Homemade Instant Pot Yogurt

Creamy, tangy, nutritious—and ridiculously easy.

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Prep Time 10

Total Time 12

Servings: 2 Litres

Calories: 120

1 gallon 4 liters whole milk (or 2% if you’re feeling lighter—skip skim unless you enjoy sadness in a spoon)
2 tablespoons plain yogurt with live active cultures This is your starter, your foundation, your bacterial best friend

Getting Started - Part 1:

Add your starter (plain yogurt) into the Instant Pot with 1 cup of your 2L milk and whisk to mix well.
Slowly add the rest of your milk to the mix.
Place the lid on your Instant Pot and lock it into place with the vent closed.
Press the Yogurt button.
Your yogurt will now incubate for the next 8 hours.
For tangier yogurt, leave in the instant pot for a couple hours longer.

Cooling - Part 2:

Once your timer from your Instant Pot sounds off, remove the bowl, cover and refridgerate. (About 2 hrs)

Straining (Optional) - Part 3:

If you have a yogurt strainer (best option) or cheese cloth, pour chilled yogurt into the strainer and place in the fridge for another 2 hours (If you want Greek Style yogurt. Thicker yogurt = longer straining times.
Transfer yogurt into a sealable container and write down the date. (Important)

How to Serve - Part 4:

With berries and a drizzle of honey.
Swirled with cinnamon and chopped nuts.
In smoothies, dressings, or overnight oats.
Straight from the jar with zero regrets.

Note: These values are for plain yogurt made with whole milk. Add-ins like honey, fruit, or granola will increase calories and carbs (and joy).