The Best Yogurt I’ve Ever Made (Using an Instant Pot!)

Smooth, Creamy, and Yummy

After many trials, errors, and batches of experiments, this is my recipe for the best yogurt I’ve ever made. It’s incredibly smooth, creamy, delicious, and healthy — without being too sour, even without added sugar.

I’ve done my best to list all the details and tips to help you achieve the same quality. Every detail matters in replicating this recipe successfully.

Ingredients

• Yogurt (2–3 tablespoons or more)
• Half and Half (32 fl oz)

The Secret Ingredient

The appeal of this recipe lies in using half-and-half, which is even richer than whole milk. You can also use whole milk, but the result won’t be as thick as when you use half-and-half.

Correcting a common health misconception: the fattier the milk, the healthier and slimmer you’ll be. If you don’t believe it, do some research yourself. The least healthy milk is actually skim milk. (Now that you know high-fat milk is actually good for your body, doesn’t it feel like you’re “fat-free” now? 🤣)

The Good Yogurt Starter

Not all store-bought yogurts can be used as a starter. A high-quality yogurt should have only two ingredients: milk and live cultures. A responsible brand should list all the bacteria strains it contains. Many yogurts in supermarkets are actually junk…