Instant Pot Yogurt
- Sisters Unscripted
- Mar 28, 2025
- 2 min read
Updated: Oct 1, 2025
-Courtney
Between eating it by itself, adding it to smoothies, or baking with it, I always like to have some yogurt on hand. And like everything else in our grocery stores, the cost of things is increasing and sometimes the ingredients are a bit questionable. And so, homemade yogurt has become a staple in our home. The idea of making yogurt myself was very intimidating at first, but now that I’ve done it so many times, and the ease the instant pot adds, I know how to do it like the back of my hand. It really is quite simple once you get the hang of it! So let’s get incubating!
Supplies
Instant Pot
Whisk
Thin tea towel
Strainer
Bowl (that the strainer can sit it)
You can do this with any quantity of milk, but for the sake of this recipe, I’ll do a 4L/1 gallon.
Ingredients
4L/1 gallon milk
½ cup plain greek yogurt
Sweetener of your choice to taste
Directions
Add the milk to the Instant Pot. Press the Yogurt button until it says BOIL.
Leave it until it’s done boiling (it will beep and say OFF). Then take the lid off and let it cool until it’s 110 degrees F. You can speed up this process by taking the pot out of the Instant Pot, putting the pot into cold water and stirring it, or setting it outside (depending on the season) until it reaches 110 degrees F.
Once it’s cooled, scrape off any film that may have formed on the top.
Then, add the plain greek yogurt and whisk well. Put the lid back on, press the Yogurt button again until it’s at your desired time–whether 8 or 24 hours, and then leave it to incubate! I choose my time based off when it will be finished, so that I allow myself to have time to deal with it once it’s done (I don’t want to wake up at 3am to strain and sweeten my yogurt!).
Once that time is up, your yogurt is done! Now, set aside some of your fresh plain yogurt for the next time you make yogurt. You can now strain it if you’d like a thicker Greek-style yogurt, and then add your sweetener of choice (see notes below for this).
Enjoy your creamy, homemade yogurt! I’m sure it will become a favourite in your home as well! If you choose to strain your yogurt, don’t throw the whey away! There are a multitude of things you can use whey for: baking, cooking, marinading meat, feeding animals! I almost always use my leftover whey to make my pizza dough recipe. You can also substitute whey in any recipe where you would regularly use water or milk. It might change the taste a little bit, but I don’t even notice it in my pizza dough recipe! If you raise animals, they’ll also be excited about receiving any leftover whey you may have!
Happy Friday!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Add the milk to the Instant Pot. Press the Yogurt button until it says BOIL. Leave it until it’s done boiling. Then take the lid off and let it cool until it’s 110 degrees F. You can speed up this process by taking the pot out of the Instant Pot, putting the pot into cold water and stirring it, or setting it outside (depending on the season). Once it’s cooled, scrape off any film that may have formed on the top. Then, add the plain greek yogurt and whisk well. Then press the Yogurt button again until it’s at your desired time–whether 8 or 24 hours. And then let it incubate! Once the time is up, your yogurt is done! Now, set aside some of your fresh plain yogurt for the next time you make yogurt. You can now strain it if you’d like a thicker Greek-style yogurt, and then add your sweetener of choice (see notes for this).
2
If you prefer more of a Greek/thicker style of yogurt, you’ll definitely want to strain your yogurt. There are a few different methods of doing this so feel free to do your own research to figure out what works best for you, but I’ll share my method. I take a thin tea towel, drape it over a strainer and clothespin it to secure it. Then I place the strainer over a bigger bowl so that the whey can collect into that bowl. Make sure that the strainer sits above where the liquid will collect so that it’s not actively sitting in the whey you’re straining. Then I pour my yogurt onto the towel in the strainer and let it sit until it’s nice and thick. The longer you let it strain, the thicker it’ll be. I usually leave mine anywhere from 4-8 hours. I’ve heard of people using cheesecloth (make sure it’s fine enough or folded enough times or else the yogurt will just go through) or buying a bag specific for straining yogurt.
3
Again, there are many different ways to do this. You can even just leave it plain! I personally use pure maple syrup and vanilla extract to flavour mine. You can use stevia powder, if you want a sugar-free option. You could even add frozen fruit. I flavour mine to taste. Quantity of each option will vary based on your preference. Start with less, and then add more as you’d like!
Instructions
½ cup plain greek yogurt
4 L /1 gallon milk
Sweetener of your choice to taste
Instant Pot Yogurt
Courtney
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Servings :
Calories:
Prep Time
1 hour
Cooking Time
8 hours
Rest Time
15 min
Total Time
9 hours
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