I have made creamy yogurt for my family for the last 20 years. I started to make fresh yogurt because the quality store-bought yogurt was too expensive, and we found out rapidly that our own homemade yogurt tasted so much better than the grocery store one. Learn here how to make your yogurt in an Instant Pot Duo Plus.
My Husband is a huge plain yogurt fan; he eats a bowl of fresh fruits with a little bit of yogurt every day. So I am happy to make fresh yogurt for him.
I used to make the yogurt mixture in a yogurt maker called a Yogourmet Multi Electric 2Qt until I found out that I could make the same recipe in the Instant Pot Duo Plus. It is so convenient because the temperature stays perfectly stable, and the duration of the incubation is set on a timer. My yogurt recipe takes four and a half hours to incubate. It is a long time to stay in the kitchen and babysit a pot. The old yogurt maker kit was not forgivable; it would continue to cook, and I would end up with tangier yogurt. The marvelous thing about the Instant Pot Duo Plus is that the timer will stop cooking when it is set. So, all my batches of yogurt have the same perfect consistency. According to my family, it is the best yogurt!
Eating yogurt like the French do!
In Quebec, shopping for yogurt isn’t just for a good source of protein. It’s a national pastime. The yogurt culture is so intense that there is always a complete aisle of delicious yogurt in a grocery store. Most French Canadians eat at least one serving of yogurt daily, and one-third consume five servings weekly, starting from infancy. We are big fans! Yogurt, a favorite among kids as well as adults, is considered a superfood because it has innumerable health benefits. Homemade yogurt is rich in nutrients. The fresh yogurt is an amazing source of proteins and calcium. It also contains B complex vitamins, phosphorus, potassium, and magnesium. It improves metabolism and provides a feeling of satiety.
Instant pot yogurt recipe in 6 easy steps
EQUIPMENT TO USE to make delicious yogurt easily.
- 6 or 8-quart Instant Pot Duo Plus
- Candy Thermometer
- Whisk
- Measuring cups and measuring spoons
INGREDIENTS
Half a gallon of milk (I have better results with whole milk)
½ cup of plain yogurt (In this example, I used the siggi’s® Icelandic single-serve cup (you can use any store-bought yogurt or leftovers of your own yogurt or yogurt starter)
INSTRUCTIONS
Clean
Clean the inner pot of the Instant Pot. Since we’re going to be growing a culture in it, it is super important that the Instant Pot’s stainless steel lid and sealing ring are nice and clean. Hot, soapy water and a hot rinse before drying with a clean kitchen towel should do the trick.
Pasteurized
Pasteurized milk. Pour half a gallon of Milk into the inner pot and place it into the cooker base of your Instant Pot. Lock the lid in place. Press the YOGURT button. Then press the Control Dial button and select BOIL. Press START and the Instant Pot will use the heating element to bring the milk mixture close to a boil. When pasteurization finishes, the display shows End. Milk must reach 180F for 2 minutes to get properly pasteurized. Stay close if you have a different model, as it may take more or less time to come to the temperature. The Instant Pot will beep, indicating the boiling cycle has finished.
Cool
You will need to cool the warm milk’s temperature to be able to start the fermentation time. Use a candy thermometer to test the milk’s temperature. Cooling to room temperature will take you an hour. Alternatively, you can speed the process by cooling the mixture by filling your sink with cold water and ice and gently submerging the bottom of the insert in the ice water — this will take about 10 minutes. Your goal temperature for cooling is 108°F-112°F. Remove the inner pot from the water bath. Dry the exterior of your inner pot with a kitchen towel and replace the inner cooking pot in the instant pot base.
Add culture starter
With a clean ladle, ladle off about a cup of the warm milk into a small bowl or measuring cup with a spout. Add ½ cup of plain yogurt and whisk thoroughly with the warm milk until the consistency is smooth. Return the yogurt mixture to the Instant Pot and whisk gently to combine. (If you bought a starter culture, you add 2 tbsp per half a gallon of milk here instead.) Place and close the lid.
Incubate
“Cook” on the yogurt setting. Hit the yogurt button, then press CONTROL DIAL, set the time to 4:30, and then press start. This will begin a count-up clock on the incubation period. After 10 seconds the cooker starts heating for fermentation. After about 3 hours, the homemade instant pot yogurt will begin to thicken. You can continue to cook the yogurt for 2 hours more for thicker, tangier yogurt. When it is done, the Instant POT will beep, and the display show END.
Refrigerate
Transfer the yogurt in cute airtight containers and place it in the fridge for a minimum of 8 hours or overnight. It will develop flavors. The yogurt will thicken slightly more when chilled. Remember to save half a cup of this yogurt if you plan on making more yogurt shortly. Keep your yogurt in the fridge, it will last you for 3 weeks.
RECIPE NOTES FOR HOMEMADE YOGURT RECIPE
The yogurt can be refrigerated for up to 3 weeks.
Et Voilà! Congratulations, you made your batch of yogurt! Taste the difference and give me your comments below!
Instant pot yogurt recipe in 6 easy steps
How to make homemade yogurt the easy way in a instant pot duo plus
Ingredients
- Half a gallon of milk (I have better results with whole milk)
- ½ cup of plain yogurt (In this example, I used the siggi's® Icelandic single-serve cup (you can use any store-bought yogurt or leftovers of your own yogurt or yogurt starter)
Instructions
- Clean Clean the inner pot of the Instant Pot. Since we’re going to be growing a culture in it, it is super important that the Instant Pot's stainless steel, lid, and sealing ring are nice and clean. Hot soapy water and a hot rinse before drying with a clean kitchen towel should do the trick.
