measurement? I’m trying to figure out my carb/protein/fat content of the yogurt I make and am a little confused about how to do it, so was going to follow yours. Any guidance you can provide would be great!
    Thank you!

  26. This recipe was easy to follow and the result is delicious! I love that you control the tartness and thickness by the length of time you incubate it and strain it, so the results are to your taste. I will definitely make it again! I made it with Fairlife milk for the high protein. Thanks so much for the clear directions!

  27. Amy and Jacky, I have been making this amazing yogurt for about 6 months. I have two 6 quart instant pots, one is solely for yogurt, the other is the newer digital model that I use for everything else. I use one gallon of milk and four tablespoons of Fage plain yogurt, set for 11 hours. Perfect every single time! I get about 3 quarts of yogurt after straining. There is just my husband and I but I am making a batch twice a month!
    I also have made the ribs, spaghetti, potato salad, chuck roast, hard boiled eggs and more. Every one has been delicious! Thank you for all of your research for recipes for my favorite kitchen appliance! Best to both of you! Looking forward to more recipes!
    Lynn

  28. Hello, I’ve used this recipe many times, thank you. Yesterday I accidentally poured part of my milk in my instant pot from the instant pot pan, aaggghhh. And put the pan aside for more than an hour, as I cleaned up my bonehead mistake. I carefully moved it an hour later and put the lid on.
    So today twelve hours later the yogurt is still milk. Is there a way to save it? Or just drink it and start over with new ingredients?
    Thank you,

    1. Hi Shuree,

      thank you for your question. It sounds like the milk temperature has dipped below the 111°F for that hour and the yogurt mode couldn’t bring it up to that temperature.

      I would recommend throwing out the milk as it has been out of the fridge for over 12 hours.

      Take care & have fun cooking
      Jacky

  29. Good morning! My mother in law goes through 3-4 6-packs of yoplait per week. She needs it for the probiotic benefits. I want to start making yogurt for her but I would like to start small. I have a 3qt mini Instant Pot. What are the amounts of milk and starter I should use? Also, would the timing change? Thank you.

  30. Hi! I am new to Yogurt making and have an 8qt. Duo Plus Instant Pot and just made my 1st yogurt in it! I used 1/2 gallon of Organic Milk and 2 Tbsp. starter. My question is: After I strained my yogurt, the whey was cloudy and I got a pint and a piece of a jar out of a 1/2 gallon of milk. Can you tell me HOW much yogurt you are supposed to get out of a 1/2 gallon of milk? I thought it might be more than that. I have the Euro Yogurt strainer to strain my yogurt but it was still cloudy. ANY help would be greatly appreciated because I LOVE Yogurt!! THANKS!!

    1. Hi Sandy,

      thank you so much for your question 🙂

      It is different every time.

      For Greek yogurt, you will usually get half of the amount you started with.

      So for 1/2 gallon of milk, you will usually get 1/4 gallon of yogurt after straining.

      Take care & have fun cooking
      Jacky

  31. Do you have any suggestions for bringing the pot to 180 when doubling the recipe? I ran it through the boil cycle, did 30 minutes on slow cook, and it was still not at 180. I ended up putting it on saute, but (predictably, in hindsight) it ended up scalding the milk at the bottom of the pot, giving the yogurt an off flavor. It also may be relevant that I’m about 5200 ft above sea level. What would you recommend I do differently next time? Do I just need to stick with doing a single batch rather than double?

    1. Hi Lauren,

      thank you for your question.

      I would recommend stirring occasionally during slow cook to let the temperature heat up more evenly.

      Take care & have fun cooking
      Jacky

  32. I live alone and even halving the recipe is too much yogurt for me. Can I put a smaller pot in the 6″ pot to make a smaller batch of yogurt? Say 2 cups worth?

    1. Hi Mary,

      thank you for your question 🙂

      You can bring the milk to 180F and then place it in a mason jar for the incubation step.

      Take care & have fun cooking
      Jacky

  33. Hi Amy & Jacky!

    Thank you for this recipe. My first Instant Pot was a 6 Qt without the Yogurt button so I never attempted this. I have the cheesecake #17 bookmarked and have been intending to make it but hadn’t gotten around to it. I recently received a 6 Qt Ultra and decided today to make the Yogurt following this recipe. I had a little trouble following the instructions because the controls for the Ultra are different and I could not figure out the Boil function for Yogurt. I did find information about how to get to the boil function from another site, however, it requires that you put a time first. Based on your instructions, I set my Ultra to Yogurt/30 minutes/High. It put the boil on the display. It’s going now and I’m hoping it will get to the correct temperature. In looking through several of the recipes I have bookmarked from your site, I’m wondering if I’m going to find some challenges in the way the settings are for the Ultra. Are you planning to take some time to update the recipes (I know there are a LOT!!!) to include a note on how to apply the settings from the Duo to the Ultra? Also, will you be publishing a book any time soon? Even if it is all of these recipes in a book form? If you do I will buy it!

    1. Hi Rod,

      thank you so much for your kind words 🙂

      The Ultra will take a few tries to get used to, but I am sure you will master it in no time.

      We will have to figure something out as a new 15 PSI Instant Pot will be release later as well.

      A close family member has some health issue so we have decided not to release a cookbook in the near future.

      Thank you once again for your support. We truly appreciate it!!

