Homemade Instant Pot yogurt has become part of our daily routine. I like beginning the morning with something simple and familiar, and a yogurt bowl fits that habit perfectly. A steady routine helps start the day without overthinking.
Because we go through so much yogurt, I began making it in the Instant Pot. Homemade yogurt is creamier and fresher, and my kids actually finish it—unlike many store-bought tubs that sit untouched, even when covered in honey.
I top my yogurt with hemp seeds, nuts, cacao nibs, goji berries, a drizzle of honey, and whatever fruit we have on hand. It’s a satisfying, filling way to start the day.
For the kids, I prepare small jars with homemade preserves so they can grab one quickly in the morning.
Want to try making your own? It’s easier than you might think.
Homemade Instant Pot Yogurt
There’s something special about homemade Instant Pot yogurt: it’s creamier, fresher, and more likely to get eaten.
Breakfast, staples
18
hours
8
cups
whiteblankspace
Ingredients
-
½
gallon
milk
Whole milk gives the creamiest result. Pasteurized or ultra-pasteurized both work. -
½
cup
milk powder
Optional—adds creaminess and extra protein. -
3
tbsp
plain yogurt with live active cultures
Use a commercial brand like FAGE, Chobani, Siggi’s, or a previous homemade batch.
Instructions
A. Pour the milk into the Instant Pot insert.
B. Heat to 180°F (optional but recommended)
-
Press the Yogurt button until it reads “boil,” or use Sauté mode and stir frequently. When the Instant Pot beeps or a thermometer reads 180°F, turn it off.
-
If using ultra-pasteurized milk you can skip this step because it has already been heat-treated. Heating to 180°F, however, improves texture by denaturing whey proteins so the yogurt sets thicker and creamier.
C. Cool to 110°F
-
Allow the milk to cool to 110°F (43°C), the ideal temperature for adding starter without killing the cultures.
-
To speed cooling, place the insert in a cold water bath in the sink and stir occasionally for even temperature distribution.
D. Add milk powder and starter yogurt
-
Whisk in the milk powder (if using) and the starter yogurt vigorously until completely smooth and well combined.
E. Incubate
-
Return the insert to the Instant Pot base.
-
Press the Yogurt button and set the timer for 9–12 hours, depending on desired texture and tang.
-
For a mild flavor, incubate 9–10 hours. For thicker, tangier yogurt, incubate 11–12 hours.
F. Chill to set
-
When incubation finishes, do not stir. Cover the insert and refrigerate for at least 8 hours undisturbed so the yogurt firms up and develops its final texture.
G. Storage
-
Transfer chilled yogurt into glass jars or containers. Store in the refrigerator for up to 2 weeks.
-
Reserve 3 tablespoons of this batch to use as the starter for your next batch. You can reuse this starter for 2–3 generations before refreshing with a new starter.