Instant Pot Yogurt Master Recipe (Raw or Pasteurized Milk)

My Favorite Instant Pot Yogurt

If this is your very first time making instant pot yogurt, welcome! You’re about to save so much money making the healthiest possible yogurt at home.

Various probiotic bacteria are at the heart of this process, each playing a crucial role in crafting yogurt. The stars of the show are often species like Lactobacillus, Bifidobacterium, and Streptococcus, which are commonly found in different types of yogurt.

Specific varieties, such as Greek and Bulgarian yogurt, get their unique character from the particular combinations of strains of bacteria used to culture animal-sourced milk. When these friendly microbes feast on lactose, they produce lactic acid as a byproduct, causing the milk proteins to coagulate, resulting in the luscious semi-solid yogurt we all love. It’s a delicious transformation that changes the taste and enhances the milk’s nutritional profile.

As for me, Greek yogurt is my go-to, celebrated for its rich tartness and velvety thickness. The magic happens with the help of Streptococcus thermophilus and Lactobacillus bulgaricus, the microbial duo that makes Greek yogurt a standout! Get ready to fall in love with making fresh yogurt at home! 

Click here to buy my favorite Greek Yogurt starter cultures.

How Long Does it Take to Make Instant Pot Yogurt?

It take about 12-24 hours to make instant pot yogurt. The incubation time will depend on your individual instant pot settings and flavor preferences. Also, I want you to note that it only takes about 5 minutes of actual hands on time.

What Kind of Milk is Best for Homemade Instant Pot Yogurt?

You can choose from goat, sheep, or cow milk to create your perfect batch! While each type of milk offers unique flavors and textures, I find that whole cow milk delivers the creamiest, most satisfying results.

If you’re curious about trying something different, goat milk yogurt has a naturally thinner consistency due to its lower lactose content and distinct fat composition. This results in a tangy and light yogurt that can be quite refreshing!

For those who crave a thicker, more substantial yogurt, cow milk is your best bet. You can even experiment by mixing different milks to craft a custom flavor profile. After combining your chosen milks, simply strain the yogurt with a yogurt strainer to achieve that luxuriously thick texture you desire. The possibilities are endless

Which is Best—Raw or Pasturized Milk for Yogurt?

When it comes to making homemade yogurt, one of the key decisions you’ll make is whether to use raw milk or pasteurized milk, each offering its own set of benefits and considerations. Yogurt is mainly a “sterile” culturing process: the substrate, or milk, is heated and then inoculated with chosen microbes. Even when using raw milk, it’s crucial to heat it to 181°F for 30 seconds or 145°F for 30 minutes before making yogurt.

Heating serves two essential purposes: first, it helps your yogurt achieve that desirable thickness, and second, it ensures that only the yogurt cultures flourish, keeping unwanted microbes at bay. This enhances the flavor and extends the shelf life of your yogurt, allowing you to enjoy a delicious batch within just 12 to 24 hours after inoculating.

If you’re concerned about the health benefits of raw milk, there’s no need to worry; the heating process won’t destroy its nutritional value. The yogurt microbes contribute additional enzymes and bioactive vitamins and minerals as the milk transforms into yogurt. I highly recommend using organic goat or cow milk from the farmer’s market for the best flavor and quality.

I use Kalona Super Natural low-temp pasteurized, non-homogenized milk in my yogurt recipe every week, and it consistently yields excellent results. Whether you choose raw or pasteurized milk, you’ll be on your way to creating a delicious, healthful homemade yogurt

Is It Worth Making Yogurt in an Instant Pot?

Yes!

Making yogurt at home in an Instant Pot can be a fantastic way to save money while enjoying a delicious, fresh product.

For example, purchasing 32 ounces of organic yogurt costs about $7.50 at the store. In contrast, a gallon of milk, priced at $8.99, yields significantly more homemade yogurt.

You can obviously transform one gallon of milk into a whole gallon of yogurt. If you prefer thick yogurt and strain off the whey, you can produce approximately three quarts of creamy, strained yogurt from one gallon of milk.

This means that, even when straining, you’re effectively getting over $20 worth of yogurt for just $8.99— a savings of over 50%. Plus, making yogurt at home allows you to control the ingredients and customize flavors, making it a healthy and budget-friendly option for your family.

Additionally, the cost of a yogurt starter culture is negligible, as you typically only need to purchase it once. After that, you can use a small amount of your homemade yogurt to culture the next batch, making the ongoing expense minimal. You’ll only need to buy more starter culture if something goes awry with your yogurt.

How to Make Thicker Yogurt

Store-bought Greek and Skyr yogurts are thick because they are strained to remove excess liquid. Many first-time yogurt makers often ask, “Why is my yogurt kind of runny and lumpy?” The answer lies in the whey still being present; this is a normal appearance before straining. If you mix the whey back in, the texture can be thin, similar to milk kefir.

All thick, perfectly smooth yogurts undergo a straining process, and you can easily do this at home! Straining separates the liquid whey from the coagulated proteins and fats in the milk, resulting in a creamier texture.

To strain your yogurt, start by carefully following your recipe instructions. Once the yogurt has been incubated, chill it in the refrigerator. Next, transfer the yogurt to a yogurt strainer and let it sit overnight in the fridge. By morning, you’ll find the whey collected at the bottom of the strainer, leaving you with beautifully thick and smooth yogurt on top.

