Unlock the secret to effortlessly creating your own creamy, thick, and delicious homemade yogurt right in your kitchen with this comprehensive Instant Pot guide. Discover how to make luscious strained Greek yogurt or a smooth, rich plain yogurt using the revolutionary **cold start method**. This innovative technique simplifies the process, making homemade yogurt accessible to everyone, even those new to pressure cooking. All you need is a reliable Instant Pot with a yogurt function, a high-quality **starter** with **live cultures**, ultra-filtered milk like **Fairlife milk**, and suitable **jars** for storage. Get ready to embark on a delightful **DIY** culinary adventure that will change your breakfast and snack routine forever!
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The Instant Pot continues to amaze with its versatility, transforming once daunting recipes into simple, everyday meals. From savory Instant Pot Broccoli Cheddar Soup to quick Instant Pot Steak Tacos, and flavorful Instant Pot Tuscan Chicken Thighs, this appliance truly does it all. Now, add perfect homemade yogurt to that impressive list, and prepare to elevate your culinary game.
I’ve always been a big yogurt enthusiast. In my younger years, Yoplait was a staple, but as I became more health-conscious, I learned about its high fructose corn syrup content (which has, thankfully, largely been removed since). This led me to transition to Greek yogurt, appreciating its rich flavor and excellent protein content. However, finding a truly **low carb** or **keto-friendly yogurt** that also boasts minimal sugar has always been a challenge in stores. Often, the best solution was to opt for plain varieties and customize them with my own toppings.
For a while, 2 Good Yogurt served its purpose as a decent low-carb option. But since discovering the ease and superior taste of making yogurt in the Instant Pot, I rarely find myself buying store-bought versions anymore! This detailed guide will show you **how to make yogurt at home** that is not only delicious but also boasts a mere 5 net carbs per serving, making it an ideal choice for anyone following a ketogenic diet or a low-carb lifestyle. Get ready to enjoy the freshest, most customizable yogurt you’ve ever tasted, all from the comfort of your kitchen.
To follow this recipe, you will need an Instant Pot equipped with the yogurt button. My personal go-to for this recipe is my trusted Instant Pot Duo, which makes the process incredibly straightforward.
Table of Contents
Instant Pot Yogurt Ingredients and Starter
Crafting exceptional homemade Instant Pot yogurt begins with selecting the right ingredients, particularly your **starter yogurt** and milk. Think of the starter as the foundation, much like the starter for sourdough bread. It’s a small amount of existing yogurt that contains the essential live bacteria cultures needed to ferment your milk into fresh yogurt.
When choosing a store-bought starter yogurt, always check the back label. It’s crucial that it explicitly states it **contains milk and active live cultures**. These active cultures are the microscopic heroes that convert lactose into lactic acid, giving yogurt its characteristic tang and thick texture. Opt for a plain, unflavored variety to ensure your homemade yogurt has a pure base flavor, allowing you to customize it later without unwanted additives. I personally recommend Fage Plain yogurt for its consistent quality and excellent cultures. The specific brand of yogurt and type of milk you choose will directly influence the final texture, consistency, and flavor of your homemade batch, so pick a brand whose taste you genuinely enjoy.
The choice of milk is equally vital for successful yogurt making. Yogurt cultures thrive best in milk that has undergone minimal processing beyond pasteurization. For an in-depth understanding of the best milk types, you can explore resources on Choosing Milk for Making Yogurt here.
Keep in mind that yogurt made with reduced-fat milk will naturally be thinner compared to yogurt made with whole milk, due to the difference in fat content. For this recipe, I use Fairlife Ultra-filtered Whole Milk. My goal is to create yogurt with the lowest possible sugar content, making it perfectly **low-carb** and **keto-friendly**. Fairlife milk is a fantastic choice because it boasts 50% more protein, 30% more calcium, and significantly 50% less sugar than traditional whole milk. An added bonus for many is that it’s also naturally **lactose-free**, making this Instant Pot yogurt recipe accessible to even more people.
