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Instant Pot Yogurt Recipe - 1/2-Gallon

Commercial yogurt often has added gelatin & thickeners (often along with some chemical nasties I'm afraid.) The taste of the homemade yogurt can't be beat, is significantly cheaper and healthier for you. And no more plastic yogurt containers go to the landfill! #TexasHomesteader
Course Breakfast
Cuisine American
Keyword instant pot, Probiotics, Yogurt
Prep Time 1 hour 25 minutes
Incubation Time 8 hours
Total Time 9 hours 25 minutes
Servings 2 Quarts
Author www.TexasHomesteader.com



  • 1/2 gallon 2% or whole milk
  • 1 8-oz container unflavored yogurt with active cultures (such as Braum's or Dannon brands)

(If making sweetened yogurt you also need)

  • 1 cup sugar or your choice of sweetener
  • 1 Tablespoon vanilla



  1. Place 1/2 gallon of milk in Instant Pot and add lid. The venting lever can be open or closed, it doesn't matter.

  2. Press 'Yogurt" button until the display shows "BOIL" The IP will bring milk to proper temperature (This step takes about 25 minutes.)

  3. IP will beep when the milk has reached approximately 180 degrees. Test with instant-read thermometer. (If making sweet yogurt, add sugar now and stir well to dissolve.)

  4. When 180 degrees has been reached, remove pot & place on counter to allow milk to cool to approximately 100 - 105 degrees Fahrenheit. This step takes about an hour.

    To speed cooling, fill sink or large bowl with ice water. Then place the pot with milk in the cold water.

  5. When milk is at a safe 100 - 105 degrees, add yogurt starter and stir well to incorporate. (if making sweet yogurt, add vanilla now).

  6. Place IP pot back into pressure cooker and replace lid. Press 'YOGURT' button until the display shows "08:00". This will keep yogurt at incubation temperature for 8 hours.
  7. After 8 hours your IP will beep, signaling the incubation time is through. Pour slightly-thickened yogurt into jars and store in the refrigerator.

Recipe Notes

Yogurt will firm a little more upon cooling, although it's a more silky yogurt than the ones in the store since they add gelatin & thickeners to the commercial stuff