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
LOVE this recipe for the IP*! My hubby is lactose intolerant, but can eat this greek yogurt. I like that I can use regular milk that I sterilize myself rather than purchasing it at the store. I use this yogurt as a substitute for sour cream and buttermilk as well as enjoying it as is with a drizzle of honey and fresh fruit and nuts.
*I have purchased another pressurized cooker brand and am wondering how do you make this recipe without a “yogurt” function? THANK YOU so much for your reply!
I tried this recipe twice already. I used fresh milk. The outcome is wonderful soft creamy yogurt. I love all the details and information given. Thanks,
Thank you, Delta. Glad you enjoyed your yogurt! Jill
Hello,
I am making this receipt but only going a half gallon on whole milk. I have added 1/2 teaspoon of vanilla extract when I mixed in the starter. I also would like to add agave to my yogurt. How much would I use for a half gallon of milk and would you suggest adding it before or after straining?
Love this recipe and have been using it for a few years now. Question though, any way to get the nutrition facts for this if you use skim milk?
I made this for the first time last week and it turned out great!
Two questions:
How long is Greek yogurt good for?
How much yogurt is considered a serving on your nutritional information?
Thank you!
I’m also curious what serving size was used in the nutritional info included. I couldn’t find an answer in all the comments.
I am been considering making this for a while. It seemed very daunting. But it was simple! My first batch is currently cooling in the fridge!
I found it took longer to both bring up to heat and cool down than the recipe. Hoping to become more efficient with this.
I have high hopes since lactose-free yogurts are expensive and some times hard to come by.
I use this recipe on a weekly basis. Love it. I strain to make Greek yogurt. I also use the drained whey to add to my bread. Imparts a wonderful sour dough flavor!! A half gallon of milk drained gives me nearly a quart of whey!I also use 1% milk. Work very well!
Hello Jill, I have made this successfully many times and we love it in our house! Unfortunately, the last two times I made it it has come out very runny, like nothing has changed during the process at all. The first time I used frozen (then thawed) starter, and the second time I used a yogurt that I bought again for that purpose (Fage). Any ideas what the trouble could be? It’s hard to go back to store bought yogurt after this deliciousness.
Perhaps the pot was set to less.
I have found that if I let the milk cool naturally to 110, my yield increased. No rushed cooling of the milk for me anymore.
My husband loves Key Lime Greek Yogurt. Can I use a Key Lime starter or lime juice to flavor? How can I make this taste like Kirkland’s Key Lime Greek Yogurt? THANKS!
Why do I see cautions against using flavored yogurts for starters? They have live bacteria too, so if one used a mild flavor such as vanilla it wouldn’t taint the batch so that later added other flavor couldn’t cover it. Or not. I scooped the top portion of a fresh, (newly bought), unstirred “fruit on the bottom” yogurt and it worked just fine, no flavor showed up at all.
I have been making your recipe for a couple of years and love it- I am pretty sure I have paid for my Instant Pot with the money I have saved buying Greek yogurt. Unfortunately, last night I did too much multi-tasking while making it and got careless…and forgot the starter. Is it possible to still use that milk or do I need to start with a new gallon? (It was on the yogurt setting for 10 hours) Very frustrating! (All I had to do was double check the recipe!! oh well!) Thanks for your help!
Hi Judy. That is up to you. It probably s fine, but I don’t want to make the decision. Jill
Do you have a recommended amount of vanilla extract and sugar/sweetener to add to this recipe?
It is a personal preference. Start with less and add more if needed. Jill
I have a house divided on greek yogurt vs regular yogurt, if I make greek yogurt and freeze the 2 tbsps, can I use that started for non greek yogurt…and vice versa? Also if I add vanilla when adding my starter and freeze that for next time, will I always want to add the vanilla?
Thanks!
Hello! I have used your recipe with lots of success! We recently started buying raw, non pasteurized milk from a local farm. Can this milk be used with this recipe or should we still but regular pasteurized milk from a store to make yogurt?
I would not use raw in this recipe. Jill
Using raw milk won’t change anything in this recipe but you will be pasteurizing the raw milk, essentially, and destroying the beneficial effects of the raw milk. If you don’t heat the milk and do the cool start process you can add high quality gelatin to make a thicker end product.
I’ve been using your method for a while now and love it! We recently started buying milk from one of our local farms. It is raw, unpasteurized A2 milk. Can I use it to make yogurt? Or should I still be using regular pasteurized milk from the store?
Is the second time in the pot for 8:00 is it 8 hours or 8 min?
If I’m only using 1/2 gallon of milk, would 1 TBS starter (fage 2%) really be enough?
yes
Can i use this method to make Greek yoghurt with ultra pasteurized milk? Or would i have to use the Instant Pot cold start method?
You can use that milk for this recipe. Jill
I can’t recall if I’ve ever left a comment or rated your recipe, but I just wish to say that I only use your recipe and tips for my Instant Pot Greek yogurt, as it is the one that finally gave me success when first learning to make yogurt. I also like your cold-start method and use that on occasion when I’m too tired or have less time to fidget with the whole boil method process. It is also very good (and super easy!), but I agree with you that the boil method yields the best and tastiest results.
Thanks for not only providing this wonderful recipe, but all of your expert advice, which has really made a difference. I think especially getting the milk to a slightly higher temperature and leaving it for a few minutes works so well.
I always refer to your post when folks are asking questions about making yogurt in their Instant Pot. Keep up the good work!
Hi K Ann. Thank you so much for your lovely message. It is truly appreciated. Jill
Can you use a pressure cooker to make your Greek Yogurt recipe?
First off, let me say I love this recipe – have made it many times and have turned others on to it. A few times I have had the problem of the Greek yogurt being “grainy” rather than being smooth and creamy and trying to figure out what might be causing this. Any ideas – i.e. the brand of the starter, the length of time culturing time, the temperature the milk is heated to before cooling and and adding the culture? My solution has been to use a wire whip after straining the yogurt but that tends to thin it down a bit. Thanks, open to any and all suggestions…
It is possible the milk might have scorched on the bottom of the pot. Jill
my insta pot doesnt have a ypgurt setting. would you recomend the “keep warm” button?
Wondering the same for my friends asking!
I’ve made this many times and love it!
Delicious! I’ve made this twice now with great success. 2 litres of Lucerne skim milk and 1 Tbsp Kirkland Greek yogurt.
Thank you, Linda. Jill
I made this with a half of a gallon of whole milk. Absolutely delicious. Feels like eating a dessert, especially with her fruit compote recipe. Mine was very thick before I added the vanilla and honey flavorings. Then after it was blended it was more smooth and pour-able. Thickened up slightly after being in the refrigerator though. I had a 4-5 servings yield from it.
I ate mine with some mango, the berry compote, and homemade granola on top. Divine as dessert or even as a meal for me. I was surprised that the yogurt had less of the tangy flavor that I don’t love, more rich and creamy like whipped cream or pudding. Will definitely make again.
Hi Kaye. Thank you very much. I am glad you enjoy the yogurt. Jill
I have a instant pot duo so I use a half gallon of milk. Would you have any reason why i can not get the milk to reach your suggested temperatures such as 183-185 degrees and then downtown the lower degrees for incubation?
Can I use fat free milk for instant pot yogurt?
Thank you for the step by step directions. I’m anxious to try it. How would I make yogurt higher in active cultures? Probiotic? Thanks
I tried this using 1 qt lactose free whole milk and store bought plain yogurt for the starter. I used 1 Tb per cup of milk. I incubated first 12 hours & then strained for 5 hrs to help remove sugar for diabetic hubs. It is thick & delicious before refrigerating!
The yield was three 6 oz jars. Is that because I strained it? I only made a small batch to see if it worked out. It’s perfect & easy!! So much cheaper than store bought lactose free yogurts!! Thank you for the great instructions!
Thank you, Bonnie. Jill
Thank you for sharing this recipe. I have made it several times now and it always comes out perfectly. I leave it for nine hours for a little extra tang. We love it with my homemade granola.
Thank you so much, Joy. Jill
How long will the yogurt keep in fridge? And also the whey in fridge and if frozen?
I am just looking at your Nutrition Facts… What is the serving size? 1/2 cup or 1 cup?
If I strain it longer then 2 hours, will it increase the protein? Do you know by how much/or where I might be able to figure out the calculation?
Thanks in advance! 🙂
Delicious and easy to make yogurt, thank you!
How much whey would I use as a starter?
Thank You
Thank you, Belinda! Jill
Five stars I just made my second batch of Greek yogurt
Wonderful! Jill
Your picture has 2% milK yet the recipe says whole milk. Which milk should be used?
Whichever you like. Jill
I have a question about making Greek yogurt in my instapot. Can I use instant low fat milk to make your recipe and do I have to boil it? Thank you for your help.
Instant milk, you mean the powdered stuff? That is an interesting question. You sure can try and then let me know how it tastes. JIll
My IP doesn’t have the yogurt setting so what can I do?
Same question!
I’ve made it many times and my friends without the yogurt button have asked!
The best yogurt ever! I divided the yogurt and strained half the recipe, and the strained product is like cream cheese! I don’t think this recipe needs straining it is awesomely delicious unstrained.
Hi Jill, I like trying many of your recipes for the instant pot (which I use a few times a week). Thanks for your clear instructions and photos. I started making my own greek yogurt using the cold method. It is much easier and less steps than the standard method. I originally didn’t want to make yogurt if I had to go through all steps required. so when my daughter in law showed me how simple the other way was and how delicious and thick it came out, I was hooked.
I start with using Fairlife 2% milk which is ultra filtered making it lactose free friendly. I add the yogurt starter) heaping 2 TBS Greek yogurt blended into a little of the milk. Pour the milk into the instant pot and add a pinch of salt.
Turn on the IP and push the yogurt button and put on a lid (I use the glass lid). 8 hours later or a few hours later if you don’t get to it just as the display reads YGRT). Shut the machine by pressing cancel and put the pot into the refrigerator (I put on the silicone clear lid now) for at least 24 hrs. No stirring once done. Then spoon it into mason jars. That’s it! Oh, and I occasionally use half of the 2% with half of whole milk.
Yes, that is the recipe from my blog. Jill
I just got an Instant Pot and this yogurt recipe looks good. About how much vanilla would you add per gallon of milk for vanilla Greek yogurt? That’s my favorite flavor. Thanks for sharing your recipe!
That is up to you, but I would start with just a Tablespoon. You can add more after the yogurt is made. Jill
I just made a half gallon batch of this, and I ended up using just two cap fills of vanilla. After setting up in the fridge over night, it had that distinct vanilla flavor store bought has (in the best way).
Currently its straining in the fridge to become greek yogurt, so I’m not sure how much flavor will carry over after that. Will try to report back with my findings.
LOVE the yogert recipe and the lemon curd!!#
Thanks, Carole. Jill
I have made these recipe countless times, and it is the best!
