I’m such a huuuuuge fan of yogurt, I eat it almost daily. Whether it’s in a parfait or using it to bake or to make dressings & dips, I always have a jar handy. Going through as much yogurt as I do, making it keeps costs down, and I truly enjoy the unique flavor and texture that only comes with homemade yogurt.
The main reason I jumped on the Instant Pot train was that I could make yogurt. It’s so easy, and requires very little hands-on time. The end result is a lightly tangy yogurt, and the texture is a good happy medium between regular yogurt and greek yogurt. It’s got a certain viscosity and thickness.
My favorite way of eating this? With lots of fresh berries and my homemade granola!
Instant Pot Yogurt
- 1 qt (4 cups) whole milk (2%, 1%, and non-fat are also fine)
- 1/4 cup yogurt starter
- Sterilize the Instant Pot by pouring 2 cups of water in the pot. Sealing the lid, press STEAM for 3 minutes. Quick release the Instant Pot and give it a good rinse.
- Pour milk into the pot. Press the YOGURT button and adjust until the screen reads BOIL. This process will boil and pasteurize the milk. It will beep once done.
- Remove the lid and let the milk come to 110-115°F (if you don’t have a thermometer, it should be warm to the touch but not scalding). Add yogurt starter and whisk to incorporate.
- Press the YOGURT button and adjust the time to 10:00. When it is done, refrigerate immediately.
- If you like greek yogurt consistency, after the yogurt is done, strain the yogurt over a cheesecloth until desired consistency.
- Yogurt starter can be store-bought yogurt. Just make sure the label says it has active cultures. In my experience, Fage and Oui make excellent starters.
- When the yogurt is done, I like to scoop out some yogurt to freeze as my starter for my next batch.
- You can adjust the time, but I personally like it at 10 hours. Make sure you let it incubate for at least 8 hours. The longer it’s incubating, the more tangy and thicker the yogurt will be.