Making homemade Greek yogurt in the Instant Pot has become a routine weekly task for me. The process is so easy and the result is perfectly creamy, smooth and tangy Greek yogurt. It’s so much more cost effective than store bought yogurt.
It’s a perfect snack any time of day. We like adding different flavoring and sweeteners to it, like jam, fresh berries, fruit, honey, maple syrup, granola or nuts. It’s also really nice to have on hand for baking and can be substituted for sour cream. You can make the yogurt on the thinner side, like regular yogurt, or strain it through a cheesecloth to make it thicker, like Greek yogurt.
Ingredients for Homemade Yogurt:
1 gallon whole milk 4 Tablespoons yogurt with live cultures (I use Chobani Whole Milk Greek Yogurt or 1 small jar Oui vanilla yogurt)
sweetened condensed milk, optional (to taste)
What Kind of Milk to Use For Yogurt
I use whole milk because that is what we buy. I’m pretty sure it will work with reduced fat milk, but it might not be as thick and you will have more whey.
I also use Fairlife whole milk to make yogurt and in this case, you don’t need to heat it all all. Since the Fairlife milk is already boiled and is ultra filtered, it doesn’t need to be boiled at all. Not only does this make the process of making yogurt much easier, it also comes out much creamier and thicker.
I have never tried making yogurt with other non-dairy milk (almond milk, cashew milk, etc.) so I have no idea if it works, how to adjust it, etc.
What Kind of Yogurt to Add to the Milk When Making Yogurt
Make sure the yogurt has actual live cultures in it, not stabilizers and other weird ingredients. You can use store-bought yogurt (I like Chobani Whole Milk Greek Yogurt). There are also cultures that you can buy and once you’ve made your own yogurt, you can use that to make yogurt and have a never ending supply.
When I make yogurt using the ultra filtered milk, I use one jar of Vanilla Oui yogurt.
How to Make Yogurt
Make sure you are using a clean sealing ring on the lid of the Instant Pot. I have different colored lids that I use for different things, because the lids absorb odors and if you use the same lid for yogurt that you used for chicken and soup, the yogurt will have a very distinct flavor of chicken and garlic, and other savory flavors.
Using Ultra Filtered Milk (Fairlife milk and Oui Yogurt)
Pour the milk into the Instant Pot, add the yogurt and sweetened condensed milk, (if using). Whisk until combined.
Turn on the Yogurt function, adjust the time to 6 hours. That’s it! How easy is that?
Using Regular Whole Milk
– Turn the Instant Pot to the “Yogurt” setting and adjust it until it says “boil”. Cover the Instant Pot with a lid and wait for the milk to boil. It has to reach at least 180-185 degrees Fahrenheit.
-Cool the milk to 105 -115 degrees Fahrenheit. I usually take the inner pot out of the Instant Pot so it cools off faster. If the milk is too hot, it will kill the cultures in the yogurt and the milk will not turn into yogurt. When the milk cools off, discard the “skin” on top of the milk and whisk in 4 Tablespoons of plain(unflavored, unsweetened) yogurt or plain Greek yogurt.
Turn the Instant Pot on to the “Yogurt” setting again, adjusting it to 8 hours. Mine also has the 24 hour option, but I use the 8. The longer the yogurt stands, the tangier it will be. I prefer a more mild yogurt. Cover with the lid and turn the valve to “Sealing”. After 8 hours, the yogurt will have a nice, thick consistency.
– Scoop out the yogurt and let it drain over a fine mesh sieve lined with a cheesecloth. Even if you don’t want the yogurt to be thick, you still have to strain it, otherwise there will be to much whey and extra liquid will be seeping out from the sides.
-Drain the yogurt for 15 minutes or so if you want it to have a thinner consistency and up to a few hours if you want it to have a thicker consistency, like Greek yogurt. If you want the yogurt to be a thick, creamy texture, let it drain for a few hours or overnight.
What Can You Do With Excess Whey
You can discard the whey or use it to make bread, crepes and other things. Substitute the water/milk in the recipe for the whey.
