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Creamy Homemade Yogurt

Yields1 Serving

Once you make yogurt from scratch, you'll never go back to store-bought! It's a super simple process, that's even easier if you have an InstantPot. Here's my favorite simple recipe for creamy, homemade yogurt!

 2 qts Quality Whole Milk (I like Strauss. You can use low-fat or non-fat if you want, but the higher the fat, the thicker it will be!)
 0.75 cup Heavy Cream or Half and Half (You can omit this for a low-fat version)
 4 tbsp Unflavored Yogurt with Live and Active Cultures (do not use flavored yogurt! it will kill the good bacteria)
 1 tsp Vanilla Extract (optional)
 1.50 cups Water

Sterilize your Instant Pot but putting 1.5 cups of water in it. Seal the lid and the vent. Set the Instant Pot to steam for 1 minute. Wait until it steam builds up and it beeps. Then release the vent and allow it to depressurize. Carefully remove the lid and allow the insert to cool before proceeded. Add cold water and ice to speed up the process. You want the insert to be cold before you add the milk. This will keep the milk from scorching.

Boiling the Milk

Add 2 quarts of milk and 1/4 cup of heavy cream to the InstantPot, put the lid on the Instant Pot (vent can be sealed or not sealed in this function). Hit the yogurt function button and then adjust the settings until it says Boil.

When the Instant Pot beeps that it's done, remove the lid and test the temperature to be sure the milk has reached 180 degrees. Leave the inner pot in the Instant Pot for 5 minutes before removing. This helps the yogurt thicken up.

Cooling the Milk

Allow the milk to cool to 110℉. It takes about an hour if placed on the counter. You can speed up the process by placing the inner pot in your sink with col water and ice water. This will take about 15-20 minutes.

Use a thermometer to test the temperature every few minutes unti it reaches 110.

Remove the "Skin"

Gently skim the top layer of "skin" that has formed on top of the milk and discard it.

Preparing the Culture

Transfer half a cup of the warmed milk from the pot to a small bowl and whisk in 4 tbsp of cultured yogurt. Mix well and then transfer the mixture back in with the rest of the milk.

Incubate Your Yogurt

Place your inner pot back in your InstantPot with the lid on (again, it doesn’t matter which way vent is set). Hit the Yogurt button again. Adjust until it reads 8:00 or 8 hours.
Then let the Instant Pot do its thing!

Flavor + Enjoy!

Once the yogurt has incubated for 8 hours, you can add your flavor. Before you do, transfer a 1/4 cup of the yogurt to a small mason jar or plastic container (save this to use as your starter when you make your next batch of yogurt).

Mix in your vanilla or any other flavor you desire. Transfer to mason jars or plastic containers. Refrigerate and enjoy!

Stays good 10-14 days.