Instant Pot Yogurt (Traditional Method)

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This recipe for homemade yogurt uses the traditional method to make yogurt in the Instant Pot using regular whole milk.



1 gallon whole milk

4 Tablespoons whole milk yogurt with live cultures


  1. Boil the milk using the Yogurt function (click the button until it says “boil”) on the Instant Pot. This should take about 45 minutes. The milk will reach 180-190 degrees Fahrenheit.
  2. Turn off the Instant Pot. Let milk stand for 10-15 minutes, then remove the inner chamber pot from the Instant Pot and let the milk cool until it reaches 100-110 degrees Fahrenheit. This will take even longer, several hours.
  3. When the milk has cooled, add the yogurt, whisking to combine until smooth.
  4. Close the lid and turn on the Yogurt Function again, this time setting it for a minimum of 8 hours and up to 24. I like to do this overnight, setting it for 10-12 hours.
  5. Let it cool and rest for about an hour before gently scooping the yogurt out and storing the yogurt in the refrigerator.
  6. For thicker yogurt, strain it through a fine mesh sieve lined with cheesecloth first, to remove excess whey.
  7. Store the yogurt in the refrigerator for 7-10 days.


This will make a large amount of yogurt, so you can halve the recipe if you don’t need a large amount.

The incubation time will still be the same.