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homemade yogurt in a bowl with blueberries and honey
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Homemade Yogurt In The Crock-Pot Or Instant Pot

Learn how to make yogurt in the Crock-Pot or The Instant Pot
Course Snack
Cuisine American
Keyword Homemade Yogurt
Prep Time 5 minutes
Cook Time 20 hours
Servings 8
Calories 154kcal
Author Amy
Cost 1.45

Equipment

  • Crock Pot
  • Instant Pot
  • Small Bowl
  • Measuring cup
  • Whisk

Ingredients

Ingredients

  • 1/2 Gallon Milk
  • 1/2 Cup Yogurt

Instructions

In the Crock Pot

  • Pour 1/2 gallon of milk in the crock and turn the heat on low for 2.5 hours
  • After, turn off the crock pot and leave the lid on for another 2.5 - 3 hours.
  • Take out 1 -2 cups of milk and place in a small bowl
  • Add yogurt in the bowl and milk well
  • Add the yogurt mix into the crock pot, cover with the lid and cover with thick towels for 8 - 12 hours.

Yogurt in the Instant Pot

  • Add Milk to a 6 quart Instant Pot, close and lock lid. Select Yogurt setting and adjust the pressure to boil. This process can take up to an hour.
  • After, carefully coll the Instant Pot insert in a bowl of ice water. Make sure to stir occasionally, until the milk reaches 100-110 degrees F. This should take 15-20 minutes. Set aside 1 cup of milk
  • In a medium bowl, whisk together the yogurt and the reserved cup of milk. Stir the mixture into the the milk.
  • Return the insert into the Instant Pot. Select the yogurt setting again and it will automatically set the time for 8 hours.
  • Transfer to storage containers, cover and chill the yogurt until its cold which can take 6 -8 hours or up to 10 days.

Notes

  • Feel free to use whole milk for a thicker and tastier yogurt, but stay away from UHT milk because it is processed at such a high heat that none of the good bacteria remains.
  • If you want more flavor add honey, fruit, granola, or jam.
  • Remember that you need to allow your yogurt to culture, meaning it needs to have good bacteria to protect against the bad.
  • To make a thicker consistency get a bowl, strainer, and coffee filters (or cheese cloth).
    • Strain yogurt with a coffee filter to filter out some of the whey. Be careful not to leave it to long because it can become the consistency of cottage cheese.
    • Or add a little bit of gelatin.
  • If you are using the Instant Pot, use a new silicon ring or totally omit it. The silicon can harbor smells and possibly make the yogurt taste like however your ring smells. 
  • You can use homemade yogurt as a starter for the next batch of yogurt. I would suggest getting a new starter after a few batches to make sure the culture stays prolific.

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 109mg | Potassium: 336mg | Sugar: 13g | Vitamin A: 398IU | Calcium: 286mg | Iron: 1mg