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|By :Frieda Franchina|
|Browse Category||Breakfast, Seven Ingredients or Less|
|Duration||more than 2 hours|
|Prep Time||30 minutes|
|Cook Time||8-10 hours|
Frieda is a Utah native with two grown boys who love to cook and bake as much as she does. When she is not in the kitchen, she is reading, walking with her puppy, or spending time with her family. Frieda learned to make amazing breads, dinner rolls and sugar cookies in her mother’s kitchen. She began teaching “Hands on” bread-making classes for her friends and neighbors. In these classes, someone suggested she begin a blog to share her recipes, and that is exactly what she has done! A recent adventure she has been enjoying is pressure cooking. She discovered electric pressure cookers like the Instant Pot in 2010 and began experimenting with many different recipes and shares these with you in both this app and her blog.
I love this recipe! Super easy and the best yogurt I have ever had.
I’ve made this recipe a few times. Love the thick creamy yogurt.
This was an easy recipe. And the yogurt was really good.
Foolproof recipe! I make this regularly and never have a problem. Seems like a lot of steps but it’s easy and so worth it! I don’t put any sweetner in it and use it as sour cream as well!
Easy, even though there seems to be a lot of steps!! Creamy and delicious on its own or fresh berries (I didn’t add anything to sweeten it)
My very first recipe in the Instant Pot, and it was shockingly good!
If the temp of the milk has not reached 180 degrees, what step is there to get it to correct temp?
Mine didnt turn out its still the consistancy of milk. Any recomendations??
The simple and most reliable recipe for yogurt so far! I only use 24 hours fermentation so it is lactose free.
How do i make yogurt with the lux version that doesn’t have the yogurt button?
Can someone tell me what “adjust once” means? I domt have a buttom labelled “adjust”
Just the yogurt button
This is the first and only recipe I use. It has been foolproof, a never fail recipe that I make 2x weekly.
My 3 qt instant pot duo plus is brand new and my 1st recipe to try is for yogurt today. After the boil step, I measured the temperature but it was only 154 F! There are no instructions what to do if that happens. Now I’m worried that I have a defective instant pot. I have been making yogurt in a crockpot, and the main reason I purchased the mini 3 qt is to simplify making yogurt.
First time making Yogurt turned out great. Easy to do will make again
Great recipe! I made half a recipe and strained it overnight. I have a mini so I thought maybe half a recipe would work easier.Beautiful, think and great taste! Definitely making this again.
The yogurt came out with a perfect unflavored taste but slightly lumpy. Allow 1 hour
mostly active time to sterilize and prepare the yogurt for the 10 hour cycle, plus another 10 min to set it up to drain and another 10 to put it intp
My instant pot doesnt say “boil” after i push the yogurt button. What an i doing wrong?
As others have asked re: step 4:
‘Press the Yogurt function on the Instant Pot then adjust once. The display will read “boil”.’
What does “adjust once” mean??
On what Instant Pot does the display read “boil”?? I have the Duo 60, which only displays numbers.
‘This process will take 25-30 minutes for 1/2 gallon’
I put in a 1/2 gallon (2 litres) of milk, and opened if after 46 minutes. It was at 107 deg F.
@Wiersmak and @Vallemar2:
I have the IP Duo60. I guess “adjust once” after pressing the ‘Yogurt’ button means you need to press it a second, or even a third time. When I press once I get “10:00” on the display, and the 2nd press shows “08:00”. After the third press it reads “boil”, and the yogurt making process begins.
This was the first recipe that I made with my Instant Pot. Turned out absolutely perfect. I prefer my yogurt to not be too tangy/sour so I did 8 hours then chilled for several hours and strained the whey. Added a bit of berry compote also done in IP. So good!
I saw where Miranda H liked less sour yogurt. Me too. So: that 8 hours she refers to – was that in place of the second 10 hr session?
