Making yogurt at home is incredibly rewarding, and with the Instant Pot (or any multi‑cooker with a yogurt or fermentation function), it’s even easier. All you need is milk, yogurt, and time.
The inside of the tub will act as a yogurt maker, maintaining a constant temperature of about 42 or 43 ºC so that the probiotics present in the yogurt used as a starter culture ferment the milk.
For convenience, I ferment the yogurt in large jars that I place inside the fermenter. I usually ferment two or three jars at a time; these Weck brand jars are perfect because they have glass lids. Once the yogurt is finished, it’s packaged and ready to go in the refrigerator. Plus, the fermenter hardly gets dirty; you just need to rinse it a little.
You can also put the milk directly into the pot, but make sure you’ve cleaned it thoroughly because the yogurt might absorb odors. I recommend using an extra silicone gasket, different from the one you use for other dishes. If you have the glass lid, you can use it instead of the original lid, but it’s not essential.
Note: These instructions are valid for Instant Pot models with a Yogurt or Sous Vide function. If you have a similar cooker with a Yogurt or Fermentation program instead of an Instant Pot, you can also adapt these instructions.
Pasteurization of milk
The Instant Pot allows you to pasteurize the milk before making yogurt, but it’s not really necessary if you’re using store‑bought milk. If you have cows at home and drink their milk, then you already know that it is necessary.
Flavored yogurt
If you want to combine your yogurt with fruit, vanilla, or whatever you like, I recommend doing so after fermentation and once the yogurt has rested in the refrigerator. Fermentation is a delicate process; it’s best not to disturb it.
Greek yogurt
If you want a really creamy, Greek‑style yogurt, try using whole milk. I also recommend experimenting with sheep’s milk, which has more fat and protein per 100 ml than cow’s or goat’s milk. In fact, it’s so rich that the organic milk I buy is only available in a semi‑skimmed version.
If the result is still not creamy enough for your liking, strain the yogurt once it has fermented using cheesecloth or muslin:
- Place a large colander over a bowl
- Place the cheesecloth or muslin over the strainer, in several layers.
- Pour the yogurt onto the cheesecloth and put everything (bowl + strainer) in the refrigerator so that the whey can gradually drain away.
- When it has the consistency you like, transfer the yogurt from the cloth to a jar
- You can drink the whey; it’s very rich in probiotics.
Yogurt in the Instant Pot Recipe
Servings: Approx. 700 ml
Preparation: 5′
Cooking time: 12 hours
Total: 12 h 5 ‘
Ingredients
| Ingredient | Quantity |
|---|---|
| Goat, sheep or cow milk, preferably whole | 650 ml (or until the jar is full) |
| Plain, store‑bought yogurt, without added sugar or flavorings (this will act as a starter culture) | 45‑60 g |
| Water | 250 ml |
Instructions
- Pour the milk into the glass jar.
- Add the yogurt and stir gently.
- Place the lid on the jar, but not the tongs. Covering the jar isn’t mandatory, but it helps prevent water from getting in during fermentation. If you don’t have a lid, you can use an inverted plate.
- Pour 250 ml of water into the bucket. You can place the rack with handles inside if you wish, so the jars don’t touch the bottom.
- Place the jar or jars inside the bucket, as if you were putting it in a water bath but with water only at the bottom.
- Place the pressure cooker lid with the valve in the Sealing position (although it doesn’t really matter). If you have a glass lid, you can use that too.
- Press the Yogurt button. The display will automatically show 12 hours. If it doesn’t, adjust the time. You can reduce it to 8 or 10 hours, but not less. I usually do it overnight so I don’t have the pot sitting on the counter for that long. If you have the new Instant Pot Duo Crisp model, press the Sous Vide button and set the temperature to 42°C (108°F). With this new model, I prefer to put the rack under the jars because I feel like the inner pot gets hotter with this program than with the Yogurt function on previous models. On other multi‑cookers, this program is called Fermentation.
- Once the time is up, open the lid of the pot (be careful, as there will be quite a bit of water accumulated), remove the jar, tighten the lid, and put it in the refrigerator. Do not stir it while it’s hot. Let it cool for at least 1 hour before tasting it, preferably 2. Then you can stir it before serving.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 150 kcal | 8% |
| Total Fat | 8 g | 10% |
| Saturated Fat | 5 g | 25% |
| Trans Fat | 0 g | |
| Cholesterol | 25 mg | 8% |
| Sodium | 100 mg | 4% |
| Total Carbohydrate | 11 g | 4% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 11 g | |
| Protein | 8 g | 16% |
| Calcium | 280 mg | 22% |
| Potassium | 350 mg | 7% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with milk fat percentage (whole, 2%, skim) and fermentation time.