However this time, I spaced due to my 2 year old having a tantrum.. and I just realized (2.5 hours into incubation) I forgot to add the starter (ahh!!). In haste I opened the IP and whisked it in. Have I now messed up the yogurt? Should I start over? Or is there another step I should incorporate with this batch?
Any feedback would be very much appreciated.
Thanks in advance!
A
It should be just fine. Let it incubate longer to make up the time without the starter. Jill
I take care of my 92 year old Mom. I have trouble getting her to eat before her medicine so I have been making her your yogurt. I can put her pills in the yogurt and she loves it. Just the two of us and we go through a gallon of milk every week. Thanks for the recipes. We also love your crusty bread made with the way. This was originally the reason I bought the instant pot..Now thanks to you it never leaves my counter.
Thank you so much, Tina. I am glad you and your mom enjoy the yogurt. Jill
I have been making this yogurt recipe for some time, over a year. Jill, you make every recipe doable for anyone! Thank you. You took the fear right out of this whole process. I am so comfortable making this. Thank you for all the advice and information. I love looking at your recipes. Anyone doing the Greek yogurt, make sure to try the whey Dutch oven bread recipe. OMG!!! Now, I cannot live without that bread.
What kind words, Barbara, thank you so much. Jill
In looking at the nutrition info I don’t see the size of the serving. Can you help me? Thanks!
I am in the process of doing this right now! Question about the whey – can that be frozen?
In one of the pictures you have I think 8 oz mason jars with some brown liquid at the bottom of the yogurt. It looks delicious – what is that? Caramel?
Also, the Greek strainer that you recommended – will that work for 1 gallon worth of milk all at once?
Great website – what are your best keto-oriented instant pot or keto recipes?
Thank you,
Oprah Winfrey
I used 2 strainers for a gallon of milk. I incubate overnight for 9 hours then refrigerate while I am at work. I then use 2 strainers and let that work overnight again. It is so thick and amazing. A little local honey and berries and granola and my crew are happy campers!
Hi Jill, how do I sterlize my instant pot? Thanks!
I’ve been keto since 2015 and thought yogurt would never come back into my life but my friend made this the other day and it was DELICIOUS!! She suggested that I read up on the process which decreases the amount of sugar consumed at the end, combined with Fairlife being lower carb to begin with, I cannot wait to make it myself!
One question that I can’t find a concrete answer to so I thought I’d come straight to the source: Can I make this method (NOT the no-boil method) exactly as written with Fairlife milk? My friend used regular milk so that’s the only change I want to make but I don’t want to ruin it. I plan to make both this method and the no-boil method but want to be sure it won’t be a wasted experiment!
Thanks a bunch!
Rachel, I don’t see why not. Jill
Can you make this recipe with dairy-free milk (like soy, almond, or oat milk)? Thanks!! I’ve heard great things about your recipe!
The process is different for non dairy. There are additional ingredients. Jill
Hi Jill, I love this recipe for yogurt! And the lemon curd! What is the yogurt serving size? Is the nutritional values based on an 8 oz serving or smaller?
Hi. I made this recipe yesterday with organic milk and it worked out perfectly. I added an extra spoonful of starter (faage yogurt) because I was concerned that the organic milk would not contain enough lacto bacillus. I cultured the yogurt for 20 hours because I like tart yogurt. Next time I will culture it for 24 hours to see how that works. It set up like a charm. Thanks for your thorough instructions. You are one of go-to bloggers for all things instant pot. I’m looking forward to using the abundant whey to brew up some fruit kvass. Who knew that whey was so useful! Now I feel bad about all of they whey that I have discarded from plain commercial yogurt over the years.
Thanks, Christine. There are so many useful things to do with whey. Jill
This is fantastic. Followed the recipe exactly. My instant pot doesn’t have a yogurt button so I just sealed the lid and wrapped it in some beach towels for 9 hours and it came out great. Called it for 6 hours and strained it for 4 hours. I have made 3 batches in the last 2 weeks.
Wonderful, Allison, so glad you had a great experience and then made more and more! Jill
Still my favorite yogurt recipe. I decided to experiment by adding a 14oz can of sweet & condensed milk to the milk just taken off the heat. After the cooling and straining process, I ended up with a real creamy and delicious yogurt.
I’ve made this a few times and LOVE it!! I’d like to beef it up with probiotics. Any suggestions? Can I break open a probiotic capsule and add it after the boil/cool stages?
Thank you for this detailed recipe! It turned out perfectly!!
Question(s): How long can I store the individually jarred yogurt in the fridge? Is there a difference in time if I add a compote or curd to the bottom?
Thanks!
Once you add something to the yogurt, it will not last as long as if you just store it plain. For plain I suggest a week or two at the most.
I tried your recipe, followed it exactly except that I let it cool naturally, taking the inner pot out and placing it on a cooling rack. It took about 45 min to get to the desired temperature. Also my leftover whey from a previous batch was room temperature. My yogurt is very runny, more like kefir.
I’m cooling it now with hopes that it will firm up
a bit but I would have expected it to be firmer than it is.
Any suggestions or advice?
I just started straining mine and it has the same consistency as yours in your comment. Did you find a way to improve it?
Is there a way to make this dairy free?
Do I cool the yogurt before putting in the fridge or does it go directly from Instapot to fridge? I’ve just made my first batch, thanks for thorough instructions!
Annette
Love this recipe!
Thank you very much. Jill
Just wondering what I did wrong, couldn’t get to temperature and the boil never beeped. The temperature seemed to be going down. Stirred every 10 mins. I don’t think my milk was ultra pasteurized would that have made a difference? Just said pasteurized. I stopped and put it in the fridge and will try again. Thanks Thanks
Test out your pot by adding in a few cups of water and sealing and then hit steam for 3 minutes. See if that clears things. Jill
What can you do if you forget to add the starter and incubation is done.
Start incubation over. Jill
Hi Jill:
Excellent recipe! I made yogurt for the first time ever yesterday and it turned out perfect and so delicious. I halved the recipe by using a Pyrex, four-cup pitcher on the trivet in my instant pot (adding a cup of water to the bottom of the pot) otherwise following your instructions. The whole procedure just fell into place perfectly. Thank you for all the details which contributed to my success.
Wonderful, Caroline. I am so happy you enjoyed this recipe. I hope you will share the recipe link in all your FB groups! Jill
What is the serving size for this recipe?
Hi, for the first time I tried to use lactose free milk instead of just regular skim milk and it came out runny. I’ve been using your recipe successfully for at least a year if not longer and this is my first “fail”. Do you think it was the lactose free milk? Was there something I needed to do differently? I usually only incubate 5-5.5 hours since I like my yogurt mild. Did it perhaps need more time? I bought a fresh carton of Chobani plain greek yogurt which I’ve used successfully before since it’s been some time since my last batch. I hate that I wasted a 3 dollar half gallon of milk. 🙁 Thank you for any help you can give.
I was not there to see if any steps were missed, so I suggest retracing the steps and then re-incubating the milk. Jill
About how much vanilla would you recommend adding to a cup of this? I’ve found several recipes that use vanilla Greek yogurt, but I don’t want to buy vanilla yogurt when I’ve got this delicious yogurt already in my refrigerator!
Start with a little and add until it is good for you. Jill
I use the leftover whey on our dogs’ dry food. They love it and it’s good for them.
2nd time I made yogurt. This recipe is perfect!!
Thanks, Mary. Jill
Are there instructions for a 6 quart?
I love how super simple making yogurt is in the Instant Pot! Your tip to freeze some of the yogurt to use as starter is GOLD! It’s so helpful and saves money for the next batch. I’ll never go back to store bought yogurt after making it in the IP!!
Thank you, Kristi. Jill
Easy to follow and super delicious… I have been making this recipe for over a year with excellent results!! I hate the times when I need to resort to store bought 🙂
Thank you, Debbie. So glad you enjoy the recipe. Jill
Do you have a recipe making yogurt in the IP 6 qt lux which doesn’t have a yogurt button?
Thank you
Love this recipe! I do have a question: sometimes my yogurt will be insanely thick, creamy, and delicious. Other times it comes out runny. I follow the same recipe but can’t figure out what causes this to happen. Do you have any advice?
Thank you for this delicious recipe. You save me a ton of $ as my husband and kiddo eat yogurt like it’s going out of style. ?
Hi Aimee, thank you so much. It could be the strength of your starter or the temperature during the boil cycle. Jill
Hi, Jill!
Would you clarify, please? I make sure it gets to 180 when I boil it (sometimes needs 3 boil cycles to get there) and use about 2 Tbsp of starter. I originally used a plain full fat greek yogurt as my starter but have been using mine for a few weeks.
Thank you so much!
Hi, Jill!
I just wanted to check in re this question. =)
Hi. I did not have good results with yougart. I followed your recipe and all your tips. I incubated for 8 hours and left in fridge to set for 6 hours. I strained it for 4 hours and it was runny and lumpy. Any idea what I did wrong?
Thank you for any help!
Sounds like your pot was on less, rather than on normal. Jill
This is easy and fun to make. Thanks for the tips! I did 12 hours and loved the result.
Thanks, Caryn. Jill
I just got the instapot and don’t have a yogurt setting. what would be the best settings etc, to do yogurt?
Hi Jill,
how are you? I am a Trim Healthy Mama in maintenance mode and am wanting and ready to make my own greek yogurt in my IP
First I have 2 questions:
1) Do I still need to use Whole milk even if I want to make 0% greek yogurt like what is encouraged on the Trim Healthy Mama plan for E meals? and
2) What is the boil cycle on the instant pot? I don’t see a button for this on my instant pot (I have a IP-Duo60)
kELLI RUMBURG, I saw your comment and thought I could help.
1) I have made IP yogurt with skim (0%) milk with good results and,
2) the “boil” you ask about is part of the yogurt button function. See step 2 under Make Yogurt (Not Under Pressure). Cheers
When you say save some of the strained yogurt to use as a starter, do you mean the stuff you would actually eat or the super liquidy stuff that you strain out?
I use some of the yogurt, the part you eat. But, I just re-read the instructions and it sounds like you can use either one.
My first 2 batches did not set up. I just had curdled milk. what did I do wrong?
I’m sorry, there is not enough info here to give an answer. Please review the post to make sure each step was followed. Jill
Wow, the directions you provided here are beyond helpful. I’m pretty sure you answered ALL of the questions I had about making yogurt. So thank you very much for all the effort, time, detail and pictures you put into this post.
I grew up in the ’70’s and my Mum always made yogurt and I’ve been thinking about making it for years. Thanks to your instructions, I’m finally on it.
I’ve now made 4 batches using your directions and each has come out perfectly. I’ve gradually upped the incubation time from 8 to 10.25 hours, hoping to get the tangy taste that I remember from my mother’s homemade yogurt. I haven’t gotten there yet – all batches have had only a slight hint of tang. Do you have an incubation time recommendation for tangy yogurt? Or is there something else I should be trying to get that tang?
