How to Make Yogurt in an Instant Pot: Milk, Starter and Timing

What you need

You need milk, a starter, a multicooker with a yogurt function or a low-temperature setting, a clean pot or inner liner, a spoon and a thermometer. Whole milk gives a creamier, thicker result, while low-fat and skim work but set more thinly. Pasteurized milk is the usual choice. Ultra-pasteurized milk can work in many cases, though some people find it sets less firmly.

For the starter, use either about two tablespoons of plain yogurt with live and active cultures per quart of milk or a freeze-dried yogurt starter packet. Check the label for live cultures, and use a fresh container when possible. Our yogurt starter culture guide compares options, and our yogurt maker guide explains how dedicated machines differ from multicookers.

Compare yogurt starter cultures →

Step 1: Heat the milk

Pour the milk into the clean inner pot and heat it to about 180 degrees Fahrenheit, stirring occasionally so it does not scorch on the bottom. On many models the Yogurt function has a Boil setting that does this automatically, and the display shows when it finishes. Heating changes the milk proteins so that they form a smoother, thicker set.

Some brewers skip this step with certain pasteurized milks, but heating generally produces a thicker, more reliable yogurt. Use a probe or instant-read thermometer to check the temperature instead of relying only on the machine, because settings differ between models and heating times vary with the amount of milk.

Step 2: Cool the milk

Let the milk cool to about 110 degrees Fahrenheit before adding the starter. You can wait on the counter, which takes a while, or speed things up by placing the pot in a sink of cold water and stirring. If the milk is too hot when you add the starter, the cultures will die. If it is too cool, fermentation will be slow.

A skin may form on the surface as it cools. You can stir it in or skim it off. Check the temperature with a thermometer, as touch alone is unreliable. Our fermentation thermometer guide compares probes and dial styles that work for milk and other ferments.

See fermentation thermometers →

Step 3: Add the starter and incubate

Scoop a small amount of warm milk into a bowl, whisk in your starter until smooth, and then pour it back into the pot and stir gently. Put the lid on, select the Yogurt function, and set the time. Many people use roughly 8 to 12 hours, and the longer time gives a tangier, more acidic yogurt. Shorter times give a milder flavor but may be softer.

Avoid stirring or moving the pot during incubation, because the set is delicate. After the time is up, the yogurt should look like a soft gel, possibly with some thin yellowish whey on top. This whey can be stirred in or poured off. If it still looks liquid, you can try a couple more hours, unless it smells off.

Step 4: Chill and set

Transfer the yogurt to clean jars or leave it in the pot with a lid, and refrigerate for at least several hours. Chilling firms the texture and stops the culture from souring further. Do not stir it much before it is cold, since this can break the curd.

Reserve a few tablespoons from this batch as the starter for the next one, ideally within about a week. Over many generations, the culture can change or weaken, so many people refresh with a new commercial starter every so often. Keep finished yogurt refrigerated and use it within roughly a week or two, or sooner if it smells unusual.

Making it thicker

The simplest way to thicken yogurt is to strain it. Line a strainer with a cheesecloth, a clean cotton cloth or a fine mesh strainer, set it over a bowl, and let the whey drain in the refrigerator for a couple of hours. The longer it drains, the thicker it gets, moving toward a Greek style. Our Greek yogurt strainer guide covers dedicated tools.

Other options include using whole milk, adding a couple of tablespoons of milk powder per quart before heating, or holding the milk at the high temperature a little longer. Each affects the flavor and texture slightly, so change one thing at a time and keep notes so you can repeat the batches you like best.

Compare Greek yogurt strainers →

Troubleshooting and safety

If the yogurt is runny, the likely causes are milk that was too hot or too cool when the starter went in, an old or weak starter, too short an incubation, or movement during the set. If it is very sour, shorten the time. If it tastes like cooked milk, the heating step may have been too aggressive. Small adjustments usually solve these problems.

Use clean equipment and fresh milk, and throw the batch away if you see pink, orange or fuzzy growth or smell something rotten rather than tangy. Do not leave finished yogurt at room temperature for long. Pressure-cooking functions are not used for the yogurt cycle, so never seal the steam valve for yogurt-making unless the manufacturer's directions say otherwise.