Instant Pot Yogurt – Thick and Creamy Yogurt is so simple to make in 8 easy steps. Add one more step to make it Instant Pot Greek Yogurt. Keto and Low Carb yogurt instructions too!
Instant Pot Greek Yogurt
For the very best and most popular Instant Pot Yogurt recipe, look no more.
After reading about yogurt failures, I did extensive experimentation to recreate and figure out all the issues, so that you will will make the best yogurt in your Instant Pot or GoWISE USA on the very first try. This method and all these tips and findings are my unprecedented and original work from February 2016.
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Can Lactose Free Milk be Used for Instant Pot Yogurt?
- Yes. Yogurt bacteria converts lactose into lactic acid, which makes yogurt tangy.
- Use regular milk and incubate 19-24 hours… voila, lactose free! And tangy !!
Cast of Ingredients for Instant Pot Greek Yogurt
Ingredients for Instant Pot Yogurt
- Milk – Whole Milk yields the thickest yogurt.
- Yogurt Starter – any brand of yogurt with just milk and live cultures. I prefer to use Fage.
- Instant Pot DUO Plus – all models, but the LUX, have the Yogurt Feature. Ninja Foodi works in exactly the same way at the Instant Pot DUO Plus.
Only a few steps and some patience and knowledge, will get you there fast.
Ultra Pasteurized Milk for Instant Pot Yogurt
- Type of Milk and or Starter (culture) plays a role. Ultra Pasteurized Milk is heated to 280 degrees, which kills about 99.9 percent of the bacteria needed to properly culture yogurt, so therefore, it doesn’t generally set up well. Milk labeled “Organic” is most likely Ultra Pasteurized.
- The “Starter” you use for the yogurt is very important too. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more, nothing less.
Pro Tip: For a quick “Cold Start” or “No Boil” method, use my Instant Pot Cold Start Yogurt [No Boiling] where you WILL use the ultra pasteurized milk.
Pour the Milk into the Instant Pot
Do I have to make a Whole Gallon of Milk for Instant Pot Yogurt?
- No. If you want to make Half a Gallon of Milk for your homemade yogurt, just cut the entire recipe in half.
- The Milk will heat through quicker too!
Is Instant Pot Yogurt made under Pressure?
- No, the Yogurt Function is not under pressure.
- The lid can be removed at any time.
Boil the Milk
How long does it take to make Instant Pot Yogurt?
- Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
- Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
- Boil Cycle will take about 45 minutes.
- Cool Down will take about 10 minutes.
- Incubation Time for Instant Pot Yogurt – From 5 hours to 10 hours.
- Most people incubate for 9 hours.
How to Freeze Yogurt for Starter
- After the first time making homemade yogurt, you will have your own “Starter,” so make sure you save a little bit from each batch.
- These King Size Ice Cube Trays (for starter) are the perfect size to hold 2 Tablespoons of starter yogurt. They are perfect for Scotch on the Rocks! 😉
Prepare the Starter
Can Whey Be Used for Starter?
- Yes, you can use whey for the starter yogurt.
- You can even freeze the whey to use as your starter for homemade yogurt.
Do I have to thaw my Yogurt Starter?
- Yes, the yogurt you use for your starter must be thawed!
- It should be defrosted enough to temper into the warm milk.
The Temperature Should Read 180 Degrees
Do I Need a Thermometer for Instant Pot Yogurt?
- Yes. If you just rely on the functions of the Instant Pot, Ninja Foodi, you won’t know if the temperature of the milk reached the optimal number. Therefore, using a thermometer, will let you know and if you want to continue to heat the milk more, you have the knowledge.
- There will be hot spots, so stir the milk first and then use your Digital Thermometer to check the temperature of the milk.
The Sauté function can be used if needed to get the milk up to temp. Just make sure to use a whisk continuously, until the Digital Thermometer reads at least 180 degrees; it’s important. (I like to get to 182-185 degrees.)
Pro Tip: Make sure to have a good working digital thermometer.
Whisk Milk for a Quicker Cool Down
The best way to cool down the milk for yogurt is to place the cooking pot into the kitchen sink full of cold water.
Why Cool Down Milk in Sink?
- While an ice bath will cool the milk quicker, you will have a better overall yogurt result using cold water and not shocking the milk. Using a whisk will aerate the milk and help it to cook down quicker.
If you sense a metallic taste try using this silicone whisk instead. Another way to cool down the milk is to let the cooking pot sit on a cooling rack, but that will take about 30 minutes.
