Make your own yogurt with this super easy Instant Pot recipe. You'll never have to buy it from the store again!

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
10 mins
cook:
8 hrs 25 mins
chill:
3 hrs
total:
11 hrs 35 mins
Servings:
16
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour milk into a 6-qt. Instant Pot electric pressure cooker with a Yogurt setting. Lock lid in place; set pressure valve to "Sealing." Press "Yogurt" button to select the yogurt program. Press "Adjust" button to "More" mode; the word "boil" will appear on the display. The cooker will take about 25 minutes to heat the milk to 180°F. When cycle is complete, cooker will beep and display "yogt." Open lid. Use a quick-read thermometer to make sure the milk registers 180°F.

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  • Transfer cooker insert to a large bowl of ice water. Stir milk 2 to 3 minutes or until it cools to 115°F. In a small bowl whisk together 1 cup of the cooled milk and the Greek yogurt until smooth. While whisking constantly, slowly pour milk-yogurt mixture into remaining cooled milk in cooker insert.

  • Return insert to cooker base. Lock lid in place; set pressure valve to "Sealing." Press "Yogurt" button, press "Adjust" button to "Normal" mode, and use the "+" button to set for 8 hours. When cycle is complete, cooker will beep and display "yogt." Open lid.

  • Divide yogurt among four storage containers and chill 3 hours. Store in refrigerator up to 2 weeks.

*Tip

You can substitute commercial yogurt starter for the Greek yogurt according to the package directions.

Greek-Style Yogurt

For a thicker, creamier yogurt, transfer chilled yogurt to a strainer lined with two layers of 100%-cotton cheesecloth or a clean coffee filter set over a bowl. Cover and chill 3 to 4 hours more or until yogurt reaches desired consistency.

Vanilla Yogurt

Prepare as directed, except stir 1/2 to 1 Tbsp. honey or sugar (if desired) and 3/4 tsp. vanilla into each container before serving.Per serving: same as above.

Nutrition Facts

76 calories; fat 4g; cholesterol 12mg; saturated fat 2g; carbohydrates 6g; mono fat 1g; sugars 6g; protein 4g; vitamin a 198.4IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.1mg; folate 6.1mcg; vitamin b12 0.5mcg; sodium 53mg; potassium 161mg; calcium 140mg.
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