Instant Pot Yogurt
Equipment
- Instant Pot
Ingredients
- 1/2 Gallon Whole Milk:- Choose high-quality whole milk for a creamier yogurt. Raw milk works do. Try to avoid using Ultra Pasteurized milk
- 2 TBSP Yogurt Starter Culture Use 2 TBSP from store bought plain yogurt, or from a previously made bact. If using freeze dried starter, follow package instructions
Instructions
Set up
- Ensure your Instant Pot is clean and sanitized. I like to use a different seal for yogurt so my yogurt doesn't end up tasting like bone broth.
Heat the Milk
- Pour 1/2 gallon of milk into the Instant Pot
- Close the lid and press the yogurt button on the Instant Pot to Boil. If you don't have a yogurt button, select Saute. **If using a duo model, choose yogurt then select pasteurization.
- Heat the milk to around 180°F (82°C). This should be the temp after the cycling through the "boil/pasteurized" yogurt function. If using the saute function stir occasionally to prevent scalding.
Cooling the Milk
- Once the milk reaches the 180°F turn off the Instant Pot and allow the milk to cool to 105-115°F. Doing this by removing the inner pot and seeing on the counter for an hour. Or to rapidly cool down, fill the sink with a couple inches of cold cold water. Add inner pot and keep track of the temperature. This should take about 10mins to cool.
Add the starter culture
- In a small bowl, mix a1/2 cup of the cooled milk with the 2 TBSP yogurt starter culture. Gently stir together.
- Pour the starter mixture into the cooled milk in the Instant Pot.
- Stir well to ensure an even distribution of the starter culture.
Incubate/Ferment
- Place the lid on the Instant Pot and select the "Yogurt" function.
- Set the incubation time (8 hours for a mild flavor, 12 hours for a little tangier, or 24 hours for a tangier higher probiotic count). I like to do the 24hour method.
- Set it and forget it. Allow the Instant Pot to work its magic.
Refrigerate
- After the incubation period, remove the inner pot and cover with a lid
- Transfer the Instant Pot insert to the refrigerator and let the yogurt chill for at least 2 hours before enjoying.
- Pour into Mason jars, mix some homemade chia jam or a little vanilla extract for fun flavors.
Notes
Tips and Variations:
1. **Straining for Greek Yogurt:** For thicker Greek-style yogurt, strain the finished product through cheesecloth or a yogurt strainer for a few hours or overnight.
2. **Sweeteners and Flavorings:** Add honey, vanilla extract, or fruit puree to the cooled milk for flavored yogurt. Swirl in chia jam for a tasty addition.
3. Try increasing the incubation/fermentation time to 24hrs. Read all the benefits below. 4. You can double this recipe with a gallon of milk, use 4 TBSP starter.
2. **Sweeteners and Flavorings:** Add honey, vanilla extract, or fruit puree to the cooled milk for flavored yogurt. Swirl in chia jam for a tasty addition.
3. Try increasing the incubation/fermentation time to 24hrs. Read all the benefits below. 4. You can double this recipe with a gallon of milk, use 4 TBSP starter.