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The Beginner’s Guide to Instant Pot Yogurt: What I Wish I’d Known

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The Beginner’s Guide to Instant Pot Yogurt: What I Wish I’d Known

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Ingredients

1/2 gallon Milk whole
1/4 cup Yogurt with live cultures

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A delicious, no-fuss way to make yogurt in the Instant Pot.

Ingredients

Directions

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Photo credit: nina.jsc via Visual Hunt / CC BY

 

Hey there fellow Instant Potters,

Recently I, Dolly, made yogurt for the first time in my whole life using Instant Pot. As many of you know, this tool has become a best friend in the kitchen. Jackie (Momma Chick) and I use it almost every day for complete meals, or side dishes, or soups, and now YOGURT! Spoiler alert: it was DELICIOUS.

Anyway, before I got started making yogurt I was worried. The recipes look really daunting. It takes a LONG time to complete, and then straining? Uhhh…what? I don’t know what that looks like, or if I’ll do it right, or what the outcome will be. Furthermore I don’t have a candy thermometer and was, like, way too lazy to go out and get one.  So, if you’re like me you will need some tips to get started.

Here’s the GOOD news: It’s not that hard at all and tastes AWESOME. Also, you can have SUGAR FREE flavors without all the added icky-ness store-bought yogurt gives you. LOVE IT.

Tips for Getting Started:

  • Buy WHOLE milk. The fresher, the better.
  • Live cultures are EASY to find. Liberté brand, and most organic yogurts have live cultures. Just look at the ingredients. If it doesn’t say “live cultures” it isn’t the right one. If it does, you can use it.
  • Start with plain yogurt, then add your flavors.
  • If you’re worried, make a half gallon first instead of the whole gallon. If you don’t like the yogurt, make yourself a bowl of Honey Nut Cheerios and call it a day.
  • Your milk should be cooled to 115ºF. If you don’t have a thermometer, put your pinky in the milk (at your own risk). If it is way too hot, it’s not ready. If it is hot, but doesn’t hurt, you’re probably good to go.
  • Stir the milk occasionally to get it to cool faster.
  • Use a very fine filter for best results. Coffee filters and paper towels work fine too, but take a bit more work and mess. Still, they produce great results. I had to poke tiny holes with a needle in them for best results. EDIT: This is needed for thick yogurt. You don’t need this if you don’t like thick yogurt.
  • Let the Instant Pot do it’s thang.

Ok, whew – now that we’re through with that. There are really only a few steps to making the yogurt – 12 to be exact. I’m going to make this DEAD SIMPLE for you. Ready?

Steps for Making Instant Pot Yogurt

  1. Put a half gallon of whole milk into the silver pot, close the lid.
  2. Press Yogurt. Press Adjust until it reads “boil”.
  3. Have a cookie and wait
  4. Once Instant Pot beeps, it is done. Take out the silver pot and put it on a surface that can stand heat. Stir it a bit, and take off the filmy texture.
  5. Have another cookie and wait about 15 minutes. Check the milk with your pinky. It will be too hot. Go sit down and have another cookie. Need proof, check with the candy thermometer. Should read 115 F.
  6. Check the milk again after about 10 minutes. It will be just right. If you’re cool like that, use that thermometer to confirm.
  7. Once it is cooled, add in 1/4 cup live culture yogurt. Stir it in real good. (Use 1/2 a cup for a whole gallon)
  8. Put the silver pot back in to the electronic pot thing. Close the lid.
  9. Press yogurt until you see 8:00 shows up (I also have done mine for 6 hours and it was great!).
  10. Finish watching Dance Moms, go to bed, whatever ya gotta do boo boo. Note: Instant pot will reset to say 0:00. This is because it counts UP, not down.
  11. Once the yogurt is done, ya gotta strain it. Hold, or place, your strainer over a bowl and ladle yogurt onto the strainer. The water will drip into the bowl underneath. Or, you can use this kind of thing which looks awesome!
  12. Stir it up, add your flavors, and let it chill in the fridge until it is cold. It will become even thicker. THEN EAT IT!

See – not so hard, right? You can totally do it.

GOOD LUCK! Let us know how yours turns out!

Steps

1
Done

Put a half gallon of whole milk into the silver pot, close the lid. Press Yogurt. Press Adjust until it reads "boil".

2
Done

Once Instant Pot beeps, it is done. Take out the silver pot and put it on a surface that can stand heat. Stir it a bit, and take off the filmy texture. Wait about 15 minutes, and then check the temperature. Wait until the milk becomes 115ºF or passes the pinky test.

3
Done

Once it is cooled, add in 1/4 cup live culture yogurt. Stir it in. Put the silver pot back in to the instant pot. Close the lid. Press yogurt until you see 8:00, and then let it work.

4
Done

Once the yogurt is done, strain it. Hold, or place, your strainer over a bowl and ladle yogurt onto the strainer. The water will drip into the bowl underneath.

5
Done

Add flavors, sweeteners, or whatever you like. Stir it and then let the yogurt set in the fridge until cold. It will become even thicker.

Then, EAT UP!

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One Comment Hide Comments

Yogurt making is very forgiving:
You only need 1/8 C or less for a gallon. Save some from your first batch, freezing will keep it longer, maybe put it into an ice cube tray to get lumps to use next batch.
110F is better than 115F. 110F is farther from the kill-point of your yogurt bacteria, hence safer.
100F is OK, too.
Longer = More sour, since the bacteria get to multiply longer.

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