Temperature of Milk Reads 110 Degrees
When the temperature reaches 95-110 degrees, you are ready to add your yogurt starter.
To purchase this cheap digital thermometer, please click here.
Remove a Little Milk from Instant Pot and Mix in Starter
The yogurt that you use as the “Starter,” needs to contain live cultures and milk; nothing more.
Flavoring Instant Pot Yogurt
- If you want to flavor your homemade yogurt with Vanilla Extract or Vanilla Beans, it can be added when the yogurt starter is added.
- Sugar and sweeteners are best added after the yogurt has chilled.
Pro Tip: The bacteria in the yogurt needs to work without fighting with any sugar.
Cooled Down Milk with Starter
The milk will look bubbly, which is fine. The milk is ready to incubate to become yogurt in the Instant Pot.
Push the Yogurt Button, then Adjust to the Time You Prefer
This glass lid is nice to use since the yogurt is not under pressure. The regular lid works well too!
Incubating Instant Pot Yogurt
- Incubating the yogurt for 8-10 hours will give you a tart, but not overly sour yogurt.
- For a milder tasting yogurt, try incubating for 6-8 hours. For a more tart yogurt, incubate longer.
- The longer incubation time, the more beneficial bacteria in the yogurt is produced.
It is a good idea to start the yogurt process in the evening. While you are sleeping, the yogurt can incubate.
Pro Tip: For yogurt that is lower in carbohydrates, incubate for 12-14 hours and then strain the yogurt for 4-12 hours. This will greatly reduce the sugar from the milk.
Normal and Less Settings on the Instant Pot?
- The “Normal” function is for incubating yogurt. The timer will start at 8:00 and can be adjusted up or down.
- After adjusting, the time will count up. Make sure the Instant Pot says “Normal.”
- The “Less” function on the Instant Pot is used by many people to retard their bread quicker, as it provides a warm environment. When the adjust button is pressed the Instant Pot will display 24:00.
- Don’t just use the “-” to get it back down to 8:00 or 10:00 hours. The Display Screen must say “Normal.”
My Instant Pot Yogurt Whey Dutch Oven Crusty Bread recipe uses the “Less” function and is a great way to use your whey, after straining the yogurt.
Cover Yogurt and Place into the Refrigerator
After incubation, the yogurt should be covered with saran wrap or a glass lid and place it in the refrigerator for at least 6-8 hours to chill and firm up.
Tips and Tricks for Instant Pot Yogurt.
- Sterilize the Instant Pot. This helps to remove any odors from prior Instant Pot meals. You don’t want your yogurt tasting like my Competition Chili con Carne recipe, would you?
- Placing the cooking pot in fridge after sterilizing will help to prevent the milk from scorching during the boil cycle.
- During the boil cycle, stir the milk before taking the temperature, to avoid hot spots and insure an inaccurate reading.
- You will get thicker yogurt when the milk reaches 182-185 degrees.
- Cooling down the milk in a sink full of cool water is preferred over an ice bath.
- Check that your Instant Pot is on the Normal “setting” during incubation not “Less.”
- Yogurt needs several hours in the fridge to set up, so don’t be tempted to stir.
The starter can be frozen. Only freeze enough for a couple of weeks. You should never need to purchase “Starter” again so long as the frozen starter is used within a few weeks.
Yogurt is great in place of sour cream. Greek yogurt is higher in protein and lower in sugar because of the straining.
After Chilling in the Fridge, the Spoon will Stand Upright
The Instant Pot Yogurt will be thick at this point and ready to eat.
Grab and Go Breakfast Fresh Fruit Yogurt Parfait
A wonderful Grab and Go breakfast!
Fruit Toppings for Instant Pot Yogurt
- Instant Pot Fresh Berry Compote, Instant Pot Strawberry Compote
- Instant Pot Lemon Curd or Instant Pot Key Lime Curd
- Instant Pot Peach Crisp
- Instant Pot Dannon Dutch Apple – My favorite as a kid!
Non-Fruit Toppings for Instant Pot Yogurt
Fresh fruit, Agave and a sprinkle of Orange Ginger Pecan Granola makes a delicious Parfait.
Straining Yogurt Makes it Greek Style
Yogurt that has not been strained is just regular yogurt. Strained yogurt is called “Greek Yogurt.”
Make Greek Yogurt
The Euro Cuisine Greek Yogurt Maker makes Yogurt Straining so much easier and is my first choice for straining and making Greek style yogurt.