Storing the Yogurt
Store the drained yogurt in airtight containers in the refrigerator, for 1 – 2 weeks.
As the yogurt stands in the refrigerator, a small amount of the liquid will start to separate. Just mix it into the yogurt before serving, or simply pour it off. I usually don’t add any sweeteners or flavorings to the yogurt until it is completely done and drained, except when adding sweetened condensed milk.
You can sweeten it with honey, maple syrup, agave syrup or jam. You can also add vanilla extract, fresh fruit or berries (mango, peaches, strawberries, blueberries, raspberries are our family favorites.) Granola, coconut flakes, chocolate chips are also great toppings.
Creamy, rich and tangy Greek yogurt is so easy to make in the Instant Pot and is very cost effective too.
Ingredients
Scale
1 gallon whole milk (or Fairlife ultra-filtered whole milk) 4 Tablespoons yogurt with live cultures (I use Chobani Whole Milk Greek Yogurt, or 1 jar Oui vanilla yogurt)
1 can sweetened condensed milk, optional
Instructions
Fair life and Oui Yogurt
Pour the milk into the Instant Pot, add the yogurt and sweetened condensed milk, if using. Whisk to combine.
Turn on Yogurt function, adjust the time to 6 hours.
When the yogurt is done, cool and store in an airtight container in the refrigerator for 1-2 weeks. There is no need to drain this type of yogurt.
Regular Whole Milk
Pour the milk into the Instant Pot. Turn the Instant Pot to the “Yogurt” setting and adjust it until it says “boil”. Cover the Instant Pot with a lid and wait for the milk to boil. It has to reach at least 180-185 degrees Fahrenheit.
Cool the milk to 105 -115 degrees Fahrenheit. I usually take the inner pot out of the Instant Pot so it cools off faster. If the milk is too hot, it will kill the cultures in the yogurt and the milk will not turn into yogurt. When the milk cools off, discard the “skin” on top of the milk and whisk in 4 Tablespoons of plain(unflavored, unsweetened) yogurt or plain Greek yogurt.
Make sure the yogurt has actual live cultures in it, not stabilizers and other weird ingredients. You can use store-bought yogurt (I like Chobani Whole Milk Greek Yogurt). There are also cultures that you can buy and once you’ve made your own yogurt, you can use that to make yogurt and have a never ending supply.
Turn the Instant Pot on to the “Yogurt” setting again, adjusting it to 8 hours. Mine also has the 24 hour option, but I use the 8. The longer the yogurt stands, the tangier it will be. Cover with the lid and turn the valve to “Sealing”. After 8 hours, the yogurt will have a nice, thick consistency.
Scoop out the yogurt and let it drain over a fine mesh sieve lined with a cheesecloth. Even if you don’t want the yogurt to be thick, you still have to strain it, otherwise there will be too much whey and extra liquid will be seeping out from the sides. Drain the yogurt for 15 minutes or so if you want it to have a thinner consistency and up to a few hours if you want it to have a thicker consistency, like Greek yogurt.
You can discard the whey or use it to make bread, crepes and other things. Substitute the water/milk in the recipe for the whey. If you want the yogurt to be a thick, creamy texture, let it drain for a few hours or overnight.
Notes
Storing the Greek Yogurt
Store the drained yogurt in airtight containers in the refrigerator, for 1 – 2 weeks.
As the yogurt stands in the refrigerator, some of the liquid will start to separate. Just mix it into the yogurt before serving, or simply pour it off.
Adding Flavors and Sweeteners To Yogurt
I don’t add any sweeteners or flavorings to the yogurt until it is completely done and drained, unless I’m using sweetened condensed milk. You can sweeten it with honey, maple syrup, agave syrup or jam. You can also add vanilla extract, fresh fruit or berries (mango, peaches, strawberries, blueberries, raspberries are our family favorites.) Granola, coconut flakes, chocolate chips are also great toppings.
Keywords: Homemade Greek Yogurt, Homemade Greek Yogurt in the Instant Pot, How to make homemade yogurt
This recipe was originally published on September 14, 2018. I added the video and the Oui yogurt option, otherwise it’s the same.
