Food & Drink

Instant Pot Yogurt

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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!

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Instant Pot Yogurt

  • Servings: 4 cups
  • Print

Ingredients

  • 1 qt (4 cups) whole milk (2%, 1%, and non-fat are also fine)
  • 1/4 cup yogurt starter

Method

  1. 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.
  2. 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.
  3. 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.
  4. Press the YOGURT button and adjust the time to 10:00.  When it is done, refrigerate immediately.

Recipe notes:

  • 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.

So tell me ...

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