How to make yogurt in a multicooker (including probiotic yogurt)
Making yogurt at home is surprisingly simple and with a multicooker, it's also incredibly convenient. If you're in the mood for a classic creamy yogurt or want to explore probiotic-rich versions, your Instant Pot can help you create it all with minimal effort.
In this blog, we’ll show you how to make two types of yogurt: a regular batch using the standard yogurt function, and a long-ferment probiotic version using the sous vide function. Plus, we’ll help you choose the right Instant Pot model for your needs and share helpful tips for perfect results.
Which Instant Pot should you use for yogurt?
One of the most common questions we receive is: Which Instant Pot model is best for yogurt making?
If you're preparing standard yogurt, most multicookers with a Yogurt setting will work well. But if you’re planning to make probiotic yogurt that requires a longer fermentation time at a precise, low temperature, then you’ll want a model with a Sous Vide function.
The Sous Vide mode gives you full control over both temperature and time, which is essential for fermenting probiotic-rich yogurt. It allows you to maintain a stable temperature for extended periods.
Recommended models for more flexible yogurt-making:
These models make it easier to prepare both regular and probiotic yogurt with consistent results.
What you need to get started
Ingredients:
- Milk – Whole milk is ideal for creaminess, but you can also use 2%, skim, or plant-based milk.
- Starter culture
- For regular yogurt: Plain yogurt with live active cultures or powdered starter
- For probiotic yogurt: A powdered probiotic blend or a probiotic capsule containing live bacteria cultures
Optional tools:
- Food thermometer (to ensure accuracy)
- Glass jars (for pot-in-pot method)
- Cheesecloth or nut milk bag (for straining if you prefer thick Greek-style yogurt)
Recipe 1: Regular yogurt (8–12 hours)
- Heat the milk: Pour milk into the inner pot of your multicooker. Use the Boil or Yogurt > More function to heat it to 85–90 °C (185–195 °F). This prepares the milk proteins for thickening.
- Cool the milk: Let the milk cool to 41–46 °C (105–115 °F). A cold water bath can help speed up this step.
- Add your starter: Mix a few tablespoons of yogurt starter with some of the cooled milk. Whisk it into the rest of the pot to distribute the cultures evenly.
- Ferment: Use the Yogurt setting and let the mixture ferment for 8 to 12 hours, depending on how mild or tangy you prefer your yogurt.
- Chill and strain (optional): Refrigerate the yogurt for at least 4 hours to allow it to set. If you prefer a thicker texture, strain it through cheesecloth.
Recipe 2: Probiotic yogurt (36-hour fermentation)
This method is designed for yogurt that’s rich in probiotics and fermented over a longer period at a lower temperature. It results in a yogurt with a milder taste and thinner texture—perfect for those focusing on gut-friendly recipes.
- Warm the milk: Gently heat the milk to around 38–40 °C (100–104 °F). If you're using UHT milk, you can skip boiling and go straight to this step.
- Add the probiotic starter: Use a powdered probiotic blend or open a capsule containing live cultures. Mix with a small portion of warm milk first, then stir it into the rest of the milk.
- Ferment: Activate the Sous Vide function on your Instant Pot:
- Set temperature: 38 °C (100 °F)
- Set time: 36 hours
- Cover the pot (a glass lid or silicone lid works well), and let it ferment undisturbed.
- Chill: Transfer the yogurt to containers and refrigerate for at least 4 hours before serving.
Note: Long-ferment probiotic yogurt tends to be naturally thinner. You can strain it if you prefer a thicker consistency.
Helpful tips
- Always use clean utensils and containers to avoid contamination.
- Make sure your milk cools to the right temperature before adding your starter.
- For probiotic yogurt, avoid overheating—the bacteria thrive best at stable, low temperatures.
- If making regular yogurt, you can save a few tablespoons of each batch to start the next one.
