Make Creamy Homemade Yogurt Using an Instant Pot

Homemade yogurt made in an Instant Pot is incredibly delicious and surprisingly easy. It yields creamy, tangy, light, and velvety yogurt. This reliable method delivers perfect, budget-friendly yogurt every time.

I wasn’t always a yogurt fan, but after making my own I changed my mind. Homemade yogurt is so good that I prefer it plain. To get a thick, creamy texture without excess liquid, I strain the yogurt—this produces a velvety consistency rather than a watery one.

Why Make Yogurt from Scratch?

Homemade yogurt tastes noticeably better than most store-bought versions. After tasting authentic Greek yogurt in Greece, I realized how rich and delicate good yogurt can be. Homemade yogurt can be thick and creamy while still light and slightly tangy, and it often tastes great plain.

Store yogurt can feel like it’s missing depth; homemade yogurt has more character and a fresher flavor. Straining the yogurt concentrates the texture and flavor so it resembles traditional Greek-style yogurt.

Equipment Needed

• Instant Pot (or another electric pressure cooker with a yogurt function)
• Large bowl
• Cheesecloth large enough to double over and cover the bowl
• Food thermometer (a meat or candy thermometer works)

Ingredients Needed

You don’t need a fancy kit—just high-quality unflavored yogurt (Greek is preferred) to use as a starter and a half-gallon of milk. Use two tablespoons of starter yogurt for each half-gallon of milk.

Starter Cultures That Matter

Look for yogurt that contains Lactobacillus bulgaricus and Streptococcus thermophilus. These cultures ferment the lactose in milk into lactic acid, which lowers the pH, causes the milk to thicken, and creates the tangy yogurt flavor.

Which Milk to Use?

Use any milk you prefer—skim, 1%, 2%, or whole. Higher-fat milk produces richer, creamier yogurt.

How to Make It

Begin by sanitizing your Instant Pot, especially if you use it for savory, strongly flavored dishes. You can reserve a separate sealing ring for sweet preparations if you like.

Sanitizing the Instant Pot

Two easy methods:
1) Add 2 cups white vinegar, 2 cups water, and a few drops of lemon juice to the pot. Close the vent and run Steam for 5 minutes, then allow a natural release. Rinse the pot and sealing ring.
2) Pour boiling water into the pot and around the inside of the ring—this works but is a bit messier.

This recipe uses a “warm start” method, which means you heat the milk before adding the starter. First, pour the milk into the Instant Pot and press the Yogurt button, then press Adjust until the display reads “Boil.” Put the lid on and allow the milk to heat; this usually takes about an hour.

When the pot signals that boiling is complete and shows “yogt,” carefully remove the lid and verify the milk temperature. It should reach about 180°F. Let the milk rest for about five minutes.

Move the inner pot to an ice bath (a large bowl of ice water) to cool. Let it sit about 20–30 minutes until the milk temperature falls to 105–115°F—timing varies with room temperature and ice amount. Once cooled, skim off any thin film from the surface for a silkier texture.

Whisk in two tablespoons of starter yogurt once the milk is at the proper temperature—adding it too early risks killing the cultures. Return the inner pot to the Instant Pot base, replace the lid, press the Yogurt button, and set the timer for 8 hours for mild yogurt. For a tangier result, incubate 9–10 hours. The Instant Pot counts up rather than down when in yogurt mode. The vent can be open or closed.

When the timer finishes, the display will show “yogt.” Test the yogurt by dipping a spoon—if it holds its shape, it’s set.

If you prefer regular-style yogurt, let it cool and transfer to containers. For Greek-style yogurt, strain it through cheesecloth over a large bowl in the refrigerator for 6–8 hours. Straining removes whey and produces a thicker, creamier yogurt.

The liquid that drains out is whey, which can be used in smoothies or baking. If you prefer a thicker texture similar to sour cream, strain longer; for looser yogurt, shorten the straining time. Once strained to your liking, transfer the yogurt to jars or containers for storage.

Options and Variations

Flavoring Your Yogurt

To flavor yogurt with vanilla, stir about 1/2 teaspoon of vanilla per cup (about 1 teaspoon per pint jar). Adjust to taste or use a scraped vanilla bean for a deeper flavor. Fresh fruit, fruit preserves, raw honey, or homemade jam are all excellent additions. Yogurt is also delicious with granola.

Yield

A half-gallon of milk with two tablespoons of starter yields about three pints of Greek-style yogurt plus roughly a quart of whey. If you skip straining, the total volume of yogurt will be slightly higher.

Saving Starter for Next Time

You can save starter yogurt for future batches. Portion two-tablespoon servings into a silicone ice cube tray, freeze, then store the cubes in a bag. Thaw naturally before using. You can also reserve two tablespoons from each new batch to start the next, but the culture will weaken after several cycles, so it’s smart to keep extra starter from an earlier batch.

Enjoy sharing leftovers with pets if appropriate—many dogs love yogurt, but always check first for individual dietary tolerance.