You bought the basic model. Maybe it was a Black Friday steal or a hand-me-down from a neighbor who upgraded to the fancy version with the air fryer lid. You’re staring at the front panel, and it’s missing that one specific button. The "Yogurt" button. For a second, you think you’re stuck buying those plastic tubs at the grocery store forever.
Honestly? You aren't.
Making instant pot yogurt without yogurt button functionality is actually a rite of passage for many home cooks. It’s also arguably better because you’re forced to understand the science of fermentation rather than just pushing a button and walking away. You become the master of the microbes. It’s chemistry in a stainless steel pot, and it tastes worlds apart from the sour, stabilizer-filled stuff sitting on a refrigerated shelf for three weeks.
Why Temperature Is the Only Thing That Matters
Fermentation isn't magic. It's biological. To make yogurt, you need to heat milk to kill off "bad" bacteria, cool it down so you don't kill the "good" bacteria, and then keep it at a very specific, cozy temperature for several hours.
The Yogurt button on premium models like the Duo or Ultra simply automates this. It has a high-heat cycle for scalding and a low-heat cycle for incubation. Without that button, your Instant Pot is basically just an insulated chamber. But it's a very good insulated chamber.
You’ve got to hit two main targets. First, 180°F ($82^{\circ}C$). This temperature denatures the whey proteins, which is a fancy way of saying it breaks them down so they can re-bond into a thick structure. If you skip this, your yogurt will be runny and sad. Second, you need to hold the milk between 106°F and 113°F ($41^{\circ}C$ to $45^{\circ}C$) for the actual culturing. Too cold? Nothing happens. Too hot? You cook the bacteria and end up with warm, slightly sour milk.
The Gear You Actually Need
Forget the fancy accessories. If you don't have the yogurt button, you absolutely must have a reliable digital thermometer. A clip-on probe thermometer is the gold standard here.
You also need a whisk. A clean one.
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The most overlooked tool is a heavy towel or a small cooler. Since your Instant Pot won't be generating its own heat during the incubation phase, you’re going to rely on residual heat and insulation. This is where the "Low-Tech Hack" comes in.
Step One: The Scald
Pour your milk into the inner pot. Use whole milk. Seriously. Low-fat yogurt is a headache for beginners because it requires thickeners like gelatin or powdered milk to feel "right."
Since you can't use a "Yogurt" boil setting, you’re going to use the Saute function.
But wait.
Don't just turn it on and walk away. Saute is aggressive. It will scorch the bottom of your milk in seconds. You need to stand there and whisk. Keep that milk moving. Watch your thermometer like a hawk. As soon as it hits 180°F, hit "Cancel." Pull the inner pot out of the base immediately.
If you leave it in the base, the residual heat from the heating element will keep pushing the temperature up, and you might end up with a burnt-milk film that ruins the flavor.
Step Two: The Big Chill
Now you wait. This is the part where people get impatient and ruin the batch.
The milk needs to drop down to about 110°F. If you leave it on the counter, this takes about 45 minutes to an hour. If you’re in a hurry, you can set the pot in a sink filled with a couple of inches of cold water.
Pro tip: If you use the ice bath method, whisk the milk constantly. The milk at the edges of the pot will cool much faster than the center. You want an accurate reading of the whole batch.
The "Seed" or The Starter
You need "live active cultures." You can buy freeze-dried starters (like those from Cultures for Health), but the easiest way is just a couple of tablespoons of plain yogurt from the store.
Check the label. It must say "Live Active Cultures." If it doesn't, it's just thickened milk, and it won't work. Fage or Chobani are usually safe bets.
Take a half-cup of your warm milk, mix it with two tablespoons of your starter in a separate bowl until it’s smooth, and then pour that slurry back into the main pot. This ensures you don't have "clumps" of starter.
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The Incubation: How to "Fake" the Yogurt Button
This is the core of making instant pot yogurt without yogurt button settings. You have a few options to keep that pot warm for 8 to 12 hours.
The "Slow Cook" Variation
Some Instant Pot models have a "Slow Cook" setting that runs too hot for yogurt. However, if your model has a "Custom" or "Low" slow cook setting that stays around 110°F, you’re golden. But most don't. Most "Low" settings on slow cookers actually hover around 170°F-190°F, which is a death sentence for your bacteria.
The Oven Method
Put the lid on your Instant Pot (venting or sealed, it doesn't matter since there's no pressure). Put the whole unit inside your oven. Do not turn the oven on. Just turn on the oven light. That tiny incandescent bulb generates just enough heat to keep the interior of the oven—and your insulated Instant Pot—at the perfect temperature.