Instant Pot Cold Start Yogurt Method
The **Instant Pot cold start yogurt method** is a game-changer for homemade yogurt enthusiasts, streamlining the process significantly. This brilliant technique, popularized by sources like Frieda Loves Bread, allows you to make creamy yogurt in your Instant Pot without the need for an initial boiling and cooling phase. This means no more monitoring milk temperatures or waiting for it to cool down, which traditionally added hours to the yogurt-making process. I absolutely adore this method because it drastically cuts down on prep time and eliminates much of the intimidation factor often associated with making yogurt from scratch.
In the past, when I first got my Instant Pot, I was eager to make yogurt, but the multi-step process involving boiling the milk, carefully testing its temperature, and then cooling it always felt too cumbersome for my busy schedule. The cold start method elegantly bypasses these steps entirely. It works exceptionally well with ultra-pasteurized or ultra-filtered milk, like Fairlife, which has already been heated to a very high temperature, effectively killing any undesirable bacteria that could interfere with your yogurt cultures. While there are numerous instructional videos on YouTube if you prefer the traditional boil method, I consistently find myself returning to the cold start method for its unparalleled ease and efficiency. It truly simplifies the journey to delicious, homemade Instant Pot yogurt.
How to Make Yogurt in Instant Pot
Making yogurt in your Instant Pot using the cold start method is remarkably simple. Follow these straightforward steps to achieve perfectly creamy homemade yogurt:
- Begin by gathering your Instant Pot (either a 6-quart or 8-quart model will work, ensuring it has a dedicated yogurt button), your chosen ultra-filtered milk, and two tablespoons of plain yogurt with active live cultures.
- Carefully pour the milk into the Instant Pot’s inner pot. Then, add the two tablespoons of starter yogurt. It’s crucial to whisk these two ingredients together thoroughly until they are well combined and smooth. This ensures an even distribution of the active cultures throughout the milk, which is essential for proper fermentation.
- Secure the lid on your Instant Pot. Select the ‘Yogurt’ setting. The default incubation time is usually 8 hours, which yields a wonderfully mild-flavored yogurt. If your Instant Pot model has different modes for the yogurt function, ensure it is set to ‘Normal’ mode for fermenting milk.
- Once the incubation cycle is complete (the display will typically show “Yogt”), carefully remove the Instant Pot’s lid. At this stage, do not stir the yogurt. Cover the inner pot with a secure lid (a glass lid, silicone lid, foil, or plastic wrap all work well) and transfer it to the refrigerator.
- Allow the yogurt to chill in the refrigerator for a minimum of 4 hours, and ideally for 8 hours. This chilling process is vital as it not only firms up the yogurt but also helps it develop its full flavor and creamy texture.
- After chilling, your homemade Instant Pot yogurt is ready to be served! Stir gently before serving and customize with your favorite toppings.
Best Length of Time to Incubate Yogurt
The incubation period is a critical factor in determining the flavor and texture of your homemade Instant Pot yogurt. The standard setting of 8 hours is what I typically use, and I find it to be perfect. This duration results in a mild, subtly tangy flavor that is broadly appealing and serves as an excellent base for various toppings and recipes. During this time, the live active cultures work diligently, converting the lactose in the milk into lactic acid, which causes the milk to thicken and develop its characteristic taste.
However, if you prefer a yogurt with a more pronounced tang, you have the flexibility to extend the incubation time. Setting your Instant Pot for 9 to 10 hours will allow the cultures to ferment for longer, producing more lactic acid. This extended fermentation yields a tangier flavor profile, which many yogurt aficionados appreciate. Experimenting with incubation times is part of the fun of making homemade yogurt; you can easily discover your ideal level of tartness. Just remember that longer fermentation also contributes to a slightly thicker consistency, in addition to the increased tang.
Does Instant Pot Yogurt Have Probiotics?
