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5 from 1 vote

Instant Pot Vanilla Yogurt

Creamy, easy, healthy vanilla yogurt made easily right in your Instant Pot with either raw or pasteurized milk.
Print Recipe
Prep Time:10 minutes
Cook Time:8 hours 30 minutes
Total Time:8 hours 40 minutes

Ingredients

  • 6 quarts milk
  • 3/4 cup honey or maple syrup
  • 2 tbsp vanilla
  • 2 tbsp yogurt starter (any yogurt) see notes

Instructions

  • Pour milk into the Instant Pot insert and put the lid on. Press "Yogurt" and hit "Adjust" until the indicator says "boil"
  • Let the boil cycle run. Once it's over, the pot will beep and blink. Remove the lid and let the milk cool to 105-110 degrees Fahrenheit.
  • Skim the “skin” that forms on top of the milk and whisk in honey and vanilla.
  • Add yogurt starter and stir in both circles and up and down to thoroughly distribute.
  • Place insert back in the holder, put the lid on, and press the “Yogurt” button again. Then hit “Adjust” until time reads 8:00 (8 hours).
  • Once the eight hours are up, strain the yogurt for anywhere between 20 minutes and 8 hours depending on how thick you want it.
  • Dump the strained yogurt into a large bowl and whisk very well to remove any clumps.
  • Pour the finished yogurt into wide mouth jars and store in the fridge up to 2-3 weeks.

Notes

You can substitute fresh yogurt culture for 1/16-1/8 tsp freeze dried starter culture such as ABY2C.
Calorie count is per quart.
Course: Breakfast, Snack
Cuisine: American
Keyword: easy breakfast, instant pot, raw milk
Servings: 4 quarts
Calories: 1090kcal