- Pasteurized Pasteurized milk. Pour half a gallon of Milk into the inner pot and place it into the cooker base of your Instant Pot. Lock the lid in place. Press the YOGURT button. Press the Control Dial and select BOIL. Press START and the Instant Pot will use the heating element to bring the milk mixture close to a boil. When pasteurization finishes, the display shows End. Milk must reach 180F for 2 minutes to get properly pasteurized. Stay close if you have a different model, as it may take more or less time to come to the temperature. The Instant Pot will beep indicating the boiling cycle has finished.
- Cooling. You will need to cool the warm milk’s temperature to be able to start the fermentation time. Use a candy thermometer to test the milk’s temperature. Cooling to room temperature will take you an hour. Alternatively, you can speed the process by cooling the mixture by filling your sink with cold water and ice and gently submerging the bottom of the insert in the ice water — this will take about 10 minutes. Your goal temperature for cooling is 108°F-112°F. Remove the inner pot from the water bath. Dry the exterior of your inner pot with a kitchen towel and replace the inner cooking pot in the instant pot base.
- Adding culture starter With a clean ladle, ladle off about a cup of the warm milk into a small bowl or measuring cup with a spout. Add ½ cup of plain yogurt and whisk thoroughly with the warm milk until the consistency is smooth. Return the yogurt mixture to the Instant Pot and whisk gently to combine. (If you bought a starter culture, you add 2 tbsp per half a gallon of milk here instead.) Place and close the lid.
- Incubate“Cook” on the yogurt setting. Hit the yogurt button then press CONTROL DIAL and set the time to 4:30, then press start. This will begin a count-up clock on the incubation period.After 10 seconds the cooker starts heating for fermentation. After about 3 hours the homemade instant pot yogurt will begin to thicken. You can continue to cook the yogurt for 2 hours more for thicker, tangier yogurt. When it is done, the Instant POT will beeps and the display show END.
- Refrigerate Transfer the yogurt in cute airtight containers and place it in the fridge for a minimum of 8 hours or overnight. It will develop flavors. The yogurt will thicken slightly more when chilled. Remember to save half a cup of this yogurt if you plan on making more yogurt shortly. Keep your yogurt in the fridge, it will last you for 3 weeks.
Notes
Storage: The yogurt can be refrigerated for up to 3 weeks.
Et Voilà! Congratulations, you made your batch of yogurt! Taste the difference and give me your comments below!
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Making Greek-Style Yogurt
If you want to make plain Greek yogurt, it is the easiest thing. Greek-style yogurt is the same as yogurt minus the water. But remember that this water contains probiotics and food it is called whey. Keep it and add it to your smoothies. You can remove the water from the fresh yogurt by straining it through a cheesecloth or taking a couple of coffee filters. This way, you will obtain a thick yogurt.
What makes yogurt . . . well, yogurt?
The words “live and active cultures” refer to living organisms—in this case, the bacteria Lactobacillus bulgaricus. Streptococcus thermophilus— which converts pasteurized milk to yogurt during fermentation. The process is very similar to that used when making beer, wine, or cheese, in that beneficial organisms ferment and transform the starting material into a “new” food/beverage – grape juice is converted into wine; milk into cheese; water, barley, and hops into beer. This fermentation process is what creates yogurt, with its unique taste, texture, and healthful attributes. Source: The International Dairy Foods Association (IDFA)
Easy Recipe Suggestions
While full-fat milk yields yogurt that makes a voluptuous impression, it’s protein that makes yogurt thick. If you choose to use reduced-fat milk (nonfat or low-fat), I recommend adding instant nonfat dry (powder) milk in the ratio of 2 tablespoons per 1 quart of milk. Dry milk boosts the solid content (mostly protein) in your milk base, yielding firmer, thicker yogurt and partly compensating for the lack of fat.
Try to use the best quality of milk; regular milk is fine, but the freshest is better. Look at the best date on the container.
Can dogs have yogurt?
Yogurt is a wonder food packed with probiotics, protein, calcium, B-12, and other nutrients, and it is so popular with people. Some yogurts are healthier than others, but all forms of yogurt are made by the bacterial fermentation of milk, and the best yogurts contain live “cultures” (friendly bacteria). These microorganisms can help keep gut bacteria in balance. So, you might be wondering if your pup can enjoy the benefits of yogurt, too. Read on. Yep, dogs can eat yogurt — it’s safe and healthy, and most dogs love it. Yogurt has many benefits for dogs; some health benefits include aiding digestion, easing diarrhea, and boosting immunity, and it’s often easier to digest for dogs than other dairies because it contains less lactose. Source: The Wildest
MORE HEALTHY RECIPES FROM THE SECRETS OF HAPPY AND ME
Making Yogurt Spread
Press your yogurt just like in the Greek-style yogurt method above. Then add dry mint and garlic salt to make a homemade veggie dip.
Thick, creamy, and rich in protein, homemade yogurt is easy to prepare in an Instant Pot Duo Plus. Make your own with simple ingredients with no added sugar.
SHOP THE POST OF YOGURT INSTANT POT DUO PLUS
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In the recipe you say 1 gallon of milk. But in the instructions you say half a gallon of milk. Which is correct please?
Thank you, Kendall, for reviewing the recipe. I usually use half a gallon, and I will correct the error immediately. I apologize for the confusion. Thank you once again!