      Take care & have fun cooking
      Jacky

    2. Praying for a speedy recovery for your family member and ease and patience for you and the family. I learned something about this recipe. It does not double well because it is incredibly difficult to get the milk up to temperature. And you just get warm milk if you don’t read the recipe and put twice the milk but not twice the starter. Lol. I also discovered that following the correct measurements as listed in the recipe and incubating for 9.5 hours and strained overnight yields what looks and tastes like store bought sour cream.

    3. Hi Rod,

      thank you so much for your prayers 🙂

      You will probably want to stir the milk a few times to make sure the milk get up to temperature.

      Take care & have fun cooking
      Jacky

  34. The instructions for your yogurt recipe is basically the same as for our Oster yogurt maker except with the Oster we put the yogurt in jars before incubating so we are very familiar with the procedure. When using the IP, after its done, we can stand a spoon in it like your photo and it is silky smooth, but after a few days in the fridge, it is no longer smooth and small lumps begin to for. After about 1 week, it is no longer firm, not quite runny, but almost. All the while the taste is fine. Any suggestions?

    1. Hi Pierre,

      looks like we missed this comment.

      It is most likely the whey and liquid separated from the solid. It is best to give the whole yogurt container a few quick stir to blend them back together.

      Take care & have fun cooking
      Jacky

    1. Hi Mary,

      thank you for your question 🙂

      Sweeteners should be added after Step 8. Honey, maple syrup, melted sugar syrup are a good choice.

      Take care & have fun cooking
      Jacky

    1. Hi Larry,

      thank you for your question 🙂

      We haven’t tried it, but the method is very similar for coconut cream yogurt.

      Can’t promise, but it should work.

      Take care & have fun cooking
      Jacky

  35. I’m curious if you can skip the “stop incubation” step of putting it in the fridge by going straight to the strainer. That is, once the incubation period ends, put the yogurt directly into a strainer and refrigerate until desired consistency.

    1. Hi Roy,

      thank you for your question 🙂

      Yes, you can put the yogurt directly in the strainer and refrigerate.

      Take care & have fun cooking
      Jacky

  36. Thank you for responding to my yogurt dilemma. Will it still be ok to eat and store if it is that the milk proteins didn’t get broken down enough…?
    I own the crock pot brand and it has a high and a low yogurt setting. Would I ever need to use the high? Book gave no recipe or help.

    1. Hi Lyn! No worries. Happy to help 🙂

      I believe the low and high yogurt setting on the crock pot express is only for the time duration.

      The low is for 6 hours and the high is for 12 hours.

      If you like your yogurt to be more tangy, you can use the high setting for 12 hours.

      Take care & have fun cooking
      Jacky

    1. Hi Holly,

      thank you for your question 🙂

      The old nutrition info is kind of confusion.

      The 0g is for fiber and Protein is 7.9g

      We will have to change them to the new format soon.

      Take care!
      Jacky

  37. Hi guys, been using this method for months now and love the result! Last night I tried to make a new batch but I must’ve screwed up somewhere as the result after 8 hrs just looked like warm milk. Can I restart the process using new starter, or do I have to dump all that milk down the drain?

    1. Hi Jason,

      Sorry to hear what happened. It could be the yogurt starter. I would recommend dumping the milk after being left at that temperature for 8 hours.

      Take care & have fun cooking
      Jacky

  38. Is there a reason you use only 2 tablespoons of yogurt starter? I’ve seen recipes that call for 1/4 cup of yogurt. Is it less effective if you use more? Do you need more for a full gallon vs. a half gallon? Also, have you used a nut milk bag for straining?

    1. Hi Wendy,

      Thank you for your question 🙂

      Yes, you will need to double the amount of yogurt starter for a full gallon.

      We did a few experiments with how much yogurt starter to use. Here is the result:

      Tests: We tested using 16g of Yogurt Starter (left), 32g of Yogurt Starter, and 63g of Yogurt Starter (right) in batches of 3.25% milk.

      Results? The yogurt came out slightly thicker with 63g (1/4 cup) of yogurt starter. You would have a hard time telling the difference without a side by side comparison. The tanginess remained the same.

      Conclusion: We agreed that it doesn’t make much sense to use more than 16g (a bit more than 1 tablespoon) of yogurt starter per 1L of milk as the difference is too subtle.

      Nut milk bag will work just fine 🙂

      Take care & have fun cooking
      Jacky

  39. Wow, this worked very well. I was a bit disappointed last night when I pulled the lid off the InstaPot and it just looked like soupy sour milk…but I put it in the fridge over night, that seemed to firm it up a bit, but not to what I was looking for. I laid cheesecloth in a screen strainer, but the strainer over a pot and poured the runny yogurt in. About 3 hours later viola, nice thick creamy yogurt. LOVE IT! Thanks so much!

  40. You have the Euro Cuisine GY60 Greek Yogurt Maker noted in your supplies list. It does not show up anywhere in your recipe process. Why do you have it listed? How would you suggest it be used in your process? Thanks.

    1. Hi Adrienne,

      thank you for your question 🙂

      The Euro Cuisine GY60 is used to make thicker yogurt if desired by straining the finished yogurt.

      Take care & have fun cooking
      Jacky

  41. I’m looking forward to trying this recipe in my new Duo60! Questions: can i successfully/safely use 4L jug of milk that has expiry date of 1 day ago? Can I use Krema vanilla Greek yogurt (11%)? TIA!

    1. Hi Helen,

      You will want to taste a bit of the milk to see if it has gone bad.

