Instructions & VIDEO: How to make Yogurt with Instant Pot DUO & SMART
To make no-fail yogurt in Instant Pot, or your favorite yogurt maker in just three steps, sanitation, inoculation and incubation. None of these steps can be skipped!
You can use any kind of milk you like, I prefer to use whole cow’s milk. See my tips at the bottom of this page for getting extra-thick yogurt!
Step 1: Sanitation
Ensure that all of the equipment, containers and utensils to be used in the yogurt-making process are carefully cleaned. This ensures that no other bacteria compete with the yogurt starter during the incubation.
If you’re making the yogurt directly in Instant Pot’s stainless steel container, sanitize the cooker by running Instant Pot on the pressure steam program for one minute with one cup of water. Set the valve on the lid to “Sealing” push the [steam] button and then the [-] button until you get down to one minute. When the program is finished, release the pressure and then pour out the water. Then, scald the milk by pushing [yogurt] button and [adjust] until the screen says “Boil”. Let Instant Pot bring the milk to a boil until the screen says “Yogt”.
If you’re going to make yogurt in little jars, anyway, you can sanitize the jars and scald the milk at the same time (as shown in the video). Add a cup of water and the steamer basket into Instant Pot. Pour the milk in the jars and place the jars in the cooker. Set the valve on the lid to “Sealing” push the [steam] button and then the [-] button until you get down to one minute. When the program is finished push [cancel] to turn off the instant pot and let it cool down naturally.
For both milk that has been scalded in the pot or little jars, wait until the yogurt cools down to at least 115F/46C before proceeding to the next step. That can take anywhere from 20 minutes to an hour (make sure to take the temperature with a clean thermometer). If you don’t have a thermometer handy, you’ll want to wait until the jars are cool enough to handle.
Step 2: Inoculation
To the scalded milk, add the yogurt inoculate according to package instructions or, use a high-quality plain yogurt with live active cultures. Once you get going, you can use the yogurt from a previous batch to make the next- as long as it’s under two weeks old. Measurements do not need to be exact, but you’ll want to aim for about one teaspoon per cup (250ml) of milk.
Mix the inoculate or yogurt into the milk until it dissolves completely (as shown in the video).
Step 3: Incubation
Close the lid with the pressure valve in any position or place the freshly cleaned glass lid to run the yogurt program by pressing [Yogurt]. The default time is 8 hours, and I’ve had great results with this time but you can adjust the time by pressing the [+] or [-] buttons to get different effects.
Longer time will produce a more tart yogurt. Most yogurt strains will begin to solidify after bout 6 hours – for less tart results check to see if the milk has already solidified after this time.
When the program is finished the letters “Yogt” will appear in the display.
Top the jars with clean lids, or pour the contents of the inner pot into a clean container, and refrigerate for up to two weeks.
Extra-thick Greek-Style Yogurt
There are three ways to make a thicker yogurt.
- Nonfat Milk Powder – add 1/2 teaspoon of milk powder per cup of milk at the beginning of the process.
- Boil Milk a little longer – during the scalding process, boil the milk for an extra 10 minutes. When scalding milk directly in the stainless steel insert, simply run the scalding program (Boil) one or two extra times depending on the thickness desired.
- Strain the Yogurt – after the yogurt making process is complete. Pour the yogurt into a cloth-lined fine strainer that is positioned over a bowl. Place the whole set-up in the refrigerator for 4-6 hours depending on the desired thickness.