Instant Pot Yogurt (Homemade Dahi / Curd)
Boil whole milk in the Instant Pot, cool to starter-safe temperature, then incubate on Yogurt mode for mild, spoonable homemade dahi.
Ingredients
Yogurt
- 8 cups whole milk
- 3 to 4 tablespoons plain whole-milk yogurt with live active cultures stirred smooth
Instructions
Boil and cool the milk
- Pour milk into the inner pot. Press Cancel if another program is on, then press Sauté (More if your model offers three levels). When the display reads Hot, stir the milk every couple of minutes so the bottom does not scorch.
- Bring to a full simmer. If using a thermometer, aim for 180°F to 185°F (82°C to 85°C) and hold 1 to 2 minutes while stirring. Without a thermometer, watch for a foamy rise, then use Sauté Less or briefly lift the inner pot until the milk has had a steady boil for about a minute without boiling over. Press Cancel.
- Cool milk to 108°F to 115°F (42°C to 46°C), stirring occasionally to limit skin, about 45 to 75 minutes at room temperature, or use a careful ice-water bath if you are confident you will not overshoot cold.
Incubate
- Whisk 1 cup of the warm milk with the starter yogurt until smooth. Pour back into the pot and whisk 20 to 30 seconds.
- Close the lid. Select Yogurt on Normal (unless you prefer Low on your model). Set 8 to 10 hours depending on desired tang and kitchen temperature.
- Chill at least 4 hours before serving. Optional: strain through muslin for thicker curd.
Notes
Active time is mostly the boil and cool-down; incubation is unattended once the cycle starts.
Boiling first helps protein structure for a creamier set than skipping the heat step.
Starter must be plain with live cultures; flavored yogurt can fail or taste odd.
If yogurt looks soft when the cycle ends, chill fully before deciding it failed.
Save 3 to 4 tablespoons from a fresh batch as starter for next time, stored in a clean jar.
Store finished yogurt in the refrigerator up to 7 days in an airtight container.
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