      If not, it should be safe to use.

      As long as the Greek yogurt has active bacterial culture in the ingredients list then it will be work as a yogurt starter.

      Take care & have fun cooking
      Jacky

  42. I have a question! I didn’t realize my yogurt was on Less function and left it for 24 hours (I’m lactose intolerant). Is the yogurt still edible even though it’s very runny? Do I need to discard it and start again?

    1. Hi Megan,

      thank you for your question.

      The yogurt less function is for sweet fermented rice and the temperature is way too low for yogurt.

      It is best to discard it.

      Take care & have fun cooking
      Jacky

  43. I have my 2 year old son eating so much yogurt that I decided to make our own to save money. I tried your recipe. At 6th hour, I did my first taste test, I was so disappointed. I thought it was ruined as it never got thick. I decided to give it two more hours. At 8th hour I opened the pot and to much of my surprise, it looked more like a yogurt than a boiled milk! It tasted creamy and dreamy but I wanted it to be a bit more tart. I let it sit for another 2 hours. It was just perfect! Although the texture could be a bit more thicker so I am straining the yogurt through flour sack towel like I normally do to make yogurt cheese and extract whey for soaking grains and legumes and making lactofermentes food. What I’m wondering is – the liquid that is straining out of our homemade yogurt, could it be the same whey that people use to make lactofermented veggies?

  44. Hi, I’ve been using the Fairlife Whole Milk and cold start method for my yogurt. It consistently comes out lumpy. It is not smooth at all. So this last batch, I went ahead and used the immersion blender to try and smooth it out a bit and pretty much turned it into soup. And I only hit it with the blender for about 10 seconds (if that). Any suggestions? I’ve read mixed reviews on the boiling method versus the cold start, and I want to try the boil I just haven’t made the time.

    1. Hi Melanie,

      thank you for your question 🙂

      We haven’t really tried cold start yogurt yet, but I would recommend straining the yogurt to see if it will become thicker.

      Take care & have fun cooking
      Jacky

  45. One note that may help your users, pure filter milk will not make yogurt, it will be watery or not good at all. I made that mistake making it in the past.

    1. Hi Nan,

      thank you for your question 🙂

      It may not work (if it doesn’t have live bacteria) as making yogurt will need live bacterial culture.

      Take care & have fun cooking
      Jacky

  46. I don’t have a yogurt strainer at this point; could anything else be used? Perhaps a nut milk bag? Or cheesecloth? Thanks for any suggestions 🙂

    1. Hi Liz,

      Thank you for your question 🙂

      Sorry for the delay in response as we are in the middle of moving!

      Cheesecloth will work just fine!

      Take care & have a great week
      Jacky

  47. OMG this recipe is so easy and so delicious. So much more flavorable than store bought yogurt and great for my smoothies. Thank for you all the research and testing. Trying your beef stroganoff tonight.

    1. Sorry for the delay in response as we are in the middle of moving!

      So happy to hear from you again. Thank you so much for your kind words Greg 🙂

      How did the beef stroganoff go?

      Take care & have a great week
      Jacky

  48. Thanks so much for the research and sharing it all. My question is between steps 5-7. So if I take the inner pot out to cool to 111, add my prepared starter, and put it back inside the outer pot with heating element, isn’t the milk going to shoot back up in temperature and kill the cultures?

  49. Dumb questions: If I double it, would the boiling/incubation times be the same? Also, besides the great taste, do you find it more cost effective than buying store-bought yogurt?

    1. Hi Greg,

      Thank you for your questions 🙂

      The boiling will be longer and the incubation times will be the same.

      It is a lot more cost effective than buying store-bought yogurt as 4L of milk will make 4L of yogurt.

      Have a great weekend ahead!
      Jacky

  50. Hi! I just got my first pressure cooker and haven’t made anything in it yet! I would really like to try this recipe and I’ve seen lots of people posting in Facebook groups about adding sweetened condensed milk to their yogurt. At which step would I add that?

    Thank you!

  51. Hi! Thank you for posting this recipe! I am going to try it today (woohoo!) My question is about the starter. I have Dannon Plain Yogurt made with whole milk, not greek. The ingredients are cultured grade A milk….that’s it. It also says “Contains Active Yogurt cultures including L. Acidophilus” Will this work as the starter? I can’t wait to try this recipe! Thanks again!

    1. Hi Leanne,

      thank you for your question 🙂 We are in the middle of moving so we can’t answer questions as quick as we like!

      The yogurt should work as yogurt starter.

      Happy New Year to you and your family!
      Jacky

  52. If I start this process a bit earlier in the evening and it’s set to turn off at 4am (8hrs) will it be okay to sit for a few hours before going into the fridge? Or will it turn to keep warm and wreck it?

    1. Hi Nexxis,

      Thank you for your question 🙂

      The keep warm mode will not turn on, but it should really go into the fridge within 2 hours

      Happy New Year to you and your family
      Jacky

  53. Woohoo I made my first batch of Instapot yogurt thanks to your page! I followed the recipe to the T and it is now ‘resting’ at home in my fridge. I did the spoon test this morning and it stood all on it’s own. I love that I will NEVER have to buy it from the store again. I look forward to trying your cheesecake recipe too!
    Thank you!

  54. Have you tried using a probiotic capsule, such as the acidophilus, for your starter? Would one capsule be enough. (I mean opening the capsule and emptying the contents into the warm milk.)