Absolutely, one of the significant advantages of making **homemade Instant Pot yogurt** is the assurance that it can be a rich source of **probiotics**, those beneficial live bacteria and yeasts that are incredibly good for your health. The presence of probiotics in your homemade yogurt directly depends on the starter you choose. If you select a high-quality yogurt starter that is explicitly rich in active and live probiotic cultures, then your homemade batch will certainly inherit these wonderful microorganisms.
Probiotics play a crucial role in maintaining a healthy gut and supporting your overall digestive system. They work by helping to balance the “good” and “bad” bacteria in your gut, which is essential for proper digestion, nutrient absorption, and even immune function. A balanced gut microbiome can contribute to improved digestive comfort, enhanced immunity, and potentially even better mood regulation. By making your own Instant Pot yogurt, you have full control over the quality and quantity of these beneficial bacteria, ensuring you get a fresh, potent dose with every serving. To learn more about the extensive benefits of these microorganisms, you can read up on What Probiotics Are.
What Temperature is the Yogurt Setting on the Instant Pot?
Understanding the temperature settings on your Instant Pot’s yogurt function is particularly relevant if you’re using the traditional method that involves boiling and then cooling your milk. However, even with the cold start method, knowing the modes can be helpful for ensuring proper fermentation.
When using the yogurt setting on your Instant Pot, you’ll typically find different modes depending on your specific model. For making yogurt, you generally want to select the ‘Normal’ mode. This mode is specifically designed to ferment milk at an optimal temperature, usually around 105-115°F (40-46°C), which is ideal for the growth of active yogurt cultures. Some Instant Pot models also feature a ‘Less’ mode, which is intended for specific fermented dishes like Jiu Niang, a sweet fermented rice dish, and a ‘More’ mode, which is used for pasteurizing milk. Therefore, for your homemade yogurt, ‘Normal’ is the key setting. Once the fermentation process is complete, your Instant Pot will typically display ‘Yogt’ on the screen, indicating that your yogurt is ready for the next step.
How Long Can Instant Pot Yogurt Sit out?
After your Instant Pot yogurt has finished its incubation cycle, it’s natural to wonder about its stability at room temperature. While the cultures are active, the yogurt continues to ferment, even outside of the Instant Pot’s heating element. You can safely leave your freshly made yogurt in the Instant Pot at room temperature for up to 12 hours after the “Yogt” display appears. The longer it sits out, the more the fermentation process continues, leading to a tangier flavor profile and potentially a thicker consistency due to increased lactic acid production.
However, it’s important to be vigilant about signs of spoilage. Yogurt has definitely gone bad if you notice an off or “funny” smell, any discoloration, or visible mold growth. While some separation of whey is normal, especially for longer fermentation times, unusually large amounts of whey accumulating on the surface without the expected yogurt consistency underneath could also be a sign that it’s been left out for too long or has spoiled. For optimal freshness, flavor, and safety, it’s best to refrigerate your yogurt within a few hours of the incubation cycle completion.
Why is My Instant Pot Yogurt Lumpy?
Encountering lumps in your homemade Instant Pot yogurt can be frustrating, but it’s a common issue with clear explanations. One of the primary reasons for lumpy yogurt is allowing it to ferment for too long. While extended fermentation does contribute to a thicker texture, over-fermentation can cause the milk proteins to curdle too tightly, resulting in a grainy or lumpy consistency rather than a smooth, creamy one. Finding the perfect balance for your desired thickness and tang is key.
Another significant factor contributing to lumps is the type of milk used. Lumps are generally more common when you don’t use ultra-filtered milk. Ultra-filtered milk, like Fairlife, has already been processed to remove some of the water and concentrate the protein, leading to a smoother, more consistent set without the need for traditional boiling and cooling. This pre-processing helps prevent the uneven coagulation that can cause lumps.
I’ve also observed numerous comments and experiences where yogurt recipes that don’t utilize the cold start method tend to have a higher rate of failure, including lumpiness. The cold start method, especially with ultra-filtered milk, largely circumvents the issues associated with uneven heating and cooling that can lead to textural problems. It remains my preferred method precisely because of its simplicity and consistent results in producing smooth, creamy yogurt.