Again, many MANY thanks for your fool-proof instructions. Greatly appreciated.
Thank you very much. Perhaps try using another starter that is tangier. Nine hours should provide a nice tang. Jill
I have made this recipe many times and we love it. For some reason the last time I made it there were lumps in it that I tried to whisk out and was somewhat successful. Any idea what might have happened? This was the first time I used my Ultra for yogurt but otherwise I followed the same procedure as in the past. Thanks.
Hi Suzanne, I don’t know what happened, perhaps the temperature was set too high. Jill
I see the nutritional information, but it doesn’t say how large a serving is. Does anyone know?
Could a person freeze regular milk to use for a batch of yogurt later? We are going away and have quite a bit of milk left
Yes. Jill
Best yogurt ever and fun to make!!! I put some together in the Michaels exclusive Ball half pint jars with the peach compote, fresh berry compote, strawberry compote, lemon curd and dannon dutch apple and gave some away to friends and they love them! I also used some chalkboard lids so I could label them. If you want a picture let me know. 🙂
Best yogurt ever and fun to make!!! I put some together in the Michaels exclusive Ball half pint jars with the peach compote, fresh berry compote, strawberry compote, lemon curd and dannon dutch apple and gave some away to friends and they love them! I also used some chalkboard lids so I could label them. If you want a picture let me know.
Thanks So much for the recipe and easy print out. I used to make yogurt and a small yogurt machine with individual Jars I often times used a yogurt starter that was dried in packets freeze dried you didn’t mention anything in regards to using live and active cultures that are freeze dried would I still follow the same method?
Can you please email your answer since I don’t know where to find your answer. Thank you
Thank-you so much!
After much trial and error in making yogurt in my instant pot, you have provided the most helpful tips that have brought made yogurt-making a success! I finally have the process memorized, but when I’ve forgotten anything, yours is the first recipe I check.
I’ve also tried your no boil recipe and agree that this one is preferable, but it sure is nice to have a quicker and easier method that requires little to no straining as well.
Keep up the good work. I’m sure I’ll be checking your website for other great recipes and ideas.
I am so glad you enjoy my recipes. Thank you so much. I am sure you will find more recipes you will enjoy. Jill
I have the yogurt button and tried this a week ago with good results using Greek yogurt and organic whole milk. I tried it again night using siggi’e 0% because the store I was at didn’t have any plain Greek yogurt in a small container. It is just warm milk this morning! Now what do I do??
After trying a bunch of organic milks I tried the Trader Joe’s brand and it’s been great! I’m curious on how long the shelf life is after making it yogurt?
How much of this Greek yogurt is one serving? I’m trying to figure out Weight Watchers points.
After heating my milk to 180, I forgot to let my milk cool before I added my starter. Do I need to throw this away or can I let it cool and add more starter?
How long does this last in the refrigerator?
I want my yogurt to be slightly sweetened (agave nectar, maybe? Coconut sugar? ) and also vanilla flavored. When do I add sweetener and vanilla to the yogurt?
I thought I set the time right so it would be ready in the morning….but at 5:30 am the pot and yogurt were cool. Should I start over? Just wonder about bad bacteria.
I started early this morning and the result is exciting. I let it incubate for 9.5 hours and it is now straining. I strained half of it for a couple of hours and put that in a bowl because my sieve isn’t too big. I’m on my second half to strain. In an hour, I will add the first half back to it because it will fit. I will strain all of it through the night and enjoy fresh homemade yogurt with blueberries, granola, and honey in the morning.
I am so happy to hear this news. Enjoy. Jill
I was always scared to make yogurt. I found your blog and it is very helpful and informational. I made Greek yogurt for the first time and now I am hooked!! Thank you!
That is wonderful to hear. Jill
Can almond milk be substituted for a non-dairy option?
I’m making my first batch today. How large is a serving size (in cups preferably)?
Gotta try this!
Help, how do you make this with an IP with no Yogurt button?
When I do the boil function and the temp does not reach 180 degrees, what steps do I use to saute to reach temp then get back to yougurt 8:00 hours? If I press yogurt again after cooling down to 95-110 degrees the program wants to start again at boil. (I’ve made this most excellent recipe before without having to use saute to get it to temp. I’m rather flummoxed as to what is different this time.)
I made my first batch yesterday and I missed the part about setting Yogurt button to “Normal” I’ll be ready for that next time…..it still seems to have worked but I’m hoping its still safe to eat after incubating at the wrong temp??
Also….Initially I bought an organic coconut milk to use for Flavour and because we have a daughter that is vegan. I took it back and got regular milk since since it was my first try but …Would that have worked?
Thanks. Great recipe!! and easier than I expected. Will be doing this regularly
Coconut milk yogurt is a different process. Jill
OMG. I will never buy yogurt at the store again. I was reluctant to make yogurt. I thought it was difficult so I never really considered it… until I bought another Instant Pot (one for our trailer and another in the house). This time I got the 7 in 1 so I figured I’d give it a go. It is absolute heaven. I love your instructions for the process. I never realized it was that easy to make and you covered every question that one could ever have on the process, starter, whey etc. Moving on to make your IP Yogurt Whey Dutch Oven Crusty Bread now. Thank you ?
I have made many a batch and use most of your techniques. I like the fact that homemade yogurt has no gums, modified food starch, or preservatives. I like my yogurt thicker but not necessarily as thick as the greek yogurt you have described. Since there’s only two of us, I make a quart a week. One quart whole milk takes 3 TBS starter. If I want thicker yogurt, rather than strain I add 1/4 cup powdered milk to the batch. Whole milk yourt has been shown to be associated with more weight loss than yogurt made from skim milk. Lately, I have not added powdered milk as I prefer the taste without it. I use an infared thermometer so nothing touches the milk and there’s a bit less to clean. A good IR thermometer can be purchased for less than $20.
I have greek yogurt every day. Now i can make my own, i am excited to try it. I usually layer my yogurt with suckers no sugar added caramel sauce. So good. like a sundae almost. Thanks for the recipe.
Oh, that sounds yummy. Enjoy. Jill
Jill, thanks for your thorough directions on making greek yogurt in the IP.
1) I liked that you included a sanitizing step at the beginning. That makes me feel more confident that all soap and food residue has left the pan prior to boiling the milk. I fill up my pot halfway – although that may not be necessary. Let’s just chalk that up to my OCD nature.
2) Kudos to recommending reaching a temperature of at least 182F, not just 180F. In my experience reaching 185F has improved my success markedly, and the frequent whisking helped achieve that. Equally important, I cool to 110F before adding the starter (and I found that the contents on one side of my pot were hotter than in other test points in the pot; that reinforced my desire to cool to 110F).
3) WHISKING. I had never whisked as much before trying your directions – 1) while heating the milk, 2) before checking the temperature of the milk, 3) while cooling. It did seem to cut the amount of time to complete those steps. I’m sold!
4) I make a half batch at a time because that’s all that will fit in my Euro Cuisine Yogurt Strainer. Plus generally I am the only one in the house eating yogurt.
5) I made one batch using Fairlife whole milk and the second batch with Horizon organic whole milk; I used plain Icelandic yogurt as my starter. The Fairlife batch yielded very little whey liquid at the bottom of the Euro Cuisine Yogurt Strainer, but I had an inch or more of whey after straining the Horizon batch. And my post-straining yield (on a half-gallon of milk) from Fairlife was 1.5 quarts of very thick Greek Yogurt, whereas my yield from Horizon was just 1 quart. Given the time invested in producing a batch of yogurt, it’s worth my while to buy Fairlife.
6) Your directions didn’t mention adding any granulated sugar, but I added 1/4 cup of granulated sugar when adding the starter. The result was a slightly sweet yogurt to which no more sugar was needed for palatability. The sugar did not seem to interfere with the thickening of the yogurt.
7) Thank you for a very organized and helpful presentation.
Thank you so much, Kathy. Jill
Can you use raw fat free milk??
Tina, for this recipe, raw milk is not recommended. Jill
I just purchased the 3-quart Instant Pot. If I’m using it to make yogurt with 1/2 gallon of milk, do I use half the yogurt “starter” as well or stick to the 2 tablespoons? And do I use the same incubation period? Thanks for posting all these recipes for us!
Ingredients in half, IP time, the same.
Hi Jill, thank you for this recipe!
My first batch was the best yogurt I have ever had. It was also the first thing I ever made in my instant pot. I was in love!
Thank you, HV
Hi! Can you tell me how you figured out the nutrition information for the finished Greek yogurt? I use 2% lactose free milk And I strain it a lot. I’m assuming the protein amount will be higher and the carb amount will be lower per serving than the actual milk. Would the calories be higher because it’s more condensed? Trying to figure out the WW points. Thanks!
Hi Kelly. I used a nutrition calculator. Jill
Thanks for the great recipes, Jill, I use them a lot. I know you must be a busy lady with such a successful blog, but it really would be nice to see some answers to the very good questions.
Update: Put the yogurt back through the incubation stage for 10 hours and it worked just fine. Strained for 2 hours and sweetened with agave and vanilla. Turned out well.
This was my first time making yogurt. Thank you so much!!
I used and sterilized the pot portion in my dishwasher just before making the yogurt, so did not steam it. But I only washed the lid by hand. I incubated yesterday and put in the fridge overnight to have fresh yogurt this morning. It looks great! But then I went and read your Noosa yogurt post this morning and realized I had not sterilized my lid. Is that okay?
I made yogurt! And it turned out! That’s a lot of yogurt! I took some of it right away and added just a touch of Agave and granola. DELICIOUS! I have it straining now. Can I freeze the whey in small portions?
Thanks for the great recipe, I made my first Greek Yogurt yesterday.. followed your instructions to the letter and it turned out great. Had some blueberries so put those in bottom of jar topped with yogurt this morning. Yummy.
hi! i made yogurt twice now with your wonderful recipe. this time, i forgot to clean steam first before making my yogurt. is this ok? can i still eat the yogurt?
I made yogurt using your recipe last week and it turned out fabulous. I really think it was because of your suggestion to use the whisk to heat thoroughly (and get the temp to 180-or more) and then to cool it down. I used 2% milk and whey from previous yogurt making. I strained it to make Greek yogurt. Thank you!
Thank you, Maureen. I am glad you had a great success. Jill
Hi. You use whey instead of “yogurt starter” correct!? How much do you use with, let’s say, a gallon of milk? Thx
Going to try making Greek yogurt for first time! I am a bit confused about the “starter.” I purchased a starter (2 packets of starter culture). How do I use this with your recipe? I have 1/2 gallon of whole milk. Each packet is for 1qt. Help!
How long is the yogurt good for. I just made my first batch and I’m so excited.
