This homemade yogurt recipe is made extremely simple with the instant pot. Enjoy healthy, delicious, homemade yogurt in just a few steps!
Homemade Yogurt Recipe
If you are anything like me, the thought of making homemade yogurt is daunting. However, when you are dealing with food allergies or intolerance, you learn to just dive in!
As I started experimenting with homemade yogurt recipes, I was pleasantly surprised that homemade yogurt is much cheaper than store bought! For the price of one quart at the store, you can make 4 quarts at home!
Now that’s something I can get on board with!
Homemade yogurt is also much better for you!
Yogurt at the store almost always has added sugar. When you make yogurt without all of that sugar, you get to appreciate the real taste of yogurt.
Easy Way to Make Homemade Yogurt
There are many different versions for making homemade yogurt. Some people use the oven, some a yogurt maker, and some use an instant pot.
If you have been looking up ways to make yogurt, you are probably overwhelmed with all of the options! I know I was!
My advice would be to pick the one that best matches your situation and just try it out!
I needed a recipe that was both easy and allowed the yogurt to incubate long enough to get rid of the lactose in the milk, as my husband was on the gaps diet.
To make it easy, I decided to use an instant pot! I already had one so buying a yogurt maker would just put another appliance in my kitchen.
I chose this method over using the oven because the instant pot controls the temperature and keeps it consistent. Using the oven just seemed a little too complicated, and I was going for simplicity!
This is the version of instant pot I use.
Homemade Yogurt Recipe
Make sure your instant pot is disinfected to get rid of any bad bacteria.
Pour boiling water into your stainless steel pot, making sure the boiling water touches all parts of the inside of the pot. Ever couple of times I like to disinfect using vinegar.
(Pour vinegar in until it just covers the bottom of the pot. Put the lid on and steam for 2-3 minutes. Rinse and use!)
Pour one gallon of whole milk into your instant pot. Cover with the lid and push the yogurt button until the screen reads “boil”. (Lid can be sealed or vented it doesn’t matter for this recipe.)
The instant pot will automatically heat the milk up to 180 degrees.
When the instant pot beeps, double check the temperature with a handheld thermometer. (Sometimes our instant pot doesn’t get the milk all the way up to 180 so we have to run it at boil a second time.)
Once the milk is at 180 remove the stainless steel pot and set it on the counter to cool. It will take a couple of hours to cool on the counter.
To speed things up, fill a sink halfway with ice cold water and place pot of milk in it. This will cool the milk down in 20 minutes or less. Watch the temperature closely to ensure it doesn’t cool too much.
Cool milk to 110-115 degrees.
Once milk reaches 110-115 degrees, remove film from top of milk.
Pour milk into a separate bowl and wash out stainless steel pot to remove milk clumps at the bottom. (This will ensure your yogurt is smooth and creamy!)
Return milk to to the stainless steel pot and add yogurt starter.
For yogurt starter use plain, whole yogurt, without any additives. Make sure it has live active cultures, otherwise your homemade yogurt will never work. I like to use this one!
Wisk 1/4 cup of plain yogurt into your warm milk.
Return pot of milk/yogurt mixture to the instant pot.
Top with lid and push yogurt button until the screen reads “8 hours”. For those on gaps make sure screen reads “24 hours”.
During this time, we are keeping the mixture warm to allow the live cultures to multiply and turn the milk into yogurt.
The yogurt needs to incubate for at least 8 hours and incubating for 24 hours allows the bacteria to use up all of the lactose, which is needed if you are on the gaps diet.
Keep in mind, the longer you incubate, the more sour your yogurt will taste.
Once your selected time is up, remove yogurt from instant pot and allow to cool.
Pour into air tight containers, I like to use wide mouth glass canning jars . Place in the refrigerator.
If you like thicker yogurt, you can hang your yogurt in cheesecloth to drip out the extra whey. This will make it more like greek yogurt!
Hang for 20-30 minutes over a bowl in the refrigerator. The longer you hang the yogurt, the thicker it gets. (Hanging overnight, creates homemade cream cheese/yogurt cheese.)
(What drips out of your yogurt is called whey. Save the leftover whey to use in other recipes such as smoothies!)
Enjoy your yogurt with fruit or a little raw honey!
Homemade Yogurt Recipe
- Instant Pot
- 1 gallon Whole milk
- 1/4 cup Plain yogurt
- Pour milk into the instant pot and push yogurt button until it reads "boil".
- After instant pot beeps, double check temperature to make sure it has reached 180 degrees.
- Remove pot and allow milk to cool to 110-115 degrees.
- Remove film on top of milk and pour milk into another bowl.
- Wash pot to remove small bits of hardened milk at the bottom.
- Return milk to the pot and whisk in 1/4 cup of plain yogurt.
- Return pot to instant pot, put on the lid, and push yogurt button until it reads "8 hours" or "24 hours", depending on how long you want it to incubate. If you are on the gaps diet or are sensitive to dairy, allowing the yogurt to incubate for 24 hours allows the good bacteria in the yogurt to get rid of most of the lactose.
- When instant pot beeps, allow yogurt to cool and transfer to airtight containers. Place in the refrigerator.
- Enjoy with your favorite fruit or drizzled with raw honey!
We love this homemade yogurt so much that I make it weekly! Having this simple recipe makes it easy! All I have to do is the first few steps and I can leave the rest to the instant pot! I hope you enjoy it as much as we do!