How to Make Homemade Probiotic Yogurt in an Instant Pot

Learn to make homemade yogurt in your Instant Pot — making yogurt at home is cheaper and tastier than store-bought, and very hands-off.

Prep Time 5

Total Time 8 5

Servings 8 servings

Calories 71

1 Instant Pot
1 thermometer optional, but VERY practical
1 mason jar with tight lid
1 funnel with wide mouth, to make moving yogurt from Instant Pot to a mason jar easier
1 yogurt cultures which I used and liked

1 quart milk preferably high-quality, local milk
⅛ teaspoon fresh probiotics OR 1 - 2 tablespoons probiotic yogurt (your own or store bought)

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.
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.
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.
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.
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.

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.

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