25 Comments
Rigina
Thank you for posting this! I just got an instant pot and am new to using it. I love greek yogurt by itself, with grilled meats, and even as part of cucumber soup (tarator) so this recipe is very useful for me. I had a few questions, maybe it is because I am so new to using the instant pot. If I wanted to make less yogurt with let’s say a 1/2 gallon of milk, would the cooking time be the same? When boiling the milk, is there a general amount of time that it usually takes to boil to 180-185F? Thank you
Congratulations on getting a new Instant Pot, Rigina:).
If you want to make a smaller batch of yogurt, halve the ingredients, but keep the time the same.
Alla Vasilevska
Thank you so much for the recipe. My kids loves parfait. This homemade yogurt is so good, so fluffy and tender!!! Wow !!! Not even compatible to store bought ones. For sweetener I used condensed milk ( perfect combination). The only one it takes long time to boil/pasteurize milk in instant pot. So I found out in my recipe booklet that you can do it on your stove top. Thanks again
Hi Lida,
The timing remains the same, even if you halve the recipe.
Jeannine
I made the greek yogurt with the Fair life and Oui Yogurt and it came out perfect. Thank you so much for such a perfect recipe. I do have a question. I know you said you don’t add the flavoring until the yogurt is done. If I wanted to add vanilla extract to the mix before cooking it would that do anything to the consistency of the yogurt?
Hi Jeannine! I’m so glad you enjoyed the yogurt. If you want to add vanilla extract to the mix, it will be great. It won’t have any impact on the texture of the yogurt.
Vera
Olga, The link to the Instant Pot Silicone Sealing Rings isn’t working. Thanks.
★★★★★
Valentina
Thank you so much for perfect recipe!
★★★★★
Salma
Hi Olga what are the active cultures I’m looking for in a starter? Does it have to be Greek yogurt or can it be regular yogurt?
Hi Salma,
If you use plain yogurt, not Greek yogurt, the yogurt will be much thinner and you will have more whey.
Some yogurts have stabilizers and additional ingredients in them, so you don’t want to use that type of yogurt. It shouldn’t have gelatin, cornstarch and things like that. It should say something like: Active cultures: L.bulgaricus, S. thermophilus or L. Acidophilus, Bifidus and L. Casei. Different types of yogurt have different strains of culture, they are live bacterial cultures that help transform milk into yogurt.
That depends completely on personal preferences. You can leave it out completely, use 1/4 of a can, 1/2 a can or the entire can. It depends on how sweet you want it to be.
Olya
Hi Olya,
I just recently got an Instant Pot as a gift from mh husband. I would like to try making your yogurt recipe. I live in Europe and they mostly sell UHT (room-temperature) milk. Would it still work for this yogurt recipe?
Thanks!
I have never tried making yogurt with this type of milk, so I can’t say whether it will work or not, but it’s worth a try, of course.
Pat Gerbrandt
I have the instant pot duo 6 qt. I want to make yogurt, and set the IP to yogurt. You say to turn on boil. How do I do that? The buttons are (top left, down: soup, meat, bean, poultry) (top right down: rice, multigrain, porridge, steam)
Across from left to right, top row: slow cook, pressure level, keep warm, yogurt
Bottom row: saute, delay start, cancel, pressure cook
Hi Olga, I printed the recipe to try it, I have been wanting to try it for a while but didn’t know where to get the Fairlife milk. The other day I saw it at Walmart and remembered your recipe! I wanted to let you know when I used the print function to print, your font color is a light gray instead of a black, and its a little difficult to read. If you are able to change it that would be helpful. Thanks
Iryna
In love with this recipe! Thank you! It is our new favorite))
Rigina
Thank you for posting this! I just got an instant pot and am new to using it. I love greek yogurt by itself, with grilled meats, and even as part of cucumber soup (tarator) so this recipe is very useful for me. I had a few questions, maybe it is because I am so new to using the instant pot. If I wanted to make less yogurt with let’s say a 1/2 gallon of milk, would the cooking time be the same? When boiling the milk, is there a general amount of time that it usually takes to boil to 180-185F? Thank you
olgak7
Congratulations on getting a new Instant Pot, Rigina:).