What constitutes Greek Yogurt is just using Milk and the Starter (no powdered milk is used) and then STRAINING the Yogurt to remove whey. That’s all it is…..strained Regular Yogurt = Greek Yogurt!!
If you use a Strainer instead, you may need several layers of cheesecloth, butter muslin or coffee filters in order to achieve translucent/clear whey. If your whey is coming out cloudy, add another layer of cheesecloth, butter muslin or coffee filters to your straining device.
When to Strain Yogurt for Greek Yogurt
- It is best to first chill the Instant Pot Greek Yogurt, so that it sets up, undisturbed.
- However, you can strain the Yogurt and chill it at the same time right after incubation, but, you will end up with more Whey.
If you first chill the Yogurt, your yield will be much greater.
A Long Strain Time Will Make Super Thick Yogurt
The above photo shows Yogurt that was strained overnight. All you need is two to three hours is fine to achieve a nice, thick Greek Yogurt.
Ideas for Leftover Whey
- Instant Pot Yogurt Whey Dutch Oven Crusty Bread in less than 5 hours!
- Yogurt Whey Indian Chapati a/k/a Roti (Flatbread)
- Pressure Cooker Chocolate Chip Bread Pudding
- Instant Pot Mexican Hot Chocolate Frozen Yogurt Bars – Delicious summer treat
For a delicious Noosa like recipe, try my Instant Pot Homemade Noosa Honey Yoghurt Copycat recipe.
Instant Pot DUO Greek Yogurt
How to Store Instant Pot Yogurt
- For individual servings, add a couple of Tablespoons of Fresh Berry Compote and/or Lemon Curd to the bottom of 15-16 Kerr Half Pint (8 oz) Mason Jars and then fill up the jars with yogurt.
- Use larger Reditainers Extreme Freezer Containers to store yogurt in bulk.
More Uses for Instant Pot Yogurt.
- Add dollop on top of my Pressure Cooker Competition Chili Con Carne
- Use on Instant Pot Drive Thru Tacos in place of sour cream.
- Top Pressure Cooker Chicken Enchiladas with yogurt.
- Make Homemade Naan!
- Make Homemade Greek Tzatziki
Now that you are a pro at yogurt making, make sure to check out the most delicious Instant Pot New York Cheesecake recipe ever!
Kitchen Equipment and Essentials
- Instant Pot
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Salbree Steamer Basket
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Kerr Half Pint (8 oz) Mason Jars
- Euro Cuisine Greek Yogurt Maker
- Digital Thermometer
- King Size Ice Cube Trays (for starter)
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Here is the handy printable recipe:
Ingredients
- 1 Gallon Whole Milk
- 2 Tablespoons Yogurt "Starter" (Yogurt made w/milk & live/active cultures only)
Lower Fat Recipe
- 1 Gallon 2% Milk, Low Fat or Fat Free Milk
- 2 Tablespoons Yogurt Starter
Recommended Products
Instructions
Sterilize (Optional)
- Add three cups of water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust time to 5 minutes.
- When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.
Make Yogurt (Not Under Pressure)
- Pour Milk into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.
- Push Yogurt button and then the Adjust button, until it says "boil." {For IP Plus, push Yogurt button until it says "boil"} A few times during boil cycle, remove lid and whisk Milk.
- When Beep sounds, open lid, whisk and take temperature. If the temperature is not 180 degrees, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously.
- When 180 degrees is reached, remove cooking pot and place in kitchen sink full of cold water. Cool Milk down to 95-110 degrees, whisking often.
- Temper starter - scoop out some Milk and whisk in the Starter. Pour Milk (w/the Starter) back into cooking pot, whisk thoroughly.
- Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid. Press Yogurt button.
- The display screen will say 8:00 (hit again or Adjust, if necessary). {For IP Plus, press Yogurt button repeatedly until the display says 8:00 Normal} Make sure display says "Normal." Use the +/- button to adjust time to your desired level of tartness. The program will end after whatever time you have set to incubate.
- When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).
How to Make it Greek Yogurt
- Use a Yogurt Strainer and strain the yogurt in the refrigerator for at least two hours. Your whey should be translucent/clear.
- If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. The Euro Strainer should produce clear whey.
Keto/Low Carb Yogurt
- Adjust time to 14 hours and then strain yogurt overnight in the refrigerator.
Notes
- Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
- Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
- Boil Cycle will take about 45 minutes.
- Cool Down will take about 10 minutes.
- Greek Yogurt is simply yogurt made from milk and a live culture starter and then strained for at least two hours.
