Instant Pot Yogurt
Why bother making homemade yogurt in an Instant Pot? Because the result is extra fresh, creamy, and smooth, and it gives you major bragging rights (even though it's incredibly easy). Here's a simple guide on how to do it:This step, which takes approximately 35 minutes, is crucial for thickening the yogurt. You can choose any type of dairy milk, including skim, but for the best taste, we highly recommend using whole milk. If you desire an extra creamy and indulgent yogurt, you can substitute some of the milk with heavy cream.The target temperature to reach is 180°F (82°C). If the milk doesn't reach this temperature after the quick release, repeat the cycle.If the milk reaches 180°F, cool it down in the inner pot using an ice bath until it reaches a temperature between 110°F and 115°F (43°C-46°C), which should take around 5 minutes. Cooling the milk ensures that you don't kill the live cultures that will be added in the next step.It may seem odd to stir the yogurt into the milk you're hoping to turn into yogurt, but this is the easiest way to introduce the active cultures. While you could purchase a yogurt starter, we find it unnecessary and prefer to keep things simple.Most Instant Pot recipes cook quickly, but yogurt cannot be rushed. It requires a minimum of 8 hours on the Yogurt setting to properly ferment. For a richer and thicker yogurt, you can extend the time up to 12 hours.So, go ahead and enjoy the process of making your own yogurt with the Instant Pot. The result is well worth the wait!Use the "Yogurt" setting to boil the milk.Cool the milk.Add the yogurt (which serves as the culture/starter).Set it and forget it for 8 hours (or more)!
Ingredients
FOR THE COOKIES
- 2 qt. whole milk
- 2 tbsp. whole-milk Greek yogurt
Instructions
- Pour milk into a 6-quart Instant Pot and lock lid. Press the Yogurt setting until it reads “boil”. This cycle will take about 35 minutes.
- Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Check that the milk temperature is at least 180°. If less than 180°, repeat the boil cycle. If 180° or higher, remove inner pot and cool milk in an ice bath to between 110° and 115°, checking frequently with an instant read thermometer, 4 to 5 minutes.
- Once milk is 110° to 115°, place Greek yogurt in a medium bowl, then remove about a cup of milk and whisk into yogurt. Whisk yogurt mixture back into Instant Pot until fully incorporated, then lock lid and press the Yogurt setting to Normal for 8 to 12 hours. 12 hours will make a thicker yogurt.
- Remove lid and transfer yogurt to clean containers. Chill until completely set, about 4 hours.
Nutrition
Calories: 611kcalCarbohydrates: 47gProtein: 32gFat: 33gSaturated Fat: 19gCholesterol: 100mgSodium: 428mgPotassium: 1288mgSugar: 50gCalcium: 1115mg
Tried this recipe?Let us know how it was!