The Towel Wrap
This is the old-school way. Wrap the entire Instant Pot in two thick bath towels. Place it in the warmest, least-drafty part of your kitchen. If you started with the pot at 110°F, the insulation of the pot plus the towels will usually keep it above 100°F for several hours.
Why 12 Hours is the Sweet Spot
Short fermentation (6 hours) results in a very mild, sweet yogurt.
Long fermentation (12+ hours) results in a sharp, tangy yogurt.
If you are lactose intolerant, aim for the longer end of the spectrum. The bacteria spend that time eating the lactose (milk sugar). The longer they work, the less lactose remains in the final product.
Whatever you do, don't move the pot. Don't jiggle it. Don't peek. Every time you open the lid, you lose that precious heat you’re trying to conserve.
Troubleshooting the "No Button" Batch
Sometimes things go sideways.
If your yogurt is "ropy" or slimy, it usually means your incubation temperature was a little too low, or your starter was old. If there's a lot of yellow liquid on top, don't panic. That’s just whey. You can stir it back in for a thinner yogurt or strain it out through cheesecloth for Greek yogurt.
If the milk didn't thicken at all, your starter was likely dead. This happens if the milk was too hot when you added the yogurt, or if the store-bought yogurt you used was past its prime.
Making it "Greek"
If you want that thick, stand-up-on-a-spoon texture, you have to strain it.
Even the fancy "Yogurt" button doesn't actually make Greek yogurt. It makes regular yogurt. To get the Greek style, you dump your finished yogurt into a colander lined with coffee filters or a nut milk bag. Let it sit in the fridge for 4 hours.
The liquid that drains out is "acid whey." It’s full of protein. Don't toss it. Use it in smoothies, or use it as a substitute for buttermilk in pancakes.
Flavoring Without Ruining Everything
A huge mistake people make is adding sugar or vanilla before the incubation.
Bacteria are picky. They want milk. They don't want your fancy Madagascar vanilla bean paste or organic honey. Adding sugar before the culturing process can actually interfere with the fermentation.
Always flavor your yogurt after it has chilled. Once it's firm and cold, you can swirl in your fruit preserves, maple syrup, or honey.
Is It Actually Cheaper?
Let's look at the math. A gallon of milk costs maybe $3.50 to $4.50. That gallon of milk makes roughly 4 to 5 quarts of yogurt. If you strain it for Greek yogurt, you get about 2 quarts.
At the store, a single quart of high-quality Greek yogurt is $5.00 or more.
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You’re basically getting a 50% discount for about 15 minutes of active work. Plus, you aren't throwing away four plastic tubs every week. It’s a win for your wallet and the planet.
Real-World Nuance: The "Cold Start" Method
If you find a brand of milk labeled "Fairlife" or "Ultra-Pasteurized," you can skip the scalding step entirely.
Because this milk has already been heated to extremely high temperatures to extend shelf life, the proteins are already denatured, and the "bad" bacteria are gone. You just pour the cold milk into the pot, whisk in your starter, and go straight to the incubation phase.
This is the ultimate hack for the instant pot yogurt without yogurt button dilemma. It eliminates the most labor-intensive part of the process and virtually guarantees a thick result because ultra-pasteurized milk has a higher protein concentration.
Beyond the Bowl: Using Your Homemade Batch
Once you’ve mastered this, you’ll realize yogurt isn't just for breakfast with granola.
Homemade yogurt is the secret to incredible marinades. The lactic acid tenderizes meat—especially chicken—far more gently than vinegar or lemon juice. Use it as a base for Tzatziki or mix it with some garlic and lemon for a "schmear" on roasted vegetables.
If you find a batch turned out too tart, use it in baking. It’s a perfect 1:1 replacement for sour cream in cakes and muffins.
Actionable Next Steps
If you’re ready to try this today, don't overcomplicate it.
- Check your milk: Buy a half-gallon of whole milk. Don't start with a full gallon; it's easier to manage the temperature of a smaller volume.
- Validate your thermometer: Stick it in boiling water to make sure it reads 212°F ($100^{\circ}C$). If your thermometer is off, your yogurt will be too.
- Prep your "incubator": Decide now if you’re using the oven-light trick or the towel-wrap method. Clear the space so you aren't scrambling while holding a pot of hot milk.
- Save your starter: Once your batch is done, scoop out two tablespoons and put them in a small airtight container. This is your "seed" for the next batch. You can keep this cycle going for months.
Making yogurt without the dedicated button feels a bit like a kitchen science experiment. It’s tactile, it requires a little bit of attention, and the reward is a creamy, customized staple that makes the store-bought versions taste like chalky imitations. Focus on the temperature, keep your tools clean, and trust the process.