Kelly JensenInstant Pot Yogurt with Whole Milk is a fantastic, inexpensive, and cost effective way to make yogurt in your pressure cooker! All you need is two ingredients and an Instant Pot to make easy homemade yogurt overnight.
Making your own yogurt couldn’t be easier, and it’s simple to get the consistency that you want. You can make a thinner yogurt, or a thicker one by straining the yogurt with a cheese cloth. Grab your favorite fruit and homemade easy cinnamon granola and breakfast will be served!
It’s no secret – we absolutely LOVE our Instant Pot and use it as much as possible. I was always intrigued by the yogurt setting on my pressure cooker but had never tried it before now. The result? A perfectly creamy delicious yogurt that is so great for breakfast.
All you need is whole milk and a few tablespoons of active yogurt (store-bought Greek yogurt works fantastic!). For equipment you’ll need your Instant Pot and a simple kitchen thermometer to make sure the milk is hot enough. Let the yogurt set overnight, cool in the morning, and you have delicious yogurt at a fraction of the price as the supermarket.
This Instant Pot Yogurt with Whole Milk Is
- Creamy
- Delicious
- Simple
- Rich
- Flavorful
- Made with 2 Ingredients
Instant Pot for Easy Yogurt
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and rice which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
What’s In Instant Pot Whole Milk Yogurt?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Whole Milk – I like using organic homogenized whole milk when I can, which makes for a delicious and creamy yogurt.
- Yogurt Starter – I used a store-bought Greek yogurt which has live active cultures. The live active cultures help turn the milk into yogurt overnight.
- Instant Pot – I use the Instant Pot Ultra model which has a yogurt setting. The setting does two things: helps bring the milk to a boil, and also incubates the yogurt overnight at the perfect warm temperature.
- Digital Kitchen Thermometer – If you don’t have a kitchen thermometer, I’d highly recommend getting one – they are inexpensive so it’s not a big investment and also ensures proper food safety (make sure food is cooked through, especially meats). The thermometer is great for this recipe to ensure the milk reaches the proper temperatures.
- Reusable Cheesecloth Bags – I have these reusable cheesecloth bags, which I can utilize again and again with every batch of yogurt I make. They reduce kitchen waste and last much longer than traditional cheesecloth.
How Do I Make Yogurt in the Instant Pot?
- To the inner pot of your Instant Pot, add the whole milk. Set the Instant Pot to the Yogurt Setting and set the Temperature to ‘High.’ Seal the lid, start the mode, and the Instant Pot digital readout will say ‘BOIL’. Wait for Instant Pot to finish boiling the milk. Remove the lid, and insert the digital thermometer into the milk to ensure it is heated to 180 degrees Fahrenheit.
- Remove the inner pot from the Instant Pot, and allow it to cool on a heatproof surface. Allow the milk to cool to 115 degrees Fahrenheit. Place the inner pot back into the Instant Pot, and close lid. Set the dial to Yogurt, and select the low heat mode. This will incubate the yogurt at a low warm temperature. Allow the yogurt to incubate for 6 to 8 hours, or until the yogurt sets, and becomes more solidified.
- Refrigerate the set yogurt for 4 hours to allow the yogurt to thicken.
- If you like thinner yogurt, you can enjoy the yogurt right away. For thicker yogurt, or Greek-style yogurt: line a strain with cheese cloth. Place the strainer in a bowl. Add the yogurt on top of the cheese cloth and allow to strain for 4 more hours.
Inexpensive and Affordable Yogurt Recipes For Everyone
I love how inexpensive yogurt is to make! This recipe simple ingredients in your refrigerator – most of which you probably have on hand. Keeping a well-stocked fridge and pantry makes it easy to come up with delicious and tasty meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
Use This Yogurt in This Easy Recipes
Gluten Free Tzatziki Sauce Recipe
Macaroni Salad with Greek Yogurt Recipe
Dark Chocolate Cherry Overnight Oats
Get the Same Ingredients for this Instant Pot Yogurt with Whole Milk
As always, if you make this vegetarian and gluten free Instant Pot yogurt with whole milk recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Instant Pot Yogurt with Whole Milk
Equipment
- Kitchen Thermometer
- Cheesecloth, optional
Ingredients
- 8 cups whole milk
- 2 tablespoons yogurt with live active cultures (will say on label)
Instructions
- To the inner pot of your Instant Pot, add the whole milk. Set the Instant Pot to the Yogurt Setting and set the Temperature to ‘High.’ Seal the lid, start the mode, and the Instant Pot digital readout will say ‘BOIL’. Wait for Instant Pot to finish boiling the milk. Remove the lid, and insert the digital thermometer into the milk to ensure it is heated to 180 degrees Fahrenheit.
- Remove the inner pot from the Instant Pot, and allow it to cool on a heatproof surface. Allow the milk to cool to 115 degrees Fahrenheit. Place the inner pot back into the Instant Pot, and close lid. Set the dial to Yogurt, and select the low heat mode. This will incubate the yogurt at a low warm temperature. Allow the yogurt to incubate for 6 to 8 hours, or until the yogurt sets, and becomes more solidified.
- Refrigerate the set yogurt for 4 hours to allow the yogurt to thicken.
- If you like thinner yogurt, you can enjoy the yogurt right away. For thicker yogurt, or Greek-style yogurt: line a strain with cheese cloth. Place the strainer in a bowl. Add the yogurt on top of the cheese cloth and allow to strain for 4 more hours.
- Top your yogurt with your favorite ingredients: I used granola, fresh figs, and pumpkin seeds for a delicious crunch!
Video
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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It’s tasty and cost effective