    1. Hi Edie,

      We haven’t tried using a probiotic capsule as starter. As long as it has the right live bacterial culture, it should work 🙂

      Happy New Year to you and your family
      Jacky

    1. Hi Traci,

      Thank you for your question 🙂

      It will be better to add flavoring after the yogurt has completely set.

      Happy New Year to you and your family!
      Jacky

  55. Hi! I tried your recipe with breast milk. I’m lactating and thought it would be fun to try to make breast milk yogurt for my baby. It came out very watery at the end. Do you have any tips? I have enough milk to try it again but hate to waste so much. Thank you.
    Katy

    1. Hi Katy,

      Thank you for your question.

      I think heating the breast milk will remove some of the nutrients.

      You got me on this one as I am not too sure on what to suggest.

      Happy New Year to you and your family.
      Jacky

  56. Hi! Thank you for all your work, experimentation, and especially for sharing it with us. I am planning to make it soon. But I cannot understand why we must “pasteurize” the milk first if we are using store-bought milk that is already pasteurized. I have been making yogurt for over 40 years without a yogurt-maker and have never pasteurized the milk first. If you know why, please tell me.

    1. Hi Pat,

      Thank you for your kind words 🙂
      Boiling the milk first is to denature the protein for a thicker yogurt

      Happy New Year to you and your family!
      Jacky

  57. Hi, for a while now we have been making our own yougert bites. We use the creamy flavored store bought stuff. I would love to make our own. How do you add the flavors to make the creamy yougert flavors with no fruit at the bottom. Thank you for all your info on this site it is so helpful!

    1. Hi Sandy,

      Thank you for your question 🙂
      You can blend the fruit with a blender and then mix them into strained yogurt.

      Happy New Year to you and your family!
      Jacky

  58. Hi. My instant pot is DUO, and looks different from what you have in the picture. Is the instruction going to be pretty much the same? Mine doesnt say ‘boil’ when I press Yogurt. Also It took me a long time (almost 1 hour or more) to increase the milk temp in the beginning so I had to switch to Slow cook mode. It’s bee about 7 hours since I added the starter. I looks good but tastes sort of like baby’s puke… 🙁 Any different tips and suggestion for DUO owners?

    1. Hi Grace,

      thank you for your question 🙂

      We have tested the recipe in the DUO model as well so the instructions will be the same.

      You will need to click on the Yogurt button then click on Adjust to get to the Yogurt More function to boil.

      You can thicken up the yogurt by straining it and add some vanilla and sweetener in the end to make it taste better 🙂

      Happy New Year to you and your family!!
      Jacky

  59. Dear Amy+Jacky, I am excited to find your fool proof yogurt, and plan on implementing your tips and skills to make my own… but I would like mine to be blended with berries and/or mango. not just fruit on the bottom.. At what point in the process should I implement the fruit?

    1. Hi Sandra,

      Thank you for your question and kind words 🙂
      It is best to blend the yogurt after it has finished incubating.

      I would recommend straining the yogurt so it is thicker for the berries and mango.

      Happy New Year to you and your family!
      Jacky

  60. Hi.
    I may have missed this in the many comments, but I was curious to why you have included on the list of special tools one requires for this yogurt recipe a Euro Cuisine GY60 Greek Yogurt Maker.

    1. Hi Cynthia,

      thank you for your question 🙂

      The yogurt maker is listed there in case readers want to make Greek yogurt or the yogurt comes out too runny and requires some straining.

      Happy New Year to you and your family!
      Jacky

  61. Hi there!
    I can’t wait to try this recipe! I do have some questions though.
    I live in a place where (horror!) they don’t have fresh milk, only UHT milk. I will be able to smuggle in real yogurt for a starter, but my question is: do I still need to boil the milk if it is already prepared with UHT?
    Also, I’m struggling to find an accurate thermometer, are there alternatives or rules of thumb I can use?
    Thanks for helping me bring yogurt to the third world! 🙂

    1. Hi Eli,

      We haven’t done any specific experiment with UHT milk yet, but our readers were able to make yogurt with UHT milk.

      I am pretty sure you don’t have to boil the milk first. Just add in the yogurt starter and take the milk to 110F – 115F with the yogurt Normal button.

      Happy New Year & Have fun cooking
      Jacky

    1. Hi Michele,

      Thank you for your kind words 🙂

      We haven’t tried storing the starter for more than 1 – 2 months in the freezer. So that will be my answer.

      In theory, the live culture is in hibernation and should be able to go for a lot longer.

      Take care & have fun cooking
      Jacky

  62. I am so bummed. I got a new Instant Pot, and have been loving it, but looking forward to making yogurt soon. I got everything together, and ready, and discovered my IP doesn’t have a yogurt setting. I’m so sad… Any suggestions? Or do I just throw in the towel?

    1. Hi Carmi,

      Sorry to hear that.

      For the LUX model, You can bring the milk to 180F with the slow cook High function.

      As for holding the temperature to a constant 110F, the pot will probably have to put under an oven lamp.

      Take care & have fun cooking
      Jacky

  63. I make creamy homemade yogurt all the time in my instant pot. Half gallon of half and half, pour into 4 pint jars, put lid on jars, set in instant pot, pour water to within inch of bottom of lids. Set pot to boil. When done, remove jars and let cool to where it is warm, but not too hot to the touch, or cool to room temp, it still works. Add starter, either store yogurt or from previous batch, still in good. Putlids back on, put back in pot which should still have water in it, set for 12 hours. It’s usually done in 8 hours, don’t leave longer than 18 hours or it starts to turn bad. Refrigerate yogurt immediately. Pot is clean, yogurt is already in jars, jars are sterilized when half and half is boiled. I’ve eliminated several unnecessary steps.