Finally, if your yogurt isn’t thick and creamy at all, but rather too runny or watery, the most common culprit is a starter yogurt that does not contain enough (or any) live active cultures. These cultures are the agents of fermentation; without them, the milk won’t properly convert into yogurt. Always double-check your starter yogurt’s label to confirm the presence of active cultures.
How Long Is Homemade Instant Pot Yogurt Good?
Once you’ve mastered making **homemade Instant Pot yogurt**, you’ll want to ensure it stays fresh and delicious for as long as possible. When properly stored in an airtight container in the refrigerator, your homemade yogurt will maintain its quality for up to 2 weeks. This extended shelf life makes it a convenient and cost-effective alternative to store-bought options, allowing you to enjoy fresh yogurt throughout the week.
For future batches, remember that you can save a small portion of your current homemade yogurt to use as a starter. Simply reserve about 2 tablespoons of your fresh yogurt and freeze it in an ice cube tray or a small freezer-safe container. This frozen starter can then be thawed and used to initiate a new batch of yogurt, creating a continuous, self-sustaining cycle of fresh yogurt production. This practice not only saves you money on buying new starter yogurt but also ensures you’re using a potent and active culture from a batch you already know and love.
Does Instant Pot Yogurt Need to Be Strained?
Whether or not your **Instant Pot yogurt needs to be strained** is entirely a matter of personal preference and the desired consistency you’re aiming for. The straining process primarily serves to remove excess whey, which is the yellowish liquid that separates from the solid milk curds during fermentation. This removal of whey results in a significantly thicker, denser, and more concentrated product.
If your goal is to achieve a truly thick, rich **Greek-style yogurt**, then straining is an essential step. Greek yogurt is renowned for its luxuriously creamy and robust texture, which comes from the careful removal of whey. The longer you strain it, the thicker your yogurt will become. However, even though Greek yogurt is typically my preferred style, I often choose not to strain my homemade Instant Pot yogurt. I find that the natural consistency of the yogurt made with ultra-filtered milk, after proper chilling, is already wonderfully creamy and adequately thick for my taste. It offers a smooth and satisfying mouthfeel that doesn’t always necessitate the extra step of straining.
If you do decide to strain your yogurt and find that it becomes too thick for your liking, don’t worry! You can easily adjust the consistency by stirring in a small amount of the reserved strained whey. Start with a tablespoon at a time and mix thoroughly until you reach your ideal texture. This simple trick allows you to fine-tune your homemade yogurt to perfection.
Tips for Thick and Creamy Yogurt
While the cold start Instant Pot yogurt recipe provided will naturally yield a wonderfully creamy yogurt, many people desire an even thicker consistency, akin to store-bought Greek yogurt. Achieving this extra thickness is quite simple with a few easy adjustments. Here are some effective **tips for thick yogurt** that will help you customize your homemade batch to your liking:
- Extend Incubation Time: As mentioned previously, the longer your yogurt ferments, the thicker it will become. For a more robust texture, consider incubating for 9 to 10 hours instead of the standard 8. Be mindful, however, that a longer fermentation period also results in a tangier, more acidic flavor. It’s a delicate balance to find your perfect preference.
- Strain the Yogurt: This is the most direct and effective method for achieving very thick, Greek-style yogurt. After your yogurt has chilled in the refrigerator, place it in a fine-mesh sieve lined with cheesecloth or a coffee filter, set over a bowl. Allow it to drain in the refrigerator for several hours or overnight. The longer it drains, the thicker it will get. The liquid that collects in the bowl is whey, which can be saved for other uses (like smoothies or baking!).
- Add Dry Non-Fat Milk Powder: Incorporating ¼ to ½ cup of dry non-fat milk powder per gallon of milk before fermentation can significantly increase the protein content, leading to a much thicker finished product. Whisk it in thoroughly with your milk and starter before beginning the Instant Pot cycle.
