We’ll give you one more reason to jump on the Instant Pot trend—you can learn how to make yogurt! And you need just two ingredients and a multicooker to do it. Follow our step-by-step instructions below, and you’ll be sinking your spoon into homemade yogurt in no time.

By Andrea Beck
Updated: August 22, 2018

Say goodbye to store-bought yogurt; homemade is taking over! With a multicooker, creating your own yogurt is as simple as combing two ingredients and letting them cook for a few hours. Plus, once you make your first batch, you can easily save a few spoonfuls to use as a starter for your next one. One of our favorite Instant Pot recipes, this homemade yogurt can be eaten any way you want. And even if you’re not a proud Instant Pot owner yet, you can still make homemade yogurt in your slow cooker—we’ll teach you how to do it.

How to Make Instant Pot Yogurt

You'll need:

  • ½ gallon of whole or reduced-fat (2%) milk
  • 2 tablespoons plain Greek yogurt, room temperature

Step 1: Pour the milk into a 6-qt. multifunction electric pressure cooker with a “Yogurt” setting. Lock the lid in place and set the pressure valve to “Sealing.” Press the “Yogurt” button to select the yogurt program. Press the “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 degrees F. When the cycle is complete, the cooker will beep and display “Yogt.” message. Open the lid carefully. Use a quick-read thermometer to make sure the milk registers 180 degrees F.

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

Step 3: Return the insert to the cooker base. Lock the lid in place; set the pressure valve to “Sealing.” Press the “Yogurt” button, press the “Adjust” button to “Normal” mode, and use the “Plus” (+) button to set for 8 hours. When the cycle is complete, the cooker will beep and display “Yogt.” message. Open the lid.

Step 4: Divide the yogurt among four storage containers and chill for 3 hours. Store in the refrigerator for up to 2 weeks. Makes 16 servings (1/2 cup each).

Tip: If you want your yogurt to be a little sweeter, stir 1/2 to 1 tablespoon of honey or sugar 3/4 teaspoon of vanilla into each storage container before serving.

How to Make Yogurt in Your Slow Cooker

You’ll need:

  • ½ gallon low-fat (1%) milk
  • ½ cup nonfat dry milk powder
  • ¼ cup plain unsweetened yogurt containing active yogurt cultures, room temperature

Tip: When you use low-fat milk, your yogurt can end up being a little thin. The addition of nonfat dry milk powder adds protein and helps make a thicker product. You can also use whole milk for a thicker, creamier yogurt.

Step 1: Add Milk Powder and Heat Milk

In a 4-quart saucepan, whisk together the milk and dry milk powder. Heat over medium heat until a thermometer registers 180 degrees F to 185 degrees F, stirring frequently. Remove from heat. Cool at room temperature until the thermometer registers 110 degrees F to 113 degrees F, stirring thoroughly before checking the temperature. (You can also cool the mixture more quickly by placing the saucepan in ice water for a few minutes.)

Step 2: Ladle into Jars

In a small bowl, stir together 1 cup of the cooled milk mixture and the yogurt until smooth. While stirring constantly, slowly pour the milk-yogurt mixture into the remaining milk mixture in the saucepan. Ladle into clean pint canning jars, leaving a 1-inch headspace. Wipe the jar rims; adjust the lids and screw bands.

Step 3: Slow Cook the Yogurt

Place the fill jars in a 6-quart slow cooker. Pour enough lukewarm water (about 108 degrees F) into the cooker to reach just over halfway up the sides of the jars. Cover the cooker and cook on high for 5 minutes. Turn off the cooker, wrap with a thick towel, and let sit for 4 hours or until the yogurt is thick, turning on the cooker and cooking on high for 5 minutes every hour.

Step 4: Cool and Enjoy!

Remove the jars from the cooker. Chill for 4 hours or until the yogurt is set. Store in the refrigerator for up to 2 weeks. If desired, reserve some of the yogurt for making an additional batch.

To make Greek yogurt: Prepare and chill as directed, following either method. Line a strainer with two layers of 100-percent-cotton cheesecloth and set the strainer over a bowl. Drain the yogurt through the strainer. Continue to drain until the yogurt reaches your desired consistency. You can use the whey liquid in the bowl for smoothies, baking, and other recipes.

To make flavored yogurt: Prepare as directed, except stir 1 tablespoon vanilla or coffee extract into the cooled milk mixture before adding the yogurt.

To make fruity yogurt: Prepare as directed, except stir 2 tablespoons of mashed ripe fruits (like blueberries, raspberries, peaches, or mango) into each jar before chilling.

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