  64. I am using WestSoy Organic Unsweetened Plain soy milk that comes in a UHT shelf-stable carton. Is it really necessary to heat it again to 180′ to sterilize and “denature the protein” as you mention in Recipe 12, Step #2? I omitted this step and the yogurt came out just fine.

    Thanks for the well-designed scientific approach to your recipes!

    Eve

    1. Hi Eve,

      thank you for your question & kind words 🙂

      Soy milk may be different. We haven’t test that yet.

      It works better for milk as the yogurt will come out a little thicker.

      Take care & have fun cooking
      Jacky

  65. I wish I had an I pot now! I have an electric power pressure cooker and no settings for yogurt. I do have a electric yogurt maker, where you do milk on stove, cool down,add the yogurt and put in jars and put into cooker and go the 8-9 hours on low heat. I am a lover of adding stuff when I eat.. stuff like chopped up pretzels, mini chocolate chips and tiny amount of Carmel syrup for added sweetness, or adding granola dried fruit, chopped bananas ect. Need to start making my own again! Yummy!

    1. Thank you for your comment Julie 🙂

      Making yogurt is always fun!!

      On a side note, the Instant Pot should go on sale during Christmas!

      Take care & have fun cooking
      Jacky

  66. Hello, thank you for great recipe. I’ve never done yogurt this way before. I usually pour them in small jars then incubate. When making yogurt in an Instant Pot, can I transfer the yogurt to small jars after incubated or I have to leave it in the inner pot and keep in the refrigerator, scoop out the yogurt each time my kids want to eat it? Thank you in advance!

    1. Hi Karen,

      thank you for your kind words and question 🙂

      You can transfer the yogurt into small jars after incubated. Make sure the jars and the ladle are clean.

      Take care & have fun cooking
      Jacky

    1. Hi Becca,

      thank you for your question 🙂

      For pressure cooking, you will have to increase your cooking time. Please see this altitude cooking chart

      For the yogurt recipe, you will have to make sure the milk hits the target temperature.

      Take care & have fun cooking
      Jacky

    2. I’m at 5200 and if my milk doesn’t get to temperature, I just put it on another cycle or hit saute to bring it up to temperature. Be that should be the only issue…. Good luck!

  67. I ‘ve been wanting to make yogurt for several months, since I bought an Instant Pot (IP). I made it exactly as written and it turned-out terrific, better than I hoped. I did buy a cone-type, finely meshed and strained it. It was nice and thick. I sweetened the yogurt with honey and added blueberries, GREAT! I suppose I could be called an optimist because I made a whole gallon for my first time. I used whole milk and, I will not be buying store-bought again.

    1. Hi Barbara,

      Thank you for your question 🙂

      Unfortunately, I don’t think whey has enough healthy bacteria to use as a yogurt starter.

      Take care & have fun cooking
      Jacky

  68. Recently tried your recipe and it came out wonderful. I did stain it down to make Greek yogurt from it. I do have a question that I haven’t seen answered…. how long will the yogurt last in the refrigerator? I used a half gallon but, since there are only 2 of us eating it, I’m worried that it will spoil before we finish it. Or can i freeze it or make frozen yogurt from it (and do you have a recipe for that?) Excited to keep magic it!

    1. Hi Brenda,

      thank you for your question 🙂

      It will last for roughly 10 days in the fridge.
      You can use the yogurt to make frozen yogurt, but we don’t have a recipe yet! (Added to our to-make list)

      Take care & have fun cooking
      Jacky

    2. I freeze my Greek yogurt to use in smoothies so I use ice cube trays. I haven’t tried it but I read that the frozen yogurt can be used as my starter. Plan to try that on the next batch I make.

  69. Hi Amy and Jacky,
    I would like to ask what is the maximum amount of yoghurt I can make at one time?
    Thank you very much for your advice.

  70. Great recipe and tutorial I rarely post on blogs but I just wanted to thank you both. I have made this recipe at least three times and it always comes out wonderful. I make it to have greek yogurt so I always strain it and it works fabulous for me. Whole milk + about 10 hours = deliscious yogurt. When I get a yearning for yogurt, I can’t even buy storebought anymore…I just have to find 10 hours to wait – delayed gratification and happy joyful morning with yogurt!
    Thanks for all the trials and errors. I have been making yogurt for several years and the Instant Pot has made it almost effortless.
    Happy cooking!

  71. I love my Instant Pot for making yogurt. I like milder yogurt and have been using a new brand for my starter named Siggi’s. It’s amazingly smooth and mild. If I want to strain my yogurt, I found that the cloth diapers one can buy from Amazon work wonderfully. I lay it in a colander and pour in as much yogurt as I want, and then gather the ends and wrap a thick rubber band around them. I hang it over a pot from one of my cupboard doorknobs and leave it until it is as thick as I want. I’ve been doing it this way for years and it always works. The longer you leave it the thicker it gets until you get something close to a semi-hard cheese. The whey is great for fermenting veggies or cooking, and the thickened yogurt is always wonderful.

    1. Hi D Walter,

      thank you for sharing your cooking experience with us!

