This 24 hour instant pot homemade yogurt is easy to make and easy to digest. By fermenting it for a full 24 hours even those with dairy sensitivities are more likely to be able to digest this yogurt. Besides being easier on the gut, this yogurt tastes amazing too! It is creamy and tangy, so much better than any store bought brands I have tried. It is perfect on it’s own, blended in a smoothie, mixed with granola or fruit, and used in place of milk in recipes.
So Easy!
This yogurt recipe couldn’t be easier to make as long as you have an instant pot or other type of yogurt maker that allows for 24 hour fermentation. All you need to do is heat 48 oz of fresh whole milk in a large stock pot until it reaches 180 degrees F. Then, promptly remove it from the heat and let it cool until it reaches 110 degrees F.
Once it has reached 110 degrees, take 2 tablespoons of a previous batch of yogurt or store bought plain yogurt if this is your first time, and place it in a small bowl. Add 1 cup of the warm milk to the yogurt and whisk well to combine. Then add the yogurt/milk mixture to the large pot of warm milk. Whisk to fully combine.
Add the milk mixture to 4 clean pint jars. Seal tightly with lids and place in your instant pot. Make sure you have the steamer trivet inserted so the jars don’t directly touch the bottom of the pot.
Close the lid and select “Yogurt” and “24 hours”. Now you can walk away and not think about it until the next day!
When it is done, place the jars directly in the refrigerator to cool completely before serving. If you want to sweeten the yogurt, add honey, maple syrup, or sugar while it is warm before placing it in the fridge.
The Gift that Keeps on Giving
Homemade yogurt is much like your sourdough starter. If you keep up with it, it can continue to give you yogurt forever! Just keep 2 tablespoons from each batch to use for the next batch and you will never have to buy yogurt again! The only caveat is you should use it within a reasonable amount of time. It probably won’t give you fresh yogurt if you let it sit in the fridge for weeks. Using it within 7 days is best practice, but I have gone a little over with no problems.
Way to Enjoy Homemade Yogurt
- Mix with granola – one of my favorite ways to eat this yogurt is with my chocolate chip granola mixed in. The combination of the cool, tangy, creamy yogurt with the slightly sweet granola is delightful!
- Blend in a smoothie – I often make a fruit smoothie with this yogurt using blueberries, bananas, and cashew milk. It adds a lovely tang to this sweet morning treat.
- Bake with it – I love to bake with this yogurt. I am sensitive to dairy and often look for replacements for regular milk in my recipes. This yogurt also adds a depth of flavor to baked goods that you wouldn’t get otherwise, similar to that of buttermilk.
- Mix with fruit – it is delicious with any type of berry.
Does it Have to be 24 Hours?
You definitely don’t have to ferment homemade yogurt for a full 24 hours. I just find that it is easiest on my digestion when fermented for 24 hours. Also, the longer you ferment it the more beneficial probiotics you will get. You can ferment homemade yogurt anywhere from 8-24 hours, so do whatever suits your needs and schedule of course.
Recipes using Homemade Yogurt
Here are a few recipes that I always add homemade yogurt to instead of using milk.
Gluten-Free Sourdough Chocolate Chip Muffins
Grain-Free Sourdough Blueberry Scones
Grain-Free Strawberry Rhubarb Cake
Gluten-Free Sourdough Pancakes
24 Hour Instant Pot Yogurt
Equipment
- 1 Instant Pot
Ingredients
- 64 oz fresh whole milk
- 2 tbsp plain yogurt store bought or previous homemade batch
Instructions
- Heat the milk in a large pot until it reaches 180 degrees F.
- Remove from the burner and let the milk cool until it reaches 110 degrees F.
- Add the yogurt to a small bowl, then add 1 cup of the warm milk to the yogurt and whisk to combine.
- Whisk the yogurt/milk mixture into the pot of milk.
- Add the mixture to 4 pint jars (fill all the way to the top) and seal tightly with lids.
- With the steamer rack trivet inserted, place the jars into a 6 quart Instant Pot.
- Place the lid on the Instant Pot and select the "yogurt" setting. Set it to 24 hours.
- Once done, place the jars directly in the refrigerator until cooled completely.
Video
Notes
- If you don’t have an Instant Pot, any type of multi-cooker or yogurt maker that allows you to ferment for 24 hours will work as well.
- If you want to sweeten your yogurt you can do so while it is warm before placing it in the refrigerator. Add honey, maple syrup, or sugar of choice.
- Make sure the milk you use has been recently opened. Don’t use milk that has been opened in the refrigerator for days.
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