Instant Pot Yogurt

This is by far, the BEST, the CREAMIEST the MOST-AMAZING yogurt ever!

I've never been a big fan of yogurt, or dairy products in general. But this past Thanksgiving, Kyong and I visited Grandma Rhoda, and she made us this yogurt that revolutionized my life. Well, that's a little exaggerated, but seriously, you won't want to go back to buying store-bought yogurts ever again.

And if you will, give me just a moment to gush about my new favorite toy that'll make your yogurt-making life incredible!

Dun-duh-DUNNN! *drum roll* The all new craze of 2019-2020: Instant Pot. (affiliated link)

Prior to owning our own, I thought Instant Pot was just another-too-many pressure cooker, but this thing is cool. Really cool. It has different buttons for different settings, from pressure cook to sauté to making soup to even making yogurt. Yes. A make yogurt button!

Anyways, enough of me babbling about this amazing equipment, lets dive into making the best yogurt ever!

Yogurt Ingredients:

• Whole milk: You can use fat free or 1%, but the yogurt won't taste as rich and creamy because of the lack of fat. I used lactose-free whole milk and it worked perfectly as well. Just make sure the milk is good quality because good milk makes good yogurt!
• Seeding yogurt/ yogurt starter: This is simply any plain yogurt (fat free, low fat, whole). Pick a yogurt that you like (not flavored), because this yogurt starter will determine how your yogurt will taste. Also, do make sure the yogurt starter contains live culture of Lactobacillus bulgaricus or Streptococcus thermophilus so that the milk can be fermented into yogurt. (I used Fage if you're interested.)

Steps to make Instant Pot yogurt:

• Sanitize your Instant Pot and utensils. (Make sure all your equipment is heat-proof for this step.)
  Place your utensils in the Instant Pot with 2-3 cups of water and pressure cook on normal pressure for 3-5 minutes. *Be cautious of venting steam before opening lid*
  • Recommend utensils (affiliated links):
    • Rubber spatula
    • Spoon
    • Small heat-proof bowl or liquid measuring cup
• Remove utensils, discard water, and let everything cool to room temperature.
• Boil milk to pasteurize. Add ½ gallon of milk to the Instant Pot. With the lid on and locked (the venting can be open or sealed), press the yogurt button twice. The display should read "boil."
• Cool milk. Once the milk is done boiling, it should register 160 degrees Fahrenheit or greater. Let it cool to 110-115 degrees.
• Add seeding yogurt. Stir together 2-3 Tablespoon of seeding yogurt with about ½ cup of milk in the previously sterilized bowl or measuring cup. Once the yogurt is no longer chunky, add it back to the pot.
• Ferment for 8-12 hours. With lid locked (steam vent open or sealed), press the yogurt button once(should be on normal setting). Set the time for 8-12 hours. The longer the fermentation time, the tangier and thicker your yogurt will be.
• **For regular yogurt** Store and chill yogurt for at least 4 hours after fermentation is complete.
• **For Greek yogurt** Once fermentation is complete, pour the yogurt into a yogurt strainer (affiliated link) or a regular strainer, double layered with cheesecloth. Strain for at least 4 hours or overnight. The more whey you remove, the thicker and tangier the Greek yogurt will be. I usually strain it overnight.

• Enjoy! Enjoy the yogurt with your favorite fruits and a spoonful of honey. It's amazing! 😍

Much love, ❤️
Mei

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Instant Pot Yogurt

This Instant Pot yogurt will be the best ever, most creamy, most amazing yogurt you'll ever have!

Prep Time10 minutes mins

Cook Time8 hours hrs 30 minutes mins

Chill Time4 hours hrs

Total Time12 hours hrs 40 minutes mins

Yield: 5 servings

Cook ModePrevent your screen from going dark

Ingredients

 

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• ▢ ½ gallon milk (whole, skimmed, non-fat)
• ▢ 2 tablespoon plain yogurt

Instructions

• Sanitize equipment and utensils.

  Place 2-3 cups of water in Instant Pot along with all utensils (heat proof). Press the pressure cook button and set to 3-5 minutes. *Caution: Hot steam. Wait for steam to vent*

  Remove utensils and pot insert. Let cool to room temperature. Discard water.
• Boil milk.

  Place pot insert back into the Instant Pot. Add ½ gallon of milk to the pot. Replace and lock lid (steam vent can be open or sealed).

  Press the yogurt button twice. The display should read "boil."

  Once finished, milk should register at least 160°F. Remove pot insert and let cool to 110-115°F.
• Add yogurt starter.

  Once cooled, stir together ½ cup of the boiled milk and 2-3 Tablespoon of yogurt starter in the previously sterilized bowl or measuring cup until no more chunks are visible. Add mixture back to the pot.
• Ferment yogurt.

  Replace pot insert and lid. Lock lid (steam vent can be open or sealed). Press the yogurt button once (should be on normal setting) and adjust time to 8-12 hours. *Longer fermentation will result in thicker, tangier yogurt*
• **Regular yogurt**

  Once fermentation is complete, store and chill yogurt for at 4 hours or until set.

  **Greek yogurt**

  Once fermentation is complete, transfer yogurt to either a yogurt strainer or a regular strainer, double layered with cheesecloth and covered to remove whey. Refrigerate.

  Strain yogurt for at least 4 hours or overnight. *The more whey strained, the thicker and tangier the Greek yogurt will be.
• Store and enjoy!

Equipments Recommended

• Instant Pot
• Yogurt Strainer
• Cheesecloth

Nutrition

Calories: 236kcal | Carbohydrates: 19g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 166mg | Potassium: 512mg | Sugar: 19g | Vitamin A: 613IU | Calcium: 437mg

Keywords: homemade, Instant Pot, yogurt

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