Making yogurt at home has never been easier, thanks to the Instant Pot. With just two ingredients and some patience, you can prepare creamy, tangy, and wholesome yogurt that rivals store-bought versions. Plus, with variations like Greek yogurt, vanilla yogurt, and even cream cheese, this recipe offers endless versatility.

Why You’ll Love This Recipe

Requires only two basic ingredients.
No special equipment beyond an Instant Pot and thermometer.
Creamy, fresh yogurt without additives or preservatives.
Can be made with or without the yogurt button.
Easily adaptable into Greek yogurt, vanilla yogurt, or cream cheese.
Cost-effective compared to buying yogurt at the store.
Perfect for meal prep with a large batch that lasts up to two weeks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 gallon dairy milk (1%, 2%, or whole milk)
1/4 cup plain yogurt, homemade or store-bought with live cultures

Directions

Add milk to the Instant Pot and close the lid with the pressure valve set to Venting.
Press the Yogurt button until the display reads “Boil.” Allow about 1 hour for heating.
Check milk temperature; it should reach at least 180°F. If not, use the Sauté function for 5–10 more minutes.
Remove the inner pot and let the milk cool to 110°F, either on the counter (3–4 hours) or in a cold-water bath (15 minutes). Skim the milk skin.
Whisk in the yogurt starter gently, without disturbing the bottom.
Close the lid again and press the Yogurt button, setting the timer to 10 hours.
When finished, test by inserting a spoon—if it stands, the yogurt is ready.
Refrigerate for at least 6 hours or overnight before serving.
For Greek yogurt, strain for 4 hours. For cream cheese, strain overnight and season with a pinch of salt. For vanilla yogurt, stir in maple syrup or honey and vanilla extract.

Servings and timing

This recipe makes about 16 cups of yogurt.

Prep time: 20 minutes
Cook time: 11 hours
Cooling and chilling time: 6 hours 15 minutes
Total time: 17 hours 35 minutes

Variations

Greek Yogurt: Strain through cheesecloth or coffee filters for 4 hours until thick.
Cream Cheese: Strain Greek yogurt overnight for a spreadable consistency.
Vanilla Yogurt: Stir in honey or maple syrup and vanilla extract for a lightly sweetened version.
Half Batch: Use half the milk but keep the same amount of yogurt starter and cooking time.

Storage/Reheating

Store yogurt in airtight containers in the refrigerator for up to 10–14 days.
Freeze yogurt for up to 3 months. Once thawed, stir well to restore smoothness.
Always reserve 1/4 cup yogurt to use as a starter for your next batch.

FAQs

Can I use non-dairy milk for Instant Pot yogurt?

Most non-dairy milks don’t thicken naturally, so results vary. Coconut milk can sometimes work with added thickeners.

Do I need a yogurt button on my Instant Pot?

No. You can heat and cool the milk manually, then incubate it wrapped in a towel overnight.

What kind of yogurt should I use as a starter?

Plain yogurt with live and active cultures works best. Avoid flavored or sweetened yogurts.

Why didn’t my yogurt set?

Common reasons include not reaching 180°F during heating, adding starter before cooling to 110°F, or using yogurt without active cultures.

How thick will the yogurt be?

The base recipe yields regular yogurt. For thicker yogurt, strain it into Greek yogurt.

Can I add flavorings during incubation?

No, flavorings should be added after incubation to avoid disrupting the cultures.

How do I know when the yogurt is ready?

After incubation, insert a spoon. If it stands upright, the yogurt has set properly.

Can I make yogurt in smaller jars inside the Instant Pot?

Yes, pour milk into sterilized glass jars before incubating for individual portions.

What can I do with leftover whey?

Whey can be used in smoothies, soups, baking, or to make pancakes.

Is homemade yogurt healthier than store-bought?

Yes, because it contains no additives, preservatives, or excess sugar, while still being rich in probiotics.

Conclusion

Instant Pot yogurt is a rewarding recipe that turns two simple ingredients into a creamy, versatile, and healthy staple. Whether enjoyed plain, strained into Greek yogurt, flavored with vanilla, or turned into cream cheese, it’s a budget-friendly and wholesome alternative to store-bought yogurt. With this method, you’ll always have fresh yogurt ready in your kitchen.