How to Make Yogurt in an Instant Pot
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
9 hrs
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Total Time
9 hrs 30 mins
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Servings
8 cups
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Course
Breakfast
How to Make Yogurt in an Instant Pot
Description
How to Make Yogurt in an Instant Pot involves heating whole milk to boiling using the appliance's yogurt setting, which can take up to an hour. Once boiled, the milk is cooled carefully in an ice water bath to a temperature between 100 and 110 degrees Fahrenheit, optimal for culturing. A portion of the cooled milk is combined with plain whole milk yogurt to create a starter culture that is gently mixed back into the larger milk batch. The mixture is then incubated back in the Instant Pot on the yogurt setting for about eight hours, during which fermentation thickens and tangs the milk into yogurt. After this, the yogurt is transferred to containers and chilled for 6 to 8 hours or up to 10 days to develop texture and flavor fully. This process yields fresh yogurt with a smooth consistency and mild tang, suitable for eating on its own or as an ingredient in recipes.
Substituting 2% milk instead of whole milk is an option, though whole milk produces creamier results. This homemade yogurt avoids additives found in commercial products and allows control over fermentation time and thickness.
Ingredients
- 8 cups whole milk
- ¼ cup whole milk yogurt plain
Instructions
- Add milk to a 6-qt Instant Pot®; close and lock the lid. Select yogurt setting; adjust pressure to boil. This can take up to 1 hour.
- Working carefully, cool the Instant Pot® insert in a bowl of ice water, stirring occasionally, until the milk reaches 100 to 110 degrees F, about 15- 20 minutes; set aside 1 cup milk.
- In a medium bowl, whisk together yogurt and reserved 1 cup milk. Stir into remaining milk, being careful not to scrape the bottom of the insert.
- Return insert into the Instant Pot®. Select yogurt setting, set automatically at 8 hours.
- Transfer to storage containers; cover and chill until cold, about 6-8 hours, or up to 10 days.
Notes
- Whole milk yields creamier yogurt, but 2% milk can be substituted if preferred.
- Use plain whole milk yogurt as a starter to culture the milk effectively.
- Cooling the milk to the correct temperature before adding the starter is critical to ensure proper fermentation.
- The yogurt can be stored chilled for up to 10 days in sealed containers.
User Reviews
Overall Rating
4.7
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