Thank you so much for sharing this recipe. I just received my Instant Pot a week ago and one of the big selling points for me was the ability to make my own Greek yogurt. I’m pretty sure that a few months of making my own will pay for my initial investment. I made my first batch of yogurt early yesterday using a gallon of 2% milk, and in spite of making a really dumb mistake, it turned out great. The mistake? The yogurt had been incubating for two hours before I realized I had forgotten to add some yogurt in for starter. So, I took out a cup of the milk from the pot, added 3 TB of yogurt, mixed it well, then poured into the pot and whisked it in. I was so happy that it worked. I put half in my Euro Cuisine strainer (wonderful accessory) and drained it overnight. This morning I had thick and delicious Greek yogurt for my breakfast and will also try it in place of sour cream tonight on a baked potato. Saving whey for some no knead bread. Thanks again for sharing.
Is there a recipe for Instant Pot coconut milk yogurt?
I made your recipe for Greek yogurt and found it to be delicious and perfect texture.
I never leave comments but want you to know your yogurt recipe worked perfectly! I haven’t used my Instant Pot much after I bought it and was thinking I wasted my money but now I can make my own fresh yogurt from raw milk. I tried to make yogurt one time years ago and it was a runny mess. I was so excited when my spoon stood up in the pot just like your picture! Your directions and tips are very good. THANK YOU!
I followed your instructions to the letter and my yogurt was perfect. Thank you so much for this detailed and informative post. Yogurt is coming off my shopping list!
Hi Susan. I am so glad you enjoyed homemade yogurt! Jill
Oops! That was “should I use”
Hi Jill
If I use my whey for the next batch of yogurt, how much shout I use for 1/2 gal of milk. Thanks for all your yummy recipes!
This was so easy when I actually tried it last evening. It looks somewhat complicated, but it’s not. This morning I had a quart of thick delicious yogurt (even warm) that the spoon stuck upright. Thanks so much. I only “cooked” mine for 10 hours and it is mildly tart which for me is terrific
Thanks so much for a great instructions!
Is there any reason this wouldn’t work with goat milk? Also, the starter that I would like to use Is Hewitt’s goat yogurt. Ingredients: goat milk ingredients (goat milk, goat skim milk powder), active bacterial culture. Would this be a good starter?
Hi Jill,
Thank you so much for this and all of your wonderful recipes. When I first got the ip I was nervous because on some of the threads I read that people were having disasters….you, however, made it easy.
I have a yoghurt question…..I’ve made your recipe about 1/2 dozen times with great success. Most recently, I discovered the dairy I get my milk at has non-homogenized milk so I decided to try that. The first batch came out runny and I assumed I did something wrong in the process. Strained it and it was fine, just less of a yield. I tried a second time and sure enough, runny. I’m guessing it’s the non-homogenized milk, though I can’t fathom why? Do you have any thoughts?
Thanks for your thoughts! 🙂
Vicki
Just finished my first yogurt in the ip and I must say it is the best yogurt ever. Thank you for sharing.
Thank you, Patti! 🙂 Jill
love the site am excited to try the yogurt recipe, I have bought some chobani greekplain yogurt non fat. Will that work as starter. thanks
How long will this stay good in the refrigerator?
I have kept .one in fridge, plain, then added fruit and Stevia when I was going to eat it, and it’s still great after 2 weeks or so
Any idea why this worked? I started the boil procedure at about 4 pm, getting the temp up in the range you like then turned off the IP and cooled it down, mixing in the yogurt starter when the temp decreased to the range you specify. I put the pan back in the IP and kept the lid on, intending to start the 8-hour yogurt function at about 10 pm. I ended up forgetting about the yogurt until I woke up the next morning. I opened the pot and my yogurt was set (?) I never went through the 8-hour heated phase but the yogurt was set and delicious!
That just means it stayed warm enough overnight for the yogurt to incubate without the instant pot keeping it to temp.
It worked like a charm. The flyover and texture were very good
Great recipe and commentary.Puzzle me this: Made 2nd batch with 1 gallon reg homo milk and got same amount strained Greek yogurt as 1st batch with 1/2 gallon lactose free homo milk. After cooling 1st was very thick and 2nd was reg yogurt consistency. Only difference was 1st batch I held at 183-185 temp like you mentioned for thicker yogurt. So it’s really more economical to boil and hold at higher temp. Yes 24 hrs incubation does give you lactose free yogurt and tart like store bought. Lactose free milk for 8 hrs make a sweet one.
Can I freeze Homemade Greek Yogurt, and if so for how long.
Using your instructions, I made my very first time yogurt, and this made the most creamy icing-like yogurt I’ve ever tasted. Better than gourmet store-bought!
In response to a few of the comments on here, I used
1/2 gallon ultra-pasteurized organic milk (instead of one gallon unpasteurized),
Fage whole milk plain yogurt for starter (2 TBS, exactly as much as you would for a full 1 gallon milk),
incubated for just over 8 hours
strained for 8+ hours.
What’s the recommended time frame for consuming the yogurt?
If you use a gallon of milk will it all fit in the Euro Cuisine Greek Yogurt Maker? I seem to end up with so much yogurt when it’s ready to be strained. The description says it holds 2qts. I seem to have more than that. I am currently using 2 strainers and bowls.
Hi Bridget. I strain my yogurt, half and half. Jill
I made my very first batch of yogurt in my 8 quart Instant Pot yesterday. I let it set in the refrigerator for about 20 hours.
This afternoon, I ladled it into a strainer lined with coffee filters. To my surprise, there was no whey?!?! The entire gallon and a half turned to yogurt.
I will let it drain overnight. Then, I will have my Greek yogurt
I used Meier brand plain Greek yogurt.
The left-over yogurt in the bottom of the pot was much softer, so I put vanilla and raw sugar in it and drank it like a milkshake…delicious!
Hi Sharon. Great news. This is why it is important to refrigerate prior to straining. You get a much larger yield. Jill
Thank you so much for having such a nice site!
The information is really appreciated.
Thank you, Sharon. Jill
Update on yogurt…..
I put the 6 qts. Of yogurt in a coffee filter lined strainer and put it back in the refrigerator for about 20 hrs.
I got 3 qts. Of whey and 3 qts. of the creamiest, thick Greek yogurt one could imagine! The whey is very clear.
I am beyond pleased!
I put the whey in 1 qt. wide-mouthed canning jars and vacuum sealed them. They are waiting in the refrigerator until I can find good recipes to use them.
Any suggestions on how to use that much whey?
Help!! I thought I followed the recipe exactly but I messed up somewhere. I think I didn’t let it incubate properly (the settings on my IP must have been wrong, my fault). Looking back, it must have incubated only 8 min then I put it in the fridge. Now this morning its still liquid. How do I fix this? which steps do I repeat?
live and learn!
I thought I did it all per the recipe too.. 8.5 hours incubating… then overnight it refrigerator…mine came out soupy… not sure what I did wrong…
what is a troubleshoot reply??
LOVE the website. Thank you
Perhaps you stated this in the recipe but exactly how much milk do you put in the Instant Pot to make the yogurt?
Thank you!! I can’t wait to try this!! So easy to read and understand!!
I’m noticing on the ultra. You use yogurt setting. Then select custom then set temp to 181 which sets to boil. Your instructions say go to yogurt and push until it reads boil. Mine dies nit ha e that option. You chose temp. It would allow me to select boil. Am I missing something. My first time with the new ultra. I own an duo but decided to buy the ultra to avoid the trying to get it to boil trial and error
Use the custom temperature and set for 110 and then select hours for your incubation time.
Sorry – so new to all of this. I am confused about this comment: “If you want to add sugar and/or vanilla, now is the time to do so. However, I recommend that you wait until after incubation”.
Add the flavor after the 8 hour incubation period, but before leaving undisturbed in the fridge for 8 hours?
Where does everyone buy their starter? Any particular brand you recommend? The yogurt starter from Cultures for Health seems to have good reviews. Once I have that and my cheese cloth I can’t wait to try this recipe. I love how detailed the steps are.
Micheala. I just used Fage from the grocery store. Jill
I use to buy Dannon whole milk plain yogurt. So I chose to use the Dannon as my starter. I used two tablespoons and then put the rest in 2 tablespoons into 4 tablespoons size ice cube tray and frozen the rest in six cubes. Once I finish up my cubes, I’ll save two tablespoons from my current batch of Greek yogurt batch for the next stater.
Does that help?
continued from last comment: 1. Use slow cook for 1 hour and the milk does not burn and you can walk away and do something else. 2. Don’t waste your precious yogurt. USE THE WHEY for your next starter. It works beautifully!
How much of the whey do you use? Thanks for helping
I have been making yogurt in my instant pot for over a year. I have learned 2 things. I hate the boil function because my milk burned at the bottom and I do not want to babysit my instant pot. So I use the slow cook function for one hour
Help! I used a gallon of the milk you recommended and what I thought would be an excellent starter. My yogurt was incubating for 6 hours bc we don’t care for really tart yogurt. I did everything you said and I paid close attention to the temps. My yogurt sat in the fridge, covered for 7 hours. I check it when I went to be and it was extremely runny! I then left it undisturbed all night, for another 8 hours and looked again this morning and nothing changed! It’s still VERY runny! What am I doing wrong? This is my first try in an IP, second try ever. I’m sad and frustrated and I’m don’t wasting money! What can I do?
What happens if your milk gets hotter than 185? Does it hurt the end product?
Alice,
I’m not entirely sure. But I do know I heated my milk to 189 before realizing it was up to temp, and I think it rose another degree or two after I turned it off. It still made beautiful thick yogurt, no problem!
Thank you for posting this recipe. I badly want to make homemade ORGANIC yogurt. How can I make it without using ultra-pasteurized organic milk?
I also have a question about how to figure out the calorie count for the yogurt. Do you have any suggestions on how I would figure that out if using 2% milk. And what is the serving size that you figured out when using the whole milk? 1/2 cup?
Thanks in advance for your advice
I’m so happy you know the nutritional values! What size serving is it based on? 1/2 cup or full cup?
Thanks!
I have had my Insta Pot for just over a week and have had both success and failures with making yogurt. Can’t figure out why I’m having failures when I seem to be doing the same thing. With my failures I # 1: Boil the milk, let it cool below the recommended temps, them touch yogurt, adjust, to less, adjust to 8:00 hours, after time is up and I open the cover, two times there has been barely and texture to it. WHAT AM I DOING WRONG?? My last failure was I used 10 cups of 2% milk, where I usually only do 8 cups. With the 10 cups I increased the time to 10:30 hours.
Marge, please read the directions. First you say you cool below the recommended temps and then you say you adjust to less. Jill
This is so thick and creamy and the most delicious yogurt I’ve ever had. My son and granddaughter love it!! I strained it for about 9 hours. Thanks for the great recipe. I’m trying your cottage cheese recipe next.
Thank you for this recipe! I have a couple of questions.
