Homemade Yogurt (In the Instant Pot)

Why make your own homemade yogurt? Well, if you have an instant pot, it is super easy! It is also milder/sweeter in taste, has no added sugar (and no other added ingredients in general), naturally has more probiotics due to a longer batch time, and is cheaper than store bought yogurt. Once you start making it, you’ll be hooked!

Serves: 10-15
Time: 12-14 hours, but only ~30 mins hands-on work

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Equipment Needed

• Large pot for boiling milk on stove
• Food thermometer
• Instapot
• Whisk
• Fine mesh strainer
• Large bowl
• Cheese cloth

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Ingredients

• 1 gallon whole milk
• 1/4 cup store-bought plain Greek yogurt with live and active cultures

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Method

1. Heat the Milk: Pour the gallon of milk into the large pot and heat on the stovetop on high heat until the milk reaches 180°F. Whisk regularly to prevent the milk burning on the bottom of the pan.
2. Cool the Milk: Once the milk reaches 180°F, remove the pot from the stovetop and let the milk cool down to 110°F. This will take about an hour. Once the milk reaches temperature, use a fork or spoon to scoop off any residue that thickens on the top. If any milk got burned in the process of heating up the milk and you have little golden flecks floating in your milk, use a strainer spoon to scoop out the flecks.
3. Mix the Yogurt Culture: Scoop a ladle of milk from the pot and pour it into a small bowl. Then add the 1/4 cup Greek yogurt to the bowl and whisk until well incorporated. Pour all of the milk, including the milk mixed with yogurt, into the instant pot. Whisk again.
4. Incubate: Close the lid on the instant pot. The valve can be in either the open or sealing position. Press the YOGURT button on your instant pot and set the timer anywhere between 8-12 hours. A longer batch time will allow more beneficial probiotics to grow, and for the yogurt to thicken a bit more.
5. Cool: Once the instant pot is done, pour the yogurt into a large container and put it in the fridge to cool. Once cool, you can begin to eat it or you can strain it further to make Greek yogurt.
6. Strain for Greek Yogurt (Optional): Suspend (or place) your mesh strainer over a bowl, then line the strainer with a cheese cloth. Place the yogurt into the strainer and let it sit for 30 mins-1 hr. The whey will drain off and you will be left with a thicker, Greek yogurt. The whey contains mostly water and milk sugar (lactose) so the Greek yogurt that you are left with is low in lactose content.

Try your homemade yogurt in a healthy breakfast parfait with fruit and granola, in my berry gut health smoothie recipe, in my mango lassi recipe, or as a healthy snack with a bit of honey or jam mixed in!