Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Heavenly Instant Pot Overnight Yogurt

Start to Finish Cook Time: 12 hours (8 hours yogurt function, 4 hours fridge) 
Effort Level: Low
Servings: 8-10


Let me tell you, once you taste this creamy fluffy homemade yogurt you won't ever want to eat the kind of yogurt you buy in a store. Let me also tell you a story about the first time I made this though, a cautionary tale. When it's done incubating, there is a bit of condensation that sits at the top layer of the yogurt. I came up with this brilliant idea to try to pour out that bit of condensation, and just when I thought it was perfect "FLOP". There goes half my yogurt in the sink. After 8 hours, this is quite devastating. However, the yogurt that survived was amazing. The next time I made this, I didn't do anything with the condensation for fear of having the same thing happen. And then it turned out too liquidy. Attempt 3, I found the sweet spot. If you dab a paper towel, it soaks up that excess liquid while keeping the yogurt safe. It's not a ton of liquid, but if you leave this it messes with the texture in my opinion. So don't be me, don't give your yogurt to the sink gods.

The true test if you made a good batch of yogurt is what the IP'ers call "the spoon test". If you put a spoon in it, the spoon will sit upright without assistance. When you get your standing spoon, you will be filled with joy. I prefer to cook this overnight since it has to sit for many hours (although you can cook during the day if that is more convenient for you). There are many variations out there, some without condensed milk and others with chocolate milk but personally those attempts did not come out as good as this recipe always does.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!





Ingredients
Yogurt Ingredients
  • Carton of Fairlife Whole Milk
  • 2 tbsp yogurt starter (anything with an active culture, I've used 5% Fage and or Stonyfield Whole Milk)
  • 1/2 can condensed sweetened milk (optional but recommended)

Garnish Ingredients
  • Fresh fruit
  • Honey
  • Crystal Light 


Directions

  1. Pour gallon of Fairlife Milk, 2 tablespoons of your yogurt starter, and sweetened condensed milk into the instant pot.
  2. Whisk thoroughly!
  3. Seal and hit your yogurt button.  Make sure the steam vent is in the sealed position. Leave for 8 hours.
  4. Once done, it will read "YoGt" on your IP. 
  5. Open the pot, trying to not pour the condensation on the lid onto the yogurt.
  6. Take a paper towel and dab all the excess moisture off (do NOT tilt and pour out condensation, as that is how you get a sink full of yogurt). This is an important step to creamy (not watery) yogurt.
  7. Take the stainless steal pot out of the IP, cover with a top or tin foil, and leave in your fridge for at least 4 hours. 
  8. Once ready it should be creamy and ready for garnish!


Be sure to use Fairlife Whole Milk, any yogurt started so long as it has active
cultures, and you can use a 1/2 can condensed milk.
Add all to the pot and whisk WELL. You want active cultures mixed.
Hit yogurt and let it incubate 8 hours. Once done it
will say "YoGt".
This is what it will look like.
Dab excess moisture with paper towel, important to
remove extra liquid but DO NOT tilt over sink.


























Should pass the spoon test!