Homemade Yogurt (Instant Pot)
Homemade Yogurt (Instant Pot) is a easy American recipe that serves 8. 150 calories per serving. Recipe by OlgasFlavorFactory on YouTube.
Prep: 15 min | Cook: 6 hrs 10 min | Total: 6 hrs 45 min
Cost: $7.75 total, $0.97 per serving
Ingredients
- 1 gallon Whole Milk (preferably whole milk for creamier texture)
- 2 tablespoons Plain Yogurt with Live Cultures (use the same brand as store‑bought yogurt you like; acts as starter)
- 1 can (14 oz) Sweetened Condensed Milk (optional; adds sweetness, can use half can for less sweet)
- 2 cups Fresh Fruit (e.g., Strawberries) (can use any fresh or frozen fruit for compote)
- 0.25 cup Water (just enough to prevent sticking while cooking fruit)
- 2 tablespoons Sugar (optional; adjust based on fruit tartness)
Instructions
Gather Ingredients and Equipment
Measure out the milk, starter yogurt, and optional condensed milk. Have the Instant Pot, whisk, and containers ready.
Time: PT5M
Add Milk to Instant Pot
Pour the 1 gallon of whole milk into the inner pot of the Instant Pot.
Time: PT2M
Incorporate Yogurt Starter
Add 2 tablespoons of plain yogurt with live cultures to the milk and whisk until completely smooth, with no lumps.
Time: PT3M
Add Sweetened Condensed Milk (Optional)
Stir in the whole can of sweetened condensed milk, or use only part of it if you prefer a milder sweetness.
Time: PT2M
Seal the Instant Pot
Place the rubber sealing ring on the lid, close the lid securely, and set the steam release valve to the sealing position.
Time: PT2M
Incubate Yogurt
Select the Yogurt function on the Instant Pot and set the timer to 6 hours for a mild flavor (8–10 hours for a tangier result). The pot will keep the mixture at a steady warm temperature.
Time: PT6H
Cool and Refrigerate
When the timer beeps, carefully remove the inner pot, let the yogurt cool to room temperature (about 15 minutes), then transfer it to airtight containers and refrigerate for at least 2 hours to set.
Time: PT15M
Prepare Fruit Compote (Optional)
In a saucepan, combine the fruit, ¼ cup water, and sugar (if using). Bring to a boil, cover, and simmer until the fruit is soft, about 8‑10 minutes. Mash with a potato masher or blend with an immersion blender for a saucy consistency.
Time: PT10M
Store and Serve
Place the fruit compote in a separate airtight container. Serve the chilled yogurt plain or topped with the compote, honey, jam, or fresh fruit.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Whole Milk: 2% milk (thinner texture), skim milk (less creamy)
- Instead of Plain Yogurt with Live Cultures: Greek yogurt (same cultures), any plain yogurt with live active cultures
- Instead of Sweetened Condensed Milk: Honey, Maple syrup, Agave nectar
- Instead of Fresh Fruit (e.g., Strawberries): Blueberries, Raspberries, Peaches
- Instead of Sugar: Honey, Stevia
Equipment Needed
- Instant Pot (or electric pressure cooker)
- Rubber Sealing Ring
- Whisk
- Measuring Cup
- Spoon or Ladle
- Saucepan
- Immersion Blender or Potato Masher (optional)
- Airtight Containers (glass jars)
- Spatula (optional)
Critical Steps — Do Not Skip
- Ensuring the Instant Pot lid is sealed properly with the rubber sealing ring
- Setting the correct incubation time on the Yogurt function
- Whisking the starter yogurt thoroughly to avoid lumps
- Optional: Adding sweetened condensed milk evenly
- Cooling the yogurt before refrigerating to set texture
Chef Tips from the Video
- Use the same brand of store‑bought yogurt as your starter to replicate flavor and texture.
- If you prefer a thicker, Greek‑style yogurt, strain the finished yogurt through a cheesecloth for 2‑4 hours.
- For a tangier yogurt, increase the incubation time to 8‑10 hours, but watch for over‑souring.
- Add a pinch of salt to the plain yogurt if you plan to use it as a sour cream substitute in savory dishes.
Troubleshooting
Yogurt is runny or separates.
Make sure the milk was heated to at least 180°F before cooling to 110°F, use enough starter, and keep the Instant Pot sealed throughout incubation.
Yogurt has a grainy texture.
Strain the yogurt through cheesecloth or a fine‑mesh sieve, or use whole milk for a richer, smoother consistency.
Storage
Refrigerator: Up to 2 weeks in airtight containers
Freezer: Can be frozen for up to 2 months, but texture may become grainy
Room temperature: Do not store at room temperature; keep refrigerated
Make-Ahead Tips
- Yogurt can be made ahead and stored in the refrigerator for up to 2 weeks.
- Reserve a tablespoon of fresh yogurt as starter for the next batch.
- Fruit compote can be prepared up to 3 days in advance and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of homemade yogurt in American home cooking?
Yogurt became popular in the United States in the early 20th century as a health‑promoting dairy product. Home‑making surged with the advent of electric yogurt makers and later Instant Pots, allowing families to enjoy fresh, preservative‑free yogurt daily.
What are the traditional regional variations of yogurt in American cuisine?
In the U.S., yogurt varies from plain, whole‑milk styles to Greek‑style strained versions, to flavored varieties sweetened with fruit or honey. Regional twists include adding maple syrup in the Northeast or using local berries in the South.
How is homemade yogurt traditionally served in American households?
It is often served for breakfast or snacks, topped with fresh fruit, honey, granola, or used as a base for smoothies. In savory dishes, it can replace sour cream in dips, sauces, or baked potato toppings.
What occasions or celebrations is homemade yogurt commonly associated with in American culture?
Yogurt is a staple at family breakfasts, brunches, and pot‑luck gatherings. It’s also popular during health‑focused events like New Year’s resolutions or fitness challenges.
What makes this Instant Pot homemade yogurt special compared to store‑bought varieties?
The Instant Pot method yields a thick, creamy texture without additives, lets you control sweetness, and provides enough yogurt to last weeks, saving money and reducing waste.
What are the most common mistakes to avoid when making Instant Pot yogurt?
Common errors include not sealing the lid properly, using milk that isn’t hot enough before adding the starter, and opening the pot during incubation, all of which can lead to runny or grainy yogurt.
Why does this recipe use the Yogurt function instead of a regular pressure‑cook setting?
The Yogurt function maintains a low, steady temperature (around 110°F) ideal for bacterial fermentation, whereas pressure‑cook cycles are too hot and would kill the cultures.
Can I make this homemade yogurt ahead of time and how should I store it?
Yes, the yogurt can be prepared up to a week in advance. Store it in airtight containers in the refrigerator; it will keep for 10‑14 days. For longer storage, freeze in portion‑size containers.
What texture and appearance should I look for when the yogurt is done?
The finished yogurt should be thick, smooth, and glossy with a slight wobble when the container is gently shaken. There may be a thin layer of whey on top, which can be stirred back in or drained.
What does the YouTube channel OlgasFlavorFactory specialize in?
The YouTube channel OlgasFlavorFactory specializes in easy, family‑friendly recipes that emphasize cost‑saving techniques, often using common kitchen appliances like the Instant Pot to simplify classic dishes.
How does the YouTube channel OlgasFlavorFactory's approach to American comfort food differ from other cooking channels?
OlgasFlavorFactory focuses on practical, budget‑conscious cooking with step‑by‑step explanations, highlighting ingredient swaps and storage tips, whereas many other channels prioritize gourmet presentation or complex techniques.
Last updated: August 21, 2026
