Pour the milk into the inner pot of your instant pot pressure cooker.
Add natural yogurt and stir until well combined (use a whisk for best results).
Take a plate that is larger than your instant pot and cover it with clean kitchen towel. Cover the instant pot with it (check photos for better understanding). The towel will catch any moisture that creates so it does not drip back to the yogurt.
Press YOGURT setting and set the timer to 8 hours (or more if you prefer a stronger - pungent taste). The timer will count from zero up until it reaches the desired time. Then it will beep.
When the yogurt is ready, transfer the inner pot including the "plate lid" to the fridge and let it set for 8 hours (or overnight).
After this time, you can either enjoy it as is or you can turn it into a Greek yogurt (thicker yogurt) by straining it for several hours. See note 3 for more info. Either way, make sure to keep it in sterilized jars, sealed with lids (see note 4).
To strain: Place a fine mesh strainer over a bowl or sauce pan. Cover it with either 2 paper kitchen towels (make sure to use brand that does not contain any possible harmful additives. If not sure, use cheese cloth only) or a layer of cheese cloth followed by 1 sheet of paper kitchen towel. Pour the yogurt over and transfer to the fridge. The yogurt will turn thicker already after 2 hours.
Milk - This is a cold start yogurt making method so make sure to use ultra-pasteurized milk (UHT). Do not substitute it for fresh milk as it would have to be heated up to a certain temperature to kill any bacteria before you start making yogurt. I’ve also tried using milk alternatives, but it did not work for me, so I don’t recommend doing it.
Yogurt - it must be natural - it must contain live cultures for the milk to turn into homemade yogurt. For this reason, check the label before buying it. I usually use natural Greek yogurt, but you can use any natural yogurt as long as it has live cultures in it. Do not use any flavored or sweetened yogurts.
Yield - you can get more or less yogurt. Note, that if you want to achieve a thicker consistency - or if you want to turn this into a Greek yogurt, you will need to strain it. This will also mean that your yield will reduce (the longer the straining = the thicker the yogurt = the smaller the yield).
Storage: This homemade yogurt will last for several days when stored properly (I recommend consuming it within 7 days). I recommend using jars with lids. Make sure to sterilize all these first (e.g. with a 10-minute water bath).
For more information or if in doubt, please read the full post above this recipe card.
Keyword: Homemade Yogurt, Yogurt Recipe
Instant Pot Yogurt
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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