I admit that I long avoided the Instant Pot’s yogurt function. (I made yogurt with my stovetop and oven, old-fashioned style.) But curiosity—and weeks of following threads in Instant Pot communities on Facebook—got the best of me. I’m so glad it did, because Instant Pot yogurt is truly a marvel.
Perhaps the best part is that you can make your yogurt just the way you like it—thin and creamy, thick, and Greek-like, and everything in between. Prefer vanilla-flavored or sweetened yogurt? It can do that, too. Here’s how to make Instant Pot yogurt.
Why You’ll Love It
- It’s tried-and-tested against competitors. After spending many nights researching the two most popular methods used to make Instant Pot yogurt—traditional boil and cold start—I spent about a month testing them both, along with ingredient variations. While you can’t go wrong with either (my family couldn’t distinguish the difference), I prefer the Boil method, which is the technique this recipe uses.
- It includes every single detail. The boil method lets you use any kind of milk (including a few non-dairy milks), and you can add texture and flavor enhancements without worry. It’s also pretty traditional as far as yogurt-making goes, and will teach you the best practices for making yogurt at home. I included all the options in our recipe, so you can make it however you like it.
