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How to make Yogurt at home with Instant Pot.

Many people have asked how to make yoghurt in the Instant Pot. (Scroll down for a video explainer)

Please consider the fact that the Yoghurt Function of the Instant Pot does exactly the same as any Yoghurt-making device. It keeps the temperature between 37 - 45 ° C (99-113°F) for the time you set with one expetion.

The yoghurt-making function is for reculturing yogurt with a ready yogurt, but not for making it from scratch with a freeze-dried starter and frequently, incubation time should be increased.

Please follow the steps below and let us know in the comments section below if you have further questions.

Step 1: BOIL the WHOLE dairy milk first.

Please boil the milk in the microwave in a flat container for 20 min. In this way, the milk cannot burn as, at the same time, the water in it will evaporate.

You can use for boiling also a stove, Instant Pot itself, or any other device; however, the microwave is the quickest and hassle-free method.

Step 2: COOL THE MILK down to lukewarm:

It usually takes between 30 min, and 1 hour (depending on the season) In the winter, because of the lower temperature, it would take approximately 30 min. In the summer you might need about an hour.

Please cover the container and leave it for some time to cool down.

Many people use highly sophisticated thermometers, however, you just need to touch the sides of the container or touch the milk with a clean finger and if you can hold it there for a minute, then the milk is at the right temperature. The bacteria in the starter flourish at the same temperature our bodies need (37 degrees Celsius or 99°F). However, to speed up the fermentation process, you can increase the temperature of incubation to a maximum of 45 degrees Celsius or 113°F

Lift off and discard any milk "skin" or film from the milk(if you prefer)

Step 3: USE Yoghurt STARTER CULTURE or Ready Yoghurt as a starter.

Place 1-3 tablespoons of active yogurt (from the previous batch or just add the starter culture and mix well with the boiled milk) into a bowl. This is your yoghurt mix.

Step 3.1. Transfer the yoghurt mix to the inner pot.

Return the inner pot to the Instant Pot. Remove the thermometer (if you have used any). Close the lid.

Plug in the unit. Make sure the vent points towards "Sealing." (During this step, the vent can actually be pointed in either direction.

Push the "Yogurt" button. Add time using the (+) key to reach 12 hours if you use starter culture or 3-4 hours if you use ready yoghurt as a starter. After this time - please check it, and if not set, allow more time(2 to 6 hours) as you keep an eye on the mix and check every 2 hours.

The timing is rarely sharp, so it needs monitoring until you get used to the procedure.

  • When using starter culture+milk – the incubation time could be anywhere between 12-16 hours or a bit more. Please keep an eye out after 10 hours of incubation.

  • When using ready yoghurt as a starter + milk, the incubation time is between 3-6 hours or a bit more. Please keep an eye out after 2 or 3 hours of incubation.

After time passes and "YOGT" will appear on the display. Check if it is set(texture and flavours are fine) and allow more time as you start frequently checking (every hour or so)

Once set(texture and flavour are as desired), please refrigerate immediately to stop the fermentation.

Attention: The texture and flavour must be right before the refrigeration as the fridge stops the fermentation only and does not thicken the yogurt because additives/thickeners are not used.

Please note that the yoghurt needs to be thick before refrigeration.

The refrigeration stops the fermentation only, so your yoghurt will not be too sour. However, if you do not stop it immediately after set, the yoghurt will be too sour, or the entire mix could separate.

After a few hours in the fridge, you can repeat the procedure using ready yogurt as a starter or leave it for the next day or week.

The best thing you could do is keep a few spoons of yoghurt separately in a sealed jar(to avoid contamination) in the fridge, so you can use it as a starter for a new batch after some time.

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