Pretty Good instructions however i added more base yogurt to the mix than recipe suggests. Also, the straining Took a really long time. The time roi on this doesnt match for busy users. Any suggestions on how to streamline the process. Only ended up with 4 pints of yogurt with 1 gallon of milk
Adjust once means press the adjust button once. If it is with milk consistency, maybe you added yogurt while the milk was too hot or the yogurt didn’t have active live bacteria.
What do you do if you don’t have a yogurt setting on your instant pot? What steps should you do?
This was better than my old yogurt machine recipe. Super easy and so smooth. Recommend adding about 2 tsp of yogurt as base. I also sterilized my canning jars first.
Adding 1/4 Cup of powdered milk to the milk before heating or after heating will give the yogurt a smooth and creamier taste. It will also boost protein and thicken your yogurt a bit.
Easiest way to make yogurt is to buy UHT milk. Skip heating it to a boil/cool down. I preheat the pot with boiling water. Then whisk the room temp starter and UHT milk in the pot and push the yogurt button. Set time for 8 to 20 hours depending on how tangy you want it and walk away. When it beeps 3 times and displays the YOGT you are ready to chill, strain or put into containers.
Can’t leave a review my Lux doesn’t have a yogurt button. What can i do?
I don’t have a yogurt button on my instantpot, what do i choose? Seen this question here multiple times but no answers? Thanks
My first recipe i tried with my IP. I used chocolate milk. As hubs had left some in the fridge when he went away. Turned out ok. A but runny but tasted great. I cooked fermented for 10 and a half hours and was a bit too tangy for me so will do 9 hours this next time. Now tryin with silk coconut/almond milk. Tryin to cut the sugar. So will post after i tried it. Thanx so much for this recipe.
Nope nope nope cant use silk coconut milk. It was a flop so will stick to milk milk lol.
Great yogurt. I used the 8 hour time and drained out whey till greek level. I serve dishes made into parfait. Yummy.
Love love love this recipe. Tryin now with eggnog. May turn out may not. Will update when done.
Is there anyone that can help me? Milk does not like me. Is It possible to make yoghurt using an alternative milk such as: coconut milk, almond milk, cashew milk? IF so, How?
This is the best yogurt ive ever had! I agged 1tsp vanilla and 2tsp sugar
Question: do I have to remove yogurt as soon as it is done? If not, how long can it wait?
This was a fail proof recipe! Followed instructions step by step. I did have to “boil” twice to get a consistent 180 degrees. Added some honey and mixed fresh fruit when serving. My go to now!!!
Just made my first batch in the InstantPot. Like most people I was confused by the, “adjust once” comment. Thank you to @pverlaan I got it!
I used an Icelandic heirloom Skyr culture. I set it to 10 hrs but didn’t have time to deal with it this morning, I put it out on the front porch to keep cold. It was super thick, had to spoon it into a strainer. It’s not very sour, just tastes fresh and slightly tart.
First time here and looking for how to make yogurt. I love the comments and questions, but do not seem to be able see any replies to them. Help?
It is best to refrigerate after you finish making yogurt.
We have a dairy free yogurt recipe available on our recipe app.
The lux wasn’t designed to make yogurt. There may be work arounds on the internet.
This recipe is designed specifically for units with a yogurt function.
We try and reply to every questions but sometimes we miss some.
I have the instant pot smart wifi. The boil setting using the yogurt button does not get up to 180 degrees. It only reaches 160. What setting can i use to get 180? Are there any scripts available now to do this? The app won’t let me write my own cooking script
Could someone please change “adjust once” to say ” then press a second time so it says boil” or “press the yogurt button twice”? It is confusing a lot of people and is easy to fix. I certainly was confused.
1. Cleaning with boiling water definitely is a good idea. Then dry the inner pot thoroughly before putting it into the Instant Pot.
2. I like making larger batches, so I use a gallon of milk—any where from skim to whole according to your taste.
3. Put 2-3 tablespoons of cultured yoghurt (you can use your own from a previous batch, but this is the only use I have for store-bought yoghurt) into a bowl when you start the process; you want it to be at room temperature when you need it.
