Print

Instant Pot Yogurt

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy homemade Instant Pot yogurt made with whole milk and a small amount of plain yogurt containing live cultures. Incubate it for a mild or tangy flavor, then chill and enjoy plain or with your favorite toppings.

Ingredients

  • ½ gallon (8 cups) whole milk
  • 2 tablespoons plain yogurt with live and active cultures
  • Honey or maple syrup, optional for serving
  • Vanilla extract, optional for serving
  • Fresh berries, optional for serving
  • Fresh fruit, optional for serving
  • Granola, optional for serving
  • Jam or preserves, optional for serving
  • Chopped nuts, optional for serving

Instructions

  1. Thoroughly clean the Instant Pot inner pot, lid, whisk, thermometer, and any utensils that will come into contact with the milk or yogurt.
  2. Pour the milk into the Instant Pot. Using the Yogurt program’s boil or pasteurize function when available, heat the milk to approximately 180°F (82°C). Verify the temperature with a clean food thermometer.
  3. Remove the inner pot and allow the milk to cool to approximately 110°F (43°C), stirring occasionally with a clean utensil. Remove any skin that forms on the surface.
  4. Transfer a small amount of the cooled milk to a clean bowl. Add the plain yogurt starter and whisk until smooth.
  5. Gently whisk the starter mixture into the remaining warm milk. Make sure the milk has cooled sufficiently before adding the starter so excessive heat does not damage the live cultures.
  6. Return the inner pot to the Instant Pot and select the Yogurt function. Incubate at approximately 110°F (43°C), following the instructions for your specific model, for 8–12 hours. Avoid stirring or unnecessarily moving the yogurt during incubation.
  7. After about 8 hours, check the yogurt. Continue incubating for a few additional hours if a tangier flavor is desired.
  8. Once the desired flavor is reached, transfer the yogurt to clean containers and refrigerate promptly. Chill for at least 4 hours before stirring or serving so the yogurt can thicken.
  9. Once thoroughly chilled, gently stir until creamy. Serve plain or add honey, maple syrup, vanilla, fresh fruit, granola, jam, or chopped nuts.

Notes

  • Use plain yogurt labeled as containing live and active cultures for the starter.
  • For ½ gallon (8 cups) of milk, about 2 tablespoons of yogurt starter is sufficient. Adding excessive starter does not necessarily produce better yogurt.
  • Whole dairy milk produces rich, creamy yogurt. Lower-fat dairy milk can be used, but the finished yogurt may be thinner.
  • For vanilla or sweetened yogurt, add vanilla and sweetener after fermentation and chilling.
  • For fruit yogurt, add fresh fruit, fruit purée, jam, or preserves after the yogurt has fermented and chilled.
  • For Greek-style yogurt, strain thoroughly chilled yogurt through cheesecloth or a suitable clean straining cloth in the refrigerator until the desired thickness is reached.
  • Reserve a clean portion of plain homemade yogurt before adding flavorings if you want to use it as the starter for another batch.
  • Store homemade yogurt in clean airtight containers at 40°F (4°C) or colder and use within about 1–2 weeks for best quality.
  • Discard the yogurt if you notice mold, unexpected discoloration, an unpleasant or unusual odor, or other clear signs of spoilage.

Nutrition

Find it online: https://thefamilycooking.com/instant-pot-yogurt/