      This comment will be very valuable to our readers 🙂

      Take care & have fun cooking
      Jacky

  72. two questions – when my IP turns off the boil, it hasn’t reached 180 degrees. usually it’s only up to 170 degrees. How can I fix that problem? Second ? – is there a minimum amount of milk that you should use. My daughter tried to make yogurt for the first time and only used 2 cups of milk in her 8 qt IP. It didn’t come up to 180 so we hit boil again. We got it to 180 and tempered the starter into the yogurt. It never made yogurt. Do you think it was because we used too little milk?
    I love your site – love the way you are so scientific and that you respond to all ??s Keep up the good work.

    1. Hi Adele,

      thank you for your questions and kind words 🙂

      1) If it hasn’t reached 180 degree the first time, you can have it go thru another cycle or use the saute feature to reach 180F (Keep stirring).
      2) No minimum amount of milk is required. Do make sure the milk temperature has dropped to ~105F – 115F before adding the yogurt starter.

      Take care & have fun cooking
      Jacky

  73. Can you immediately strain in the fridge while chilling the yogurt or is it necessary to chill the yogurt for several hours then strain?

  74. Heya,

    So i made my yoghurt, as per your recipe (i had to re heat as the bowl was warm when i put the milk in and wouldn’t get to 180 first time round) So all was good put in the fridge for 4hrs got it out thickish i then used a whisk on it… why i don’t know and now its turned runnier… i want my thickish yoghurt back… Should i strain this now? will it work??
    Thanks Jess

  75. My home made yogurt lasts up to a few weeks. Usually it doesn’t hang around long enough for it to go bad though!

  76. I love the simplicity of this recipe! I achieved lovely, thick yogurt. However, after 12 hours of incubating, it is barely tangy. How can I get more tang next time?

  77. Hi! I am looking forward to trying this one. I recently bought the instant pot and am very curious about the yogurt feature. 🙂

    Questions:
    – I am lactose intolerant and avoid fat milk (I alway pick the slim version), any alternative milk to use for yogurt, like almond/rice?
    – Any chance of working using the lacto-free-slim milk (0,3% fat) and still keeping it creamy?

    Many thanks! Congrats on the blog! I love it!

    1. Hi Camila,

      thank you so much for your kind words & questions 🙂

      1) You will have to add some thickener for almond milk (Gelatin or pectin)
      2) You will want to strain it to remove some of the whey!

      Take care & have fun cooking
      Jacky

  78. I’ve made yogurt in a crockpot and I add dry milk to the whole milk to bump up the protein. Will this work with the InstaPot yogurt recipe?

  79. I’d love to use Whole milk from my local dairy, but the milk is low temperature pasteurized and non-homogenized. Will this still work?

    Thanks!

  80. Thank you so much for the yogurt article, I just had my first disaster this week and have been trying to figure out just what I did wrong. After reading your instructions I think the problem was the milk, I guess I should look more carefully at the date on the bottle. I have been using 2 percent milk and this is the first time it failed. Thank you again for the wonderful recipes.

    1. Thank you so much for your kind words Karen 🙂

      So happy to hear you found out what was wrong.

      Do let us know if you come across any questions.

      Take care & have fun cooking
      Jacky

  81. I’m trying out an IP-DUO. I tried to make yogurt following the instructions. I heated the milk, cooled the milk, added the starter, and then pressed the Yogurt button again, according to the instructions, but the digital display instantly said “boil.” Obviously this would ruin the yogurt, so I shut it off. I waited a few minutes, then tried again; the display still said “boil.” I couldn’t seem to move the temperature down, so I had to remove all the milk and put into my usual yogurt maker. Kinds of a waste of time. What did I do wrong? It seems the instructions aren’t complete.

    1. Hi Elaine,

      thank you for your question 🙂

      You are using the newer IP-DUO which memorize your last setting.

      You will have to press the adjust button to go from Yogurt More function (Boil) to Yogurt Normal function (Yogurt).

      Take care & have fun cooking
      Jacky

  82. Hiyas! I was wondering: at the end of this process, do you have yogurt with active bacterial cultures? As in, could you use store bought yogurt as a starter the first time, and the last little bit of your first batch the next time?

    1. Hi Adam,

      thank you for your question 🙂

      Yes, there will be active bacterial cultures in the homemade yogurt. You can use the homemade yogurt for your next batch, but it will get weaken after about 2 – 3 batches.

      Take care & have fun cooking
      Jacky

  83. Simple and easy to make recipe. I used an organic 2% milk with Fage greek as the innoculent. 8 hours later a delicious sweet yogurt

  84. Several times I’ve made yogurt in a slow cooker the basic difference is using a higher ratio of yogurt, 1/2 gal of milk to 1/2 cup of yogurt or 8 T of yogurt,…which is quite a bit more yogurt than the Instant Pot recipes, which calls for a bit over 2 T. I recently got the IP Duo Plus and like the ‘sterilize’ feature and thought of the IP making this process a bit easier. I don’t want to strain the yogurt, I never did that with the slow cooker recipe and it was always plenty thick. I use whole milk which I know helps it be thicker/creamier. Do you think adding more yogurt to the Instant Pot recipe would help it to thicken up? or would that just be a waste of yogurt starter?

    1. Hi Priscilla,

      thank you for your question 🙂

      We have tried up to 1/4 cup of yogurt in the Instant Pot. You would have a hard time telling the difference without a side by side comparison.