1. I’m on a low carb diet and I eat whole milk yogurt a few times a week. The theory is that, between the time the yogurt is packaged until the time you buy it, the bacteria continues to eat the sugar so the carb count is much lower than the number on the package. Although, I really want to make my own yogurt, I don’t want to consume a lot of carbs. Any idea what the actual carb count is for this homemade yogurt and what the timeframe is where we could assume that the bacteria is finished eating the sugars?
2. What is the fridge shelf life of the yogurt?
Thanks!
Oops, I used the low setting. Will it be okay to eat?
Do you have to use a flat wisk?
No, Tracy. It is just my favorite one. Jill
Since I live at 5280 feet high, I am waiting for your reply to the altitude question. Also, since I am lactose intolerant, I have become accustomed to buying and using goat’s milk. Does that make any diffeence?
I found Fairfarm 2% lactose free milk! I made the yogurt today for the first time and it is looking good. Just finished the incubation, decided to go with 7 hours. Now its in the fridge.
I’m wondering if it can be freezed? I believe so, but I’m thinking it might affect the texture.
April
I made it and something went amiss! After a 10-hour incubation, I have yogurt-y smelling milk soup. Can I salvage this by adding more starter (and at what temp?) and incubating again? I thought I took careful measurements and incubated on “normal.” So bummed. Yogurt is the sole reason I bought my IP. I’ve been using stovetop pressure cookers for years!
I am having a hard time getting my 1% milk up to 180, it takes up to 90 minutes or more. First I do the boil, then try boil again, then sauté. When I first got the pot it never took this long but then I was using 2 litre..now I am loving the yogurt and using a gallon.
Do the instructions change for different altitudes or humidity? I have followed your instructions successfully many times, but my sister who lives in Wisconsin is not having any success. I live in Utah. Thanks for any tips or possible solutions!
Well, I set the pot to boil and when it beeped..the milk was already 187*, so I cooled it down as quickly as I could and added my starter and now it is incubating…we will see if it turns out, or turns into cheese! What do you think?
Didn’t work for me. I used 1 gal. Of milk and boiled until beep. Wished, took temp. And it was less than 180° so I sauteed and turned off at 185%°. Transfered to cold water bath until temp was under 115°. Incubated for ,8 hours , put in fridge overnight and found it to be the consistency of milk, not even sightly creamy. What can you tell me?
Cynthia, either you used ultra pasteurized milk, or your pot was set to less. Did you use starter? Jill
I had the same problem. Just looks like milk. I did use fresh goat milk, don’t know if that makes a difference. Thoughts?
There are many reasons. Pot could have been on less, bad starter, etc. Jill
Maybe the cultures are getting killed off early if you are only cooling to just below 115. Try cooling to 95-100. And make sure you whisk so there are no hot spots.
What are your thoughts on sterlizing, sanitizing the other equipment used in making yogurt. I read your instructions on the pot but how about the whisk, thermometer, etc. ?
Thank you
I see the yield is 14 servings. Is that one-cup/8 ounce servings? I couldn’t find an actual measurement listed, only the jar size. I’m just trying to decide if it’s worth the time and effort to make it – if the yield is enough 🙂
And I assume this is unstrained servings?
Thanks so much for a great recipe! My IP only reached 173 degrees after the yogurt boil setting, I followed your instructions and used the sauté function to 180 degrees. Yogurt is delicious!
Hi Lorilei. So glad you had a nice success. Jill
Great instructions! How long does the yogurt typically last before it “expires”? Trying to decide whether to make a full batch or half batch.
Your smoothie looks delicious! Jill
What do you mean when you say the bacteria may fight the flavourings?, “If you want to add sugar and/or vanilla, now is the time to do so. However, I recommend that you wait until after incubation, so that the bacteria in the milk doesn’t fight with any flavorings.” I’m trying to figure out what that means. I’ve had good success making it, then straining, and then adding a bit of sugar and vanilla, but it does seem to get runnier/thinner after stirring in the sugar and vanilla. Mostly I want to save time and it seems like adding the sugar and vanilla before incubation may solve that, but I don’t want to ruin a batch when I’ve had success making the recipe as posted.
Thank you for all the help!! I made my first batch but we like the sweetness of yoplait yogurt. I cannot find a recipe for the exact amount of sweetener to use, so I’ve ended up with a lot of unusable samples? Any specific amount of sweetener? We like the banana one! Thanks for your tips!
Hi Hollie~
It is a personal preference. Start with a little and add more until it is the right amount of sweetness for you. Jill
Just made yogurt in the liner for the first time. (Previously I used the in-jars method a couple of times.) This turned out so thick and smooth and creamy. The only straining I needed to do was what was in the bottom of the pot after spooning out most of the yogurt. I ended up with 4 pint-size Mason jars almost full. I used a half gallon of whole milk (not ultra pasteurized). I incubated for 10 hours and it was the perfect tartness for our liking.
If I plan to strain the yogurt, do I put it in the strainer immediately after making the yogurt or do I first put it in the fridge overnight (I make during the day) and then strain? I also am curious about the spoon standing straight up – is that after it’s cooled or after it’s cooked and strained?
I have had my Insta Pot for just over a week and have had both success and failures with making yogurt. Can’t figure out why I’m having failures when I seem to be doing the same thing. With my failures I # 1: Boil the milk, let it cool below the recommended temps, them touch yogurt, adjust, to less, adjust to 8:00 hours, after time is up and I open the cover, two times there has been barely and texture to it. WHAT AM I DOING WRONG?? My last failure was I used 10 cups of 2% milk, where I usually only do 8 cups. With the 10 cups I increased the time to 10:30 hours.
Could it be you forgot to add the starter?
Using 10 cups milk vs 8 is no problem. You don’t even have to increase the time if you don’t want to (unless you prefer the taste of more tart yogurt. More time = more tart).
I have followed this recipe twice with great results. Getting ready to make my third batch of Greek Yogurt today!
Would like to learn as much as possible about the instant pot.
Hi! Two questions… have you ever used raw milk and if you don’t strain it, it’s just regular yogurt, right?
Thanks!
So what happens if you use raw milk?
First attempt at yogurt making in my instant pot. used goats milk and followed your instructions. what I ended up with was a pot of thick gelatinous yogurt. even when strained it was still gelatinous. Tasted very mild considering I incubated for 10 hours. It was on yogurt normal.
Would it work with cow milk alternatives such as coconut or almond milk?
Hi Mel. You would need a different type of starter, among other things. This recipe is just for regular milk. Jill
First, thank you for the directions!
I have a question pertaining to straining the yogurt. Using the Euro Strainer, I’ve tried straining immediately after incubation as well as after setting the yogurt in the fridge for 6 hours. Both attempts have super-fail results. The yogurt is running right through the strainer.
I’ve posted on the Euro website as well as Amazon and no one can find a solution/reason. Hoping your expertise comes in handy.
Thanks in advance!
L.
Lisa, it sounds like your pressure cooker is set on less, rather than normal. Jill
I love this recipe! I was wondering though, do you let your Greek yogurt sit in the fridge for 6-8 hours and then start straining? Or can you immediately start straining after the Instant Pot cycle is done and have the yogurt strain and chill at the same time? Thanks so much!
Thank you for the great recipe and instructions that even this IP novice could follow. I’ll never eat store bought yogurt again! But I have a question.
When I went to put the second half of the batch in the strainer, whey was already separating out. I strained it anyway and it came out nice and thick. Is it normal for it to start to separate like that? I used whole milk and Fage starter, incubated for 8 hours and chilled in the fridge overnight.
Hi, Jill!
Thank you fo your amazing recipe! I was raving about my yogurt to my son, who also has an IP, and found out that his IP does not have a yogurt button. Could you please tell me how he can set this manually? I have seen several people ask,but I cannot find your answer to this question.
Thank you!
My instant pot does not have a yogurt cycle.
Can you please tell me how to set it manually
I’m anxious to make this great recipe.
Thanks
I have made this fabulous yogurt almost weekly. I have tested skim milk, 1% and 2% and like the 2% the best so far. I am trying to keep the calories down so don’t want to use whole milk. I make a gallon at a time and strain it until it is very thick. If it gets too soft after a few days, I strain it again and it comes out perfect! I have started adding vanilla extract at the beginning of incubation. My question is, has anyone tried stevia to sweeten the yogurt at the start of incubation? Again, I am trying to cut calories. Thank you Jill for ALL of your amazing recipes. Every one I have tried is PERFECTION!
Loved all your tips for making Greek yogurt
Loved all your tips for making Greek yogurt in the instant pot
I followed your directions perfectly and the yogurt is amazing! Just a question. I use 2% milk. Do you know how to apply whatever formula you used to calculate the nutritional info for the whole milk. It seems different than just the info for the milk alone. I make greek yogurt. I know that a lot of the carbs drain out in the whey, but who’s to know how many? I do Trim Healthy Mama, so knowing this info is pretty important. Thanks so much!
Hi! I tried making yogurt for the first time yesterday. I wanted to use raw milk as that is what I buy. The recipe (not yours) was specially for raw milk. It was a total FAIL!
I’m going to try again with your recipe and pasteurized milk. But one quick question: is a candy thermometer ok? I also have a meat thermometer, but it’s not like the one you use. Thanks!
How long can it stay in the Instant Pot on Keep warm after it’s incubated?
This is my second time making yogurt and I’m following your directions to a T. I’m having a lot of trouble getting it to 182° It takes FOREVER!! The first time I did at least three boil cycles then I still had to put it on sauté afterwards do you have any advice for me? This is second time I’ve had it on Saturday for at least 10 minutes Thanks in advance.
Hi Michelle~
Please make sure to follow the directions on the recipe card.
Jill
I’m having the same issue and have followed the recipe instructions. I’ve also asked a friend who makes yogurt frequently. Jill, would you be able to provide us an interval that you whisk? I.e.: every 2, 5, 10, 79 minutes whisk….
Hi Rae. I usually just whisk once or twice. Jill
Willthe euro strainer hold all of the yogurt? On Amazon it said it only holds 2 quarts.
I’d like to know too!
I am incubating my first batch of yogurt in my Instant Pot. I just now realized that I only used a half gallon of milk but used the full 2 tablespoons of yogurt for my starter! Oops! What will that mean?
Do you strain it for Greek yogurt after letting letting it set in the frig?
Or do you strain it immediately for 2 hour for Greek yogurt in the frig?
Starting my first batch NOW!!
Do you chill the yogurt before you strain it?
Hi Jill! I’m an IP newbie but made this yogurt last week when I first got my pot. I just had a quick question (need some clarification): Is it okay to sweeten with honey and add vanilla after incubation but before refrigeration? I’m mostly just making regular yogurt (no straining) and am finding that with doing it individually after the yogurt is cold my raw unfiltered honey does NOT want to mix in. But, I also don’t want to risk ruining an entire pot of yogurt by stirring it before it’s fridge set. So is it okay to add honey at that point and then chill? Thank you so much for this blog. I’ve already made a few of your recipes and everything so far has been wonderful!
