Nothing compares to homemade yogurt. I have been making yogurt at home for many years even before I had the instant pot.
In this post, I have explained how to make Instant Pot yogurt in jars with different methods.
Ingredients
Over many years, I have made yogurt with different types of milk. I will explain the process of making yogurt in jars for whole milk, and ultra-pasteurized milk.
The other main ingredient is yogurt culture, for which I have used a previous batch of yogurt.
Method 1: Whole milk
Pour milk into the mason jars and heat them in the microwave until it is about 115°F. This can take about a minute and a half for a pint jar.
Mix in the yogurt culture and loosely close the lids. Once heated, it is important to stir the milk for a few seconds until the heat is evenly distributed and the entire jar feels the same temperature. The jar should feel more than warm but not very hot.
Place the jar in the Instant Pot for 10 hours on Yogurt mode, normal setting. After 10 hours, the yogurt will be ready. Refrigerate it to chill it before serving.
I did not find any significant difference in this method or the method of boiling milk and cooling it down to 115°F, so I don't boil the milk anymore! It is hassle-free and saves me tonnes of time.
This method works well with both non-homogenized and homogenized, pasteurized whole milk and the results for both have been excellent.
Method 2: Cold start with ultra-pasteurized milk
This method is for ultra-pasteurized milk which is heated to a much higher temperature during the pasteurization process and it kills all the bacteria. There is no need to heat the milk and you can add yogurt culture to cold milk in the jar and loosely close them.
Place the jar in the Instant Pot for 14 hours on Yogurt mode, normal setting. After 14 hours, the yogurt will be ready. Refrigerate it to chill it before serving.
Variations
You can also make Greek Yogurt by straining the yogurt and removing all the whey from the yogurt. You can use a fine strainer or a colander lined with cheesecloth or even a Greek Yogurt Maker to make the Greek Yogurt. Shrikhand is a popular Indian dessert made with Greek yogurt.
Serving suggestions
Yogurt can be served plain or with fruits to make fruit yogurt. Yogurt parfait is made with a layer of berries, yogurt, and granola.
Mango lassi is easily made with yogurt. Indian yogurt soup or kadhi is made with homemade yogurt.
Storage
Homemade yogurt can stay well in the fridge for up to a month in the jars.
FAQ
What is a good yogurt starter?
You can use the culture from the previous batch of yogurt or also use a store-bought yogurt starter. Any yogurt that has active live cultures can be used as a yogurt starter. I have tried the Yogourmet Probiotic Yogurt starter and it gives great results.
If you enjoyed this recipe, you may also like the below recipes using yogurt
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📖 Recipe
Instant Pot Yogurt in Jars
Equipment
- Microwave
Ingredients
- 6 cup Milk (pasteurized whole milk, non-homogenized or homogenized)
- Yogurt Culture (or 1.5 tbsp starter from previous batch of yogurt)
Instructions
For pasteurized milk
- Fill the 16 oz mason jar with milk and heat in the microwave for 90 seconds.
- Once done, stir the milk in the jar for about 10 seconds to ensure it is evenly heated.
- Optionally check the temperature with a food thermometer, it should be around 115°F.
- Add half a tablespoon of whisked yogurt culture to the milk and give it a good stir.
- Seal the mason jar lightly with the lid and place it on the trivet in the Instant Pot.
- Continue for all the remaining jars.
- Place all jars in the Instant Pot on a trivet. Close the lid of the Instant Pot.
- Select "Yogt" cycle for 10 hours on "Normal".
- Once done, refrigerate the yogurt.
For ultra-pasteurized milk or cold start method.
- Fill the 16 oz mason jar with milk.
- Add half a tablespoon of whisked yogurt culture to the milk and give it a good stir.
- Seal the mason jar lightly with the lid and place it on the trivet in the Instant Pot.
- Continue for all the remaining jars.
- Place all jars in the Instant Pot on a trivet. Close the lid of the Instant Pot.
- Select "Yogt" cycle for 14 hours on "Normal".
- Once done, refrigerate the yogurt.
Don't forget to check out my blog on how to make a sweetened yogurt popularly known as Mishti Doi, in the instant pot
Me says
Can I leave the jar of yogourt longer in, saying 20hrs to have it thinker, just like an incubator chamber?
Alpa Jain says
Yes, you can.
caroline j renz says
Doesn't the instant need water in it b4 making yogurt in jars?
Alpa Jain says
Hi Caroline,
There is no need to add water to the Pot. Hope this helps.
Regards
Alpa
nostromo says
Hi, I've never made Yogurt with my Instant Pot before, this method seems simple and I'm going to give it a try, I have a few questions:
I'm going to use Half & Half instead of milk
I'm going to use citric acid instead of yogurt starter
I'm thinking about making small batch at first, 1 cup (8oz) of yogurt, do you think I could use a 16oz jar, and only make 8oz of yogurt in it? Trying to fit 8oz of liquid in an 8 oz jar, then stirring it after microwaving, and adding citric acid, could lead to spills. Do you see any problem with using a jar larger than the amount of liquid?
Most of the other IP Yogurt recipes call for an 8 hr incubation time, why does yours call for 10 hr?
Thanks
Alpa Jain says
Hi Nostromo
You can make less quantity of yogurt in the jars, it is fine. I do 10 hours of incubation just to ensure it is not runny. You can check after 8 hours, if it is done you can refrigerate the yogurt after 8 hours.
Hope this helps.
Cheers,
Alpa
Rob says
Hi, a wooden trivet or or could I use parchment paper?
Alpa Jain says
Hi Rob,
Yes, you can use either of them. Also, if you do not use any trivet then also it is fine.
Hope this helps.
Regards
Alpa
Bob Shaffer says
Some directions suggest heating the bottle-milk combo to about 180f to sterilize prior to cooling and adding starter. Is that important.
I use plastic caps with myMason jars for fridge and dry storage. Since the incubation temp is approx 115, assume that’s ok.
Thanks for clear directions.
Bob
Alpa Jain says
Hi Bob,
You can heat the milk in the microwave for longer if you want to reach 180F. I have found very little difference in making yogurt with pasteurized milk without heating it to 180F. And the plastic caps should work with the yogurt setting. Hope this helps.
Regards
Alpa
Bob Shaffer says
Oh Yes.
Sterilized the 16 oz jars too and added about 2 Tbsps jam to the bottom after stirring in the starter.
You’re the only place I’ve found with the microwave idea and it works.
Thanks.
Alpa Jain says
Hi Bob,
Thankyou for the feedback 🙂
Cheers,
Alpa
AC says
Hi Alpa
Can you confirm whether or not you need to put water in the instant pot for the incubation period? Or can you just put the lightly sealed jars on the trivet into the dry pot.
Alpa Jain says
Hi AC
There is no need to put any water in the instant pot for the incubation period.
Regards
Alpa
Ramona says
Hi Alpha. Is it necessary to put the lids on the jars during incubation period?
Alpa Jain says
Hi Ramona,
I have not made it without covering the lid. I think it can take a little longer without the lid as covering with a lid traps the heat in the jar.
Hope this helps.
Regards
Alpa
Elisa says
Can I use skim milk to make the yogurt fat free? FYI, I have made soy yogurt with great results using this method (fermenting yogurt in an instant pot in sealed mason jars), but I have NOT heated the milk. I just mix the milk and starter in the jars and put it in the instant pot and set it for 14 hours.
Alpa Jain says
Hi Elisa,
Yes, you should be able to make yogurt with skimmed milk, but it will definitely require heating. Since it is made with skimmed milk, it might be a little runny in consistency.
Regards
Alpa