how to make yogurt in an instant pot

I stumbled upon a new obsession, and I'm dragging you down with me... don't worry, this is a GREAT new skill to be addicted to! If you love yogurt, stick around! I'm going to teach you step-by-step how to make yogurt in an instant pot.

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Is it hard to make yogurt?

Let me just tell you, never in a million years did I see myself making yogurt. Like, ever. I guess I might as well be super honest and include that I also never thought I would own an Instant Pot. Who needs one more kitchen appliance? Besides, I already had a crockpot. Aren't 'never' statements cute sometimes?

My rationale for not wanting to make yogurt was very altruistic; I didn't want to kill my family with some rare food-borne illness. By the way, this was the same reason I kept dragging my feet on kombucha, sourdough and homemade beer. But, as my husband would say, I'm coming along nicely.

When I watched a tutorial for how to make yogurt in an Instant Pot, it looked so easy I had to try it. Since switching my family to drinking (mostly) raw A2A2 dairy, I've started following several blogs in the dairy niche. My favorite, and the source for this tutorial, is Cheese From Scratch.

Supplies for making yogurt in an Instant Pot

• 1 gallon whole milk || I used raw A2A2 milk from a local homesteader. If you use a reduced fat milk like 2% or skim, I cannot guarantee how it will turn out. Probably fine, but I haven't personally tried it.
• ¼ cup full-fat plain greek yogurt || The first time you make this recipe, you will need to purchase a personal sized cup of greek yogurt. Once you've made a batch, you can reserve ¼ of a cup to inoculate your next batch with yogurt bacterial cultures.
• Instant Pot || This is the magic vessel that allows you to set a timer and walk away while it ferments the yogurt. It's better than any other recipe because it is 100% accurate.
• Thermometer || I've heard that some instant pots have a yogurt boil setting as well as a fermentations setting, but mine does not. I heat the milk and test my temperature using a digital read thermometer.

How to make yogurt in an Instant Pot

1. Pour the milk into a large stockpot or use the insert for the Instant Pot if yours is able to go on the stovetop. Bring the milk to 180 degrees Fahrenheit, but no higher.
2. Let the milk cool to 120 degrees and then whisk in the yogurt.
3. Transfer the milk mixture into four clean 1-Quart mason jars. If you used the Instant Pot insert to heat the milk, wash and dry it. Place lids on the mason jars and place them inside the insert in the Instant Pot.
4. The Instant Pot has a yogurt fermentation setting. Attach the lid and position the steam release valve in the pressure position. Press the yogurt button and walk away! The yogurt will be finished in about eight hours. I usually do this before bed and refrigerate the yogurt the next morning.

I made an instagram reel that shows the process, I've linked it below!

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A post shared by Meg | Ninnescah Homestead (@ninnescahhomestead)

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

I've made yogurt, now what?

There are a few things that I wish I'd known after making my first batch, and I'm going to save you the trouble by sharing them. For starters, I wish I would have made my batch in the mason jars instead of just in the insert of my Instant Pot, like most recipes suggest. Pouring the milk mixture into the jars before fermenting keeps the yogurt from separating and becoming watery.

Now for a deeper dive into why yogurt separates and whether or not it's a good thing. Personally, I don't think it's appetizing. For this reason, I try to handle my yogurt as little as possible. This means I try to use an entire mason jar of yogurt in one setting, or transfer it into smaller jelly-sized mason jars. Stirring the yogurt or disturbing it will create separation. If this happens, either stir the watery part back in or carefully pour it out.

I also wish I would have thought to reserve ¼ cup of yogurt to use as a starter culture for my next batch. It's not expensive to buy a little cup of yogurt, but it's pretty easy to just save some for later.

Variations to this recipe

After I made yogurt a few times, I figured out that my kids love to have grab-and-go parfaits. That's what these pictures are of! I add maple syrup or honey to sweeten the tanginess of the yogurt and then add fresh or frozen fruit. My youngest actually likes a dollop of jam in his!

What I'm planning next in my raw milk adventures

Wouldn't it be dreamy to have a refrigerator full of wheels of homemade cheeses? I sure think it would be. So far I've made butter and used the buttermilk to make biscuits. I plan on sharing that recipe once I've perfected it!

Our raw milk comes from my friend Shelbey from The Happy Homestead Store. She suggested I start with mozzarella because it is a very straight-forward and forgiving recipe. Whichever cheese I choose, I'll be sure to take you along for the ride! Follow me on instagram to see my daily homesteading adventures @ninnescahhomestead.