Instant Pot Yogurt
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5.0
15 reviews
Excellent
Instant Pot Yogurt
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To make homemade Instant Pot yogurt all you need is 2 ingredients, an electric pressure cooker with a “yogurt” button, and time. I also give you directions to turn your plain yogurt into Greek yogurt, how to sweeten it, and delicious fruity stir-in options.
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Ingredients
- 1/2 gallon organic whole milk
- 2 tablespoons plain yogurts with live cultures
Instructions
- Ensure that your instant pot insert and rubber seal are clean and do not smell. The yogurt will take on the taste of any smells in your Instant Pot!
- Add the milk to the pot and attach the lid with the valve in the “Venting” position.
- Press the “Yogurt” button twice, or until the screen displays “Boil”.
- Allow the Instant Pot to boil the milk to remove any dangerous bacteria. Once the Instant Pot has finished, it will beep.
- Remove the lid and add a thermometer to the pot. The temperature should be at least 180 degrees F. If it is not, replace the lid and complete the boil cycle again.
- If the milk is at least 180 degrees F, allow it to sit until the temperature reaches 100-110 degrees F. In the Instant Pot, this should take about one hour. To speed up the process, set the instant pot in a bowl of ice water and stir with a clean, sanitized spoon until the milk is at the correct temperature.
- Once the milk is 100-110 degrees F, add the yogurt and whisk to combine.
- Once the yogurt has been incorporated, return the insert to the Instant Pot, attach the lid, and set the setting to “Yogurt” by pressing the button once. It should default to 8 hours but if it doesn't, make sure to use the plus and minus buttons to adjust the time accordingly.
- Allow the Instant Pot to incubate for 8 hours. Once it is finished, remove the insert from the Instant Pot and allow it to cool to room temperature, about 2 hours.
- Carefully spoon any excess whey (any yellow liquid) from the top of the yogurt and then whisk the yogurt vigorously until smooth.
- Transfer the yogurt to an airtight container and store it in the fridge until ready to enjoy.
- Discard after 7 days.
Equipments used:
Notes
- The key to making yogurt is using an active culture as a starter. If you have a yogurt starter, feel free to use the proportions that came with it, as they will vary. If using store-bought yogurt, check the label and ensure it says “contains live cultures.”
- If you do not get to 180 degrees F after the boil time, you can boil again OR set it on the saute function, BUT YOU MUST WATCH IT CLOSELY! You don't want the milk over 200 degrees F or scorching on the bottom of the pot.
Nutrition Information
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Serving
1g
Calories
145kcal
(7%)
Carbohydrates
11g
(4%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
29mg
(10%)
Sodium
92mg
(4%)
Potassium
363mg
(10%)
Sugar
12g
(24%)
Vitamin A
388IU
(8%)
Vitamin C
0.03mg
(0%)
Calcium
297mg
(30%)
Iron
0.003mg
(0%)
Nutrition Facts
Serving: 8(4 ounce) servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 145kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 92mg | 4% |
| Potassium | 363mg | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 297mg | 30% |
| Iron | 0.003mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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