This homemade Instant Pot Yoghurt is easy to make and is so versatile! You can make it how want – thick and creamy or thin, sweet or more tangy like Greek yoghurt. The choice is up to you!

Homemade Instant Pot Yoghurt

Though this boil yoghurt takes a little time with heating at the start, it can be made with almost any milk – full-cream, skim, coconut, almond and more. Though, with this method, I also recommend that you have a temperature probe to help with checking the temperature when heating and cooling the milk.

Serving Instant Pot Yoghurt

This homemade yoghurt can be:

Eaten as is
Served with fruit
Mixed with a little honey or maple syrup
Sprinkled with granola
Used in baking, smoothies and even sauces
Mix through jams or preserves or lemon curd

Storing Homemade Instant Pot Yoghurt

This yoghurt is best kept in the fridge for up to 7 days. Transfer to an airtight container or individual containers ready for serving.

It is not suitable for freezing as it may separate during defrosting.

Be sure to save some of this yoghurt for the next time you want to make yoghurt as it can be used in place of the starter yoghurt.

Ingredients for Making Homemade Instant Pot Yoghurt

To make 4 cups of yoghurt, you will need:

4 Cups Full Cream Milk
2 TBSP of Plain Yoghurt that contains live cultures

Some optional add-ins include: ¼ cup of condensed milk, ½ cup of thickened cream or even ½-1 tsp vanilla.

Making Instant Pot Yoghurt

Pour the milk into the inner pot of the Instant Pot.

Add a glass lid if you want and press the Yoghurt button until is says boil and press the start button. Heat until it reaches about 82˚C / 180˚F. This can take around 20 minutes or so, but stay close as it depends on the model of Instant Pot you have and how much milk you are heating.

Allow the milk to cool to about 43˚C / 110˚F. To do this quicker, remove the inner pot from the Instant pot and sit it on the kitchen bench. If you find that a skin forms on top of the milk, remove and discard it.

Place the yoghurt starter into a small bowl.

Add a little of the warm milk into the bowl and mix with the starter until smooth.

Stir the milk/yoghurt mixture back into the warm milk pot.

Lock the lid in place, leaving the pressure valve open. Press yoghurt on the Instant Pot and set for 8 to 10 hours, depending on how tangy you would like the yoghurt. The longer you leave it, the more tangy it will be.

Remove the inner pot from the Instant Pot and place in the fridge for at least four hours, to allow it to fully set before serving.

Once set, enjoy on its own or with toppings of your choice.

Making Greek Yoghurt

To turn this homemade yoghurt into Greek yoghurt, you will need to strain the yoghurt.

After the yoghurt has finished incubating, place a cheesecloth over a fine mesh strainer. Set this on top of a large bowl.

Pour the yoghurt into the strainer and allow it to strain for around 2 to 6 hours. Scoop out the thick Greek yoghurt and store in an airtight container in the fridge for up to 7 days.

Note: If you let the yoghurt strain for too long, you may find that it becomes more like cream cheese than yoghurt.

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Instant Pot Yoghurt Notes

A thermometer is recommended when making this recipe as it gets the better results when heating the milk. You can estimate the temperature of the warm milk when adding the starter, but a thermometer just helps make it easier.
Different types of milk can be used, though I have found that full cream (or whole) milk gives a creamier texture to the yoghurt.
Mixing the starter into a little warm milk first helps to prevent clumping and helps the starter distribute evenly when mixing it through the warm milk.
The yoghurt may start to thicken within 3 hours, though it will still be quite thin but sweeter. The longer you leave it, the thicker it will be. It will also have a more tangy taste though the yield may be less as well.
If you find that your yoghurt is too runny, this may be caused by using too much starter, or if the yoghurt has not been incubated for long enough. It can also be caused by the milk being too hot when the starter was added, with the heat killing the active cultures.