      Please see our yogurt experiment here for reference 🙂

      Take care & have fun cooking
      Jacky

  85. Good grief, all this drama over making yoghurt.
    Take a pot, place on cook top, add milk and bring to blood temperature, stir in a souring agent such as vinegar, lemon juice, yoghurt etc.
    Place lid on pot make sure cook top is off, cover pot with a blanket or keep in a warm place, leave overnight then refrigerate
    SIMPLE.
    PS I’ve been making like this since I was 12.
    I’m now 68

    1. Sadly, your method won’t provide active cultures, so you’re missing out on one of the health benefits of yogurt.

  86. Hi. I thought I followed the recipe correctly, but I’d love to know what went wrong. At least, I think something is wrong. Maybe my thermometer is not accurate? I have a nice big bowl of what appears to be milk with globs of fat floating on top. It did not thicken up at all except for these chunks that are small. Are used Costco’s brand of 3.8% milk and a little more than 2 tablespoons of Nancy’s fully fat yogurt. I incubated it for eight hours and it has been in the fridge for about six hours. Any thoughts on how I can do better next time? I really don’t think there should be this much liquid.

    1. Hi Chris,

      Thank you for your comment and question 🙂

      It sounds like there were problems with the bacterial culture (they were not live anymore)

      The thermometer could have been one of the issues. The milk could have been too hot for the bacteria (over 120F).

      Another one could be the bacterial culture in the yogurt. I would suggest trying again with another brand.

      Take care & have fun cooking
      Jacky

  87. Hi Amy & Jacky! I tried your recipe using whole milk (for the first time), and the yogurt was delicious! I want to try it this time with 2% milk for comparison. My previous go-to recipe called for 2% milk and powdered milk during the boil process. Do you recommend this when using the lower fat milk, or does it mess with the taste? I just assume it helps in the thickening process so there is less loss when straining the whey.

  88. If I want to double the recipe do I need to adjust the “cooking” time at all? I love this recipe, and yogurt, so much that I need to make MORE!! 🙂

    1. Hi Chloe,

      thank you so much for your kind words and question.

      The incubating time will not need any adjustment. The boiling part will take longer to get up to 180F.

      Take care & have fun cooking
      Jacky

  89. I have an insta-pot but not one that has the yogurt setting. What setting should I use for the 6 hour (or more) incubation time?

    1. Hi Dona,

      thank you for your question 🙂

      The LUX doesn’t have a setting with suitable temperature for the 6 hours incubation.

      Some people have found success placing the pot under an oven lamp as it is roughly 110F.

      Take care & have fun cooking
      Jacky

    2. It’s old school, but you can put the warm milk/yogurt mix in a cardboard box, with a heating pad (must have auto shutoff) and the lid closed overnight. (I’ve done that plenty.)

      I’ve also heard that you can put the warm milk mix in a microwave, that the heat proof box keeps it temperature stable. (I haven’t done that.)

  90. Hi! Your instructions were very well written and clear (I think☺️). I have a duo and I used 3.25% milk but with actual yogurt cultures (as opposed to yogurt) . My IP never really got it to temperature during the boil phase. After trying multiple times I finally found it hot enough using the sauté function. Then, the yogurt came out good, but still a bit runnier than I’d prefer. Certainly couldn’t hold a spoon up like in your pic. Any thoughts on why? Must you strain it? If I do I feel like I’d lose half of it. Is it likely because of the cultures I used or the temp? And why wouldn’t it get the milk up to temperature even after putting it through the boil phase like 4 times?

    Thanks in advance!

    1. Hi Ross,

      thank you for your kind words and question 🙂

      The Instant Pot’s heat sensor is located at the bottom so it can be hard to determine if the whole pot has reached the desired temperature. The best way is to gently stir the milk and put it through the boil phase again or use the slow cooking function.

      There could be a lot of things that contribute to why the yogurt is a little runny. It could be the yogurt culture, milk, or even the thermometer’s accuracy.

      Putting the yogurt in the fridge for a few hours will also thicken it up a bit. If not, straining can be the option to make it thicker.

      I would recommend trying with Whole Foods 365 Organic 3.8% Whole Milk with the same yogurt culture to see if it get thicker.

      Take care & have fun cooking
      Jacky

  91. I am on Weight Watchers, while I very much like whole food recipes, until I get my weight off, I would like to use skim milk. is that possible?
    Thank you,
    Carlene

    1. Hi Carlene,

      thank you for your question.

      Yes, skim milk will work as well. The yogurt will come out thinner, but you can strain it after to make it thicker 🙂

      Take care & have fun cooking
      Jacky

  92. Thanks for the great instructions. My first try came out great. I froze some of the whey in an ice cube tray, and used two cubes for my second try. I never completely firmed up. Lots of whey floating on top, loose yogurt on the bottom (like egg drop soup). I read that I could use the whey, and freeze it, but not many instructions around it. Any idea what went wrong? Thanks for any help you can provide.

    1. Hi Christine,

      thank you for your question 🙂

      Yogurt should be used as yogurt starter as whey is not an ideal yogurt starter.

      Take care & have fun cooking
      Jacky

    1. Hi Jean,

      You will have to find a place to hold them at a constant 110F to incubate. Some people have found success placing the pot under an oven light 🙂

      Take care & have fun cooking
      Jacky

    1. I pretty much always put coconut and vanilla extracts in my yogurt. They’re both mild enough to tip a bit in without measuring. I tried and disliked orange extract and lemon extract – too strong. I didn’t try almond extract, but I’ll bet it’ll be nicely mild and work well.

