How to Make Homemade Probiotic Yogurt in Your Instant Pot

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Author: A brown haired girl. Tina Bevk

If you’ve been wanting to make your own yogurt at home but feel overwhelmed by conflicting information, you’re in the right place. I’ve been making yogurt for over two years now, and while I’m not a food scientist, I’ve learned a lot through trial and error. Today, I’m sharing my step-by-step guide to homemade yogurt using your Instant Pot. It’s easy, mostly hands-off, and eco-friendly. Plus, homemade yogurt is cheaper and tastier than store-bought versions!

A bowl of homemade yogurt with apple and muesli.

Why Make Homemade Yogurt?

  • Customizable: Adjust the thickness, tanginess, and sweetness to your family’s liking.
  • Effortless and Hands-Off: Your Instant Pot does most of the work, and the process is super simple.
  • Eco-Friendly: Reduce waste by skipping all those plastic yogurt containers.
  • Cheap: Buying milk and probiotics in bulk saves money in the long run.
A woman tossing probiotics into the milk in a big pot.

What You’ll Need

  • Milk (preferably high-quality, local milk)
  • Probiotics or a few tablespoons of plain yogurt with live cultures
  • An Instant Pot with a yogurt function (I think all of them have one!)
  • A thermometer (optional but VERY helpful)
  • A mason jar or some other container to store the yogurt once it’s made

See recipe card for quantities.

How to Make Homemade Probiotic Yogurt

A splash of milk going into a big pot.

Step 1: Heat the Milk. Once the milk reaches the correct temperature, the Instant Pot will beep. Turn it off. Pour milk into the Instant Pot and select the “Boil” function. Heat it to 180°F (82°C).

Why is this important? Heating denatures the milk proteins, helping create thicker yogurt.

Two hands using a thermometer dipped into the milk in a big pot.

Step 2: Cool the Milk. To cool the milk faster, place the pot in an ice bath or take it outside in colder weather. Let the milk cool to about 110°F (43°C). Use a thermometer or “the pinky test” (testing the temperature with your clean pinky finger: if it feels warm but not hot, it’s ready.

A woman scooping a tablespoon of yogurt form a glass jar.

Step 3: Add Probiotics. Once the milk has cooled, add your probiotics or starter yogurt. Stir gently to mix. If using probiotics, follow the package instructions. If using yogurt, add 1–2 tablespoons per quart of milk.

A hand setting Instant pot.

Step 4: Set the Instant Pot. Select the “Yogurt” mode on your Instant Pot. Set the time for 6–8 hours, depending on how tangy you like your yogurt.

Tip: Longer culturing time results in tangier yogurt. Also, if using yogurt from the previous batch for the 6th, 7th, or more time, go closer to 8 hours because the probiotics lose their strength every time you’re making a new batch from the previous one.

A woman pouring yogurt from a pot to a mason jar.

Step 5: Chill the Yogurt. Once the yogurt is done culturing, transfer it to mason jars and chill in the fridge for a few hours to set.

A woman blending yogurt in a mason jar in a big wooden table.

Optional: Once already in a mason jar or your container of choice, mix the yogurt with an emersion blender to get a smooth texture.

Hint: If you have the option, leave the yogurt to set in the Instant Pot somewhere cold (I usually put it outside in cold weather/winter time) and move it to a mason jar after a few hours. I don’t understand the science behind it, but somehow the yogurt comes out thicker that way!

💭Crucial Success Tips

If your yogurt isn’t setting, try culturing it for a few more hours or check your probiotic strength. Weak probiotics may need replacing after several batches. Some people culture their yogurt up to 24 hours, so if you need to go up to 12 hours, it’s no big deal. I never went longer than that though.

A spoonful of homemade yogurt.

FAQ

How Much Probiotics Should I Use?

For powdered probiotics, start with about ⅛ teaspoon per quart of milk. If using starter yogurt, 1–2 tablespoons works well.

How Long Does Homemade Yogurt Last?

It’s best consumed within a week, but you can keep it for up to 10 days if properly stored in the fridge.

How to Make Thicker Yogurt?

Strain your yogurt after culturing for a Greek-style texture. Save the whey for smoothies, pancakes, or sourdough bread! Or just drink it as it is, I actually like the taste.

A bowl of homemade yogurt with apple and muesli.

How to Make Homemade Probiotic Yogurt in an Instant Pot

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Learn to make homemade yogurt in your Instant Pot — making yogurt at home is cheaper and tastier than store-bought, and very hands-off.
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Prep Time 5 minutes
8 hours
Servings 1 quart
Calories 568

Equipment

Ingredients 

  • 1 quart milk preferably high-quality, local milk
  • 1/8 tsp fresh probiotics OR 1-2 tbsp probiotic yogurt (your own or store bought)

Instructions

  • Step 1: Heat the Milk. Once the milk reaches the correct temperature, the Instant Pot will beep. Turn it off. Pour milk into the Instant Pot and select the “Boil” function. Heat it to 180°F (82°C).
    Why is this important? Heating denatures the milk proteins, helping create thicker yogurt.
  • Step 2: Cool the Milk. To cool the milk faster, place the pot in an ice bath or take it outside in colder weather. Let the milk cool to about 110°F (43°C). Use a thermometer or "the pinky test" (testing the temperature with your clean pinky finger: if it feels warm but not hot, it’s ready.
  • Step 3: Add Probiotics. Once the milk has cooled, add your probiotics or starter yogurt. Stir gently to mix. If using probiotics, follow the package instructions. If using yogurt, add 1–2 tablespoons per quart of milk.
  • Step 4: Set the Instant Pot. Select the “Yogurt” mode on your Instant Pot. Set the time for 6–8 hours, depending on how tangy you like your yogurt.
  • Step 5: Chill the Yogurt. Once the yogurt is done culturing, transfer it to mason jars and chill in the fridge for a few hours to set.
  • Optional: Once already in a mason jar or your container of choice, mix the yogurt with an emersion blender to get a smooth texture.

Video

Notes

  • Longer culturing time results in tangier yogurt. Also, if using yogurt from the previous batch for the 6th, 7th, or more time, go closer to 8 hours because the probiotics lose their strength every time you’re making a new batch from the previous one.
  • If you have the option, leave the yogurt to set in the Instant Pot somewhere cold (I usually put it outside in cold weather/winter time) and move it to a mason jar after a few hours. I don’t understand the science behind it, but somehow the yogurt comes out thicker that way!
  • If your yogurt isn’t setting, try culturing it for a few more hours or check your probiotic strength. Weak probiotics may need replacing after several batches. Some people culture their yogurt up to 24 hours, so if you need to go up to 12 hours, it’s no big deal. I never went longer than that though.
Tried this recipe?Mention @tinadoessourdough

Nutrition

Serving: 1quart | Calories: 568kcal | Carbohydrates: 44g | Protein: 31g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 114mg | Sodium: 360mg | Potassium: 1420mg | Sugar: 46g | Vitamin A: 1533IU | Calcium: 1164mg
A hand mixing yogurt in a mason jar.

How To Store Homemade Probiotic Yogurt

  • Use airtight (or almost airtight) containers: Transfer your yogurt to mason jars or any airtight container to keep it fresh.
  • Keep in in the fridge: Store the yogurt in the fridge and consume it within 7–10 days for the best flavor and texture.
  • Always use clean utensils when scooping yogurt to prevent introducing bacteria that could spoil it!

Author: Tina Bevk

Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.

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