If you want to make a smaller batch of yogurt, halve the ingredients, but keep the time the same.
Alla Vasilevska
Thank you so much for the recipe. My kids loves parfait. This homemade yogurt is so good, so fluffy and tender!!! Wow !!! Not even compatible to store bought ones. For sweetener I used condensed milk ( perfect combination). The only one it takes long time to boil/pasteurize milk in instant pot. So I found out in my recipe booklet that you can do it on your stove top. Thanks again
★★★★★
olgak7
I’m so happy to hear that you were so pleased with the recipe, Alla. It’s great that you added sweetened condensed milk as a sweetener:).
Irina
I don’t think I will ever be buying yogurt anymore, this is delicious! Thank you 🙂
Laura J
Made It yesterday, sooo good! Thanks for the detailed instructions, we loved the result!
★★★★★
olgak7
I’m happy to hear that it worked out well for you too, Laura:). Thank you for taking the time to write.
Tanya
If I do the yogurt with regular milk, when should I add condensed milk?
★★★★★
olgak7
At the same time as you add the yogurt.
Lida
Hi Olga! Wondering if I half the recipe If cooking time remains the same ?
olgak7
Hi Lida,
The timing remains the same, even if you halve the recipe.
Jeannine
I made the greek yogurt with the Fair life and Oui Yogurt and it came out perfect. Thank you so much for such a perfect recipe. I do have a question. I know you said you don’t add the flavoring until the yogurt is done. If I wanted to add vanilla extract to the mix before cooking it would that do anything to the consistency of the yogurt?
★★★★★
olgak7
Hi Jeannine! I’m so glad you enjoyed the yogurt. If you want to add vanilla extract to the mix, it will be great. It won’t have any impact on the texture of the yogurt.
Vera
Olga, The link to the Instant Pot Silicone Sealing Rings isn’t working. Thanks.
★★★★★
Valentina
Thank you so much for perfect recipe!
★★★★★
Salma
Hi Olga what are the active cultures I’m looking for in a starter? Does it have to be Greek yogurt or can it be regular yogurt?
olgak7
Hi Salma,
If you use plain yogurt, not Greek yogurt, the yogurt will be much thinner and you will have more whey.
Some yogurts have stabilizers and additional ingredients in them, so you don’t want to use that type of yogurt. It shouldn’t have gelatin, cornstarch and things like that. It should say something like: Active cultures: L.bulgaricus, S. thermophilus or L. Acidophilus, Bifidus and L. Casei. Different types of yogurt have different strains of culture, they are live bacterial cultures that help transform milk into yogurt.
Vicki Christman
How much condensed milk would you use?
olgak7
That depends completely on personal preferences. You can leave it out completely, use 1/4 of a can, 1/2 a can or the entire can. It depends on how sweet you want it to be.
Olya
Hi Olya,
I just recently got an Instant Pot as a gift from mh husband. I would like to try making your yogurt recipe. I live in Europe and they mostly sell UHT (room-temperature) milk. Would it still work for this yogurt recipe?
Thanks!
olgak7
I have never tried making yogurt with this type of milk, so I can’t say whether it will work or not, but it’s worth a try, of course.
Pat Gerbrandt
I have the instant pot duo 6 qt. I want to make yogurt, and set the IP to yogurt. You say to turn on boil. How do I do that? The buttons are (top left, down: soup, meat, bean, poultry) (top right down: rice, multigrain, porridge, steam)
Across from left to right, top row: slow cook, pressure level, keep warm, yogurt
Bottom row: saute, delay start, cancel, pressure cook
olgak7
To boil, use the Sauté function.
Alina
Hi Olga, I printed the recipe to try it, I have been wanting to try it for a while but didn’t know where to get the Fairlife milk. The other day I saw it at Walmart and remembered your recipe! I wanted to let you know when I used the print function to print, your font color is a light gray instead of a black, and its a little difficult to read. If you are able to change it that would be helpful. Thanks
Iryna
In love with this recipe! Thank you! It is our new favorite))