Yogurt, or curd as it is commonly called in the Indian subcontinent, is a staple with most meals. From a breakfast of hearty paranthas, a lunch of roti-sabzi to a light dinner of dal-chawal; this humble fermented food is bound to make an appearance. In my childhood home, a meal was incomplete without a bowl of dahi to go with it. In the summers it had to be chilled! When consumption is this high, the product needs to be cost effective. There was always the option of buying it at the local dairy, but only as a last resort. Otherwise curd was always homemade. For me, the challenge in America has been access to good culture. I haven’t had neighbours who could share theirs or a dairy where I could buy some. Until now. The instant pot has helped, primarily due to its steady temperature and cosy chamber that remains undisturbed while the milk ferments. No more slimy curd! I hope this method of making yogurt in the instant pot helps you too!
Do I really need an Instant Pot for homemade yogurt?
The short answer is no. You can easily make yogurt at home without any extra paraphernalia. Like this method, which is how it was always done at home growing up. The instant pot offers one major benefit: temperature control. Milk ferments to curdle and produce curd (hence the name) with the help of a culture. For the bacteria to work their magic they need to be cosy, just at the right temperature – not too hot or too cold. Temperature control has been my achilles heel all this while. Once I got the first batch right, I’ve embraced my instant pot with fervour! All the yogurt in my refrigerator these days is homemade. So let’s get this started.
Ingredients
- Milk – 5 cups (2% or whole milk)
- Yogurt – 1 and 1/2 tbsp
Tools needed
- Instant pot
- Thermometer (optional)
- Steaming insert for Instant Pot
How to make yogurt in the Instant Pot:
Preparing the pot:
The first step of the process is to ensure the instant pot is clean. I often wash it with hot water and soap, then scald the lid and pot insert with boiling water. To do so I bring water to a boil in a kettle. Then place the lid with its underside facing up in a sink and pour water all over it. Then add boiling water to the pot and whirl it all around. Finally, pour the water out and insert the pot into the instant pot base.
Boiling milk:
Next step is to boil the milk. For my weekly portion I use 5 cups of 2% milk. Whole milk will also work well.
Bring 4 1/2 cups of milk to a boil reserving 1/2 cup for later. Close the lid with the pressure valve on the venting position. Press the “Yogurt” setting on the pot until it flashes “BOIL” on the display panel.
Cooling milk to just warm or कोसा
Once the milk has come to a boil, pour it into a bowl that can easily nestle inside the pot. Cool it down to almost lukewarm or cooler. In Hindi lukewarm is called कोसा / kosā, which is how I always refer to it and assumer everyone understands. 🤪 If you have a thermometer, use it. I was comfortable with the milk at 102 F that is about 38 Celsius, only slightly warmer than body temperature which is pegged at 37 C. A good proxy for this would be to put a drop or two on your hand. If it’s tolerable, something fit for a baby’s palette, then it’s good for the bacteria too!
Let’s get to that jaag / culture:
Some more Hindi terminology for you, जाग / jaag is the term for yogurt culture. In most households this culture gets used for years, passed on from one generation to another. And if, for whatever reason, the culture sours there is either a dependable local dairy or a neighbour who will lend some. This culture unlike the sourdough starter is not stored separately. A jaag is essentially a few tablespoons of the existing yogurt. But in a land far far away, a good starting point for this culture is whole milk greek yogurt. I highly recommend using it if you do not already have homemade curd.
Mix 1 and 1/2 tablespoons of yogurt in the remaining 1/2 cup of milk. Mix it really well. Then add this to the milk that’s been boiled and cooled. Stir in well.
Let the fermenting begin!
The final step is to let that milk and yogurt mix rest for upto six and a half hours, undisturbed in the instant pot on the yogurt setting. Press ‘Yogurt” until you see the timer. Adjust it to 6:30.
To stabilize the bowl and reach it easily, I keep it on a steamer rack. Cover the bowl with a plate or a lid then close the instant pot lid with the valve on the venting position.
Instant pot yogurt is done!
At the end of the six and a half hours, open the lid and gently lift the bowl out of the instant pot. The yogurt should jiggle a little, have a few tiny fissures, and a marbled pattern with a little liquid on top. If you sniff, it should smell a little sour.
Don’t dig into it now! Transfer to the fridge and try to use it after chilling for at least a few hours or overnight. The yogurt will be creamy and delicious. Promise!
Homemade Instant Pot Yogurt forever!
That’s my slogan – hope it becomes yours too. Try this and I assure you, you will stop buying tubs of yogurt at the grocery store.
- Milk – 5 cups (2% or whole milk)
- Yogurt – 1 and 1/2 tbsp (homemade or plain whole milk greek yogurt)
- Instant pot
- Thermometer (optional)
- Steaming insert for Instant Pot
- The first step is to clean and sanitize the instant pot - wash it with hot water and soap, then scald the lid and pot insert with boiling water.
- Next step is to boil 4 1/2 cups of milk on the "Boil" setting reached by pressing the yogurt button on the instant pot.
- Once the milk has come to a boil, pour it into a bowl that can easily nestle inside the pot.
- Cool it down to almost lukewarm or cooler - check with a thermometer or test on your hand. I was comfortable with 102 F which is about 38 Celsius, only slightly warmer than body temperature which is pegged at 37 C.
- Next mix 1 and 1/2 tbsp of either homemade yogurt or plain whole milk greek yogurt in half a cup of milk.
- Add this mix to the bowl of milk that has been cooled to room temperature.
- Put the steaming insert inside the instant pot then place the milk bowl on it and cover with a plate.
- Close the instant pot lid with the pressure valve on the venting position.
- Press the yogurt setting until the timer comes on, adjust to 6 hours 30 minutes.
- Remove bowl from the instant pot at the end of the timer.
- Refrigerate overnight or for 5 to 6 hours before using.
- Be careful while scalding the instant pot and lid with boiling water - it can cause burns.