Make perfect yoghurt with the Instant Pot Sous Vide function

Want consistently creamy yoghurt without the guesswork? The Sous Vide program on selected Instant Pot multicookers gives you precise temperature control for reliable fermentation,  ideal for classic, Greek-style, Skyr, and even plant-based versions. Below, you’ll discover how to make yoghurt with sous vide precision, plus expert tips to perfect your texture and taste.

If your Instant Pot doesn’t have a Sous Vide mode, no worries, you can still make delicious yoghurt using the regular yoghurt or multicooker setting. Check out our full guide here: How to make yoghurt in a multicooker (including probiotic yoghurt)

Why use Sous Vide for yoghurt?

The Sous Vide function is the best-kept secret for home yoghurt makers. Unlike the standard yoghurt setting, which runs at a fixed temperature, sous vide gives you full control over every stage of fermentation.

Here’s why it makes a difference:

• Precision = consistency: Holds the temperature steady between 41–46 °C, ideal for fermentation.
• Control over taste & texture: Adjust time and temperature for mild or tangy results.
• Cleaner process: Ferment directly in glass jars, no extra pots or stirring.
• Versatile: Works with cow’s milk, and even some soy versions with live cultures.

Looking for a multicooker with Sous Vide? Explore Instant Pot models with Sous Vide program 

What you’ll need

Appliance

• Instant Pot with Sous Vide program

Ingredients

• Whole milk, for a rich, creamy texture.
• Plain yoghurt with live cultures, acts as the starter; use a brand with a texture you like.

Nice to have

• Glass jars with lids
• Whisk (preferably stainless steel)
• Thermometer for temperature accuracy
• Food scale for measuring starter (around 5% of milk weight)

Safety first

• Avoid jar shock: Don’t put cold jars into hot water. Place filled jars in the water before heating so they warm gradually.
• Keep it clean: Wash jars and utensils well to avoid contamination.
• Loose lids: Close jars finger-tight to allow slight airflow.

Step-by-step: yoghurt with Sous Vide

This all-Sous-Vide method means no stovetop, no extra dishes, just precision and simplicity.

Heat the milk
Place jars with milk into the Instant Pot water bath.
Set Sous Vide to 82–85 °C (180 °F) and heat for 30 minutes to denature proteins for a thicker, smoother yoghurt.

Cool the milk
Reduce the water temperature to 43–45 °C (110–113 °F). Add ice cubes if needed to cool faster.
Keep the jars in the bath during the cooldown.

Add the starter
Whisk in 2–5% yoghurt starter by weight (for example, 50 g starter per 1 L milk).
Return jars to the bath with lids loosely tightened.

Ferment
Hold temperature at 41–46 °C (106–115 °F) for 6–10 hours (mild and creamy) or up to 24 hours (thicker and tangier).

Chill
Refrigerate the jars for at least 6 hours to set. Your yoghurt will thicken further as it cools.

exture and flavour tips

• Whole milk = creamier yoghurt
• Add 1–4 tbsp milk powder per litre for extra body (retains calcium).
• Ferment longer for stronger flavour and thicker results.
• Strain after chilling for Greek-style yoghurt.
• Add inulin (½–1 tbsp/litre) to feed cultures and enhance smoothness.

Temperature & time reference

Troubleshooting

• Runny yoghurt: Starter inactive or too little starter. Use fresh yoghurt with live cultures and increase ratio slightly.
• Curdled texture: Temperature too high or over-stirred while hot.
• Whey separation: Normal, stir back in or strain.
• Off smell or taste: Discard and sanitize equipment before trying again.

Storage & reuse

• Store homemade yoghurt in the fridge for up to two weeks.
• You can reuse your yoghurt as a starter 3–5 times; then restart with a fresh live culture to maintain strength.

How to serve

• Breakfast: With granola, honey, or fresh berries.
• Savory: As a sour cream substitute in sauces, dips, or baked potatoes.
• Cooking: In marinades, baked goods, or dressings for a healthy twist.

Why this method makes a difference

Making yoghurt with the Sous Vide program is about precision and creativity. You’re not limited to one fixed setting, you can fine-tune every detail. The result? Consistent, restaurant-quality yoghurt that suits your taste perfectly.

Once you try it, you’ll see why many Instant Pot users never go back to the basic yoghurt function. The Sous Vide method turns yoghurt-making into a reliable, easy, and rewarding experience.

Ready to try it?

Make your next batch of yoghurt with confidence and control.
Browse Instant Pot models with Sous Vide

Or, if your Instant Pot doesn’t include this function, follow our classic method instead:
How to make yoghurt in a multicooker (including probiotic yoghurt)

FAQ 

How much starter yoghurt should I use?
Use 2–5% of the milk weight (about 25–50 g per litre).

Do I need to heat the milk first?
Yes. Heating to around 82–85 °C improves texture and thickness.

What temperature should I ferment yoghurt at?
41–46 °C is ideal. Most home cooks prefer 43–45 °C.

Can I make yoghurt without Sous Vide?
Yes! Follow this guide: How to make yoghurt in a multicooker (including probiotic yoghurt)

Can I use plant-based milk?
Soy milk works best. Oat and coconut milk may require extra thickeners.