- Don't forget to save some of the strained yogurt in ice cube trays to use as your future starter.
- Whole Milk works best and give the most creamy and thick consistency, but 2% or low fat can be used as well.
How to Make Low Carb Yogurt
- Incubating the yogurt for longer periods of time will rid the yogurt of more sugars, so that the yogurt will be lower in carbs. The longer you strain the yogurt, the more whey is released, which means more carbs are also strained.
- You can also use heavy cream instead of milk.
How To Make Instant Pot Yogurt in Instant Pot Ultra
- Turn Dial to the Yogurt Setting and press to select.
- Press Dial and set the time to 6-10 hours (depending on tart preference) and then press again to confirm.
- Turn Dial to Temp, select "Medium," and press Dial to start.
- Display will say "Yogt," when complete.
How to Sweeten Instant Pot Yogurt
Nutrition
PIN this Instant Pot Greek Yogurt Recipe {Pressure Cooker Yogurt}!
Instant Pot Greek Yogurt
Thank you so much for the detailed instructions given in this recipe, especially explaining that you need to check the milk temperature after the boil cycle! I have made 3 batches of yogurt in my Instant Pot, all with just 1 boil cycle, and without checking the temp. All were pretty runny, but being new to homemade yogurt, I didn’t know I had a problem! I just strained, strained, strained, and enjoyed the thick yogurty result. Now after trying your method, my yogurt is so thick before straining that I’m not going to strain at all. My yield has approximately doubled! Thank you!!
Hi Jennie~
Thank you so much for the lovely comments. I am thrilled that you are now yielding a greater amount of yogurt. That is so wonderful.
Jill
HELP!!!! Can someone help this idiot (me)? Was making the above recipe and when the scalding was finished I took temp and it was around 200 degrees. Afterward I dumped in my starter (whey) before letting it cool down. I’m a bacteria murderer :(. My question is: can I let it cool then add in more starter or should I just dump it and start over? Thanks for help. pat
Hi Pat~
Calm down, it will be fine. 🙂 You are not an idiot. Let the milk cook down to 105-110 and add your new starter. I get the best results at around 185 degrees. I’ve never gone as high as 200, so I cannot comment on that, but would love to hear your results.
Jill
I want to put vanilla in my yogurt. I am using a half gallon of whole milk. How much vanilla extract should I use?
Hi Debbie~
The amount of vanilla is up to you. For half a gallon, I might just use one-half to one teaspoon of extract and/or the caviar from one vanilla bean. Remember, this won’t make it sweet.
Thanks so much for visiting. Let me know how you do with the yogurt.
Jill
Jill,
Thanks so much for this recipe! Quick question, (as a newbie, I’m a duck out of water) during the incubation time, do you have the valve set to “Venting” or “Sealing”? Looking forward to trying this soon! Thanks again, by the way, your “Blue Cheese Broccoli Butternut Pasta” is amazing!
Hi Stephanie~
I keep my valve closed, but it really does not matter. Thanks for the compliments on the Blue Cheese Broccoli Butternut Pasta. I am so glad you liked it. 🙂
Jill
Silly question, do you strain it 2 hrs before you refrigerate? Air to make my own yogurt
Hi Ella~
Thanks for visiting. As per the recipe, the yogurt is strained after it has rested in the refrigerator.
Jill
Hi Jill! Thank you for your recipe. Just a few quick questions- if you use 1/2 gal of milk, should I only use 1 T of starter? Also- can I use just the strained whey from a previous batch for starter? How much?
Hi Bethany~
Thank you for your question. You are correct to use half the starter if you are using half the milk.
Some people use their whey from previous batches as a starter and have good results. Others don’t. Whether you use yogurt or whey from a previous batch, you would want to make sure it was frozen right away, as leaving it the refrigerator for some time, will reduce the activity.
Jill
Hi there,
This might seem like a stupid question, but are your temperatures in Fahrenheit or Celsius?
Thanks! I’m looking forward to trying this out.
Hi Ian~
Not stupid at all and in fact, I will add that into the recipe. I use Fahrenheit here in the US.
Thank you for visiting and for your question.
Jill
Going to give this a try, but a little confused. You show how to incubate in the Instant Pot for 10 hours, then you state:
Place a cover on your Cooking Pot and place in the refrigerator overnight (or all day, if you made yogurt the night before). Don’t feel tempted to stir the yogurt. It needs time to set up.
