Everything is better homemade. This is something I’ve learned over the past year as I’ve started making more and more things from scratch rather than buying from the store. So far, I’ve started an herb garden, picked up bread-making, learned to make kombucha and, most recently, started making my own Instant Pot yogurt.
Not only is homemade yogurt much tastier, but it’s also better for your health and your wallet than many store-bought varieties. It’s also easy to customize; you can add whatever flavors you want and adjust how thick and creamy it is by simply adjusting how long you strain it.
Although it may sound scary at first, making homemade yogurt is easy! All you need is milk, a bit of yogurt, a cheesecloth and an Instant Pot!
1. Add Milk to Instant Pot and Sauté
Start by adding some milk to your Instant Pot and click the “sauté” button. You can use whatever type you’d like, but I usually go for organic whole milk to maximize the creaminess. I also prefer to leave the lid off so I can keep an eye on it.
Note that this method only works for dairy milk. While you can use milk alternatives like almond milk or coconut milk, you’ll need to use some extra ingredients and do things a little differently to get it to work.
I have an Instant Pot Duo and have used up to a gallon of milk at a time to make yogurt. You can make however much you want, but you’ll need to adjust the amount of yogurt that you add later on based on how much milk you use.
2. Wait Until Milk Forms Bubbles
Most Instant Pot yogurt recipes require you to use a thermometer to ensure that the milk reaches around 180° F to ensure that any harmful microorganisms are killed off before turning off the heat.
However, I don’t have a thermometer and you don’t actually need one to make yogurt! Simply wait until the milk starts forming small bubbles on the outer edges and becomes somewhat frothy and then turn off the heat. This should take around 30 minutes, and you should be careful to check it every once in a while so you know when it’s ready.
3. Let Milk Cool
Next, the milk needs to cool down enough so that it won’t kill off the probiotics when you add them in the next step. Turn off the heat, wait a few minutes and then remove the inner bowl and set it on the countertop.
Once again, if you have a thermometer on hand, most people recommend letting it cool to around 110° F. If you don’t have a thermometer, wait until it’s cooled down enough that you can dip your (clean!) finger into the center and hold it for around five seconds comfortably. Be sure to stir a bit with a spoon before testing it to prevent any hot spots.
If you leave the inner bowl on the countertop, this step usually takes around 45 minutes to an hour. Alternatively, you can also add the inner bowl to a bucket of ice to help it cool down faster.
4. Add Yogurt
Every batch of homemade yogurt needs a bit of beneficial bacteria to help promote the fermentation process. Check the label carefully and look for unflavored, unsweetened yogurt that contains “live and active cultures.” I usually use FAGE plain yogurt, but you can use any brand or type, as long as it contains live cultures. Luckily, after your first batch, you can save a bit of yogurt to use in your next batch instead of buying prepared yogurt every time.
Once your milk has cooled, remove about one cup of milk and mix in your prepared yogurt. If you’re using half a gallon of milk, you should use around two tablespoons of yogurt. If you’re using a full gallon, double it and use four tablespoons of yogurt.
Next, add the cup with the milk and yogurt back into your Instant Pot and stir thoroughly.
5. Use “Yogurt” Function on Instant Pot
If you had your bowl in an ice bath or in the sink, be sure to dry it thoroughly. Then place the bowl back into the Instant Pot, close the lid and select the “yogurt” setting. The timer should read 8 hours and the pressure should be set to “normal.”
Next, let it sit for eight full hours while the yogurt ferments inside. No need to open the lid or check on it until it’s completely ready.
6. Cover and Chill
Once you’ve waited the full eight hours for your yogurt to finish, you should carefully remove the inner bowl and cover the top with some plastic wrap. Place it in the fridge and let it cool and set for around 3-4 hours.
Keep in mind that there will be some runny liquid (whey) in the yogurt. This is totally normal and will soon be strained off in the next step.
7. Strain Yogurt
After your yogurt has cooled down and set, it’s time to start straining it. I usually place a strainer over a large bowl and cover the strainer with a cheesecloth. Next, slowly scoop the yogurt into the cheesecloth and tie it at the top to let it strain.
You can easily adjust the amount of time you strain your yogurt based on how thick and creamy you like it. The longer you strain it, the more whey drains off and the thicker it becomes.
To make thick and creamy Greek yogurt, try straining it for around 6-8 hours. For thinner varieties, you may want to skip straining your yogurt altogether or just strain 2-3 hours instead. You can also make labneh, or fresh yogurt cheese, by straining your yogurt for up to 24 hours.
8. Store and Enjoy
Once the yogurt has reached the desired consistency, it’s time to store it. I prefer storing it in small glass jars, which helps portion it out and makes it much easier to grab and go. If you’d like, you can also store in a large jar or plastic container and keep it in the fridge. Be sure to use your yogurt within 10-14 days after making it.
You can also save your whey, which is the runny, yellow liquid that you drained off from your yogurt. Try mixing it into smoothies, swapping it in for other liquids in recipes for baked goods or adding it to soups and stews for an extra dose of protein and flavor.
Conclusion
Making your own yogurt at home is easy, affordable and fun. Not only do you know exactly what you’re getting (without the added sugar, preservatives and flavorings), but you can also customize it to fit your personal preferences.
Try pairing your homemade yogurt with some fresh fruit, a handful of nuts or a drizzle of honey. You can also use homemade yogurt to boost the texture of soups and sauces, whip up a savory veggie spread or make your own salad dressings at home.
