Making yogurt at home with the Instant Pot is one of the easiest things to do! I have shown it can be done with the Monsieur Cuisine Smart and with the Silvercrest bread maker. But in a video about yogurt made with the Instant Pot, I was asked: ‘Can I do it without using all those jars? Can’t it be done directly in the pot?’
Well, yes, I filmed the ‘single pot method’. The final result is absolutely the same in terms of taste and texture.
To be honest: personally, I prefer the jar version. The work is much cleaner, and the convenience of having the jars ready to be put in the fridge is priceless. With the pot, there is the additional step of having to transfer the yogurt, and I admit it’s a bit inconvenient.
However, the pot method is absolutely feasible and perfect if you want to reduce cleanup!
I decided to update this guide to give you the freedom of choice. Choose your path and let’s make creamy and thick yogurt that beats store-bought!
JARS vs. SINGLE POT: THE CHOICE GUIDE
When deciding which preparation method to use with your Instant Pot, consider these aspects:
Convenience & Cleanliness:
Jars: The method is cleaner, as the yogurt ferments and cools directly in its portions. You have a finished jar, less to wash.
Single Pot: The method is less clean in the end. You have to wash the inner pot and pour the yogurt into separate jars (a bit inconvenient).
Whey Management:
Jars: Very low risk of whey separation or the yogurt becoming too acidic.
Single Pot: Slightly higher risk of whey formation (but easily resolved by slightly tilting the pot and removing the yellow whey that formed on the surface with a spoon. It needs to be put in the fridge as soon as possible, or in a cold water bath, to stop over-fermentation).
Final Result:
Both methods: The final texture and taste are identical, as long as you follow the times and temperatures.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 6 Minutes
- Preparation time: 5 Minutes
- Portions: 7Pieces
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 cups whole milk (UHT)
- cup plain natural yogurt
Tools
- 1 Instant pot pro
- 1 Rack of the Instant Pot
- 7 Glass jars
- 1 Spatula
- 1 Bowl
Steps
Take the 3 cups of milk and the ½ cup of yogurt starter (even if they are cold from the fridge, the Instant Pot will handle everything). Mix them gently but thoroughly in a separate bowl until the yogurt is well blended.
IP Pro Advantage: Don’t waste time heating the ingredients! The power of your Instant Pot will compensate for the initial cold, making the process incredibly quick.
Fill the jarsImmediately pour the mixture into sterilized glass jars. The jars must remain open for fermentation.
Incubation
Pour about 1 cup of water at the bottom of the inner pot.
Insert the steam rack and place the open jars on the rack.Start the YOGURT program:
Close the Instant Pot lid tightly.
Press the “YOGURT” button and set the timer to 8 hours (the ideal time for good consistency).
Press Start.It is essential not to open the lid during the 8 hours. Maintain thermal stability; it’s the secret to creaminess.
Rest in refrigerator
At the end, you’ll hear the signal. Open the lid very carefully, try not to tilt the lid, keep it straight until the sink and tilt it there so that the condensation water does not fall into the jars.
The yogurt will seem very soft, but that’s normal. Immediately close the jars with the lids and place them in the refrigerator for at least 6-8 hours (overnight is ideal).
The cold is what will completely thicken it, transforming it into the compact and creamy yogurt you desire.
Take the 3 cups of milk and the ½ cup of yogurt starter (even if they are cold from the fridge, the Instant Pot will handle everything). Mix them gently but thoroughly in a separate bowl until the yogurt is well blended.
IP Pro Advantage: Don’t waste time heating the ingredients! The power of your Instant Pot will compensate for the initial cold, making the process incredibly quick.Pour into the pot
Pour the liquid into the Instant Pot, close the lid, and select Yogurt confirming the 8 hours of fermentation.
Rest in refrigerator
At the end, you’ll hear the signal. Open the lid very carefully, try not to tilt the lid, keep it straight until the sink and tilt it there so that the condensation water does not fall inside the yogurt.
The yogurt will seem very soft, but that’s normal. Fill the jars and immediately close them with the lids and place them in the refrigerator for at least 6-8 hours (overnight is ideal).
The cold is what will completely thicken it, transforming it into the compact and creamy yogurt you desire.Click HERE to watch the video on YouTube
Useful Tips
Denser? More Acidic? You decide!
The best starter for the next batch is your yogurt! Set aside ½ cup: it is more active than any purchased product.
If you prefer thicker yogurt with a slightly more acidic taste, set an incubation time of 10 hours next time.
FAQ – Yogurt with Instant Pot Pro
Can I use cold milk from the fridge?
Yes, absolutely. This is one of the great advantages of the Instant Pot Pro! Many methods require bringing the milk to room temperature, but the efficiency of the Instant Pot allows you to mix milk and yogurt starter directly from the fridge. The machine will handle the slow and steady heating to the ideal incubation temperature (104–110°F).
Should I use UHT milk or fresh milk?
I recommend UHT (long-life) milk for maximum simplicity. Having already undergone pasteurization, it allows you to make the process faster (only 5 minutes of active preparation). If using fresh milk, you must first boil it and then cool it, which lengthens the time considerably.
Can I use fruit yogurt as a starter?
No, I strongly discourage it. You should only use plain natural yogurt without any gelatins, flavors, or added sugars. These ingredients alter the growth of cultures and can compromise the consistency of your yogurt. Use only a pure starter.
How long does homemade yogurt last?
If stored in sterilized and well-sealed jars in the refrigerator, it stays good for 8-10 days. Always ensure all your tools are very clean.
Whether you chose the jars method for its hygienic convenience or the single pot method for speed, you are now officially capable of producing perfect yogurt with your Instant Pot.
The true value of this process goes far beyond the recipe itself. It is a choice of quality and awareness:
Let’s see the costs and benefits of your homemade yogurt
1. Quality at an economical cost
You are producing Artisanal/Organic quality yogurt. If you compare this product with its supermarket equivalent, the final cost is 40-60% lower. You are getting the best while spending less than half.
2. The savings continue
After the first batch (where you use the store-bought starter yogurt), your homemade yogurt itself serves as a starter for the next cycle. This means that the cost of cultures becomes zero forever.
3. Control and health
The biggest benefit remains health: your yogurt contains no stabilizers, added sugars, or preservatives. You have the maximum control over your ingredients and your family’s well-being.
Remember: making yogurt at home is not just a saving, but an investment in taste and health that lasts over time.
Now that you have your yogurt ready, what will you do with it?
Will you use it for a dessert? Mimosa cheesecake with yogurt and ricotta
Or for a savory recipe? Potato salad with hard-boiled eggs and creamy yogurt sauce
If you found this guide useful, share it and let me know in the comments which method you tried first!
