Homemade Instant Pot Yogurt

Sterilize the Instant Pot: Place 3 cups of cold water into the insert of your Instant Pot. Close and lock the lid and steam vent. Select the sterilize function. Set the temperature to low. Adjust the time to 5 minutes and press start. For a gallon of milk, this usually takes around 30 minutes.

Once the cycle has finished, quick release the pressure and carefully remove the insert from the base. Pour the hot water out and let the insert cool. You can speed this process up by transferring it to the refrigerator, once it’s cool to the touch, for at least 10 minutes.

Pour milk into the sanitized and chilled Instant Pot insert. Close and lock the lid and steam vent. Select the yogurt function. Set the temperature to high and press start. The display should say boil. For a gallon of milk, this usually takes around 45 minutes.

Once the cycle finishes, the display will say yogt. Remove the lid and whisk the milk. Check the temperature with an instant-read thermometer. It should be between 180-185°F. If it’s not quite there yet (it often isn’t), select the sauté function and adjust the temperature to high. Whisk the milk and keep checking the temperature until it hits 180°F.

Turn the Instant Pot off and transfer the insert to the counter (with a wire rack, if you have one). Let the milk cool until the temperature is between 110-95°F. The display should say boil. For a gallon of milk, this usually takes around 90 minutes.

Whisk in your reserved starter yogurt into the milk and place the insert back into the Instant Pot base. Select the yogurt function and adjust the heat to normal. Adjust to your desired time (8 hours for regular, 10 for a more tart flavor) and hit start.

After the incubation cycle is finished, carefully remove the insert from the base and cover it with a lid, plastic wrap, or beeswax wrap. DO NOT STIR! Transfer to the refrigerator for at least 6 hours (I usually let it stay overnight).

After the yogurt has chilled, it’s ready to eat! Reserve 1/4 cup of your yogurt for your next batch of yogurt. Transfer your yogurt into jars or other containers, if desired.

If you want to make some thicker, Greek-style yogurt, you can strain some or all of your homemade yogurt using a strainer lined with cheesecloth over a bowl or a reusable mesh bag for 2 hours, or until it reaches your desired consistency.