Kitchen Tip: The store-bought yogurt acts as the “starter,” providing the healthy bacterial cultures that turn the milk into yogurt. Buy plain, unsweetened yogurt with live, active cultures that doesn’t contain any thickeners, such as gelatin. Different brands contain different bacterial cultures, which will affect the flavour of the homemade yogurt.
Kitchen Tip: For sour, tangier yogurt with more probiotics, set for as long as 8 hr, and for milder flavoured yogurt, go as short as 4 hr.
Kitchen Tip: Want a thicker, Greek-style yogurt? After the yogurt cycle has ended, place the yogurt into a fine-mesh strainer lined with several layers of cheesecloth, or coffee filters, set over a large bowl. Let stand as the liquid drains away, leaving behind thickened yogurt, about 1 hr (makes about 4 cups).
Kitchen Tip: This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.
Is Making Your Own Yogurt *Really* Worth It?
No Instant Pot? Try our machine-free homemade yogurt recipe.
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