4. Cooling the milk is THE most critical part of the whole process—if the temperature is too high or too low, your yoghurt will not set. A candy thermometer works well, but be sure to test multiple locations and depths to ensure you are in the 105 – 110º range.
5. Ice in a large bowl into which you then place the inner pot does really help cool the milk down quickly.
6. Stir a cup of the 105 – 110º into the now room temperature yoghurt.
7. Put the mixture back into the rest of the milk and whisk for a minute.
8. Replace the inner pot into the Instant Pot.
9. On the Instant Pot, make sure the setting still is on yoghurt (or you can cancel and reset). Set the temperature to medium—you do this by pushing in the dial and turning it. The screen will alternate between time and temperature. Set the time for 10 – 10½ hours; it adjusts in ½ hour increments.
10. Don’t worry if you are not around (or asleep) when the time is done; if your yoghurt, it is content just to sit in the pot a while.
11. This is the critical point where you know whether your yoghurt has set or not. If not, start again. There is nothing you can do to fix it.
12. Wipe the outer surface of the inner pot dry and place it in the fridge for a few hours or overnight.
13. If you want thick and creamy Greek yoghurt (you can tell what I prefer), strain the chilled yoghurt through a cheesecloth into a fresh container.
14. The longer you let it sit, the thicker your yoghurt will get—I usually end up with 3-4 pints.
15. You can use the whey that sifts through the cheesecloth for other purposes.
16. Use a wooden spatula or spoon carefully to scrape the yoghurt into a container(s).
17. I eat it with a little bit of dark honey and maybe 1/3 cup of berries. This is my daily breakfast and sometimes my lunch as well. It is filling, healthy, low calorie and just really tasty. I never eat store bought yoghurt any more.
To see a video, updated directions for ALL models, you can find it here. Enjoy! FRIEDA
@Frieda Where am I supposed to be looking for the “updated video” for this recipe “for all models of IP?” Can’t wait to try this yogurt recipe. Thanks so much!
What temp should you choose for the fermentation process — low or custom?
For the fermentation stage you would set the Yogurt Function on “Normal” or “Medium”.
First time making yogurt. I also have a wifi 60 model and the boil dor sure definitely does NOT reach 180•, you can restart the boil 10 times and it never got past 165•. I read on a fb thread that once it reaches 160 you can switch to saute and whisk without scraping the bottom until it gets to 180. Then move it to the ice bath and continue.
How do you strain the yogurt? Just pour it all into a wire seive? This is my first time making yogurt. Also can i use just any regular yogurt as my “starter”?? Thank you!!
There are yogurt filters or cheese clothes. The metal sieve may be too porous.
You need the live active bacteria in the yogurt. That’s why it calls to add yogurt as a starter culture. There are also yogurt starter packages you can buy.
I am new to this appliance, and had worries about the steps to the recipe….but I followed them to the letter. The end result is amazingly good, and i would not hesitate in recommending this recipe.
(Just dont do the instand release thing after the milk has been heated to 180°. It is a tad messy)
I’ve successfully made this yogurt several times, and it has come out great. Last night I forgot to add the culture! I’m remaking the yogurt using the same milk. Is it safe?
Very easy to follow and turned out great. I did sweeten at with some honey. You also add vanilla extract (pure) and instead of honey, can use maple syrup or jam
I am unable to perfom step 12. Is this something with my instant pot. Tried making yogurt first time and the step 12 did not work
Instant pot definitely does not get to 180, takes multiple “boil” cycles to get from 160 to 180 and they start to last about 2 mins before saying yogurt, so be prepared to stand by your pot for about 45 mins just to get to 180. This is an absolutley ridiculous recipe, across the board all over the web everyone says 180, have fun, it aint that easy.
Another issue, what does “set the finished yogurt in fridge to strain for 4 hours” mean?Thats pretty unclear. Do you have a self straining fridge? Do you get inside your fridge and strain yogurt? Does the yogurt make its own strainer and strains itself?