I’m super excited to make yogurt using your recipe today! I gave birth to my sixth baby a few months ago and I am working on losing the weight, so calories are being counted ? How did u figure out the calorie count for your yogurt? I’m making mine today with 2% milk. If I don’t strain it, would it roughly b the same calories as the same amount of 2% milk? Thank u for your time and awesome recipes.
Hi, thanks so much for being the test kitchen and sharing the perfect recipe! I just started using my IP and found your blog. Just wondering how long is the yogurt good for once finished. I’m the only one in my family thta eats this and just curious how long it is good for. Thanks!
Hi Mary~
I am so glad you are enjoying yogurt. Two weeks is a good amount of time in the fridge.
Jill
My yogurt turned out a little watery like it didn’t set up right. Still tastes good, just not super thick. What might I have done wrong?
I just got my instant pot a few days ago, and have had success with your recipes! I made your strawberry compote first. It was unbelievably easy and delcious. I was intimidated by making yogurt, but your tutorial made it so easy. And it is so delicious topped with the strawberry compote!
Thank you for the recipes!
Hi Devan~
Congrats on your purchase. I am so glad my tutorial helped you to make good yogurt. Nothing better than fresh compote and homemade yogurt! Have fun cooking.
Jill
Hi Jill
Thanks for this recipe!
I want to make vanilla yogurt. I see when not to add the vanilla, but I’m not sure when to add it in the process. Thank you.
Lisa
Hi Jill, Thanks for the clear instructions, I was able to make really good greek yogurt in my first try itself. Do you have any suggestions about how long the yogurt can be kept in the refrigerator? Also I separated a little bit of the yogurt to use as starter next time. I kept that also in the refrigerator. How long will that remain active in the fridge?
I find it’s better to immediately freeze a couple tablespoons of your fresh yogurt to use for starter next time, rather than let it sit in the fridge. The frozen will always be fresher than what has been sitting in the fridge for a while.
I have Power XL pressure cooker,are there instructions for yogurt and cottage cheese for this model? Is it possible for me to make in my XL cooker?
I am with the comment made by KB below. Been making my own yogurt for about 15 years using different methods. My Instant Pot was purchased for making yogurt. It kept coming out so thin, even using whole milk. After searching I came across This Old Gal’s site and read about checking the temp after “boil.” Sure enough mine was not getting high enough. Making another gallon now, digital thermometer is at the ready! Every day I get comments from my coworkers on “now what’s in the 8 oz canning jar?” Thank you so much for your tried and true information. You have a wonderful web site!
Hi Nancy~
I am so glad you are happy with your yogurt now. Over a year ago, when I first read about “failures,” I was determined to get to the bottom of it. I did many experiments and figured out why people where having the same issues over and over again. It was exciting to have been the one who did get to the bottom of it all and cracked all the codes to make perfect yogurt. I put my own findings into this blog post. Thank you for your comments.
Jill
Do you have nutrition information for yogurt made with 1% milk?
I’m on Amazon ordering all of my yogurt “tools”. I like the idea of the Euro Cuisine GY60 Greek Yogurt Maker With Stainless Steel Strainer, but need your advice. Does it only strain 1/2 of your recipe at a time? I read comments/reviews but you have the yogurt making experience, so I came to the source.
Thank you in advance –
Lisa
Hi Lisa~
The strainer does one half of a gallon of milk at a time. It is very easy to use and washes up nicely. I always make a gallon of yogurt and then strain half and then the other half.
Jill
Jill,
This is the fourth time I’ve made the yogurt. It’s truly delicious but I am having a problem. The first time it came out perfect. The last three times it’s been like soup when finished incubating for 8 hrs. (Still tastes good). I made sure I followed your directions, exactly. I’ve watched videos on YouTube. I don’t know what I’m doing wrong.
I’m using whole Milk and Fage yogurt for a starter. All temperatures good. Incubating yogurt/normal for 8hrs.
Do you have any idea why it’s like soup? Thanks
Jenny, what type of milk are you using? Jill
Made this three times now and I’m very happy with the outcome. First time was thin, because I used an ultra-heated milk instead of fresh. (I’m in Germany; milk is commonly sold in liter boxes on the shelves.) Using fresh milk and straining produced the kind of yogurt I wanted. Thanks so much for the step by step!
Hi Tammi~
I am glad you were able to find fresh milk and get the outcome you love. Enjoy. Jill
None of the links to the digital thermometer work. Can you tell me the make and model so I can look it up? Can it be left in meat in the oven?
Hi Ange~
Thanks for letting me know. I have fixed all the links. Here is the link for the Digital Thermometer. This cannot be left in the oven. This Meat Thermometer has the probe that can be left in the meat in the oven.
Jill
After trying my friend’s Instant-pot yogurt using Jill’s recipe, I bought an instant pot SOLELY for the purpose of making it. It is that good. Thank you, Jill, for the easy to follow, well-tested, delicious yogurt recipe. I make it every 10 days or so, I use my own starter (originally from Fage). It is better than any store-bought Greek yogurt and way more affordable.. My advice: do what Jill says… exactly… and you will have a perfect batch of yogurt every time. Thank you for helping the DIY-challenged cooks of the world reach success.
Hi KB~
Thanks so much for the kind words. I am so glad I was able to help you and others make perfect yogurt. All that testing and recreating user failures, almost two years ago, really cracked the code to perfect yogurt. It makes me happy that almost everybody with an IP has learned from my findings/method.
Jill
My yogurt didn’t set and there were partial yogurt pieces at the bottom of the pot. Not sure what happened. Any advice? I’ve made this before and it’s been successful so I’m not sure what happened.
Hi Nicole~
It sounds like some milk burned on the bottom of the pot. Jill
Mine came out nice and thick. How log should I incubate to get a really tart Yogurt. I did 10 hours. The Whey, to me looked cloudy. How clear is it supposed to be. I used the Euro 60 Greek Yogurt Maker, and let it drain overnight.
Have you ever tried flavoring the yogurt with essential oils (like lemon or tangerine or …)
We just got the instant pot ultra. We were so excited to try to make yogurt. This morning, however, it looked like just plain milk. Nothing thick or anything. What did we do wrong?? Thank you!!
Hi Elise. Not being there, I don’t know. Please check all the steps and make sure that your pot was on the right settings for the yogurt incubation. Jill
I’m new to using the IP and I got an 8 quart one. Will the timing be the same or does it need to be adjusted? Will results vary because of a bigger pot? Also, I’ve seen people post your recipe and have it incubate for just 6 hours and having it turn out super thick and not needing to strain it. I don’t understand what you mean by it needs to read normal and not less when adjusting the time. Also, I don’t have a glass top yet. Instead of putting the regular IP top into the fridge can I just use plastic wrap?
How many days does this keep in the fridge? I am single and can’t eat that much yogurt. 🙂
My tired brain accidentally placed the lot in fridge after adding starter at 110. Is it okay to just now incubate in pot?
Hi Ailynn. That is fine. 🙂 Jill
How do you come up with the nutrition information ? I watch my sugar and protein so i would like to know how i can figure out the nutrition info after i make mine using your recipe. The nutrition information is for the plain Greek yogurt without anything added. Correct ?
I made this yesterday. I like a less tart yogurt so only incubated it for 8 hours and then drained it to thicken. It is really, really wonderful. Today I made the fruit compote, and it is terrific, too. Thanks!
A bunch of condensation from the lid fell into my heated milk, did I just ruin the yogurt process? I continued on and it is now incubating. This is my first time making yogurt so I hope I didn’t mess it up. Thank you for the wonderful and thorough instructions!
Hi Delaine~
Your yogurt will be fine. As long as your pot is on Normal and not less, all will be well. Have fun. Jill
Help, please. My yogurt came out wonderfully but the euro strainer, even with coffee filter insert, still produces milky/cloudy whey. I wanted to use the whey for baking your bread, but it is my understanding that I need the whey to be clear. True? (I LOVE your delicious, easy to follow recipes!)
Hi Pat~
Cloudy whey is fine for the Bread. No worries. Thank you too! 🙂 Jill
Are there instructions, or is it even possible, to make yogurt if you have the IP that doesn’t have the Yogurt function?
” However, I recommend that you wait until after incubation”
So after incubation – before you put it in the refrigerator to set – is when you would add sugar or vanilla? Would you just pour it on top and stir the yogurt then to get it mixed properly?
Hi Wayne. I would sweeten prior to eating. Jill
Wondering if it’s possible to make this in the power pressure XL machine?
Is it possible to put the milk in glass container inside the instant pot for the whole process?
Not directly pour the milk into the instant pot.
I have a Power Pressure XL pot. No you garb button. Can I make yogart?
Thank you, Jill I have searched and searched for instructions for Making yogurt with my instant pot. This is the first one that is very clear about each and every step. The photos are also appreciated. I just spent all day yesterday trying to follow someone else’s directions, and ended up with about a cup of solid that looked a little like cottage cheese. I will try again, but believe that I will go back to my old recipe that takes about 30 minutes of work, then wrap it in towels and forget it for about 12 hours, and it is ready to finish up in the same manner that you describe. I do strain mine as I like the thicker, creamer texture. However, the good thing is that I have found your site (and bookmarked it for future reference. So, thankyou, thank you, thank you!!!
Hi Harlean~
Thanks so much for the lovely words. I try to be very clear. I am glad you found my site. Jill
I prefer to use organic milk but most organic milk is ultra pasteurized in my area. Do I need to adjust the amount of starter or anything in my recipe for it to turn out well?
Ugh
I accidently hit the yogurt button twice. How do I reset?
I turned it off, now it wants to boil again. I know that’s not right.
Better than any store bought yogurt I’ve ever had. I eat it almost every day and more economical than buying at the store.
I luv luv making Jill’s yogurt. I will never buy commercial yogurt again. Thanks Jill.
Hi Rhonda~
Thanks. 🙂 Jill
How much milk do you use? It doesn’t say. I bought whole milk, as I need the fat but never the sugar. I add the splenda after the 8 hours of it on the yogurt setting? I bought fage plain yogurt for my starter but if I make a whole gallon of milk, do I use 4 tablespoons of fage?
How long should the yogurt be “good” in the fridge. I used whole milk. The recipe worked for me this first time. Thanks!
How long do you estimate the yogurt is ” good” for? I used 1 gallon of whole milk. Just my 2 people in my house, so wondering when I need to consider freezing it. Thanks. Recipe worked for me on my first attempt!
Do you need to use the Bluetooth instant Pot or any instant pot with a yogurt funcrion?
I just made this and put two tablespoons of starter yogurt into milk, will this ruin it?
I used one half gallon of whole milk.
Hi Darlene. Your yogurt will be fine. 🙂 Enjoy. Jill
Thank you for all you do!
I wanted to add that you can use whey from a previous batch so no more wasting yogurt as starter. I found that the best ration is 4 tbsp of whey (as long as it has live culture) per gallon of milk. Thus, if you use whey as starter double the dosage from your recipe to get it right. The whey can be frozen. This works for me.