- Introduce a Teaspoon of Gelatin: For an exceptionally firm and smooth yogurt, you can dissolve a teaspoon of unflavored gelatin in a small amount of cold milk, then heat it gently until fully dissolved (do not boil). Stir this mixture into your cold milk and starter before starting the Instant Pot. Gelatin acts as a natural thickener, providing a stable and rich texture.
Instant Pot Yogurt Toppings:
One of the joys of making your own **homemade Instant Pot yogurt** is the endless possibilities for customization, especially when it comes to toppings. Since your plain yogurt won’t be sweetened, it serves as a perfect canvas for both sweet and savory additions. Here are some of my favorite ways to load up my homemade yogurt, catering to various tastes and dietary preferences:
- Fresh Fruit: A classic choice! Fresh berries like sliced strawberries, blueberries, raspberries, or blackberries add natural sweetness, vibrant color, and a boost of antioxidants. Diced mango, pineapple, or peaches are also delicious.
- Sweeteners (Low Carb & Regular):
- Sugar-Free Syrups: For a low-carb option, I highly recommend organic monk fruit syrup. It offers sweetness without the sugar crash. Remember to use Discount Code: STAYSNATCHED to save!
- Honey (Note: not low carb): A drizzle of honey adds a natural, comforting sweetness and a lovely aroma.
- Maple Syrup: Another natural sweetener that pairs wonderfully with plain yogurt.
- Stevia or Erythritol: For controlled sweetness without added sugars or carbs.
- Crunchy Additions:
- Granola: My personal favorite is this fantastic low-carb brand that provides a satisfying crunch.
- Nuts: Sliced almonds, chopped walnuts, pecans, or pistachios offer healthy fats and a delightful texture.
- Seeds: Chia seeds, flax seeds, or hemp hearts can add fiber, omega-3s, and a subtle crunch.
- Toasted Coconut Flakes: For a tropical twist and added texture.
- Other Delicious Options:
- Nut Butters: A dollop of almond butter, peanut butter, or cashew butter provides protein and richness.
- Spices: A sprinkle of cinnamon, nutmeg, or a dash of vanilla extract can enhance the flavor significantly.
- Cocoa Powder/Nibs: For a chocolatey treat, especially with some sweetener.
- Citrus Zest: A hint of lemon or orange zest can brighten the flavor profile.
How to Make Homemade Yogurt in an Instant Pot
Brandi Crawford
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Ingredients
- 52 oz ultra-pasteurized milk I used Fairlife
- 2 tablespoons plain yogurt with active cultures I used Fage. Do not open the yogurt until you are ready to add it to the Instant Pot. The cultures will need to be active, and air exposure will kill them.
Instructions
- Add the milk and 2 tablespoons of yogurt to the Instant Pot. Whisk until both are combined.
- Place a glass lid on the Instant Pot or you can remove the seal from the rim of the Instant Pot lid. I remove the seal to ensure no other food smells penetrate the yogurt.
- Place the Instant Pot on the Yogurt function and be sure it’s set to 8 hours. You can set it for up to 10 hours if you like tangy yogurt. The longer you set the yogurt, the longer it ferments, the tangier it will taste. Some models will require you to make sure the pot is also in “Normal Mode.” I did 8 hours.
- No need to seal the pot. The yogurt does not “pressure cook.”
- When the pot indicates it has finished (it will display “Yogt”) remove the lid and seal the pot with a glass lid, silicone lid, foil, or plastic wrap. I used a silicone lid. Do not stir.
- Refrigerate for 4-8 hours. I did 8 hours.
- Remove the yogurt and serve with your favorite toppings. The yogurt should be really creamy, if you like thick yogurt, you can strain the whey from the yogurt using this yogurt strainer. This will result in really thick yogurt.
- The yogurt will not taste sweet at all. You will have to sweeten it with toppings and/or sweeteners if you like sweet yogurt.
Video
Notes
Be sure your Instant Pot inner pot has been thoroughly cleaned first.
Select milk that has already been boiled first for this cold-start method. This is why Fairlife milk has been used and suggested in this recipe.
I like to start a batch right before bed, so that I can wake up and it’s done and ready to go into the fridge for the day.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.