Easy and Delicious Homemade Instant Pot Yogurt
Quit buying that sugar loaded, overly-processed 'yogurt' from the store and make it at home with real ingredients!
Equipment
- Instant Pot or other similar cooker, yogurt maker
Ingredients
- 4 Cups Milk Raw or Pasteurized
- 3 Tbsp Culture
Instructions
- Pour the milk into the liner of your Instant Pot. Secure the lid and press the 'yogurt' button until the screen reads 'boil'.
- After the Instant Pot timer goes off, vent any pressure and then carefully remove the lid. Use a clean thermometer to make sure the milk has reached 160-180°F.
- Quickly cool down the milk by placing the Instant Pot liner in a sink of ice cold water. Stir frequently until the milk temperature reaches 110°F or less.
- Reserve 1/2 cup of milk into a separate bowl and return the liner to the Instant Pot.
- Add your culture into the 1/2 cup of milk and whisk until combined. Pour the milk/culture mix back into the liner and give it a THOROUGH whisk.
- Return the Instant Pot lid and secure in place. Press the 'yogurt' button again until the screen begins an hour/minute display. Set for the amount of hours desired according to your preference, but no less than 6 hours.
- OPTIONAL STEP: About an hour before your yogurt is set to go off, open the lid and give it a good stir either with a whisk or immersion blender. This helps incorporate the culture throughout and create a smoother yogurt.
- After the timer goes off, remove the lid and ensure the yogurt has set, or thickened. Add additional time if need be.
- The yogurt can be left out for a few hours more to continue fermenting or can be placed in a jar in the fridge for no more then two weeks. Be sure to reserve a few tablespoons for the next batch before adding any flavoring.