Don’t forget to save the whey! It can be used in smoothies, as a nutrient-rich water for plants, added to lemonade for a probiotic boost, or even sprinkled on your dog’s food for extra nutrition.

FAQ

Do you have to heat the milk first?

If you want consistent results, yes. Not only does heating the milk first make for the best texture, it also ensures consistent flavor and microbes.

How many times can you use homemade yogurt as a starter?

Indefinitely, as long as your batches of yogurt are coming out to your liking, you can keep using it to culture the next batch.

What is the best starter for homemade yogurt?

I suggest buying your absolute favorite plain yogurt brand from the store and using it as your starter culture. You can also use a starter culture packet, and this one is my favorite: Greek Starter Culture

My yogurt is too sour, how can I make it more mild?

• Option one: Decrease the incubation time. The least amount of time you should incubate is 8 hours.
• Option two: Reduce the temperature to about 104° F. This is my absolute favorite incubation temperature.
• Option three: Strain off more whey. A lot of the acidity is in the whey.

Why is my yogurt clumpy and runny?

Yogurt is naturally clumpy and thin because the yogurt separates from the whey. Once you strain the yogurt it will be thicker and smoother.

What if the gasket on my instant pot smells like savory food?

I know what you mean! The gasket on my instant pot always smells like chuck roast ramen. So I bought a second gasket just for making yogurt. I wash the lid well and pop the yogurt gasket on every time I make yogurt.

Some people say you can just leave the gasket off, but I have concerns about fruit flies, so I prefer to have a clean yogurt gasket only used for Instant Pot yogurt.

What is the shelf-life of instant pot yogurt?

Keep the yogurt refrigerated and it should last 3-4 weeks.

Things You May Need:

Instant Pot

Yogurt Starter Culture

Yogurt Strainer

Yogurt & Cheese

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Instant Pot Yogurt Master Recipe (raw or pasteurized milk)

Our homemade instant pot yogurt recipe includes everything you need to know to make plain whole milk yogurt in an instant pot with a yogurt setting. This recipe works with goat milk, cow milk, raw milk, and pasteurized milk. Enjoy the instant pot yogurt chilled with fruit and granola.

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• Prep: 5 min 5 minutes
• Ferment: 12 h 12 hours
• Cook: 10 min 10 minutes

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Ingredients

• 64 Fluid Ounces Organic Cow Milk or Goat Milk
• 2 Tablespoons Greek Yogurt (or yogurt starter cultures)

Instructions

1. Plug in and turn your instant pot to the yogurt setting.
2. Pour the milk into the instant pot insert container and secure the lid in place.
3. Adjust the yogurt setting to boil/high at 181° F. Then press start. The milk will be heated to 181° F for 30 seconds.
4. When the instant pot beeps and the heating cycle is over, turn off the instant pot.
5. Remove the insert container so the milk can cool. 
6. Place a thermometer in the milk to monitor when it reaches about 115° F. This may take some time, so be patient. (tip: you can place the instant pot insert into a big bowl of ice water to cool it down faster)
7. Remove the thermometer, you may see a film on the surface of the milk from the heating process. You can remove it with a clean spoon or stir it in. 
8. Add in the two tablespoons of yogurt with live active cultures or starter cultures. (tip: dissolve the yogurt or starter cultures in a small bit of milk before adding it to the lot of milk, it will mix in easier)
9. Whisk until the starter culture yogurt is evenly combined with the milk.
10. Place the insert container back in the instant pot, and adjust the yogurt setting to medium (107° F) and adjust the time to 12:00 for 12 hours of incubation. 
11. Secure the lid in place and press start. 
12. The time readout should say 0:00. It will incubate for 12 hours. Once you press start, the timer will indicate the time passed. You can incubate for up to 24 hours for more tart yogurt. Simply taste test at 12 hours, then restart the yogurt setting to incubate for longer if you wish. 
13. After 8 to 12 hours of incubation, the yogurt should be slightly set, and a jelly-like consistency. 
14. Allow the yogurt to cool at room temperature for a couple of hours, then store in the fridge. You can also transfer to jars and then store in the fridge.
15. If you want to make thicker yogurt: place the instant pot insert in the fridge to chill and set. Once it is chilled, you can strain the yogurt through a cheesecloth-lined colander or a yogurt strainer. Allow it to strain undisturbed for about 8 hours in the fridge. Then, jar it and store it in the fridge.

Notes

• You may see a lot of liquid whey separation after incubation, or you might find the yogurt lumpy in some spots. for thicker smooth yogurt, you can strain off the whey. Use a yogurt strainer or a cheesecloth-lined colander.
• Once the yogurt is strained, you can use an immersion blender to smooth it out even more. (I only do this with fully strained yogurt, and a low setting on the blender. Immersion blenders can break apart the coagulation and make it runny, so blend at your own risk!)
• Reserve some whey or some of the yogurt to culture your next batch.
• This yogurt stores well for 4-6 weeks in the fridge.
• You can use a freeze-dried starter instead of already made yogurt. Just use the amount as directed on the package.
• Goat milk yogurt is naturally thinner. For thicker yogurt, use cow milk instead.
• You can use raw milk, non-homogenized low temp pasteurized milk, or plain pasteurized milk for this recipe.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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