Do you do both or is it one or the other? Let it sit in the Instant Pot for 10 hours and then overnight in the refrigerator? I wonder because you also state that you have a second inner pot so you can continue to use the Instant Pot.
Thanks.
Hi Sharon~
Since I start my yogurt at night, I incubate throughout the night and the chill the yogurt in the refrigerator all day, the next day. Some people start their yogurt in the morning, incubate all day and then refrigerate the yogurt in the refrigerator all night and strain the next morning.
While the yogurt is chilling in the refrigerator, I can use my other cooking pot in the Instant Pot.
Jill
If you have 0ne gallon of milk, how much product do you have after you make the yoguart? I’m seeing that some of the strainers are 3 cups capacity or so many ounces. Please advise if you have to strain in multiple batches, or if you have one container that strains all that a 1 gallon of milk makes…
Thanks! We are looking forward to making this later this week.
Donna
Hi Donna~
The strainer that I use above, holds 1/2 of the batch of yogurt. Some people own two of the strainers. You can always strain half at a time.
Thank you for visiting and let me know how you do with the yogurt.
Jill
I am confused reading these comments and want to make sure that I do the right thing. Can the time setting in the fridge be the same time you are straining or do you need to set the yogurt in the fridge and then strain it in the fridge?
Hi Dawn~
It is important to let the yogurt set up in the refrigerator before straining.
Jill
Hi Dawn~
The milk needs to set up in the refrigerator. I do it overnight or all day long.
Jill
Hi! Thank you so much for sharing your recipe! I just got my IP a few days ago. This recipe is the first I’m trying. It’s actually in the incubation stage right now. I never thought to double check to see if I’m doing half a recipe should I do half the incubation time or if that’s standard regardless. I’m trying it with almond milk first to see. I’ve gotten away from a lot of dairy with my family. Hopefully I’ve done everything right. We all love yogurt!
Hi Wendi~
Thank you for visiting. Congrats on owning an Instant Pot! Making yogurt is so wonderful. Using almond milk is a bit different than regular milk. Let me know how yours comes out.
Jill
Just an FYI on my machine I have to push the yogurt button and then the adjust button for it to say boil on the screen. I made this recipe before and it turned out great!
Hi Shannon~
Thank you for that. I added that in the recipe. I am glad your yogurt came out great. 🙂
Jill
So glad I found your method before trying my first batch in my new IP!! It’s incubating now and I have high hopes for the outcome.
Like you, I prefer my yogurt very thick so am planning on straining for a couple of hours. I do have a nut milk bag but I am nervous about pouring the yogurt in to it without making a mess! Do you suspend the bag once filled to get the best result?
Thanks!!
Hi Jennifer~
Thank you. I am glad you found me too. 🙂 The nut bag is suspended to allow the whey to drip off. I use yogurt strainer you see in the photos and do half at a time, while the other half stays in the pot. When you set the time to incubate, did you set it up from 8:00 or down from 24:00? Some people are accidently hitting the button an extra time, which causes the pot to adjust to low.
Jill
I can’t remember if I went up or down but I checked carefully (after reading your advice earlier in the post) that it is on normal not low so I think I’m ok!
So, you strain it while it sits in the fridge for the “set up” time? If so, glad I checked as I was going to leave it to set overnight and then strain it in the morning!
Hey Jill – So tickled to find your website….In your list of equipment used, you mention Reditainer Extreme Freeze Deli Food Containers with Lids AND freezer labels. Are these containers what you use to store your yogurt in the fridge?
Thanks for clarifying this for me, I didn’t see them mentioned in your commentary instructions.
Hi Leann~
Thanks so much for the comments!
I use the Reditainers to store bulk yogurt and the half pint Mason jars to store individual servings, as I like to add fruit and then the yogurt on top. That way, I can grab and go. I’ll go and link to the containers and labels to make it easier. 🙂
Jill
Thank you, Jill, for such an in depth recipe making yogurt! I’ve had my Instant Pot for over a year but still haven’t mustered up the courage to make yogurt. After reading your recipe, I feel like I can make it with confidence! Hubby is lactose sensitive, do you know if lactose free milk can be used? Thanks again!
Hi Marsha~
Yogurt making seems intimidating, but it is really super easy. I have not tried lactose free milk, but I don’t see why it would not work. You will still need to use a good yogurt as a starter. Does yogurt affect him the same way milk does? I wonder if because it is incubated, it might not cause as big a problem as drinking a glass of milk, which I know is not pleasant. 😉
Jill
I felt the same way…intimidated. I had mine for 7 months. I saw this recipe, mustered up the nerve and went for it. Turned out great. Still eating the first batch. Just go for it!