Hi aL-eX Vegan,
The temperature of the inner pot is measured at the base, it could read 180 at the bottom but near the top is cooler. Please stir and run the program again if it hasn’t reached 180. At 160F the milk has reached pasteurization temperatures required for milk.
Hi aL-eX vegan,
When you have finished incubating your yogurt you would put it in a strainer and have in strain while in the fridge. Step 13 provides more information on how to strain after mentioning to “set the finished yogurt in fridge to strain for 4 hours”. I use a coffee filter as it is available in most kitchens in a colander over the inner pot to strain.
What is the sterilization process for the items you need. I’ve made yogurt before but have only needed to wash and dry these items….
I just made this recipe; turned out very well!
The biggest issue I found, like many others here, was getting the milk to 180 F, in the instant pot. So I actually heated the milk in a heavy pot on the stove instead. Much quicker! Then poured it into the inner base, cooled it and added the yogurt culture. I set the base into the instant pot and pressed the Yogurt button and just let it go for 10 hours. Turned out fantastic and really didn’t need to even strain.
At what temperature does the Instant Pot ferment the yogurt? Is it possible to ferment it longer (up to 24 hours)? (I don’t own an Instant Pot, but am thinking about buying one.)
It ferments 90 – 104 F on Normal, we also have a lower fermentation temperature option. You can definitely ferment for 24 hours.
I like to keep my half gallon of milk at 180 for 10 minutes, so I microwave it on high for 12 minutes( this brings it up to 180 degrees or so) and then at power level 7 for 10 minutes so it doesn’t overflow. Then I pour the milk in the IP pot. I follow most of the rest of the directions to cool it to 105 degrees. By the way, I use Siggi yogurt for my starter. I have a 3 qt Ultra Mini and want my yogurt to maintain a temperature of about 107 degrees. That was not happening with the yogt setting, so I selected yogurt and pressed the knob again and saw the custom function as an option. I selected it and set my temperature to 107 degrees. Perfect for me after 8 hours! If someone can set their temperature even though they don’t have a yogurt setting, these directions would work for them.
For what it’s worth, Jeffrey at Pressure Luck recommends the Euro Cuisine yogurt strainer. I have not bought it, but I am considering.
Second batch here and have no issues, turns out fabulous. My starter is Fage and I strain in refer after about 18 hours fermentation. But it’s yogurt after about 10 hours.
QUESTION: I’d like it MORE tangy. So today I’m shooting for 24 hours as I’ve read that might help. Also read warmer fermentation would help. Any advice on how to ferment warmer?
The yogurt came out as advertised. It was easy and pretty tasty.
Longer fermentation time is the best route. The Yogurt program is a set temperature and cannot be adjusted.
I had to use the sauté setting on my 8-quart duo in order to get the milk up to 180-degrees F as my yogurt bottom would struggle to get the milk to 170-degrees. Once my milk was at 180, I cooled it down to 112-degrees F and added my cultured yogurt to it and let it go for 24-hours. After the 24-hours, i measured my yogurt throughout and was very disappointed to find out that the temperature ranged from 98-degrees to 102-degrees. In order for the yogurt to culture, it’s suppose to be between 108-111 degrees. I just purchased my Instant Pot from Amazon and followed the instructions. The silicone seal was properly in the lid. Do I have a defective machine?
Can you substitute coconut or almond milk in this recipe? (soy is not an option) Thank you!
We have recipes specific to making dairy free yogurt on our site. This recipe works best for dairy yogurt.
I first made a modified version with a borrowed Lux model because it didn’t have a yogurt button. My purchased pot does have the button, but the initial scalding/boiling part is so slow I used the “old” method instead (which was saute on medium with lid off, whisking frequently, until reaches 83C/181F). Takes less than 20 minutes. Otherwise followed recipe as it says and love it!
We find it much quicker and easier to bring the milk up to temperature on the stove.
Even though with a stove quicker due to the element begin able to reach higher temperatures but heating gradually is better to not have a milk skin form on the bottom or burn.