Go Back
–+ servings
A spoon cutting into the yogurt to show the thick consistency of yogurt
Print

How to make Yogurt in the Instant Pot

The Instant Pot is one of the best ways to set yogurt at home, especially if you live in place with cold weather where you don't have perfect yogurt setting conditions. It really takes the guesswork out of this, and gives you thick, creamy and perfect yogurt every single time!
Course How To, Side Dishes
Cuisine Indian
Diet Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 52kcal
Author Richa

Ingredients

  • 500 ml Milk whole milk
  • 1 ½ teaspoons Packaged Yogurt or Dahi as a Yogurt starter (with active bacteria)

Instructions

  • Bring milk to a boil over a medium flame. Try and use an Instant Pot safe container to heat the milk. If not transfer to an Instant Pot safe container once the milk is boiled.
  • Allow it to cool down till it reaches a temperature between 43 - 45°C. The milk should be slightly warmer than lukewarm.
  • Remove the skin formed on top (malai). Add the yogurt starter and mix well.
  • Add 1 cup water to the inner pot of Instant Pot and place a trivet. Place the milk vessel over the trivet and cover it with a lid. You can use aluminium foil if you don't have a lid. Close the lid of the Instant Pot.
  • Turn ON the Instant Pot and choose the YOGURT function and set it to LOW. Set the timer on for 6 hours. Turn the pressure knob to SEALING.
  • Remember to check at 5.5 hours to see if it is done.
  • Once done, remove from the Instant Pot and transfer to the refrigerator. Dahi or yogurt tastes best after 1-2 hours of refrigeration.

Notes

  1. Yogurt Starter: If you are using store bought yogurt as a starter, look for one that says active culture on the packaging. 
  2. Yogurt Starter in India: If buying yogurt in India to use as a starter, buy curd/dahi/yogurt that comes in a packet rather than plastic tubs
  3. Milk: Whole milk is best for setting yogurt. Low fat or toned milk can also be used but the yogurt won't be as creamy or thick
  4. Greek Yogurt: It is normal to see some liquid or whey in yogurt. This is nutritious liquid. If you want to remove it and make thicker greek yogurt, place a muslin cloth over a strainer and strain the yogurt for 3-4 hours in the refrigerator for thicker, creamier greek yogurt

Nutrition

Calories: 52kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 37mg | Potassium: 110mg | Sugar: 4g | Vitamin A: 135IU | Calcium: 97mg