Creamy Homemade Yogurt
This method uses an Instant Pot with a yogurt function to produce thick, creamy, beautifully smooth homemade yogurt with minimal effort. Heating the milk twice builds body and richness, while an overnight chill sets the texture perfectly. Once you learn this process, it becomes an easy, dependable weekly staple.
Cook's notes
The second brief heating denatures more milk proteins, giving the yogurt a naturally thicker texture without additives. For Greek yogurt: Strain through a fine mesh sieve or cheesecloth for 2–4 hours in the fridge.
Ingredients
- 2 quart whole milk
- 0.5 cup (119g) heavy cream(optional)(for a creamier yogurt)
- 2 tbsp (30ml) yogurt starter(use plain yogurt with only milk and live cultures listed in the ingredients)
Instructions
To Make the Yogurt
1Pour the milk and heavy cream into the Instant Pot. Select the Yogurt > High/Boil setting with the vent closed. When the Instant Pot signals that the cycle is complete, open the lid carefully and avoid letting condensation drip back into the pot.
- 2
Run the Yogurt > High/Boil cycle a second time for 5 minutes with the lid off; this brief second heating helps develop a thicker, creamier yogurt.
- 3
Remove the inner pot and let the milk mixture cool to about 115°F. A thin film may form on top — this is normal and will be stirred in later.
Tip: Anywhere in the 110–115°F (43–46°C) range is the ideal temperature for live cultures to thrive without being damaged. Slightly cooler will still work, but fermentation may take longer and produce a looser texture.
- 4
In a small bowl, mix about 120 ml of the warm milk mixture with the yogurt starter until smooth. Pour this mixture back into the pot and stir gently to combine, including any film on top.
- 5
Return the pot to the Instant Pot base. Select the standard Yogurt setting (Low) with the vent open. Let the yogurt ferment undisturbed for about 8 hours.
- 6
When incubation is complete, remove the entire pot and place it in the refrigerator overnight. Avoid stirring or disturbing the yogurt — this helps it set with a smooth, custard‑like texture.
Tip: Don’t disturb during incubation or chilling: Movement disrupts the protein network that forms the yogurt’s structure.
To Serve/Use
7Homemade yogurt is incredibly versatile: enjoy it as a breakfast bowl topped with fruit, honey, nuts, or granola; blend it into smoothies for extra creaminess and protein; use it as a tenderizing marinade for chicken; whisk it into salad dressings with lemon, garlic, and herbs; add it to muffins, cakes, or quick breads for moisture; or stir it into curries and soups off the heat to give them a rich, silky finish.
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