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 1 1/2 cups 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” for the DUO model; for the DUO Plus, push the [yogurt] button, until the screen says “Boil” (there is no adjust button); and, for the ULTRA choose the [yogurt] program, and then select the recommended Temperature under “more” (181°F).
For all models, 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 115°F/46°C 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] for the DUO model; for the DUO Plus, push the [yogurt] button, until the screen says “08:00”; and, for the ULTRA choose the [yogurt] program, and then select the recommended Temperature under “med” (107°F).
For all models, 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.
Hello Laura, I have an older model IP LUX60. I realize it doesn’t have the yogurt setting, but I am wondering if I can incubate yogurt in it. I am making SCD yogurt and it needs to reliably incubate for 24 hours at 100 – 115 degrees. I don’t really need a new instant pot because this one works great! Even so, if the IP LUX60 won’t work, I’m curious about wether or not this newer pot will maintain the temps I require for a 24 hour period?
I make SCD yogurt in my IP-DUO60. It does maintain the temp required for 24 hours. I make 3.5 liters in the steel pot. The only catch is you should stir the milk once or twice during the boil cycle then take off the lid set the pot to saute and then stir and check temp till it reaches 180 degrees min, I go to 190 and then pot the stainless pot in the sink and fill the sink with cool water to speed the cooling. When it drops to 115 I stir in 1/3 of a large yogurt container of yogurt. Then set the pot to yogurt adjust to normal then set time to 24 hours and you are done.
I like to use the Liberte Greek yogurt.
Thanks for the reply Gerry! I was actually inquring about using an older model. My instantpot doesn’t have the yogurt setting, or the 24 hour option, and I was wondering if anyone had figured a way to make it work? Thanks for your info, maybe a newer pot is in my future
Lindsey, if the pressure cooker does not have a yogurt or fermentaion setting there is no way to “hack” it to make yogurt. The programs and temperature setting are set to reach specific temperatures and – at leat with Instant Pot LUX or earlier models – ther eis no way to change them.
If I use Mason canning/jelly jars, won’t the lid become stuck firmly on the jar with the possibility of the jar exploding? I know to put it on without turning it tight, but was thinking it might stick pretty firmly anyway.
Evelyn, I don’t recommend putting lids on the jars until after the yogurt is made.
Can I use almond milk for vegan diet
Josie Smythe has posted a recipe for yogurt in the LUX 60 model.
I found it by googling ‘yogurt instant pot LUX’ or you can just google her name.There’s no yogurt button, but you can bring to temp in the LUX, cool down on counter, and incubate in LUX
I just bought this same Instant Pot and am wondering if you can’t set the pot manually at a prescribed degree and then of course a specified amount of time to get the yogurt?
Did you every figure this out?
I’m making SCD yogurt right now in my IP and I have the newer model with the yogurt setting. After I pasteurized, cooled and added starter I hit yogurt setting and 8 hours showed up but hit the plus button up to 24 hours. So far it has been on for a little over 5 hours. I will let you know how it turns out or if I have any issues. I am excited to find out how it turns out. This batch is goat yogurt, we will try later with cow yogurt.
Thanks for the reply Ruth I was actually inquring about using an older model. My instantpot doesn’t have the yogurt setting, or the 24 hour option, and I was wondering if anyone had figured a way to make it work? Thanks for your info, maybe a newer pot is in my future!
Interested to know how your goats yogurt turned out!
Thanks for your great video on yogurt making, I will try it tomorrow. I will also try it with kefir. As I am dairy intolerant I will make these for my husband.
Do you know if I could make water kefir in the instant pot? I tried some in wholefoods and it was amazing
In the summer, you don’t have to as kefir will go by itself at room temperature. But when your kitchen gets cold, you can use the “fermentation” setting – “yogurt” and “less”. It does run a little hotter than kefir likes, so I add a silicone trivet, two cups of water and watch it carefully. Mine is usually ready in 6-8 hours (a quarter the time). I’ve only done this occasionally – not every day – as I don’t want to accidentally kill the Kefir grains.
I love your video. I want to make yogurt in my new instant pot. Can you tell me the calories, fat, and carbs plese
Hi Debbie, here is the nutritional info on plain yogurt.
I’ve had my Instant Pot for about a month, and I have your book, which I really like. It’s very helpful. I’m eager to try the yogurt recipe. I would like to make coconut milk yogurt. I have some unsweetened vanilla coconut milk yogurt. They didn’t have unsweetened plain. Do you think that will work as a starter? Have you had any experience with coconut milk yogurt?
Can you stack jars with another trivet? Or use pint jars instead of the half pint?
Yes you can. PROVIDED they will fit in the PC. Looking at the photos above it doesn’t look like they will though. It will depend on the exact size and shape of your jars.
You can use anything that fits, even a ceramic bowl.
Good point about the height, Greg! : ) I recommend doing a dry fit before starting to make sure you can get the pressure cooker lid on for the first sterilization step before committing to the stacking solution.
Does anyone have any experience making yogurt with coconut milk? Do you think unsweetened vanilla coconut milk yogurt would work as a starter?
You can follow the instructions above with the recipe at the link, but add the thickener right after the boiling step and probiotic at the same time as noted for the culture:
Can I incubate the yogurt in small plastic containers in the IP?
Thank you for the video. I want to make some yogurt following your video. One quick question, when we do Step 2: Inoculation, do we leave the water in the IP from step one?
If you are making the yoghurt directlly in the IP bowl, then no.
If you are making the yoghurt in jars, then yes. Though you may be able to bring the temperature down to inoculation temperature faster by changing the water.