Is 1/3 cup whey too much
I do not see the recipe on the yogurt..would you please post it..it states it is on here..but I haven’t found it..thank you.. 🙂
I made this and it was a smashing success! I used organic milk and yogurt for a starter and it was the smoothest and creamiest yogurt I’ve ever had. No tart taste to it. I am currently straining it for Greek yogurt and expect that is will get better by tomorrow. Thanks for such a great tutorial. It was very helpful!
Hi txgrandma. Thanks for your wonderful words and I am thrilled that my method has worked so nicely for you! Enjoy. Jill
I have made IP yogurt successfully with other recipes. I tried your recipe and followed your exact directions. Using whole milk, the yogurt came out quite thick and no need to strain to make Greek yogurt. I served with your IP Lemon Curd. Both recipes are a hit with the family. Thank you!
Hi Mei~
Thank you for the kind words. I am glad you had better success with my recipe. Enjoy your yogurt! JIll
So I use to make homemade yogurt in my crockpot & it was awesome but wanted to try it in my IP now that I have one. It turns out well except that it is not completely smooth – it has little “lumps” or granulars of yogurt in it – they are like the size of a sugar granular that hasn’t disolved. I never had this with my crockpot method so it’s new to me. Any ideas what I should modify to fix this? I followed this recipe exactly & used a brand new carton (just opened) of fresh fage yogurt that I have had much sucess with in the past. My son is on the autism spectrum with sensory issues and he won’t eat the yogurt with the little “lumps” in it – I even whisk it and they are still there, Other than the little “lumps” it sets up great and has an awesome flavor. Could I maybe not use the yogurt button on my IP and try a lower temp for longer time?
Hi Stef. It is possible that some milk burned to the bottom of the pot and was whisked into the milk. If you start with a cool pot whisk a few times during the boil cycle, you should not have this problem. Jill
I had this same peoblem and I started with a cold pot and whisked 4 times during cycle 🙁
I am planning on making this tonight and wanted to clarify the “starter”. As this will be my first attempt i do not have a starter. Someone referenced store bought Greek yogurt. Just wanted to clarify that this would work and/or if there any other suggestions for the starter
Hi Lynn. I like to use Fage for the starter. Thereafter, I freeze some of my own yogurt to use as the starter. Jill
Hi Jill. I believe I read in one of your yogurt recipes that the yogurt is not made under pressure, therefore, the sealing ring should be removed from the lid. Is this correct? Thanks a bunch!
Hi Pam. You can leave it in or take it out as it does not matter. Jill
Does it matter if you store yogurt in containers with metal lids or plastic lids?
I am dairy free but love yogurt. Can I use plain almond milk rather than lactose cow milk?
Does transferring to another vessel to cool in the fridge count as “disturbing” it? I don’t have a second IP pot so I need mine while the yogurt is setting…!
First batch (organic milk and bought greek y for starter) followed these great instructions to a T, it rested in IP pot and came out silky smooth. Second batch I used some saved starter from first batch (it wasn’t thawed but I tempered it) then transferred to glass bowl to rest.
Don’t know which caused this (transferring? frozen/saved starter?) but y came out lumpy and loose, strained a pint of whey out of half gallon…!? Still delicious tho!
HI Jill!
My IP does not have a yogurt button…can I still make yogurt in it?
Thanks!
Sarah
Oh dear – I realized that my pot has been on the ‘less’ setting for 7 hours! I corrected it but now wonder if I should incubate it longer . . . it looks like it’s getting thick, but I’m reluctant to disturb it now. Suggestions?
I think it is super easy for this to happen. I didn’t know whether to turn it off or leave it saying YOGT after the boiling process. I left it in that setting and placed the pot back in after cooling it to 110 and then pressed the YOGT button. It changed it to LESS and showed the 8 hours so if I hadn’t been paying attention because of her notes in the blog I totally would have done the same thing. I’m going to pay better attention my second time around, but I think a solution is to turn it off after the boiling process and then hit the Yogurt button and carry on with the incubation after that. **Sorry if this doesn’t make sense…I woke up super early to put the yogurt in the fridge after incubating all night. And as last night/today is my first attempt I am far from an expert. I just wanted you to know you weren’t crazy for doing that. =)
Oh dear – I realized that my pot was on the ‘less’ setting for 7 hours . . . it looks like it is incubating and I shut it off and turned it back to ‘normal’. Should I incubate it longer?
First attempt was a success! I don’t don’t why I was intimidated to do this, as it was so easy. (Thanks to your clear instructions) I incubated it for 10 hours, but would still like a lot more tang. Is there such a thing as incubating it too long? Does it just get more sour or is there a limit? Can I try 14-16 hours for example? Thanks!
Check out my comment on February 19th regarding the incubation time and getting a little more of the yogurt-y tang you’re seeking.
Thank you so much it came out great, except I over strained my yogurt ;-p Are you able to reuse your starter every time, or do you have to start from scratch every few times? I heard the commercial starters only last a few batches unless you use “heirloom” starter that can regenerate forever.
Hi Cincin~
I freeze mine and use them for the next batch and so on. I am still using starter from my batches and haven’t purchased any more commercial yogurt.
Jill
At which point would it be more like sour cream? Before or after straining it for greek yogurt? I think I am not understanding that part. Also do you know how long I would have to strain it for it to be more like cream cheese? I have heard of some people doing this. Thanks 🙂
Hi Jill, I’m cooling my second batch of yogurt. My problem is that with both batches, the milk burned on the bottom of my IP. I ended up putting it in a stainless steel bowl to cool while I clean my pot, but I can’t keep doing this. I feel like I’m following your directions correctly with stirring several times during boil and continually when I’ve used saute to get the milk to 180 degrees. Any suggestions would be greatly appreciated. Thank you!
I need whey for a fermented food recipe I want to try, and I’ve been wanting to try yogurt in my IP, two birds with one stone right? But the recipe I need the whey for says to make sure not to use whey from something that goes over 105 degrees after its been cultured because it might harm the live cultures in it. I have searched and read for hours and I cannot find the temperature of the IP during incubation. Does anyone know how warm it gets during incubation?
Found it, 96 to 109 degrees
How much vanilla extract would you recommend adding for 1/2 gallon milk? And I’d sugar necessary if using vanilla? If so how much sugar should I add, and when? Thank you!
Great recipe, it worked perfectly for me last night in my very first batch of Instant Pot yogurt. Thanks!
Thanks so much for taking the time to perfect this recipe and share it! I didn’t think I was going to jump on the IP yogurt making bandwagon, but our favorite yogurt just took another price hike and I keep finding organic milk on awesome sales at ALDI USA … so jump I did! With teenagers who are healthy eating fans, this recipe is a really blessing!
Hi! I heard I can make lactose free yogurt in the instant pot if I cook it longer or something…anybody know anything about this? Thank you!
I’ve made this twice with great success! My husband will only eat homemade Greek yogurt now. Thank you for the detailed steps!
I have a strange question.. I just followed your yogurt recipe. It was going very smoothly and beautifully.. For some reason during the very last stage prior to putting it back in the instant pot for 8 hours.. I pulled the plug in the sink before removing the pot.. a bit of water bubbled up and over the side of the pot!! A little water got in.. did I ruin everything!??! Is it still ‘safe’ to eat you think?
Is there a version of this recipe for those of us who have the IP without the yogurt button?
What an excellent and clearly written article! Thank you so much for taking the time to publish this in such great detail. I have my Instant Pot arriving tomorrow and will be making yogurt this weekend and I am confident that I will be much more successful after reading this. I have to do non-dairy and no refined sugar, so I will be experimenting with different recipes, and I’m thankful to have you to get me started with the hard part, technique!
Hi Pamela~
Thank you very much for your kind words. After seeing many people struggling with yogurt making, I spent months doing testing to discover every possible situation. My tips/methods blog post is the first of its kind using the Instant Pot for yogurt and my research and discoveries are being used by other bloggers (most without crediting me).
Jill
Jill, I’m so sorry to hear about the plagiarism. Unfortunately, that happens more often than not on the internet. I, for one, appreciate and recognize the effort and time you put into your research and you definitely have helped a huge amount of us be successful. Keep doing what you are doing, it is not going unnoticed!
Pam
This looks amazing – is it possible to use non-dairy milk and starter (like unflavored almond or soy) to get the same results? Thanks!
The European Greek yogurt strainer holds only two quarts, right? If you start with a whole gallon of milk, will all of it fit in the strainer?
Hi Roni~
The Euro Strainer holds half a gallon at a time.
Jill
Just made my first ever yogurt and it’s DELICIOUS! Thank you for your great instructions!
Followed directions BUT when I hit yogurt to incubate it shows “9” then goes off and back to “0” and counts up. Also you bolded that pressure should be on normal. Mine is on less and I can’t figure out how to fix it. IP DUO V2.
Thank you. I can;t wait to eat it and hope I didnt screw it up!
Does this work with non-dairy milk, like almond, cashew, coconut, etc? We are a dairy-intolerant family and I’ve yet to be able to find a good plain non-dairy greek yogurt. Would love to be able to make one.
Hi Jill,
I’ve changed my mind and wanted it to incubate 10 hrs but I’ve set it for only 8, is there a way to change this? Thanks in advance, Karen
I just did 8 hrs and it looks fab! It’s now in the fridge draining the whey. I can’t wait! I gave my dog the lil bit that remained in the pot and he cleaned his bowl. He loves yogurt I think more than humans.
Thank you Jill once again. I made your Greek yogurt twice now and it’s sooo good! It’s so nice to have something quick to grab on mornings we have to get out the door early too. THANK YOU for sharing with us all!
Would it ruin the outcome if I transferred the incubated mixture to a different container before placing it in the refrigerator to cool? I don’t want to tie up my liner pot for that long.
I just made Greek yogurt and lemon curd for the first time using your recipes and had delicious results! Your instructions are fantastic and I’m still just beside myself that I am able to make these things (of course, the Instant Pot does all the hard work LOL)
Hi Jenny~
That is terrific. I am glad you are enjoying your Instant Pot. Jill
Thank you for your detailed instructions!! I’m an IP newbie, so this might be a dumb question, but when you put the yogurt in the fridge, can I transfer it to another container first, or must it stay in the IP to be successful?
TIA,
Shawna
My Instant Pot does not have a yogurt button- how should I incubate for 10 hours after I spoon in the starter? Slow cook button???
Thanks so much for your step by step instructions! IT was perfect almost made the “LEss” mistake when I went back to set my yogurt function. I just put mine in the fridge and it already looks firm and beautiful! Cant wait to try! Love your sight, thanks for all the wonderful IP recipes!
