This Instant Pot yogurt will be the best ever, most creamy, most amazing yogurt you'll ever have!
Prep Time10 minutesmins
Cook Time8 hourshrs30 minutesmins
Chill Time4 hourshrs
Total Time12 hourshrs40 minutesmins
Prevent your screen from going dark
½gallonmilk(whole, skimmed, non-fat)
Sanitize equipment and utensils. Place 2-3 cups of water in Instant Pot along with all utensils (heat proof). Press the pressure cook button and set to 3-5 minutes. *Caution: Hot steam. Wait for steam to vent*Remove utensils and pot insert. Let cool to room temperature. Discard water.
Boil milk.Place pot insert back into the Instant Pot. Add ½ gallon of milk to the pot. Replace and lock lid (steam vent can be open or sealed).Press the yogurt button twice. The display should read "boil."Once finished, milk should register at least 160°F. Remove pot insert and let cool to 110-115°F.
Add yogurt starter.Once cooled, stir together ½ cup of the boiled milk and 2-3 Tablespoon of yogurt starter in the previously sterilized bowl or measuring cup until no more chunks are visible. Add mixture back to the pot.
Ferment yogurt.Replace pot insert and lid. Lock lid (steam vent can be open or sealed). Press the yogurt button once (should be on normal setting) and adjust time to 8-12 hours. *Longer fermentation will result in thicker, tangier yogurt*
**Regular yogurt**Once fermentation is complete, store and chill yogurt for at 4 hours or until set.**Greek yogurt**Once fermentation is complete, transfer yogurt to either a yogurt strainer or a regular strainer, double layered with cheesecloth and covered to remove whey. Refrigerate.Strain yogurt for at least 4 hours or overnight. *The more whey strained, the thicker and tangier the Greek yogurt will be.