Perfect Yogurt or Dahi in the Instant Pot

Yougurt in the Instant PotI have been meaning to post about yogurt for a while, as I have had loads of queries about yogurt on the facebook group for Indian cooking. I hope you are a part of the group? If not, I would love to see you there. And if you share my love for legumes, also join the legume love group. It is difficult not to think of Bapi, with Father’s day looming. As anyone reading this blog know that I think of him often. In someway, maybe this post was meant to sync with Father’s Day.  Both my father (was) and the resident dad are fastidious and particular in their preferences. This is a deep need for precision in all that they do. Much like yogurt.

My Perfect Dahi or Yogurt Story

I had switched to making my own yogurt a few years ago, mostly using the warm oven method. After the instant pot however, it makes a lot of sense to use the instant pot for yogurt making. It took me some trial and error to get to what works for me and I am excited about the consistent results I have been getting all the time.

Yogurt in the instant pot

Three key things to note with yogurt making

  • A good starter or active culture. Note, the batch that has been going strong started with Trader Joe’s Greek Yogurt. I like it because when we travel or something and my starter is gone I have something to fall back on.
  • The right temperature – I use a thermometer for this and it has been well worth it. The right temperature for me has been about 125 F.
  • Lastly, I have actually found using a metal non-reactive container works better than the ceramic glass ones

Now, the milk can be boiled in the instant pot if you wish, but I tend to find it quicker and easier to boil the milk on the stove top.

Two recipes to use the yogurt include Bruised tomatoes with mint and yogurt and Sunday Yogurt Curry.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.

Print
Perfect Yogurt or Dahi in the Instant Pot

Prep Time: 8 hours

Cook Time: 15 minutes

Total Time: 8 hours, 15 minutes

A recipe for making homemade yogurt in the instant pot.

Ingredients

  • 2 cups of whole milk ( you can use 2% if you wish)
  • 2 tablespoons of yogurt starter (your own or any yogurt with an active culture.
  • Other items
  • A non-reactive metal container
  • A thermometer

Instructions

  1. Bring the milk to a boil and allow it to cool down to 125 degrees Fahrenheit. I use a thermometer to check this and have found that yields the most consistent results
  2. Place the milk in the setting container, a non-reactive metal container works best for this.
  3. Stir in the yogurt starter and cover the container.
  4. Place in the instant pot and turn on the yogurt setting. After 8 hours, enjoy thick homemade yogurt.
https://spicechronicles.com/perfect-yogurt-dahi-instant-pot/

 

11 Comments

  • Pamela

    I also have been making yogurt for years too. I don’t have or want an instant pot (Sorry, But I do have a regular gas stove pressure cooker ;-). But you can easily make yogurt without an instant pot…..

    Here is my easy peasy, no hassle method:
    I heat my milk to 181°F (83°C) then let it cool 25 minutes to around 115°F (46°C). Do NOT let the milk boil. But you must heat it which changes the milk proteins, making yogurt production easier. Always check the temperature with a thermometer. I add the cooled milk to a glass jar and add 2T of leftover yogurt from the last batch. DO NOT STIR. Put the lid on and put the jar in a small styrofoam box to keep it warm for at least 12 hours. Then refrigerate till chilled.

    I have found that NOT stirring the starter when it goes in the milk makes a milder and sweeter end product.
    You can add some cream to make a richer yogurt.

    • M

      Yes you can make yogurt without instapot , during summer you can boil and cool ,then add the culture and leave on counter -done in 6-8 hrs!
      But in winter months it’s not easy ,yogurt doesn’t get done for over 15 hrs and even if done, it’s not the right consistency -that’s when i try the warm oven etc . Hope the instapot method works well ,am going to try it this week !

  • m

    I have 2 questions –
    When placing in yogurt mode , do you still have water in the instapot ?
    Should the vent be sealed position or venting position.

    Response much appreciated thanks

    M

    • rinkub@aol.com

      Here are the answers,
      1. No water is needed in the instant pot and 2. The vent can be in the sealed pressure, since there is no pressure involved with this you do not need to worry about the vent.

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