Ingredients
1 gallon dairy milk (1%, 2%, or whole milk)
1/4 cup plain yogurt with live active cultures (homemade or store-bought)
Instructions
- Pour milk into the Instant Pot and close the lid with valve set to Venting.
- Press Yogurt button until display reads “Boil.” Heat for about 1 hour.
- Check milk temperature; it should reach 180°F. If not, use Sauté for 5–10 minutes more.
- Remove inner pot and cool milk to 110°F, either on counter (3–4 hours) or in cold water bath (15 minutes). Skim off milk skin.
- Whisk in yogurt starter gently.
- Close lid again, press Yogurt button, and set timer for 10 hours.
- After incubation, check consistency—yogurt is ready when a spoon stands upright.
- Refrigerate yogurt for at least 6 hours before serving.
- For Greek yogurt, strain through cheesecloth for 4 hours. For cream cheese, strain overnight with a pinch of salt. For vanilla yogurt, stir in honey or maple syrup and vanilla extract.
Notes
- Greek Yogurt: Strain 4 hours for thicker consistency.
- Cream Cheese: Strain overnight, season lightly with salt.
- Vanilla Yogurt: Add vanilla extract and natural sweetener after incubation.
- Half Batch: Use half the milk, but keep starter amount the same.
- Save Starter: Always reserve 1/4 cup yogurt for next batch.
- Prep Time: 20 minutes
- Cook Time: 11 hours
- Category: Breakfast, Snack
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg
