Instant Pot Yoghurt Setting
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Prep Time
5 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
2 Jars
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Calories
609 kcal
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Course
Dessert
Instant Pot Yoghurt Setting
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Introducing you to the instant pot yoghurt setting and making the most simple instant pot homemade yoghurt. With just two ingredients and plenty of tips for storing and draining, you will love this guide to yoghurt in the instant pot.
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Ingredients
- Instant Pot Water Test
- 2 Tbsp Active Culture Yogurt
- 2 l Semi Skimmed UHT Milk
Kitchen Gadgets
- Instant Pot
- Silicone Whisk
- Instant Pot Silicone Lid
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Instructions
- Perform the instant pot water test first.
- Load your yogurt into the instant pot along with 1/8 of the milk.
- Whisk until well mixed and starting to froth. Then pour in the rest of the milk and whisk until frothy like milk from a coffee shop.
- Place the lid on the instant pot and no need to set to sealing. Press the yogurt setting and make sure the time is set to 8 hours, if not press the + or – until you have 8 hours and then press start.
- After 8 hours and it has beeped, remove from the instant pot, and make sure you don’t stir. Then cover with its silicone lid and place in the fridge for a further 8 hours to chill.
- Then grab a bowl and place a colander over it, then cover with kitchen towel. Then pour the yoghurt over the kitchen towel. Leave for an hour for the water to drip out of the yoghurt.
- Then transfer the yoghurt into a bowl for serving now or into plastic mason jars for storage.
- Then pour a little of your just made yoghurt into ice cube trays ready for the next time you want to make instant pot yoghurt.
Notes
- Quantities. I have listed this recipe as a quantity of 4 and that is because it fills 2 jars and is plenty for a family of four for the week.
- UHT. This is the name for long life milk. It’s important you use long life milk as it has already been heated through to remove extra bacteria.
- Milk. The milk you use matters. Use a skimmed (fat free) milk then you will end up with a fat free healthy yogurt. Use full whole milk with the highest fat content and you will have a creamy high fat yogurt. That same rule applies to the yogurt so do think about the yogurt you want.
- Flavours. Do you want flavoured yogurt? Then put the yogurt in a bowl and blend it with your favourite fruits. Then load into jars and you have a quick strawberry yogurt, raspberry yogurt etc.
- Silicone. It’s essential that you use a silicone whisk because otherwise it will damage the instant pot inner pot.
- Timings. I recommend placing your yoghurt on to incubate exactly 8 hours before you plan to go to bed i.e. 2pm, then transfer to the fridge at 10pm (perfect for a 10pm bedtime) and then by 8am when you wake it will ready for draining.
- Thanks for reading our instant pot yoghurt setting guide on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more instant pot recipes from scratch, I recommend you try our instant pot veggie stock next.
Nutrition Information
Show Details
Calories
609kcal
(30%)
Carbohydrates
47g
(16%)
Protein
34g
(68%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
121mg
(40%)
Sodium
385mg
(16%)
Potassium
1521mg
(43%)
Sugar
49g
(98%)
Vitamin A
1621IU
(32%)
Calcium
1247mg
(125%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Jars
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 47g | 16% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 121mg | 40% |
| Sodium | 385mg | 16% |
| Potassium | 1521mg | 32% |
| Sugar | 49g | 98% |
| Vitamin A | 1621IU | 32% |
| Calcium | 1247mg | 125% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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