  93. Good morning Amy & Jacky.
    Approximately how much yogurt will this recipe make? I am making it for the first time using raw goats milk. I’m wondering if I want to make a smaller amount the first time to see if I like it. How would I adjust the recipe?

    Thank you,
    Caren

    1. Hi Caren,

      thank you for your question 🙂

      Making raw milk yogurt can be tricky. The success will depend on how much competition the bacteria cultures have in the raw milk.

      To make raw milk yogurt, heat the milk to 110F and add in the yogurt starter to incubate.

      Raw milk yogurt is usually much thinner and can have an “off” flavor.

      To adjust for a smaller amount, you can just divide the two ingredients to whatever amount you are planning to make.

      Take care & have fun cooking 🙂

      Jacky

    2. I am usually very imprecise and it is very forgiving. I glug in milk – 1/2 gallon to 1 gallon, but whatever amount you want – and after heating/cooling (this part has to be precise), I plop in 1-2 tablespoons of yogurt or a packet of starter. It’s a forgiving recipe.

  94. I’d love to try this recipe, but have the IP-Lux without a yogurt mode. Are there adjustments that could be made with specific bi
    Uttons on my Instant Pot? Or should I just go “old school”?

    Thanks. I am finding y’all my go-to site for pressure cooking!

    1. Hi M Smith,

      thank you for your question 🙂

      You can bring the milk to 180F with the slow cook function.

      As for holding the temperature to a constant 110F, the pot will probably have to put under an oven lamp.

      Take care & have fun cooking
      Jacky

    1. Hi Ganine,

      thank you for your question.

      I believe their regular 365 organic whole milk is 3.8%. It should say on the label 🙂

      Take care & have fun cooking
      Jacky

  95. Thank you for the very detailed and easy to follow recipe. It worked perfect and resulted in 2 quarts of thick, creamy and very tasty yogurt. This is an excellent companion to your cheesecake recipe which also turned out quite good.

    1. Hi Dale,

      It’s good to hear from you on the site 🙂

      thank you for your comment and review on the recipe.

      Your email made this recipe happen so kudos to you!!

      Take care & have fun cooking
      Jacky

    1. Hi Florence,

      It’s great to hear from you again 🙂

      I haven’t tried it, but some of our readers have successfully made it with lactose free milk!!

      Take care & have fun cooking
      Jacky

  96. Another winner! I wish I had your clear instructions when I first searched online for instructions to make yogurt.
    First time yogurt are lucky to have yoUr recipe.

    Pressure yogurt produces such creamy and delicious results, I don’t want to eat store bought yogurt any longer.
    I like to add a tablespoon of sugar after the boiling process and that’s sweet enough to eat without adding anything else.

    1. Hi Shirley,

      thank you for your kind words and the tips on the tbsp of sugar :)!!
      So happy to hear from you again!

      Take care & have fun cooking
      Jacky

  97. My pro tip to reduce the chance of having a milk film form on top: whisk the milk to create minute bubbles on tip. It dies a great job of reducing that milk skin.

    The freezer is your friend! Buy a small container of your culture yogurt (plain yogurt) and put the amount needed in an ice cube tray, like two Tbsp in each cube). Then, simply thaw what you need when you begin making yogurt.

    You can also freeze some after you make your next batch of yogurt. It will last a few batches of yogurt that way before the culture deteriorates too much in the successive generations.

    Final tip: Make sure the Instant Pot lid is really clean, and if you have a smelly ring, remove it or it will transfer the fragrance to the yogurt. Better yet, put in your second, sweet ring.

  98. Dear Amy & Jacky,
    The serving size is listed as 10 – how much is that? I have made yogurt using a half gallon of 2% milk that once strained, was fabulous – however I’m unsure how to figure out the serving size vs calorie count, etc. TIA and your site and efforts.

    1. Hi Lori,

      thank you for your kind words and question 🙂

      One serving is about 190ml yogurt or 125ml Greek yogurt.

      take care & have fun cooking
      Jacky

    1. Hi Daggie,

      thank you for your question.

      You can incubate the yogurt directly in mason jars.

      Make sure to sterilize them first 🙂

      Take care & have fun cooking
      Jacky

  99. Thank you for step by step! I’m so happy that you used Organic Whole Milk with great results as that is only milk I buy. I’m a visual learner and newbie IP user and love your site bc of the pictures and videos – this helps me so much with all your recipes.

    1. Hi Anita,

      It’s great to hear from you again! Hope you have been doing well the past two weeks 🙂

      Thank you for your kind words and comment. Do let us know if you have any questions!

      Take care & have fun cooking
      Jacky

  100. Hi Amy and Jack,
    I’m lactose intolerant and I really miss yogurt. Is it.possible to make yogurt with coconut milk or almond milk?
    I received my instant.pot for Christmas and I love it. Thank you for all the excellent recipes, they help me provide healthy and delicious meals for my family!

    1. Hi Laura,

      Thank you for your kind words & question ?
      You will have to add some thickener for almond milk or coconut milk (Gelatin or pectin)

      Take care & have fun cooking
      Jacky

  101. Yay!! Thank you! This will be my first attempt at yogurt making. I expect it to be a huge success using your recipe!

  102. Great tutorial. One important fact to note, is that while the longer fermented yogurt is tangier as you noted, it also contains significantly more beneficial bacteria, which is why many eat yogurt.

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