YAHOO!!!! This recipe/procedure worked! I thank you so much!
I have an additional question, though, about almond milk…….if I wanted to make ‘almond milk’ yogurt, do I literally need to start with almonds and water, or could a commercially prepared almond milk work, like Blue Diamond?? Thank you for any input.
Hi Lynn~
I am so glad the recipe worked for you. I updated it a little yesterday as I’ve been getting even better yogurt with a slight change.
I have heard that commercial almond milk does work. Some people add ground cashews to that too, I have heard.
Jill
Is it necessary to boil the plant based milk?
I had never made yogurt before. I found this recipe on Facebook. Yesterday, I followed these directions exactly as written. Wow!! It turned out perfectly. Thank you for making this so easy to follow. And for stressing the importance of making sure the steps are followed. It was crazy how well the yogurt looks and tastes.
Hi Barbara~
Thank you so much for your message. I am thrilled you had a great success making yogurt. This is what I love to hear. Have tried the compote on your yogurt yet? That’s my favorite, with some granola.
Jill
We have enjoyed honey, fresh fruit and granola. I want to try compote. Next time. I have given some to my doggies who eat it first every time. I did try to mix yogurt with a banana in nutrabullet. A happy mistake. It came out runny so I tasted it. I realized it tasted just like the yogurt drinks my husband would drink…pretty expensive drinks. All in all, this whole progress is a win.
Hi Barbara~
Great news. I am thrilled that you have great results with this recipe. My compote recipe is very easy and very delicious.
Jill
If you use a 1% milk does that mean you have to use a 1% yogurt starter or can you mix a 1% milk with a 2% or 0% yogurt starter? I am gearing up to make some next week and am making my shopping list :)….
Hi Cathy~
You can use any percentage of milk and Yogurt “starter,” but make sure the label shows live cultures and no extra ingredients.
Jill
The yogurt starter I bought says….Skim milk, cream, active bacterial cultures…….this should be fine right? I am using skim milk plus this starter (1/2 gallon instead of a full gallon plus 1 tble starter)…..very excited to try this on Friday :)…….
Hi Cathy~
I personally prefer yogurt made with whole milk as it is really thick and creamy. Did you buy a container of yogurt, or something actually called “yogurt starter”?
Half gallons usually get up to temperature without the need to do a second boil.
Let me know.
Jill
How long will the yogurt last in the fridge? Does it last longer if you use no fat/low fat milk or high fat? or does it make a difference?
Hi Cathy~
I wouldn’t go more than two weeks.
Jill
Thank you so much!! Your steps were so easy to follow. I have followed tidbits and I always felt my yogurt was runny. I set my Instant Pot last night for 10 hrs and my yogurt was perfect. I did have to do a boil 3x and still never hit over 171 and I just went with it. I have read where people say you can’t make yogurt using lactaid milk but I have to stay away from dairy and I used 2% Lactaid milk and my yogurt after straining a few hours is nice and thick. Not too tart either. I save the whey and use it to make a no knead artisan bread that another yogurt maker on facebook had suggested.
On another note I made Pressure Cooker Beef and Macaroni (Bolognese/Johnny Marzetti) on Monday and it was perfect. Thanks again.
Hi Leslie~
Thank you so much for your nice comments. I am thrilled your yogurt came out perfect. I also use the whey in my sourdough bread baking. Also glad you enjoyed the Beef and Macaroni. It is a popular one, it seems.
Jill
Can you share your bread recipe
Hi Julie~
There are several bread recipes on the blog. Are you looking for bread using natural fermentation or yeasted bread?
Jill
I have been trying to make yogurt in my new IP and this looks like my next recipe to try. The last one was too runny I have it straining now. I am the only one that eats this can I cut this in half? The other videos I watched did not use the boil on the yogurt button then used the manual for 1 minute I think that’s where I am going wrong and not testing the temp. If I let it get too cool under the 110 do I need to start over again? Also is it better to add sweetener and fruit after it’s made? I love the granola you made when you change it up what other things do you use? I also live in Florida near Tampa. Where are you? I have a bulk store in Brandon. Can’t wait to try this. Thanks Karen
Hi Karen~
Thank you for your message. You can make half a batch, just cut the starter in half. I would add the fruit and sweetener after straining (if you store in individual containers) or when you are ready to eat.
My husband and I used to live on the East Coast, but visited the West Coast frequently, Brandon, in particular.
Jill