Hi Jill,
I tried making your yogurt in my ppcxl. When using a starter yogurt, can using organic yogurt effect the consistency! I used stonyfield organic plain. Also, when incubating I left it in the pressure cooker and put a towel over it for 8 hours. The yogurt still came out thin. Thoughts on if the organic yogurt could have caused this or if it went wrong during incubating? It is still edible and yummy when I added honey and vanilla but it was way too thin to put in my euro yogurt maker to strain to make Greek. Thank you!
I’m an idiot. I’m was so tired when I was making this yesterday that I totally forgot to cool it down after getting it to 183…. obviously that then killed my starter. ????
Is it possible to just heat this “milk” up again, let it cool to 95 degrees and then add new starter? Or am I toast?????
Just let it cool down and add the starter. Jill
This recipe is wonderful. Make sure to read the container of your starter yogurt carefully. The first batch was great, second batch my son picked up some yogurt for me. I didn’t check it first. Running mess, haha.
I made my first batch last night and I’m a believer!! How can I determine the macros of this recipe? I used fat free milk and strained 8 hours. Also, how many grams per serving? Thanks!????
Is your milk straight out of the fridge cold when you start or do you let it warm up a bit on the counter? I’ve made this twice now with milk straight from the fridge (and in glass bottles) and I had to go an extra 1/2 hour on boil to get up to temp.
Marie, I use cold milk in a cold pot. Jill
I incubated on less…is it ruined?
HI Jill,
I made this Now. First time was perfect, this batch didn’t set. I know what I did wrong, I forgot to let it cool before adding the starter. My question is now that it cooked/ incubated for 6 hours and it has cooled to 105, can I add starter and restart the 6-10 hours incubate or is it garbage?
Wondering how you would recover from temperature errors. If I forgot I had the milk on boil and it flipped to yogurt on its own, can I just take back up to 180s and make as before or is it ruined? Similarly, let’s say when I’m cooling it (before incubating) I cool it below 95 degrees by accident. Must I take it back to 180? Only above 95? Or is the whole thing ruined?
Hi Alexis~
Your yogurt is not ruined. Just add the starter and then incubate. Jill
My pressure cooker doesn’t have yogurt button. I have the pressure cooker xl. Will it still work ? Anyone use a different machine ?
Thank you for the detailed recipe, how many days does the prepared yogurt last in the fridge?
Thanks
Would you use same measurements if using almond or rice milk?
I made yogurt for the first time using your recipe and notes and it was perfect! Thank you for all of the information, you’ve made it easy! In particular I followed your advice for holding temp between 182-185 for a few minutes, and during boil cycle I whisked a number of times. I thought maybe too much but it turned out perfectly. I also used the euro strainer and it could not have been easier!
Hi Elizabeth~
I am glad your yogurt was such a success.
Jill
I can’t thank you enough for sharing this awesome recipe! I have made yogurt before, using a yogurt maker, but never this good. It was super easy, too!
Thanks, Tatyana. I am glad you have had great success.
Jill
This is my first batch of yogurt.My batch is currently incubating. After incubation, do I let all of it chill for 6-8 hours and then strain for additional 2 hours to make the greek yogurt…….Or place 2 quarts into Euro Strainer and strain as it is chilling?
First chill for 6 -8 hours so it can set up then strain it to make greek yogurt
Any idea nutritional value?
Hi, how long will the yogurt keep in the fridge?
I’ve read up to 3 weeks
So I made yogurt for first time. Decided to incubate over night, but the process took less time to prepare than I estimated. So by the time I finally got to the yogurt incubation cycle and programs 8 hours I realized it was going to be complete at 4 am. I unhappily woke at 7 am. Is my yogurt still good?
Hi Vicki~
That should be fine.
Jill
I can’t see the yogurt recipe and would love to
I have the IP-LUX so it doesn’t have the yogurt button…any suggestions? ????
Jill, Is it okay to add sweetener and vanilla flavoring after it’s been strained so I don’t have the flavorings in the whey? Also, can you tell me about how much of each to use for one recipe? Thank you! Finishing up my second batch which turned out perfect again!
I made my first batch following these directions, and it came out so creamy and delicious. I strained it to make it Greek-style, and was left with a ton of whey.
Can you make ricotta with the whey left over from making yogurt?
Love the recipe and detailed directions. Now I feel I can try this. Thank you!
I found your tips very helpful. I’ve never been able to get up to 180 after even the second round on Boil, so after the first round I just go ahead and select Manual High. Your suggestion to let the milk sit at 185 for a few minutes has really helped result in a thicker end product. I also didn’t have as good success using only 2 measured tablespoons for starter. Once I started using 3 heaping soup spoons, then letting it incubate for 11 hours (instead of 10), I’ve found my yogurt to be thicker and with a slight bit more yogurt-y tang to it. I use whole organic milk, but am not sure if this makes a difference as I haven’t tried it with reduced fat milk.
Another note: the cold water in my kitchen is never really cold, and it takes quite a while to come down to 110 while in the bath—even with whisking. I add about 5-6 ice cubes to the water in the sink so the water is cooler, yet not ice cold. This has helped, too.
I wanted to add this note so that others can see that they can experiment with getting their yogurt just they way they like it, and it isn’t meant to be critical in any way.
By the way, my favorite topping is a dollop of your stovetop lemon curd. Refreshing, healthful, and delicious!
I’ve attempted this recipe 5 different times with the same result- runny yogurt. And yes, i followed all of the tips and incubated for 10 hours and set for another 10 hours. I have another recipe that calls for 1/2 c yougurt starter and it comes out perfectly. What am I doing wrong? Has anyone else had this experience?
Hi James~
I wonder if your pot is defaulting to less, not normal, during incubation. What kind of milk are you using? What temperature is the milk when you add the starter?
Jill
Dear Jill,
I have been making your Greek yogurt recipe in my IP and love it. I took 4 cups of whey and added it to a gallon of whole fat milk and put it on Sauté until it got to 180 degrees F and made some unbelievable ricotta cheese! Here’s my question
Can I use the whey that came from making the ricotta (there was a lot!) as I did the whey from the yogurt making? Is it the same?
Hi Barbara~
I don’t see why not.
Jill
I followed your directions but my yogurt did not thicken at all, it’s still just like milk. Do I throw it away or can I go through the process again? What do I do?
Hi Patricia~
Did your pot default to less, rather than incubate on normal? You can add more starter and incubate again.
Jill
If I defrost some of a previous batch of yogurt to use as my starter and it is liquid, not thick at all, can this still be used to make a good end product?
Melissa~
Yes, that is fine. Mine is always thin too.
Jill
Hi Jill!
I am making the yogurt & I goofed on my timing. Will it hurt to leave it in frig cooling for about 10 hours instead of 6-8?
I can’t wait to try it! Thank you for sharing your recipe!
It turned out great!!
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Thank you Jill!
Hi Debbie~
You can leave it as long as you like. Not a problem at all.
Jill
Thanks Jill! It turned out perfect! I am on my second batch because all my friends stole all my jars! 🙂 I’d post a pic of how nice it turned out if I could. Thank you so much.
I tried this recipe today and it turned out awesome. Thank you for such a nice and easy-to-follow recipe.
Hi Joi~
Wonderful. I am so glad you were happy with your yogurt. Thank you for sharing that with me.
Jill
For those in U.K. I used 3.3 pints full fat milk to 1 tablespoon Fage total Greek yoghurt in my ip and it came out perfect. Heavenly!
What do you recommend to use as initial starter?
I use Nancy’s Organic Greek Yogurt and am happy with the results. To me, the most important factor is that the only ingredients are milk and live cultures.
I used Noosa, only because it looked like it contains a greater variety of active cultures than some other brands. I’m not sure if that makes a difference, but my yogurt tastes great!
Hi….Thank you so much for the detailed instructions…..I had given up on using my IP for yogurt, but thought I’d give it one more try when I found your recipe. I have to say, this is by far the best yogurt I’ve ever made. I’ve been using an electric yogurt maker for a couple years and thought it was awesome, but for some reason, this seems to taste even creamier and better; so much so that I’m giving away my beloved yogurt maker. Yes, it is more work making it in an electric pressure cooker, but the results are worth it!
my instant pot doesn’t go to boil when it’s on the yogurt function…. so how do I do this first step?
Hit the “adjust” button to get to boil. Yogurt, then adjust.
I didn’t the sauté function kept winking and checking temperature frequently.
I bought organic Low fat yogurt. Will it still work? Also, have you done coconut yogurt ?
Hi,
I see you use a gallon of milk. Yet, the Euro Strainer only holds a half gallon from what I’ve read. Do you have two Euro Strainers or do you stain in batches?
Thanks for the thorough instructions. Can’t wait to try out your recipe. My goal is to make a yogurt resembling the brand “Noosa”. Hope I can make something as good or better without using gelatin as Noosa does to get the consistency. Noosa is not as thick as Greek yogurt.
I used 1/2 gal 1% milk and fage 2% plain Greek yogurt The boil setting never got up to 180. My yorurt never set up even after I strained it Advice?
I boil mine on the stovetop to get up to 180+ and pour over into the instant pot. let it run on “yogurt” overnight. Drained in a large colander lined with an old clean pillowcase cut in half. I used regular grocery store milk–nothing special. It was super thick and creamy. I think the temp is important.
Yogurt wont set unless you reach 180. We ended up switching over to saute after the boil cycle. Just remember you MUST whisk constantly on that setting or milk will scorch.
Everything went just fine after that.
I have read if you don’t get desired temp after boiling to repeat that boil cycle. I haven’t even tried to make it yet, but I did read that. Good luck!
I had to recoil mine and it turned out great!
after the overnight incubation can’t i pour the yogurt into another container for refrigeration? or do you think that pouring action is too much disturbance for it to set up properly. This Old Gal refrigerates her’s all day, so my stainless steel pot will be tied up nearly 24 hours.
trying to get your blog and having no luck. I think I am stupid
Hi there! I’m confused as to when is the best time to add vanilla. In one place the article says after incubation is best but in another place it says to place it in the fridge for 8 hours undisturbed.
HI! I am making yogurt for the first time and after cooling the yogurt, added starter and put it back into the pot. Set it to yogurt and 10:00 but the display doesn’t say Normal.. It went to 00:00 and now it’s adding up. The little display where it lets you + or – time is on “less” Am I on the right track? Or should I cancel? I’m leaving it until I see otherwise from all you experienced cooks out there!
Sandra, the article talks about making sure the setting is on normal, not less.
Jill
Do you use 1 strainer for 1 gallon? I’ve been seeing conflicting reviews. I want to order a strainer, but don’t know if I need 2. Thank you! Fantastic recipe!
Hi Rebecca~
I use one strainer for half the batch and then strain the second half after the first half is processed.
Jill
How long is the yogurt good for?
Can this be made with fat free milk? (I’m on Weight Watchers and my points are valuable.)
Also, any idea what the “nutritional” facts are?
Thanks
Stacy
My instant pot does not have a yogurt setting, what setting do I use?