I just received the 7-in-1 Duo, and am having some difficulty following these directions. The boiling part was no problem, but figuring our the settings for the incubation period is troubling me. After reaching a boil, the display automatically shifted to Yogt. I tried to push the +- buttons but nothing happened. In the process of pushing various buttons, I hit cancel and turned it off. Then, when I selected “yogurt” again, I could only get a boil. So I removed my milk to another pot and let some water run through the boil. Then I replaced it with my milk which I had been trying to keep warm. Again, I tried the +- to set time, but couldn’t. So the inoculated milk is sitting in there on the “yoga” setting. Can I assume that it staying warm and all I need to do is check it in 6-8 hours? Thank you in advance for your help.
Hit Cancel, Yogurt, and then Adjust until the light on the display goes to “Normal”. Right now your pressure cooker is stuck on “More” which is only used to boil milk. On that setting “yogt” on the display just means that the milk is finished boiling. When you’re actually making yogurt the display will read “0:00” and count-up to 8 hours, after which point it will say “yogt” (aka, done ; ).
Does the incubation have heat in it, for example 110 degrees? Im curious, because if it doesn’t i just assume to put it on a warm oven than to tie up my IP
Time to get a second pressure cooker! Just kidding… what Meg said will work. ; )
Yes, the incubation temperature is maintained between 36 – 43 degrees C (96.8 – 109.4 degrees F). See Instant Pot specifications at http://instantpot.com/benefits/specifications-and-manuals/instant-pot-ip-duo-series-specifications/.
That being said, if your warm oven will hold in that temperature range, you can certainly incubate there. I have done so with the oven light turned on.
These days I set my milk to scald as I do dinner dishes, then let the milk cool until nearly bedtime when I add the culture and set the yogurt in the pot to culture overnight. In the morning – perfect yogurt.
Thank you, thank you! We love individual jars of “undisturbed” yoghurt. A big tub of yoghurt will just eventually go bad untouched in the fridge at our house, but little jars disappear faster than I can make it. Finally a way to make it straight in the jars!
Also, nothing like those cute lil tulip shaped Italian Quattro Stagionie jars… We think yoghurt tastes the best in those for some reason (along with recycled baby food jars)! :D
Thank you so much for your instructions. I am making my third batch of yogurt using the in the jar method. I really like the in the jar method because I do not need large quantities at a time and it is so convenient to just scald and incubate and cover and refrigerate. I bought myself some cute mason jelly jars which I love taking to work.
Do you have any opinions on adding sweetener along with the cultures? I have read that the bacteria thrive more with some sugar and was thinking of adding a little agave to each jar before incubation.
Heather, I open the jars and add a scoop of homemade fruit compote – then just stir-in before eating. I haven’t had great luck with making “flavored” yogurt – there might be a trick to doing this that hasn’t revealed itself.
P.S. Post of photo of the cute jars from your next batch!
When making yogurt in little jars, can you remove some of the jars from the instantpot after 8 hours and then continue with incubation for the rest of the jars for a more tart yogurt? Or does opening the lid mess up the incubation?
I do this all the time. My cow milk jars are super thick after 5 hours, while my goat milk jars takes up to 8 hours to turn somewhat thick. So after 5-6 hours, I take out the cow milk yogurt and leave the goat milk ones in the instant pot for another 2-3hours.
When scalding and making the yogurt in the jars, all in one step, do I leave the water in the pot below the trivet or pour it out?
I have been just leaving whatever is left in the pot after scalding and I set the yogurt setting to 9 hours… comes out thick and yummy.
I also add 1/2 tsp of vanilla to each of my 16 oz jars for flavor and no sugar added. Whole milk “Grassmilk.” Way better than store bought for texture and flavor.
Oh yeah… just bought my milk… excited to give this a try!
I made yogurt using 2% milk lactose free. After the yogurt has cooled and we add fruit then star, the yogurt becomes super thin. But it’s thicker when it comes out. Do you think using lactose free is the problem?
Wanda, I’haven’t personally tried making yogurt with the milk you use. But, in general, yogurt tends to “solidfy” a bit during fermentation. If you stir the completed yogurt it breaks up the bonds and makes it more runny. If you liked the original results (before stirring and/or transferring) try making your next batch in individual jars so you don’t disturb the yogurt until you’re ready to dig in and enjoy it.
I tried the instant pot for yogurt but after cooling to 115 degrees, and re-hit yogurt button and it starts to boil again instead of showing 8:00. What am I doing wrong? Hope I’m not wasting all this organic milk.
Press the “Adjust” button until you get to “Normal”. “Less” is fermenting, and “More” is boiling. : )
I’m assuming when making the yogurt in jars after the Inoculation period you, empty the inner pot of the water that is left in it. This would be done prior to the incubation period. Is this a correct assumption?
You can use the same water, or replace it. However, there does need to be water in there to evenly distribute the heat from the pressure cookers hot plate. : )
Somewhere I read you had developed a routine for the Smart Pot that automated the process. If so would you so kind as to let me know the variius steps.
How can I stop getting updates to these comments?
Rusty, click on the unsubscribe link at the bottom of the e-mail alert. : )
what am I missing? After I scald and cool the milk, and return to IP, and hit yogurt button, it just goes to boil again and again. Please advise.
Meg, hit the “Yogurt” program and then “Adjust” until the selction goes to “Normal”. That is the yogurt-making program. “More” is the boiling and “Less” is the non-yogurt fermentation setting.
You indicated that you had written a routine for the Blue Tooth ap to automate the whole process. Could you show it here?
Norman, you can download the script by clicking on the icon under the last photo of the yogurt, above, or directly by clicking here:
I have made yogourt 5 times now in my Instant Pot, and every time is it thin and runny. My last time I added milk powder before boiling and ran the boil cycle twice, and it was still runny. The one thing that might be the cause is that I let the milk cool too far: it was 96 degrees when I put the innoculate in. Any ideas on what else I might be doing wrong?