Servings: 4 people

 Portion Size: About ½ to ¾ cup per person

 Preparation Time: 10 minutes (excluding cooling and setting time)

 Setting Time: 2.5 hrs in InstaPot, 6–10 hours for traditional method (depends on weather)

Ingredients

• 1 liter (about 4 cups) whole milk

• 1–2 teaspoons plain yogurt (as starter; must contain live cultures)

Equipment Needed

• Instant Pot (with Yogurt setting) – Duo, Pro, or Ultra models work well

• Whisk

• Small bowl

• Thermometer (optional, but helpful)

• Glass or regular lid (Instant Pot lid not necessary for this step)

Instructions- for InstaPot

🔹 Step 1: Boil the Milk

• Pour milk into the Instant Pot insert

• Press Yogurt → Boil or use Sauté mode.

• You can boil milk in a pan if you like, and transfer the milk to the container in which you will set yoghurt.

• Heat milk to 180°F / 82°C until it froths

• Turn off and let cool to 110°F / 43°C (lukewarm)

🔹 Step 2: Add the Starter

• In a small bowl, mix yogurt starter. You can dilute it with 2–3 tbsp of lukewarm milk if starter is too thick

• Whisk till smooth, then stir into the full pot of cooled milk

🔹 Step 3: Set the Yogurt

• Place the insert back, cover with glass/regular lid

• Press Yogurt and set the timer for 8–10 hours

• Leave undisturbed until it sets (overnight is perfect)

🔹 Step 4: Chill and Store

• Once set, refrigerate for at least 4 hours

• Store in a clean container up to 7 days

• Save 2 tsp for your next batch

Instructions for the Traditional Method

🔹 Step 1: Boil the Milk

• In a saucepan, bring milk to a boil

• Stir occasionally to avoid burning

• Once boiled, cool it to lukewarm (around 110°F / 43°C or comfortable to touch)

🔹 Step 2: Add the Starter

• In a small bowl, mix yogurt starter with a spoonful of warm milk

• Stir to combine well

• Pour this mixture into the cooled milk and mix gently

🔹 Step 3: Let It Set

• Pour into a clean bowl or casserole

• Cover and keep in a warm, undisturbed place

• Let it set for 6–10 hours, depending on the room temperature

🔹 Step 4: Chill and Store

• Once thickened and set, refrigerate for at least 3–4 hours

• Store for up to 7 days

• Save a spoonful as a starter for the next batch

Instructions for the traditional method

🔹 Step 1: Boil the Milk

• In a saucepan, bring milk to a boil

• Stir occasionally to avoid burning

• Once boiled, cool it to lukewarm (around 110°F / 43°C or comfortable to touch)

🔹 Step 2: Add the Starter

• In a small bowl, mix yogurt starter with a spoonful of warm milk

• Stir to combine well

• Pour this mixture into the cooled milk and mix gently

🔹 Step 3: Let It Set

• Pour into a clean bowl or casserole

• Cover and keep in a warm, undisturbed place

• Let it set for 6–10 hours, depending on the room temperature

🔹 Step 4: Chill and Store

• Once thickened and set, refrigerate for at least 3–4 hours

• Store for up to 7 days

• Save a spoonful as a starter for the next batch

Tips 

*  Whole milk = creamier yogurt
* Always cool milk before adding culture
*  Do not disturb while it sets
*  For thicker yogurt, strain it post-setting (Greek-style)
* Want it tangier? Set for 10–12 hours

* Use a ceramic, steel, or glass container—not plastic. I use seasoned claypot to make it

* If you make yoghurt in unseasoned claypot, it absorbs extra water and gives earthy taste to your yoghurt. Its very common in some parts of India to set it in Claypot
* In cold regions, wrap the bowl in a towel or keep inside a turned-off oven with the light on
*  Don’t add starter to very hot milk—it will kill the cultures

* You can add a green chili when you put yogurt for setting. This avoids it becoming too sour and results in a thick consistency